 July 16, 2006 |
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 Athens Foods
Nothing adds more versatility and elegance to your menu than Athens™ and Apollo™ Fillo Dough pastry sheets and our wide array of handmade, ready-to-serve fillo products. Click for Free Recipes
Making an impact is easy when using high-quality fillo products from Athens and Apollo. It is no wonder that we are the #1 choice of professional chefs.
Register Now as a trade professional user of our site, and we will keep you updated with fresh ideas and holiday recipes for fillo pastry sheets and shells.
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This Week's Foodservice Daily Newsletter: Ready-To-Go with Fillo Dough
Date: July 17, 2006 - July 21, 2006
Guest Host: Athens Foods
Theme: Ready-To-Go with Fillo Dough - Monday: Asiago Cheese Puff; Marsala Mushroom Strudel.
- Tuesday: Crab Cake Wrapped in Fillo; Chicken Breast Wrapped with Proscuitto di Parma, Mozzarella, and Fillo Dough (Pollo Caprese con Proscuitto).
- Wednesday: Sweetwater Prawns with Proscuitto in Fillo; Maine Lobster Salad on Sun-Dried Tomato Fillo Crisp.
- Thursday: Pears Wrapped in Fillo; Tuna and Chevre Fillo Rolls on Warm Moutabel.
- Friday: Cajun Scallops with Mango Salsa; Spicy Eggplant with Caramelized Onions.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 Grilling Favorites from Crisco
Everyone loves to cook outdoors! For the tastiest summer yet, try our Summer grilling favorites. They're sure-to-please your family and friends.
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Balsamic Vinegar The History, Process, and Selection
The History: There were ancient writings that noted a liquid much like balsamic called Saba, which came from the Greco, Roman, and Egyptian periods
Originally Saba was made from Trebbiano and Lambrusco grapes but did include other types of grapes from the region. The grapes were cooked until the liquid became thick and reduced to less than 50 percent. The Saba was primarily used for sweetening just about anything. It was used with meats dried or cooked, wild bird and game, grain dishes, berries, and as a sweetener with other liquids to drink.
At some point Saba became a lost art as war and other cultural influences became more prevalent. Historical evidence seems to indicate the first signs of aged balsamic vinegar began around 1000 AD. It was valued as a prized possession and a special gift just as well-aged balsamic vinegar is today. It was also used in ancient times as a disinfectant and as a perfect elixir for external and internal use. (It is still used today as a digestive.)
Click Here for The Process and Selection | Sponsored by |
Today's Recipe: Herbed Chevre in Fillo
Ingredients: 1 11 ounce log fresh chevre (goat) cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
7 sheets Athens™ or Apollo™ fillo dough
3 tablespoons butter
2 tablespoons bread crumbs
Preparation:
Combine all fresh herbs and mix lightly. Roll cheese in chopped herb mixture to cover completely. Use breadcrumbs to sprinkle between each layer of fillo following the directions Rolls or Strudels on our Shapes & Uses page. Roll cheese in layered fillo. Score log 20 times for 1/2" slices. Brush outside with butter and place on cookie sheet. Bake in preheated 400 degrees F oven for 12 minutes or until golden brown. Let roll set for 15 minutes before slicing. Serve warm, 2 slices per portion, with tossed lettuce greens. Sponsored by  |
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