I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Thursday, January 29, 2009

Appetizer Phyllo Shells

I love worcestershire sauce. For that matter I love any sauce. My mom used to make a marinade for chicken with worcestershire sauce mixed with butter and herbs and I would sneak a few tablespoons full to eat on its own. I will pretty much do this with any sauce. I'll just sit and eat it with a spoon--no bread required.

I had the thought the other day of how good a worcestershire cream sauce would be. I wasn't sure what to serve it with, though. But then I saw the beautiful roasted onions in last month's "Food and Wine" and knew I had a match.

I also wanted to do something a little different (since Joe isn't a big onion fan and just in case the onion/worcestershire combo didn't work out) so I also did some balsamic soaked figs with blue cheese. And I put everything in pre-cooked phyllo shells that are the perfect appetizer containers. If I did these again I would try using regular cipolline onions instead of the frozen, however (but that would require me living next to somewhere where I could actually find them....).

Roasted Onion Phyllo Shells
1/2 c. sour cream
3 TB worcestershire sauce
1/4 t. celery salt
1/4 t. season salt
frozen cipolline onions, thawed and patted dry
olive oil
salt and pepper
prepared phyllo shells (pre-cooked)

Preheat the oven to 450 degrees.
Mix together the sour cream, worcestershire sauce, celery salt and season salt. Set aside.
Toss the cipolline onions with olive oil, salt and pepper and roast for about 20 minutes, flipping once.
Place 2 roasted onions in each phyllo shell. Cook for about 8 minutes in a 350 degree oven. Top with worcestershire cream and serve.

Balsamic Fig and Blue Cheese Phyllo Shells
Dried figs
balsamic vinegar
blue cheese
prepared phyllo shells (pre-cooked)

Cover the dried figs with the balsamic vinegar and soak for at least 3 hours.
Place blue cheese and one fig in each phyllo shell. Cook at 350 degrees for 8 minutes, or until cheese has started to melt.

3 comments:

Emily said...

Is Worcestershire a midwest thing? Cause, yeah, that stuff is goooood.

These shells sound tasty. So I guess you guys have access to everything but cipollines? For some crazy reason, we have fresh cipolline onions here.

Joelen said...

This looks delicious and probably really addictive too! :)

That Girl said...

Phyllo is perfect for appetizers!