Friday, November 30, 2007

My Own Creation - A Bavarian Delight!

Some of you know that in addition to exploring Astoria's awesome restaurants, I'm also a passionate cook and hostess. Mostly cooking on the weekends, I do on occasion whip up something quick and easy on a weekday. Here's an example of a fast dinner that I made for Dan and me. I call it my Bavarian Delight! It's a quick ethnic dish that's very low maintenance and high on taste. Go ahead and try it and please ask any questions along the way.

Foodista’s Bavarian Delight:


1. 1-2 big links of turkey, chicken or pork sausage (whatever you prefer)
2. 3-4 long sheets of filo dough
3. 1/2 large or 1 small onion chopped (might seem like a lot but it reduces when you cook it)
4. 2-3 small-medium Idaho potatoes, cut into 1 inch cubes
5. 1/2 stick (or less) of melted butter
6. Olive oil
7. Handful of chopped Italian flat-leaf parsley
8. Dash of paprika
9. Salt and pepper to taste

Serves 2


Pre-heat oven to 350 degrees. Defrost the sausage. Unfold sheets of filo dough, getting ready to stack one sheet on top of the other. Prior to actually stacking them, brush each sheet with melted butter and then stack sheets. This is to ensure that the sheets of filo stay wet and don't break (filo dries VERY quickly because it's super thin). Place sausage in the filo dough and roll up. Brush top layer of filo with butter and lightly season with salt and pepper. Place on a greased baking sheet and put in the oven for 25-35 minutes (check to see if the filo is golden). One way to tell it's done--you'll smell the deliciousness!

While the sausage is baking, sautee the onions in olive oil until translucent. Season with salt, pepper and paprika (as needed and as you like it). Add the potatoes and sautee until golden brown and crispy. Take off the flame and place directly on top of baked sausage in filo dough. Garnish with chopped Italian flat-leaf parsley.

Ta-da! Foodista's Bavarian Delight is now ready to devour. Hit me up with any questions!

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