Hi friends, its good to see you back on my video recipe blog. Today we are going to learn simple recipe. Today recipe is about tortilla. Its delicious and perfect for everyone. So here is the video of the recipe, enjoy the day.

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Cooking Recipes

Holiday turkey is something which can be offered to every guest…..carving that turkey delicately is an art that has to be mastered….it may take a little time to get the hang of it but it is quite simple if you are serious and passionate about it. Follow me here and I will show you how to make an art out of carving your turkey…

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Culinary School

Hey there, welcome to my video blog, today we are going to learn one of the best Italian Food course Au Gratin Potatoes. This is one of my favorite dish and really love to enjoy this with my friends and family. Once you prepare this you will also fall in love with it immediately. This is a very simple dish and you dont need to be an expert chef to prepare Au Gratin Potatoes. following video will guide on how to prepare this dish in minimum time. Here is the video.

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Cooking Supplies

Hey there, welcome to the show. Today we are going to learn how to prepare a Pound Cake. It is a very simple, crunchy, yummy and sweet dist that just takes an hour or so to get ready, probably less than an hour too, if you have mixed up the ingredients properly. However, this is the only condition, just add the ingredient as said in the recipe don’t put extra just because you thought so. As this is going to be a sweet cake recipe, adding extra, when not needed might disturb the taste. For your help i have this video, so lets watch and prepare a pound cake.

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Dessert

Hi friends, welcome to my delicious cooking video. Today we are going to learn, Strawberry Shortcake Recipes. This is very simple, easy and tasty. You will even have fun while preparing this. Moreover, you can also prepare this recipe for a party, then let it be any. Enjoy the video and the Strawberry Shortcake.

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Dessert

Hey there, welcome to the show. Today we are going to learn how to prepare a Pound Cake. It is a very simple, crunchy, yummy and sweet dist that just takes an hour or so to get ready, probably less than an hour too, if you have mixed up the ingredients properly. However, this is the only condition, just add the ingredient as said in the recipe don’t put extra just because you thought so. As this is going to be a sweet cake recipe, adding extra, when not needed might disturb the taste. For your help i have this video, so lets watch and prepare a pound cake.

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Dessert

This is a simple recipe that shows you how to poach one pound of Salmon with white wine. You can use water if you want, I just like the flavor of wine with my salmon. It helps when you serve the same wine during the meal too.

You can use any vegetable you like, I just liked the idea of potatoes with the meal.

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Home Cooking

Hello friends, welcome another video post of delicious Greek recipe. Today we are going to learn Spanakopita, a delicious Greek Spinach Pie. Although, some of you dont like the spinach, but i suggest you should have this spinach once at your home. You will definitely love to prepare more of this. Following video and the detail will tell you in detail recipe of this dish. So get going and enjoy your weekend.

How are you doing? My name is Mike Isabella. I am the Chef at Zaytinya restaurant, award winning restaurant at Washington DC and graduated at New York Restaurant School. I have cooked allover the East Coast of the United States and also in different countries. I am the chef here at the Zaytinya. Today, I will be showing you how to make spanakopita from top to bottom.

Working with the Phyllo dough, making the filling with using fresh spinach and feta cheese with scallions, dill, mint and leeks, preparing everything separately and combining it all to make a filling and then also putting it together. So, we are going to clarify a little butter to work with the Phyllo dough. Make our little spanakopita pies, roll them up, wrap them up. Chill them off and then pop them in the oven and the bake them off, so nice golden-brown to you have the best spanakopitas that you have ever had before.

You will need a couple of large mixing bowls, a large pot to blanch the spinach, a small saut pan, a small sauce pan, a pastry brush, cutting board and a couple of sharp knives. You will also need Phyllo, some fresh spinach, leeks, scallions, butter, feta cheese, fresh dill, fresh parsley and then egg. Always remember to be careful around a sharp knives and hot stoves when cooking.

Lets get ready for the first step.

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Home Cooking

Hey people out there, wanna to taste Greek cuisine? Let start now. Today we are going to learn some basic Greek recipe. Today’s recipe is Greek Fillo Dough. This is wimple and very easy on your hands. And it is also a base for many other delicious Greek Recipes. Following video along with a transcript will guide you through the recipe.

Hello! My name is Mike Isabella; I am the Chef at Zaytinya restaurant in Washington DC. Today, we will be showing you how to make spanakopita, a traditional Greek spinach and feta cheese pie wrapped in Phyllo dough and now were going to show you how to work with phyllo dough.

Phyllo dough is a pastry; its a flaky pastry crust. Today, were going to be using frozen phyllo dough that I defrosted overnight. You can use fresh if you would like. Its a little bit more intense and time consuming to make. We make it fresh at the restaurant Zaytinya. There are not many restaurants actually in the country that are making it. Its made with some flour and water, a little bit of oil, touch of sugar, and its a long process of getting the dough to the consistency that you want and rolling them out really, really thin, almost thinner than a paper, so itll be translucent.

So, today were just going to go with the country style phyllo. I have a box of phyllo dough right here. Phyllo is traditionally used in Greek in Middle Eastern style of cooking, they make a lot of different types of pies and desserts and obviously here in the box, it has a picture of phyllo dough and stuffed with spinach and feta cheese. This is the Apollo brand. There are different types of brands that you can buy in a store. This is the country style. What I get is — Im using the country style today because its a little bit thicker than the regular phyllo and I tend to use a thicker stuff for more of the savory dishes than to using a thinner pastry more for the dessert styles. So, here it is, its all wrapped up for us. Pretty much just going to open the bag and it will hold in the freezer forever and once it comes out of the freezer, it can hold for about basically up to like a week in the refrigerator. I dont like to refreeze it because sometimes from the moisture, from getting cold and warm and cold and warm, it tends to get a little bit sticky and hard to use and appliable. So, were going to roll this out, just discard this and then hold on to the box just in case and as you see, we defrosted it — we have some nice thin sheets of phyllo dough. Were going to get to rid of this piece apart, paper right here and then now we have our country style phyllo. You always want to make sure though that you have a very, very light damped rag just in case were not going to use the phyllo dough right now, you can just keep it on it. If you dont put a wet rag, or some on top of it, or a damped rag or some towels, it will tend to pretty much dry out pretty quickly; crack and break and you wont be able to roll it up and get the type of consistency that we need out of it. So, we have our damped towel right here.

We have our country styled phyllo and I mean you can just look at these thin sheets and as you see it, it does tend to stick a little bit and you want to be very careful while working with it and it is translucent, you can see the hand and also you can see how easy it rips. So, we want to be very careful with it. Im going to save this piece for later, for a couple of small pieces, made a little pies that we can use, but now like I said, you dont to work it too much; you want to get all laid out nice and evenly and pretty much you can cut it whatever size that you want. Like if you cut it small, and youre going to have little baby pies. If you cut it in fourths, youre going to have nice sized triangle spanakopita pie, which is perfect. So, people could share, you could have a couple of little pies.

What were going to do is, Im going to start by basically just cutting it down the middle. So, basically we have it in half and it all depends on how many pieces you are using and I mean right here I have about six, seven pieces of phyllo dough right here. If I cut this in half one more time which I will, then were going to have 14. Now, this is basically 14 pieces of triangles and we feel thats enough for today. We could pretty much just roll this back up over here. We are going to wrap it in plastic wrap, we will put it back in the wrapper that we had it in, just to keep it moisture there and keep it at the temperature, put it away back into the box and then we have our strips. So, Id like to set them down, so we can have like three strips or so. Now, also like I said, if Im moving chips on, we dont feel like that even, or we want to clean it up a little bit, I mean were totally in control here, we could just cut the thin ends off, follow it down with a knife, so everything is pretty much exactly the way we want it. Then we have our three sets of phyllo dough. Then basically once it will be ready, we can prepare it now.

As we are waiting for that, Im just going to cover this up and keep it nice and moist and thats how we get set up for the phyllo dough, which is pre-bought frozen phyllo dough and that is it on the Phyllo, now Im going to show you how to assemble the spanakopitas.

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Home Cooking

Hello friends, I hope you are enjoying great recipes. Today also I will be showing another delicious soup recipe, it is Cream Of tomato Soup. This soup is most easiest and favored amongst people. Wherever you go, you will find this soup in any restaurant. Sweet, delicious, tasty and healthy, all in one.

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