So, let me present to you last night's supper: savory beef and broccoli turnovers with a garlic cream sauce on top, along with baby Brussels sprouts. It got pretty good reviews from the dinner guests, including the late-night reheat for Amy Williamson, who's staying over a few days.
"Savory Garlic Beef & Broccoli Turnovers," by Kirsten Shabaz of Minneapolis, MN. Taste of Home, November 2011, p. 31.
4 comments:
These look really yummy! I have fought with my fair share of phyllo dough while making baklava and I'm always disappointed with the performance of the grocery store brands. Last Christmas I discovered the Greek market on Healy Dr. and bought the BEST phyllo I've ever worked with. They also have amazing feta and are great at making recommendations!
You know, I've driven by and even taken note of that Greek market on Healy. Now, with your recommendation, I need to get my act together and go over and do a bit of shopping. The garlic and beef turnovers in this blog post were pretty darned good; even store-bought phyllo couldn't hold back the powerhouse of good flavors! Thanks for drawing my attention to the possibilities of that market, and hope all is well in the world of new mommy-hood.
Ray -
I happened to find this blog post. So glad you like the Savory Garlic Beef & Broccoli Turnovers. I'm also glad you got over your hesitation to work with phyllo dough...have you continued to use it?
If you want to try another recipe, I've got an apple turnover recipe that's wonderful. Might be fun to use w/ your house guests.
Thanks again,
Kirsten Shabaz
I'd love to try out that apple turnover recipe, Kirsten, if you're willing to share. I was thinking again about those savory beef turnovers and recognizing it was about time to whip them up again...they are just terrific and a different kind of meal for me.
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