Baklava - a Tribute to Tag's

"In the 1970s and early 1980s, Laurel, Maryland was home to Tag's Restaurant, one of the finest and least expensive Mediterranean restaurants in the state and the place was always packed on weekends. Family owned and operated by the Photinakis family, the restaurant fell victim to a devastating fire and never re-opened. Hostess and waitress Mama Photinakis was also the baker in the family and she prepared all their wonderful fresh desserts. Her baklava was a favourite among the regular diners, and although I cannot duplicate her recipe, this recipe comes very close. I hope you enjoy it."
 
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Ready In:
1hr 25mins
Ingredients:
11
Serves:
24
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ingredients

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directions

  • Combine syrup ingredients and boil for 10 minutes.
  • Mix nuts, sugar, cinnamon and orange rind well.
  • Melt the butter and brush on a 13-inch by 9-inch pan.
  • Place one layer of phyllo in pan allowing ends to extend over pan.
  • Brush with melted butter.
  • Repeat with four sheets of phyllo.
  • Sprinkle heavily with nut mixture, and continue to alternate one layer of phyllo, brush with melted butter, sprinkle heavily with nut mixture until all ingredients are used.
  • Be sure to reserve 4 sheets of phyllo for the top (each to be brushed with butter).
  • Brush top with remaining butter, trim edges with sharp knife.
  • Cut through top with diagonal lines to form diamond shapes.
  • Bake in a 400°F oven for 15 minutes, lower oven to 300 degrees and continue to bake for 40 minutes.
  • The baklava should be golden brown in color.
  • While still hot, cover with prepared syrup and let stand overnight before serving.
  • Baklava should rest for 24 hours before removing from pan.
  • Will keep in refrigerator for weeks or it can be frozen.

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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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