Monday, December 10, 2007

What's In My Fridge?

I find myself in this situation often: didn't make it to the grocery store, used up one of the ingredients that I planned to use for dinner, or somehow left myself with a bunch of random ingredients in the kitchen. On days like these, I have a new goal - takeout! Kidding...the plan is to challenge myself to make something delicious from what I have available - which serves a few purposes: (1) it allows me to be lazy and not go to the store on cold winter days, (2) I use up odds and ends of things in my kitchen, which makes me feel good :) and (3) produces great new recipes!

I had one of these days last week, or maybe two weeks ago. I had nothing in the refrigerator - mostly Thanksgiving leftovers. My mom's garlic smashed potatoes were staring at me - they are so good, but I was just sick of mashed potatoes after 3 full days of Thanksgiving food. I also had some leftover phyllo dough and to me, phyllo dough screams appetizer. So, from my kitchen that night, Garlic & Caramelized Onion Potato Parmesan Triangles were created! And no, I could not think of a shorter title.

The recipe will be a bit difficult to follow as I used my mom's garlic smashed potatoes, but this recipe is so forgiving, that you could really flavor your potatoes with anything (herbs, butter, chicken stock, garlic, etc.). Mashed sweet potatoes would be delicious as well. My husband and I ate these as an appetizer with our dinner and they were excellent! I will definitely be making these again, maybe for my holiday party this year.

Garlic & Caramelized Onion Potato Parmesan Triangles
Note: the amounts really do not matter, as it depends on how many you would like to make and what size you make them; this recipe is for approximately 12 medium-sized triangles

~ 2 cups prepared garlic smashed potatoes
1.5 - 2 cups sliced sweet onion
Fresh Parmesan cheese, grated
1 roll phyllo dough, thawed
Few tablespoons of melted butter (I used smart balance)
Olive oil
Cooking spray

1. Caramelize sliced onions in olive oil (about 1 tablespoon or one turn of the pan - your discretion based on how many onions you have) over low heat until they are soft and have a nice light brown color.

2. Add onions to potatoes and combine. Add Parmesan cheese and freshly ground pepper to taste. Set aside. Note: I added approximately 1/2 cup, but tasted it as I went along, so use as much you like!

3. Preheat the oven to 425 degrees.

4. Prepare phyllo dough - lay one sheet out and brush with melted butter. Sprinkle with a bit of kosher salt and pepper. Lay 2nd sheet of dough on top of the first sheet and brush lightly with melted butter. Top with final sheet. Cut the dough into 3 or 4 strips (strips should be cut the short way, not the long way). The size of the strip will determine how many triangles you get per layered square of phyllo.

5. Add a small scoop of filling to one corner of each strip and fold each like a flag. You should end up with a small flap at the end that folds over. I usually put the end piece on the bottom of the baking tray so that the triangle stays closed. You can also brush it with butter or a bit of water to make it stay closed.

6. Place each triangle on a parchment paper lined baking sheet. Lightly spray with cooking spray and sprinkle Parmesan cheese on the top of each one. Bake until golden brown and a bit crispy.

Enjoy! They were so good, we ate all of ours in one night! Hey, at least we got rid of the leftovers....


ashley said...

these look absolutely delicious!

Deborah said...

oh. my. gosh.

Mouth. Watering.

Must. Buy. Phyllo.