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Phyllo dough - keeping it flaky

Hi,

I am serving a take on spanakopita for a party Friday night. Mine is a layer of 12 sheets of buttered phyllo topped by dill-feta-egg-garlic-lemon filling and another 12 sheets of buttered phyllo. I can't make it right before since I'm coming from work but I'd like it to be as flaky as possible.

Should I:

a) prepare & bake now and refrigerate until Friday
b) prepare & parbake now. Refrigerate and finish baking/crisp on Friday morning
c) prepare & refrigerate now, bake Friday morning

Thanks for any advice - first time working with phyllo, unless you count the lazy but delicious method of phyllo cups!

Kristin

May 02, 2012
kedzieb in Home Cooking

Cool location for a baby shower

Look, I've read enough Chowhound to realize that people respond viscerally to these words:

baby
shower
brunch
tea

But my best friend is pregnant and some of us want to celebrate her & the coming babies with a small shower - around 10 women total. The knocked-up one loves English tea service (blame her year abroad,) Mexican food (blame her childhood neighborhood) and cheese (blame it for being awesome) -based comfort food. And we want to make her happy.

We will probably not be opening too many gifts since she lives out of NYC and would have to schlep everything home on the plane. But we would like to play some games - like assembling random baby body parts from magazines to create collages of what we think her kids will look like. So someplace that wouldn't mind 9 slightly tipsy women feting our friend.

Good food, not too $$$, either a private room or someplace we'll annoy less people, possibly baby friendly if some can't find a sitter.

thanks,
Kristin

Mar 03, 2010
kedzieb in Manhattan