Posts Tagged aioli

Phyllo Wrapped Asaparagus & Pinterest Challenge!

Hi all. So there’s been plenty going around here, so I figured it warranted another post ASAP. Oh, and another blog. That’s right, Gorging George is expanding: there’s been so much going on that I’ve been itching to write about it; however something doesn’t sit well with me about posting excessively long “life” posts on a food blog. I realize it’s my blog and I can write what I want to, but I don’t think everyone needs to be subjected to my blabbering about developments with our new home (did I mention we bought property?!?!) and how awesome we’re getting at curling, when you’re really just here for the food. Besides, I tend to go on enough already while getting to the point of why I cooked up what I did.

So here we go: Life of George is now online and running. First post being about a Pinterest Challange I read about over on Young House Love – a fantastic home improvement blog that I’ve been glued to ever since we sent our down payment to the developers of our new home! And here I am blabbing again. I’m going to post about the Pinterest Challenge here though as well, because a plethora of my pins are food related.

Here is a quick run-down of the challenge (which Sherry from YHL & Katie from Bower Power stress is in no way sponsered by Pinterest): Stop Pinning & Start Doing. Take something (or things) you’ve pinned for inspiration and actually make it. The only rules are that you should attempt you’re own take on the pin, and – if you’re blogging about it – you refer to the original source of the inspiration, not just the pin itself. This is the third season that these lovely lady bloggers have attempted a challenge, so I’m looking forward to attempting the challenge 4 times per year.

So what will I make here to eat? I scrolled through my food pins and there was one thing that seemed to keep popping up (from the 2 months that I’ve been pinning): avocado. Are you surprised? Likely not. Here are some of the avocado pins I found on my board:

Avocado & Cream Cheese Puff Pastries from Averie Cooks

Avocado Fries from Circle B Kitchen

Avocado & Hummus Toasts from Eat, Live, Run

I’m not entirely sure what I’ll make yet. Part of me wants to whip out the deep fryer; but I leave for Hawaii in 2 weeks (!), so I don’t think I should subject my butt to that sort of temptation. (sigh) So, I’ll make something relatively beach-bod friendly to share with you by Wednesday. Oh, that’s right, the Pinterest Challenge actually started this past Wednesday and goes till March 15. I didn’t give you much notice did I? Well get to it and start cooking/baking all those wonderful things you’ve pinned. If you like, share them here, or on Sherry’s or Katie’s site when you’re done

Meanwhile, I’ll leave you with this quick snack to make so you have something to munch on while you’re admiring your pins. And click here if you’d like to check out mine.

Prosciutto & Phyllo Wrapped Asparagus with Lemon Aioli

Adapted from Cooking Light, November 2011

6 prosciutto slices
18 asparagus spears, trimmed
6 phyllo dough sheets
cooking spray

for the Aioli
1/2 cup mayonnaise
2-3 cloves garlic, minced
1 tsp lemon zest
juice of 1/2 lemon

Preheat oven to 450°F. Spray a baking sheet with cooking spray.

Cut each slice of prosciutto into 3 long slices. Wrap 1 slice of prosciutto around 1 asparagus spear, using a slight angle so you cover most of the mid-section of the asparagus (you can leave the top and a bit of the bottom of the asparagus prosciutto-fee). Cut each phyllo sheet into 3 long rectangular sheets (make sure to keep the phyllo you are not working with under a moist tea towel, or it will dry out). Wrap each spear of asparagus in 1 sheet of phyllo, starting at the short end of the rectangle. Place each phyllo wrapped asparagus on the baking sheet as you go, and spray with cooking spray to ensure it doesn’t dry out.

Once all the asparagus spears are wrapped, bake in the oven for 10 – 15 minutes or until golden. Serve warm or at room temperature.

While the asparagus is baking, combine mayonnaise, garlic, lemon juice & zest in small bowl. Cover and chill until ready to use.

Makes 18 pieces & approximately 1/2 cup aioli.


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