tag:blogger.com,1999:blog-4567715590164266982.post5869470632929691380..comments2024-03-18T05:45:16.156-07:00Comments on more than burnt toast: Pita Strifti me Solomo: Salmon and Leek Pie with Filo DoughValerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-4567715590164266982.post-14013072404906968812011-03-11T11:41:56.214-08:002011-03-11T11:41:56.214-08:00What a beautiful looking dish, Val. I love how you...What a beautiful looking dish, Val. I love how you stretch yourself in the kitchen continually. Though you have said many times that your place is so tiny, it is certainly the kitchen with the biggest heart!<br />In Vanja's country, and in Greece, there is a similarly shaped food called burek which I am in the process of learning to make... it is the phyllo that the woman all make by hand that is phenomenal to see and eat that is the hard part. They take these on picnics, too... <br />I loved how you related the topography to the food. <br />I haven't posted anything for two weeks and I don't think that has ever happened before. I am deep in the throws of planning a local food conference with Slow Food here and been quite consumed by it. Great time for a great cause, but I have missed my kitchen, my hobby and reading my favourite blogs! I will catch up in the next few days, I hope!<br />:)<br />ValerieA Canadian Foodiehttp://www.acanadianfoodie.comnoreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-20276911423025482932011-03-11T05:03:40.568-08:002011-03-11T05:03:40.568-08:00Every time I've used filo pastry, the outcome ...Every time I've used filo pastry, the outcome has always been successful and popular. Although, I do admit to being a little lazy about using it at times.<br /><br />Great recipe Val, thanks.<br /><br />Ciao for now,<br />ClaudiaFOODESSAhttps://www.blogger.com/profile/03875552395027129685noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-11309743658565026252011-03-10T22:50:06.059-08:002011-03-10T22:50:06.059-08:00ah, phyllo dough. it is indeed a magical ingredie...ah, phyllo dough. it is indeed a magical ingredient, and while i doubt anything will ever top baklava as my favorite phyllo-containing creation, this one would give a fine fight!gracehttps://www.blogger.com/profile/02368850949339758604noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-28496742512544129322011-03-10T18:32:25.154-08:002011-03-10T18:32:25.154-08:00Wow, these filo dough savory pastries sound amazin...Wow, these filo dough savory pastries sound amazing! The salmon filling must be fantastic!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-72533371403268913052011-03-10T17:11:15.930-08:002011-03-10T17:11:15.930-08:00Val...it is really wonderful..I enjoy using phyllo...Val...it is really wonderful..I enjoy using phyllo. I can devour this strifti right now.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-6252697847134780742011-03-10T11:38:00.135-08:002011-03-10T11:38:00.135-08:00Love using phyllo for lots of things, Val. Your st...Love using phyllo for lots of things, Val. Your strifti looks such fun to make and I love the flavors. Feta, ricotta and dill are perfect with salmon. I am anxious to try this.Barbarahttp://www.moveablefeastscookbook.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-13833662527321143122011-03-10T11:00:35.322-08:002011-03-10T11:00:35.322-08:00The texture of baklava is definitely a beautiful b...The texture of baklava is definitely a beautiful beautiful thing! And so is salmon. And so are the two combined. Not that I've ever had that but...based on your pictures it looks fantastic!Joannehttps://www.blogger.com/profile/17133232352924060797noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-76196528626710444612011-03-10T10:45:50.457-08:002011-03-10T10:45:50.457-08:00What gorgeous pockets of salmon, Val! I would so ...What gorgeous pockets of salmon, Val! I would so love to visit Greece someday, on my bucket list! I always learn so much from your posts!Roz | La Bella Vita Cucinahttps://www.blogger.com/profile/06213914189813413673noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-89448516959638397632011-03-10T10:24:47.879-08:002011-03-10T10:24:47.879-08:00Love, love, love that picture from Greece, Val! Si...Love, love, love that picture from Greece, Val! Sigh, it makes me want to pack up and travel right now. :-) This recipe is fantastic. I can't wait to try it!!RamblingTarthttp://www.ramblingtart.com/noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-76237501369352929392011-03-10T09:52:25.199-08:002011-03-10T09:52:25.199-08:00What a good use for the phyllo in my freezer. Min...What a good use for the phyllo in my freezer. Minus the salmon, of course.That Girlhttps://www.blogger.com/profile/08004439474693190019noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-15175826619571932172011-03-10T09:12:14.435-08:002011-03-10T09:12:14.435-08:00The strifti shape looks so great, and I love the f...The strifti shape looks so great, and I love the flavors in the filling. I wish I had these waiting for me for lunch today! Amazing photo of the rock formations and monastery too. Must be incredible to see in person!lisa is cookinghttps://www.blogger.com/profile/11880633141546012855noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-86291641056165892482011-03-10T08:29:53.241-08:002011-03-10T08:29:53.241-08:00This is a beautiful dish, Val. Somethings are wort...This is a beautiful dish, Val. Somethings are worth the effort involved. I think this is one of them. I hope you have a great day. Blessings...MaryMary Bergfeldhttps://www.blogger.com/profile/09234678984137982414noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-63031782683366513422011-03-10T08:22:31.625-08:002011-03-10T08:22:31.625-08:00Val, I want one of these packages, you did a beaut...Val, I want one of these packages, you did a beautiful job, the ingredients sound amazing, feta, ricotta and leeks all coiled up with the salmon, yumm. Your photo is so inticing!!Proud Italian Cookhttps://www.blogger.com/profile/18101116879818585638noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-42876682439803122372011-03-10T08:10:19.281-08:002011-03-10T08:10:19.281-08:00What a beautiful dish, Val. I haven't worked w...What a beautiful dish, Val. I haven't worked with phyllo in ages and you've inspired me to bake with it again. The filling sounds like it compliments the salmon perfectly.Cathyhttps://www.blogger.com/profile/16675573152135600754noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-1384080371706052882011-03-10T07:56:50.100-08:002011-03-10T07:56:50.100-08:00You've really upped the ante here Val! Great ...You've really upped the ante here Val! Great flavours and I love how you stepped outside the norm and used salmon. I'm going to borrow this idea for some autumn pies...it's a great inspiration!Peter G | Souvlaki For The Soulhttps://www.blogger.com/profile/10589888584542143132noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-73934558043489551722011-03-10T07:48:43.147-08:002011-03-10T07:48:43.147-08:00Valerie, feta AND ricotta??? Beautiful! Salmon i...Valerie, feta AND ricotta??? Beautiful! Salmon is one of my very favourite foods, I could eat it every day!Anonymoushttps://www.blogger.com/profile/15363106628279020217noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-31543622817097423622011-03-10T06:49:57.343-08:002011-03-10T06:49:57.343-08:00Wish I had one of these for lunch today...it's...Wish I had one of these for lunch today...it's always Spring here (except for when it's summer which is half the year). Great job on the coiling!!FOODaloguehttps://www.blogger.com/profile/15355740020698779655noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-2687742736121839532011-03-10T06:15:48.106-08:002011-03-10T06:15:48.106-08:00Baklava is one of my all time favorite treats in t...Baklava is one of my all time favorite treats in the world. These are just beautiful, and if you turn away for just a second, I might be able to snatch one...<br />Hey... isn't that George Clooney?...<br />*kisses* HHHeavenly Housewifehttps://www.blogger.com/profile/14283933713343453486noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-41574963392174424852011-03-10T06:01:20.888-08:002011-03-10T06:01:20.888-08:00Your salmon and leek pies look wonderful! I can j...Your salmon and leek pies look wonderful! I can just imagine the flavors together with that beautiful and flaky phyllo wrapping.<br /><br />Loved reading about the monasteries!SavoringTime in the Kitchenhttps://www.blogger.com/profile/14416968440250548090noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-45248776204953957652011-03-10T05:08:53.421-08:002011-03-10T05:08:53.421-08:00Hi Drifter, Your question is a good one. The main ...Hi Drifter, Your question is a good one. The main reason for reducing the liquid is to infuse the poaching liquid with flavour.... peppercorns, dill, lemon will permeate into the salmon once added for subtle flavour. Thanks for your question.Valerie Harrison (bellini)https://www.blogger.com/profile/10205920305666658534noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-9844205649163000692011-03-10T04:38:54.718-08:002011-03-10T04:38:54.718-08:00Beautiful!
If you don't mind me asking ... wh...Beautiful!<br /><br />If you don't mind me asking ... what's the purpose of simmering the liquid for ten minutes before adding the salmon? If it's just to reduce the liquid, then I would think you could just not put so much water in it? Is the ten minutes all for the lemon? Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-56185991810231757622011-03-10T04:33:58.819-08:002011-03-10T04:33:58.819-08:00A heavenly speciality! Wonderful flavors. I love G...A heavenly speciality! Wonderful flavors. I love Greece and Greek food. I would love to visit that site...<br /><br />Cheers,<br /><br />RosaRosa's Yummy Yumshttps://www.blogger.com/profile/04130051839810091958noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-72013803566765717152011-03-10T00:11:30.426-08:002011-03-10T00:11:30.426-08:00Wow the pies looks scrumptious and gorgeous photos...Wow the pies looks scrumptious and gorgeous photos.Quay Po Cookshttps://www.blogger.com/profile/05828992142187594236noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-43801240588882859442011-03-09T20:52:25.433-08:002011-03-09T20:52:25.433-08:00Gorgeous recipe! Perfect for spring.Gorgeous recipe! Perfect for spring.Emilyhttps://www.blogger.com/profile/17204776831565649927noreply@blogger.comtag:blogger.com,1999:blog-4567715590164266982.post-74451695724422512032011-03-09T19:09:12.814-08:002011-03-09T19:09:12.814-08:00It's been a long time since I've worked wi...It's been a long time since I've worked with filo but these look worth reviving my (limited) skills. That is a wonderful photo of the monastery. One must truly have faith to access it!<br /><br />Best,<br />BonnieFrom the Kitchenhttps://www.blogger.com/profile/00789641912016566894noreply@blogger.com