Strudelling Around

A few posts ago I was talking about being inspired and one of my inspirations was to try a strudel. I haven't forgotten my inspiration... I just haven't had time to fulfill it. UNTIL NOW. I'm on March Break people! This is my third official March Break since I've been at my current job (which I love BTW) and I'm still getting used to the concept - I still get paid during vacation? Unbelievable! Now my thoughts for this week are something like, 'what can I get up to with the kids?', 'how much cooking can I cram in and blog about?', 'who can I get together with?'. Very different from the usual work-week questions that go something like 'how can I make it through this week and not become addicted to some kind of substance or other?' Just sayin'

Ok, so Phyllo pastry. I've used it quite a bit. Yeah, it can be a little finicky but all in all it's not too bad. It's very very thin dough. Paper thin. You have to make sure when you are using it that you work fast and/or cover the unused stuff with a damp cloth because this dough will dry out just that fast. It's also absolutely a must that you use some kind of butter or oil in between each layer of dough, otherwise it will get very dry and brittle while it's baking (I think - ah, screw it, it tastes good too - who's complaining). It's also pretty forgiving. For example, if you forget to cover it and leave it out too long - not like I've ever done that people! - and it rips when you pick up a layer it won't really matter in the long run. Ultimately, there are so many layers of this stuff that a few broken pieces here and there don't show up at all.

I honestly haven't had strudel much in my life (like try at all - unless you count the couple of times in university that I tried my hand at it) so I'm no expert on how it's supposed to look or taste or even what's traditional to put inside the thing. Maybe that gives my a fresh take on the whole concept, who knows. I like the idea of this savoury, gooey stuff being hidden inside this crispy dough, like a yummy surprise - it's just waiting for a fork to crack it open, or forget the fork and just use your hands. I happened to find this combination of mushroom and asparagus in a free grocery magazine and, as we are coming up on Spring and all, it seemed like a good way to go. I had a little uncooked chicken that desperately needed a home so it got thrown into this recipe too. Also, I've added smoked Paprika. I found this little tin of heaven at a store on the weekend (note tacky picture). It was ridiculous, trust me, but I couldn't leave it there. It came home with me and I've been trying it out in this or that all week. Smoked Paprika! Yum!!!

Asparagus and Mushroom Strudel

(serves 4 as a side dish)

8 sheets of phyllo dough

1/2 cup butter melted (might need a touch more - play it by ear)

3 tbsp olive oil

1/2 cup red onion, diced small

4 cups of mushrooms, sliced

2 cups asparagus - ends romoved, rest of it chopped into bite sized pieces

1 1/2 cups of chicken, cubed

2 tbsp of bouillion (vegetable or chicken)

1 tbsp parsley

1 tbsp oregano

1/2 tbsp salt

1/2 tsp Smoked Paprika

1/4 tsp cayenne

1/2 cup sour cream

1/2 cup parmesan cheese

4 tsp corn starch

1/2 cup shredded brick or gouda (aged)

Preheat oven to 350 degrees F.

Get a baking sheet ready with parchment or silicon baking mat.

In a preheated Dutch oven add 3 tbsp of olive oil then add the onion, mushrooms and asparagus

(You could easily add a couple of cloves of garlic crushed. I didn't have any today so I didn't want to include it in the recipe yet). Saute about 5 min. over medium heat. Add the chicken and the bouillion. Saute for another 5 - 7 min. (until chicken is cooked if using raw chicken). Add in the spices and mix well. Add the sour cream and parmesan cheese and mix well. Finally add the corn starch. Check the taste and allow the mixture to rest briefly.

With a pastry brush, spread some melted butter on the parchment or silicon mat. Place one phyllo sheet on the baking sheet and spread with butter (just on the top side is fine). Continue adding sheets, one on top of the other and spreading each with butter until all 6 sheets are on the mat. Spread the filling lengthwise on the phyllo close to one side. Add shredded cheese on the top of the mixture. Fold the closest lengthwise edge over the mixture and butter that under side. Fold the ends up over the mixture and butter them as well. Begin to carefully roll the strudel, buttering with each roll, until the entire phyllo is rolled up. Butter the top of the strudel (you could sprinkle with a little coarse salt, poppy seeds, sesame seeds - get creative!) and place in the oven for about 17 minutes.

When it comes out of the oven let it set for at least 10 minutes before slicing open. This sucker stayed hot (the filling that is) for a really long time. We waited at least 15 minutes!