Filo Pockets of Chocolate, Berry Compote & Hazelnut Infused Cream Cheese

As I've mentioned before, I've recently fallen in love with filo pastry and all the wonderful deliciousness that comes with it. After making my filo and prosciutto wrapped asparagus the other week, I had some left over. My first thought was, "I don't want to just throw this away". My second thought was, "I want to put chocolate inside this!". So, I did. And the following is what emerged:

Filo Pockets of Chocolate, Fresh Berry Compote & Hazelnut Infused Cream Cheese

Serves 8

Ingredients:

 8 Sheets Filo Pastry, defrosted in the fridge over night.

1/2 C Butter, melted.

1 C Semi-Sweet Dark Chocolate Chips.

1/2 C Cream Cheese, near room temperature.

1/2 C Hazelnuts, finely chopped.

1 C Fresh Mixed Berries, (frozen can work too - just have to thaw them out before hand and drain the liquid from them before using) - I used blackberries, raspberries, blueberries & strawberries.

1/2 Tsp. Local Honey.

1 Lemon, for zest & juice.

Splash of Orange Liquor (i.e. Cointreau, Triple Sec, Grand Marnier).

1 C Balsamic Vinegar.

1 Tbsp. White Sugar.

1/2 C Creme Fraiche.

Fresh Berries & Orange Slices for Garnish.

1/2 C Confectioner's Sugar for Dusting.

8 Fresh Sprigs of Mint.

What to Do:

First, make the berry compote. Dump the berries, honey, orange liquor & lemon zest and juice of half the lemon in a food processor. Pulse until well mixed and "jam" like. Set aside.

Now, mix the hazelnuts into the cream cheese until well blended.

Preheat your oven to 375 degrees and line a baking sheet with parchment paper.

Next, get your filo ready. You can see directions about working with the filo here. Once it's ready to go, lay one piece of filo out in front of you. Baste it with butter and near the left side edge, layer a Tbsp each of chocolate, compote, and cheese.

Slowly (and very carefully) roll the bottom left corner of the filo up to meet the top edge.

Now, fold the left corner tip in over the mixture like you are folding a flag. Continue folding back and forth, making your way down the filo and ensuring you are keeping the "pocket" of stuffing relatively tight. Be gentle or you will puncture the filo! Don't worry about making them uniformly perfect - each one should have it's own shape. It gives the dessert character. Baste well with butter once rolled and lay on the parchment lined baking sheet.

*To make the casing stronger, baste as mentioned above and then layer another filo sheet on top & baste again. You will have to account for this in the number of filo sheets you have*.

Pop em in the oven until they are crispy and golden brown - about 15 minutes.

Meanwhile, make your balsamic reduction. It's very easy and really makes for a presentation and flavor punch! Pour vinegar into a small saucepan. Bring to a boil, add sugar, and then reduce heat to a medium/low simmer, stirring occasionally. In the next 8 minutes or so, the liquid should reduce to about 1/3 to half a cup - all the water evaporates, leaving a medium to thick syrup. Remove from heat. The reduction will continue to thicken as it cools. If it's too thick, simply add a couple Tbsp of water, reheat, over low heat, and serve.

To plate, spoon about a Tbsp of the left over berry compote in the center of the dish. Put the filo pocket on top.

Take a Teaspoon and gather a decent size spoonful of creme fraiche. Using two spoons, turn the creme fraiche back and forth between them, creating a little "triangle" of cream. Alternatively, just dollop the stuff on the plate. The triangular spooning just makes it look pretty.

Carefully place a few berries, an orange slice or two, and a mint sprig on or around the creme fraiche.

Drizzle some of the balsamic reduction around two outer edges of the plate and dust very lightly with some of the confectioners sugar.

Eat.

Something I Saw on TV Last Night



Photo Courtesy of turnoffyourtv.com



Ordinarily, I don't watch a lot of television. In fact, before John and I moved into the new house, we didn't even have T.V. The reasons for this were multiple: cost, time waste, social influencing... Actually, it's been a rather interesting experiment to go from no T.V. to more T.V. There are a half dozen shows I like to watch, but it's insane how quickly desensitized you become to the flashy images, the booming and intrusive advertisements, and the social regulation of such. Don't get me wrong - my women's studies degree has completely ruined television (and most movies) for me from a gendered, sexed, classed, racialized and sexualized standpoint; I tear apart shows without even realizing how critical I'm being. However, I think it's important to think critically about the media we take in on a daily basis. According to asexy beast we take in up to 3000 images every day! That's 3000 ideals, specifications, and regulations about how we should look, eat, think, dance, move, read, exercise, drive, spend money, vote, walk, listen, play, behave, consume, poo, write, and hump. In essence, how we should live. Not that we're completely devoid of personal will and choice - but I think it's safe to say that the media truly does play a sort of regulatory function in our daily lives regarding how we see ourselves, and the world. I am not exempt from it and neither are you. We function within it. So right now I don't say what I've said as necessarily a bad thing, just simply, as a thing.

Photo Courtesy of The Hispanic Interest Coalition

Wow, tangent central!!! Okay so anyhow, the reason we have television now is because it's included in our rent. So, last night I was watching Dinner Party Wars on The Food Network and I was inspired! I've already been playing around with the idea of doing something different for my next dinner party and now I think I've got it! There was a couple on the show who hosted one of the dinner parties and they made an authentic African banana leaf wrapped meal where everyone ate with their hands and really experienced their food. I loved it! I've been playing around with the idea of making Tamales - though I'm not entirely sure if that's a food that is traditionally eaten with the hands... I will have to research it. Plus I worry about ignorantly  appropriating other cultures (as I've mentioned before). Anyway, the entire point of this long winded rambling post is this: I am going to make something delicious, that you can eat with your hands, that both educates and indulges the body, mind, and mouth (sometimes I really think my mouth is completely separate from my body) for my next dinner party.

Stay tuned.

Vegetarian Chili & Honey'd Corn Bread

In case you haven't heard - it's been pretty "chilly" here on the island the last week or so. Unseasonably (and I argue unreasonably) so. It makes me yearn for homier, more comforting foods than what I ordinarily like to eat. Mashed potatoes. Shepherds pie. Turkey Dinner. Meatloaf. Dare I say it....Liver.

Yes, liver. My Dad would make it once every couple weeks when Mom wasn't home - served up nice and healthily with some gravy and onions, and a big 'ole heaping spoonful of Kraft Dinner, and peas, usually, on the side..

John likes curry. Really super duper spicy burn your face off curry (he is English, after all)... Ah, comfort food. Who doesn't crave it from time to time?

You may not crave liver and onions or searing curries, but there has to be something that just oozes of home cooked food that comforts you in ways that gourmet culinary creations can't. One isn't better than the other, it simply just is. And so, in the cold dead of winter on Vancouver Island (at a whopping -4 degrees Celsius), I decided to make some good old fashioned down home vegetarian chili with rice and corn bread.

Vegetarian Chili

Ingredients

1/2 a Medium Onion, chopped.

1 Stalk Celery, thinly sliced.

1 Red or Yellow Pepper, chopped.

3 Cloves Garlic, finely chopped.

1 - 2 Red Chili Peppers, finely chopped.

1 Package Vegetarian Ground Round.

42 Oz. Canned Diced or Crushed Tomatoes.

1 Large Bay Leaf.

1 Tsp. Cumin.

1.5 Tbsp. Dried Oregano.

1 Tbsp. Salt.

1/4 C Chili Powder.

1 Tbsp. Fresh Cracked Black Pepper.

7 Oz. Can Kidney Beans, drained and rinsed.

7 Oz. Can Garbanzo Beans, drained and rinsed.

7 Oz. Can Black Beans, drained and rinsed.

7 Oz. Can Whole Kernel Peaches & Cream Corn, drained.

Extra Virgin Olive Oil.

What to Do:

First, bash the cumin, oregano and salt together in a mortar & pestle to loosen and open flavors of dried herbs.

Next, heat approx. 3 Tbsp oil in a large sauce pan. Add onions, bay leaf, cumin, oregano & salt. Cook till translucent, stirring occasionally.

Add the celery, peppers, and garlic.

 Stir well and heat through.When they are thoroughly warm, add the vegetarian ground round, reduce heat to low, cover and simmer for 3 - 5 minutes.

Remove the lid, and add the tomatoes. Season with pepper and chili powder. Stir well. 

Add all the beans:

Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes to an hour. In the last 5 minutes, add the corn and stir well. Serve with brown rice or mashed potatoes and corn bread (see recipe below). 

Eat.

Honey'd Corn Bread

Ingredients:

1 C All-Purpose Flour.

1 C Yellow Cornmeal.

1 Tbsp Baking Powder.

1/2 Tsp Salt.

2 Eggs, beaten.

1 C Half and Half Cream.

1/4 C Butter, melted.

1/4 C Local Honey.

1/4 C White Sugar.

What to Do:

Preheat the oven to 400 degrees F; Grease a non-stick muffin pan.

Sift together the flour, cornmeal, baking powder & salt.

In a separate bowl, mix the rest.

Now, add the wet ingredients to the dry. Mix well, but don't over mix! Ensure all the flour is moistened - but it will still be lumpy. That's okay!! 

Separate into muffin spaces (3/4ths of the way full) and bake immediately for 25 minutes. Let cool slightly.

Eat.

It really is the perfect home-cooked meal for the perfect "chili" winter day...... Wow. That was lame.

 

Ferris' Oyster Bar: Upstairs

One restaurant. Two very different experiences. In the last couple weeks I hit up Ferris' twice. There are two separate restaurants within Ferris' - downstairs and upstairs. Downstairs is a more casual, big plates kind of grill; where as upstairs is a little more fancy, and a little more elegant, with both smaller plates meant for sharing as well as entrees. While I find downstairs to be alright, I much prefer the ambiance, food (much of which is locally sourced), and experience of the more upscale, oyster bar. Thus, my last couple excursions to the restaurant were to the upstairs portion. So, while I say there was "one restaurant - two very different experiences", I mean both within the downstairs/upstairs scene, as well as in my most recent experiences.

Both nights the atmosphere and the food were spectacular. I love the brick walls, the most amazing local art (which is for sale, in case anyone was wondering), the candles, dark wood tabletops, perfect wine glasses and hardwood floors. It's loft style orientation is warm and inviting, yet distinctly metro chic. 

The service, on the other hand, differed vastly from night to night. While I have been there a good handful of times, the service was never anything to write home about. It wasn't terrible; it wasn't great. It was just, well... "there". These last two times, however, were poles apart. Thus, I will review night number 1 (NN1), and then night number 2 (NN2) - for clarity's sake. On NN1, after climbing the massive set of stairs to get into the place (not sensitive to accessibility issues - which is a problem, I think), John and I were greeted with delay by a host/server. Actually, we stood there for probably 7 minutes without anyone even acknowledging our presence. I understand that a restaurant can be a very busy and hectic place (I've worked in em for near the last 10 years) - but you are never too busy to nod and comment "be with you in a moment please" on your way by. However, once we were greeted and sat at the bar - everything got lots better.

 

Reviewing the menu, I started with the Summerhill Pyramid Cipes Brut ($7.5/gl) and John had the Lighthouse Beacon I.P.A. ($4.75/sleeve). Interestingly, Ferris' does include many bevys from across the globe on their menu, yet there are many local brews and grapes to choose from that really personify the essence that is British Columbia.

Now, the bar is probably the coolest thing ever. About 7 to 9 seats are stretched along one side, and the kitchen on the other. That's right - the kitchen is literally about a 6 foot space on the other side of the bar with an extra 2 feet for the dish pit. It was nuts! How they mix drinks, cook food, plate dishes, and wash them without extreme calamity I don't know. It was very entertaining - as was our wonderful, friendly, knowledgeable, and charismatic server/bartender/owner. (Not our owner, the restaurant's). He was so helpful yet didn't once assume to know our palates or tastes better than us. He was there when we needed him, and sometimes when we didn't - yet he was not the least bit intrusive in his manner. All in all, he made our entire experience something that neither one of us will forget. It was by far, some of the best service I have ever had the pleasure of encountering.

Bird's Eye View

The food was also lovely. We started with the Spinach Salad dressed with fresh, creamy goats cheese, roasted pecans, and a warm curried apple vinaigrette ($10), and the Smoked Albacore Tuna with preserved lemons, green olives, daikon (I think?), and Arbequina olive oil ($12). Both were just gorgeous - the flavors of each working elegantly together to really cultivate a union of flavors that shone through brilliantly. The former really glowed between the apple, curry and pecans; while the latter was exactly how I think Tuna should be - delicate, raw, buttery, supple. The presentation was beautiful and it was really cool to be able to watch the chef assemble the dishes right before our eyes. It was almost organic, in that sense.

Paired with the Loosen Bros. 2008 Riesling - It was everything a Riesling SHOULD be. Crisp, acidic, sweet, and fresh.

Appetizers generally run between $7 - $13; while entrees run anywhere between $14 - $22. For our chosen mains I decided on the Trio of Baked Scallops - each one with their own distinct bed of flavors: Creamed leeks & truffle oil, bacon & maple tomato, and fresh sage & porcini mushrooms ($13), while John had the Roasted Chorizo flamed in brandy with an apricot dijon mustard ($7). In truth, we didn't even make it to the entrees/big plates section of the menu - everything on the starters and sharing side looked so good! (See NN2 for entree reviews). Both were friggin wonderful! The scallops were cooked to absolute perfection and each flavour bed worked to generate an entirely unique flavor excursion within my mouth (yet didn't contrast so extensively that they didn't work together); the chorizo was spicy, moist, flavorful, and presented on fire! Who doesn't love things on fire?! It was very, very cool.

Paired with the Rutherford Ranch 2008 Chardonnay - a TRUE Californian Chard!

As usual - there was no room for dessert. Seriously, I am going to have to designate a dessert "week" and spend a few nights just sampling the many after-dinner sweetnesses that are available about town. Stretchy pants in tow!

Next time, I plan on trying the oysters ($2.25/ea or $24/dozen). It is an oyster bar, after all. I haven't had them in years, and the reason for that is I don't remember enjoying them. That being said, tastes change. And watching the chef prepare the oysters right in front of you just screams freshness! How can you not want to try them?? NN3, for sure!

One and a Half Weeks Later (Tuesday): Dinner out with the girl fiends (yes, fiends)... Unlike NN1, upon arrival we were greeted almost instantaneously - a welcomed change from the previous excursion. Also unlike NN1, the restaurant was much darker than when we sat at the bar - thus, my camera shots are a little dark and distorted. I really need to get a new camera and stop whining and disclaiming mine. Anyhow - on with the review: Jesse was the first to arrive (as per usual), then me, Kendra and Dea. I always welcome the chance to socialize and gather with my friends over good food and wine - and so I was super pumped to see them. We all started with our own glasses of wine: Jesse and Deanna both had the Milton Park 2008 Shiraz ($7.5/gl or $35/bottle), Kendra the Chardonnay that I had previously, and I began with the Riesling. All were delicious. After a while, we decided to order our starters and decided to split the Crostini with prosciutto, honey steeped dried apricots, brie cheese, and walnuts ($9) and the SaltSpring Island Mussels with a broth of shallots, butter, diced tomatoes, fresh thyme and white wine ($15).

I have to say, the bread was so soft and flavorful. Bread often goes unnoticed when it to comes to being the vehicle for the more valued elements of a dish; however, I think the bread is one of the most tricky underrated ingredients of a meal. It is the foundation of a dish and it sets the stage for all the other parts to align. So, for me, the bread is important. And it was perfect.. Both appies were delicious and perfectly cooked (as I expected) - as were the friends I was so grateful to be dining with. 

After our opening glasses, we ordered a bottle of the 1884 Reservado Don Miguel 2008 Malbec (7.5/gl or $35/bottle), followed by various combinations of the previously mentioned wines. It was full, ripe & wonderfully Malbec-y. Next we selected our entrees:

 Jesse ordered the Mixed Greens Salad with shaved fennel, carrots, yam crisps - dressed in a honey lemon vinaigrette ($7) and the Whole Roasted Garlic Bulb with cambozola mousse & warm baguette ($7):

The garlic and the mousse were absolutely decadent while the salad was as fresh as winter salad comes.

Dea ordered the Wild Prawns & Chorizo Sausage with roasted potatoes, smoked paprika & olive oil:

Gorgeous. Fat full prawns and the sauce was to die for. Problematically, prawns are not in season right now. Have they been frozen since the season? or are they being unsustainably manufactured and flown in?

Lastly, Kendra and I split the Butternut Squash Ravioli dressed in brown butter, sage & roasted walnuts ($17) and the Prosciutto Wrapped Halibut served with roasted potatoes, brown butter, preserved lemon, pine nuts & capers and a side of golden beets with decadent goats cheese ($22) (with which, I had the Chardonnay - so buttery and perfect with these two):

Buttery. Soft. And the pasta was cooked to perfection. I would have liked more sage - but I always want more sage.

The halibut was perfectly cooked - the beets were perfection -.and the potatoes were actually probably my favorite part of this dish. 

It really was delicious. The room, the food. The friends. The conversation... It's too bad I can't say the same for our server. Abrupt. Rude. Condescending. And frankly, in a casual-fine dining restaurant, I do expect a particular level of service that includes the server actually stopping at the table, making eye contact and listening and communicating with us when checking in on our experience. Not once did she quality check our meal, but when we were deciding on wine, she felt the need to speak "at" us, rather than "to" or "with" us. She assumed her knowledge was superior to ours and didn't make much of an effort to hide that. At one point, one of my friends asked a question about their coffee set-up and in confusion (due to the lack of clarity from the server) she politely asked her to start again - the server actually told us (very abruptly) "not to interrupt" her. It was shocking. I know it can be difficult to serve a table of women - however, I feel that since we are all food industry staff (and pretty chilled out chicas), we can be a pretty fun and relaxed table to serve. And I also understand that everyone has bad days - however upon discussing our experience with another close friend, she knew exactly who we were talking about and relayed that she too felt the same way. I would expect this kind of service in a casual pub or bar - it's really too bad that, as Dea so eloquently and appropriately put it, she was "ruining the entire experience for me".

If it weren't for NN1's service, I probably wouldn't be going back. However, because I know what it can be, I'll give 'er another go. After all, aside from the oysters, there are still so many things I want to try!: The Baked Free Range Eggs with prosciutto, creamed leeks, Swiss cheese, truffle oil, mixed greens & balsamic vinaigrette ($15), Braised Lamb Tagine on a bed of dried apricots, preserved lemon and Moroccan spices, and toasted almond & saffron cous-cous, and of course the Braised Beef Shortrib with red wine, porcini mushrooms, & pancetta truffled mashed potatoes. HELLO! Those sound good!

 

So there it is - Ferris' in a nutshell. Sort of. A big, long winded, nutshell.





Current Musing...

Do you think it would render my 4 year university academic degree completely worthless if I - instead of going to law school - decide to go to cooking school?

Tapas Study Party Part 3: Patates Braves

Ah! Patates Braves! I know you probably think I've spelled "Patatas Bravas" incorrectly. But I haven't. Let me explain... On our second night in Spain, John and I were searching for a place to have a late supper. Well, late by North American standards. Ordinarily we eat about 7:00pm - in Barcelona, most restaurants don't even open up until 8:30 or 9:00pm. This took some adjusting, but once we did - I fell in love with it.

Of course, working and living there is different than vacationing, but I think the lifestyle is so much more pleasing and healthy for the mind, body, and spirit (if you dig that kind of thing). It's slower, more relaxed. You can drink wine or have a beer with your  morning cafe con leche (coffee with milk), and croissant and no one bats an eye. Stores are open for the morning, but at about 2pm, everything shuts down for lunch: siesta! The reasons for this are many, but my perceptions were that A: It is much, much, MUCH to hot to be out and about shopping between 1:30pm and 5pm; and B: the Spanish take a more leisurely attitude towards business - family, friends, napping, food, and quality self-time are as essential to their lives as work. Love IT! Once 5:00 or 6:00pm hits, the stores open back up, people work through the evening, and dinner begins around 9:00pm. It's beautiful. Absolutely beautiful.

Sorry, I got onto a bit of a tangent there - let's continue with my original story: "On our second night in Spain, John and I were searching for a place to have a late supper"... I really wanted patatas bravas - it was the epitome of Spain to me. We passed a couple restaurants serving something that looked similar - only instead of the traditional red tomato sauce, the potatoes were covered in a white creamy looking substance that I couldn't place. Frankly, it freaked me out. Eventually we settled on a place, ordered the "Patates Braves" once we semi-deciphered the menu, and ended up with....... the white creamy saucy potatoes. I took a bite. Well, a smidgen of a nibble really. I was nervous. But what I experienced in that moment was incredible! My mouth exploded with garlicky, lemony, delicious flavor! I couldn't get enough. It was bliss. We continued to order this dish in every restaurant post the first for the duration of our trip.

I googled the dish once I got home and realized - as with the language confusion - that the "Patates Braves" is the Catalunyan style of "Patatas Bravas". Who would have thunk it?

So, finally, for the 3rd and final installment of Tapas Study Party, I give you, Patates Braves:

Patates Braves

(printable recipe)

via no recipes.

Ingredients

1 Lb. All Purpose Potatoes (i.e. Russet), washed & peeled.

3 Garlic Cloves, skins removed.

1 Lemon, zest & juice.

1 C Prepared Mayonnaise.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

What to Do

Preheat your oven to 400 degrees F.

Cut the potatoes into 1" chunks. Dump them and a few glugs of olive oil into a baking pan. Season generously with salt and pepper. Mix well.

Bake for approx. 45 - 50 minutes, or until potatoes are golden and crispy. (Traditionally, you could deep fry these babies, but I have tried to make it a little safer, a little easier, and a little healthier). You will have to flip the potatoes every 10 to 15 minutes to ensure even browning.

Meanwhile, make the aioli. See Garlicky Lemon Saffron Aioli Recipe for instructions and my justification for not making the aioli from scratch - just omit the saffron threads. I would put the sauce on the side, since not everyone likes the same amount of sauce.

Eat!

Tapas Study Party Part 2: Filo & Prosciutto Wrapped Asparagus w/ Garlicky Lemon Saffron Aioli

Yum Yum Yum Yum Yum Yum Yum!Yum Yum Yum Yum Yum! Yum! Yum Yum!

After years of living in fear of filo pastry, I am finally adopting it whole heartedly. I'm not kidding, it scared the crap out of me. I didn't know how it worked, or how to use it, nor did I think it was all that special. Let me say, that today - now - in this moment, I am converted. All hail the delicious and flaky pastry dough that is filo! And how did I get past this paralyzing fear? I just decided to face it. It was simply something that had to be done. And so, I did it.

That being said - I did go down to the local grocer and bought the filo frozen and ready made. I am not a baker. And anything that involves dough, I am bound to screw up. Hence, store bought, pre-frozen filo pastry. Of course, what I did with it was totally home made with love and assembly-line precision. That's how I experienced working with it. Filo pastry is very "Henry Fordist" in its deployment. You have to work in steps. One after the other. Methodically. Until you reach your final product. In this case, filo & prosciutto wrapped asparagus. Can I just say once more....?... Yum.

barcelonian view from our flat

Falling in line with the same spirit that brought on Barcelonian Bruschetta, I felt inspired by the beautiful cured meats and the way in which Barcelonians integrated the freshest, most delicious vegetables to create an absolutely gorgeous union of plant and animal. I wanted to re-create that but make it something a little more luscious.. a little more savory.. Filo. So, here it is:

Filo & Prosciutto Wrapped Asparagus

with Garlicky Lemon Saffron Aioli

(printable recipe)

Ingredients:

1 Bunch Asparagus, washed & woody ends snapped off (approx. 20 stalks).

10 Slices prosciutto, sliced in half lengthwise.

20 Sheets Filo pastry, defrosted in the fridge over night.

1/2 C Melted Butter.

2 Garlic Cloves, peeled.

1 Good Pinch Saffron Threads (saffron can be a bit expensive, but it adds a certain complexity of flavor and colour you'll miss otherwise).

1 Lemon, zest & juice.

1 C Good Quality Mayonnaise (Yum, I can't make aioli either).

Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

In a saucepan, bring salted water to a boil and add asparagus. Blanch lightly - approx. 2 minutes. Drain, and run cold water over the vegetable to stop the cooking process. Dry thoroughly. 

Next, prepare your work station. Lay down a piece of plastic wrap - place unrolled filo pastry on top, and cover with a wet towel. This will keep the pastry from drying out as you only work with one piece at a time. *Usefully, collect the filo and lay lengthwise along the counter in a stack. With a very sharp knife, slice an inch or two off the top so that the asparagus ends will poke out either end of the filo. Make sure to cover the pastry as mentioned above right after doing this!

Also gather your butter & a basting brush, asparagus and prosciutto near by. Line a baking sheet with parchment paper.

Now, roll each piece of asparagus with one of the halves of the prosciutto - lay on the tray.

Once they are all rolled, you can begin working with the filo. Take one sheet and lay it in front of you (remember to replace the damp towel over the ones you aren't working with). Baste it with butter, place an asparagus spear on one end and carefully but snugly roll the filo around the spear.

Once rolled, lightly baste outer edges with butter to seal the pastry and place back on baking sheet. Nearing the finish, pre-heat the oven to 400 degrees. Once heated, bake for 15 - 20 minutes until filo pastry is golden brown and flaky.

Meanwhile, as they cook, make your aioli. I have to admit at this juncture that I have tried to make aioli... repeatedly... and fail every time. I have a feeling, after reading Guilty Kitchen's recipe for mayo (fancy or not), that I simply rush the process. However, in case you fail as poorly as I do at mayonnaise, here is a guilt-laden, failure-proof way to make delicious saffron and garlic aioli:

In a mortar and pestle bash together the garlic, saffron threads, lemon zest, and a good pinch of salt. Add the mixture, plus a generous helping of pepper to pre-bought mayonnaise. Combine. Add the lemon juice, one half at a time, checking for consistency. You want it to be sturdy enough that it won't leach all over the plate, but juicy enough that it doesn't have that super stand up and salute you consistency that is so evident in store bought mayonnaise. Plus it adds flavor!

Serve on the side of the asparagus spears.

Eat!