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DigsMagazine.com.
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Tandem Cooking
by
Cameron Walker | 1
2 3 4
continued from page 3
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Person
A
For the dessert:
13. Assist person B with the final steps of the dessert making.
For
the table:
14. Pull out the
plates, silverware, etc. Take
the salad out of the fridge, sprinkle on nuts, and dress.
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Person
B
19.
With the help of person A, fold in the short sides to
make a 1” wide flap of dough,
then roll the dough up on each long side so that it looks
like a log.
20.
Butter the outside of the log, then pop it in the oven.
Bake for 30 minutes.
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Together:
Check your drinks. See that they’re full.
Enjoy! (And don't forget about the strudel in
the oven). |
Get a printer-friendly
version of these directions!
A
few helpful hints ...
--To
make the phyllo easier to work with, take it out of the freezer 1-2
hours ahead of time.
--Getting your counter space cleared off in the beginning is really
helpful. So is doing a
little cleanup as you go. Then
at the end, you’re not left with an overwhelming amount of dishes.
--Put the nuts on your individual salads (the nuts get sort of soggy in
the refrigerator, so if you have some left over, it’s best to store at
room temperature).
--This recipe took us 45 minutes, from start to grub.
o
Cameron
Walker lives and plays in Tahoe with her best friend.
She likes to cook, but loves to be taken out to dinner.
Other work can be seen on the Mentress Moon site, and in print in
Passionfruit and Peralta
Press (both forthcoming).
check
out these related articles:
holy ravioli,
an illustrated
guide to making filled pasta
dumplings for dummies
making maki sushi
cooking for one
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