"Nexis" > wrote in message news
Kuef.46$qw.5@fed1read07...
>A year or two ago, I was watching Martha and there was a guest chef on there
>who made an apple dessert that looked scrumptious with it's crispy coating of
>this finely shredded phyllo dough. I can't remember the name of it, but I think
>it starts with a "K"...does anyone know? Or know where I would find it? I've
>looked in the stupormarkets, no luck. I believe he said it was commonly used in
>some kind of ethnic cooking, but I can't remember that either! Ack...my
>memory's really going downhill!
>
>
> Thanks in advance for any help!!
>
> kimberly
Here is the actual recipe (I think)
Dimitri
http://www.marthastewart.com/page.jh...ent&id=tvs3850
Porcupine Apples with Michel
You'll want to get close to the quills of this porcupine; it's a delicious
dessert created by renowned chef and restaurateur Michel Richard. The quills,
made from kataifi (shredded phyllo dough), surround a piece of apple and are
served with a sprinkling of confectioners' sugar and vanilla ice cream.
Recipe
Porcupine Apples
Serves 8
4 cups peanut oil, for frying
4 large eggs
1 cup all-purpose flour
1/4 pound kataifi, cut into 1-inch lengths and broken apart (about 4 cups)
3 apples, pared, cored, and cut into eighths
Confectioners' sugar, for serving
Vanilla ice cream, for serving
1. Heat oven to 350°. Heat oil in a medium saucepan to 350°. In a small bowl,
lightly beat eggs. Place flour in a second small bowl. Place kataifi in a large
bowl. Dredge apples in flour. Using a slotted spoon, transfer apples to egg to
coat. Remove, and toss apples in kataifi to coat.
2. Place a piece of apple on an 8-inch wooden skewer. Immerse carefully in the
hot oil, avoiding the bottom of the saucepan. Fry just until set and golden,
about one minute. Remove from skewer, and transfer to a parchment-lined baking
sheet. Repeat with remaining apples. Transfer baking sheet to oven, and bake
apples until tender when pierced with the tip of a knife, about 20 minutes.
Sprinkle with confectioners' sugar. Serve warm with ice cream.
Special Thanks
Michel Richard
Chef and owner
Michel Richard Restaurants
Citronelle at the Latham Hotel
3000 M Street, NW
Washington, D.C. 20007
202-625-2150
Citronelle at the Santa Barbara Inn
901 East Cabrillo Boulevard
Santa Barbara, CA 93103
805-963-0111
Citrus
6703 Melrose Avenue
Los Angeles, CA 90038
323-857-0034
Recommended Reading
Michel Richard
"Michel Richard's Home Cooking with a French Accent" (William Morrow and
Company, 1993; out of print)
For rare and out-of-print books, try Bookfinder.com.