Almost a hundred meals ago, I tried out a new recipe that forced me to confront my fear of and ignorance about phyllo dough. The result convinced me it was well worth any angst I experienced, and yet it's still taken me this long to get around to making this meal again.
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.