What’s Cooking in the Kitchen of Jennifer Taylor?


salt and pepper Our family backgrounds can of-


ten have a direct effect on what we cook. Tis is certainly true for Jen- nifer Taylor of Weaverville. Her own Filipino heritage, combined with her husband’s Greek back- ground, gives the Taylor family plenty of uniquely delicious foods to enjoy. When Taylor was growing up,


she learned a lot about cooking by watching her father, June Sarad- pon. “My dad is a great cook and I loved watching him make things when I was little. He always cooked authentic Filipino dishes that were definitely some of my favorites.” Many of these dishes included fresh vegetables, seafood and rice. Her mother-in-law Sophia Taylor has also shared lots of delicious Greek recipes over the years. “I think Greek-style foods are defi- nitely my favorites to make.


I re-


ally like to cook Filipino dishes too but I don’t make them very often because I have a hard time finding the ingredients they require here in the Asheville area.” Taylor grew up in Baltimore,


Md., and is a 1988 graduate of Owings Mills High School. Fol- lowing her graduation, she attend- ed college and worked in the real estate industry for seven years. She then began her career in banking, where she has worked for the past 16 years. She is currently a tech- nical writer for mortgage bankers with First Citizens Bank. Her hus- band Dan is beginning his ninth season as the head baseball coach at Mars Hill College. Tey are the proud parents of two children, Monica (14) and Jason (8). Tey attend Holy Trinity Greek Ortho- dox Church. In her free time, Tay- lor enjoys photography and scrap- booking. Below are several of her unique family favorites:


Pancit 1 pkg dried rice noodles (get from Asian food market)


7-8 pieces Chinese sausage (get from Asian food market)


7-8 large shrimp cut into thirds 2-3 pork chops cut into strips ½ c julienne carrots ½ julienne cabbage 4 T sesame oil 1 bottle soy sauce


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Garnish: 1 sliced lemon 2-3 sliced hard-boiled eggs


Prepare dried rice noodles. Place


dried rice noodles in big bowl of cold water until tender (@15-20 minutes). Ten cut noodles into thirds with scis- sors and place in strainer. Set aside. Put sesame oil in hot wok or deep fry- ing pan. Sauté pork chops and add Chinese sausage and shrimp after about one minute. Sauté for another minute until they are halfway cooked. Pour carrots in and continue to sauté. Place cabbage in sauté last and toss to- gether. Put few sprinkles of soy sauce over sauté and place rice noodles in pot. Toss together and continue to put soy sauce over sauté until browned. Re- move from heat and place on platter. Garnish with sliced lemon and sliced hard-boiled eggs.


Greek Salad 3 vine ripe tomatoes cut into small pieces


1 chopped red onion 1 sliced cucumber 1 cup Kalamata black olives ½ lb crumbled Greek feta cheese 1 chopped iceberg lettuce


Dressing: ¼ c extra virgin olive oil 4 T red vine vinegar 1 t dried oregano Course salt and black pepper *You can substitute this dressing with Caesar dressing


and feta cheese in large salad bowl. Mix dressing and toss salad. with warm bread.


Greek Cheese Pies (Tiropeta) 1 lb Greek feta cheese 12 oz cottage cheese 5 eggs ½ c finely chopped parsley 2 sticks (1/2 lb.) butter, melted, for brushing phyllo


1 pound phyllo pastry (1 box) Preheat the oven to 375º. Crumble


feta cheese into small pieces. Add cot- tage cheese and blend well. Add eggs and beat thoroughly. Mix in parsley. Set aside and prepare phyllo pastry. Unroll phyllo pastry and cut into medium-size strips with pizza cut- ter, sharp knife or scissors. You will be using strips to roll into triangles. Cover other phyllo dough with a wet


Combine all vegetable ingredients Serve


towel so it does not dry out. Place heaping teaspoon of cheese filling on bottom center of phyllo strip. Take bottom right hand point and fold over onto left side of strip and make triangle. Continue this pro- cess until phyllo strip is done. You may not use all of the phyllo. You may freeze any remaining phyllo. Brush with melted butter on all sides and place on greased cookie sheet. Bake in oven for @20 min- utes or until gold brown.


Pastitsio 1 box small elbow macaroni (cooked according to box di- rections)


1 lb ground beef 1 large chopped onion 3-4 cloves chopped or minced garlic


1.5 jars of your favorite spaghetti sauce (I use Prego)


1 c shredded mozzarella cheese 1 c grated Parmesan cheese


Béchamel sauce: 1 stick butter 5-6 T flour 5 c milk


Preheat oven to 350º. Sauté


ground beef, garlic and onions, making sure it is finely crumbled. Drain grease. Add spaghetti sauce and mix thoroughly. Continue to cook on low heat for @15 minutes. In deep casserole dish, pour half of cooked elbow macaroni covering entire dish. Next, pour ground beef mixture on top of cooked elbow macaroni covering entire dish. Pour remaining cooked el- bow macaroni on top of ground beef mixture.


Prepare béchamel sauce: Over low heat, melt butter. Us-


ing a whisk, add one tablespoon of flour at a time until thick sauce is formed. Add one cup of milk at a time until mixture is relatively thick (consistency of pudding). Pour béchamel sauce over pre- pared casserole covering entire dish.


Sprinkle with mozzarella


cheese and Parmesan cheese. Place in oven for @30 minutes or until top is golden brown. Let casserole rest for @15 minutes before cutting into squares. salad!


Serve with Greek


Tis report filed by Loren Metts for the Tribune.


January 20 - January 26, 2011 - THE TRIBUNE/LEADER 11


“Te Lord is my strength and song and is become my salvation” Psalms 118:14


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