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Posts Tagged ‘snack’

by Caitlin Saniga | photos by Joel Hawksley

Pistachio gelato cookie sandwich from Sunshine Sammies in Asheville, N.C.

Pistachio gelato cookie sandwich from Sunshine Sammies in Asheville, N.C.


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by Caitlin Saniga | photos by Joel Hawksley

Lavender creme brulee from French Broad Chocolate Lounge in Asheville, N.C.

Don’t let the chocolate lovers dissuade you from ordering this dessert. French Broad Chocolate Lounge’s lavender creme brulee can hold its own. (But if the cocoa-crazed truly must be appeased, the menu offers a chocolate version of the creme brulee.)

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by Caitlin Saniga

Any time company comes to visit, I try to squeeze in a trip to Euro Bakery for some fresh, hot burek. It’s impressive to watch baker Bari Sinani prepare the pastries, and the burek, like this pepperoni and mozzarella version, is to die for. Heck, I don’t need visitors for an excuse to stop by Euro Bakery. I go somewhat regularly for lunch or on Saturdays during my trip to the Roanoke farmers market, which is across the street.

Bari and Elizabeta Sinani own and operate Euro Bakery in Roanoke. On most days, you can spot their young son curled up in the back of the kitchen, watching TV from a folding chair. Bari, who was born in Macedonia, owned a bakery in Serbia. In 2000, he and Elizabeta, of Bosnia, moved to Roanoke. The couple opened the original Euro Bakery in 2010. You can read more about the Sinanis and their business in this Roanoke Times article from 2010.

I visited: Euro Bakery, a vendor inside the City Market Building in downtown Roanoke, Va., that specializes in Middle-European baked goods. Most notable is the selection of burek, rolled pastries made from fresh-tossed phyllo dough and filled with an assortment of goodies, including beef and onion, spinach and cheese, and my new favorite: pepperoni and mozzarella. Also available is a selection of baked goods such as braided breads, pretzels, crescent rolls, dark chocolate-filled rolls, baklava and tiramisu.

Elizabeta uses a rocking knife to cut burek into bite-size pieces.

I tried: This time, I had the pepperoni and mozzarella burek with marinara dipping sauce. But I’ve also tried and have been a fan of just about every type of burek they serve, including many of the specials.

Why it stood out: Bari Sinani, owner and baker at Euro Bakery, makes his own phyllo dough. Each pastry starts out as a small disc of dough that he works into a fine sheet by pressing out onto a flat surface with buttered hands and then lifting and tossing in the air. It’s an eye-catching spectacle. He says many people who prepare and sell burek, even in Turkey where it originates, use frozen dough. His burek is special because everything is fresh and it’s always served hot from the oven, so it’s totally crispy and flaky.

Bari tosses some fresh phyllo dough before rolling it full of beef and onions.

It cost: $5.50

Find out more:
Euro Bakery
32 Market Sqaure S.E.
Roanoke, VA 24011
540-344-0460
Euro Bakery on Facebook

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried. Help our map grow by submitting your own review. Find out how!

Euro Bakery on Urbanspoon

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by Caitlin Saniga

Well in theory, syrup usually goes with French toast, so I figured: Why not? But the truth is, syrup isn’t necessary for this version. With quite a bit of peanut butter and jelly sandwiched inside each stick, the dish was already sweet enough.

  • 1/2 cup peanut butter
  • 4 slices white bread (brioche and sourdough work, too)
  • 1/2 cup jelly of your preference (I used blackberry preserves.)
  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • butter for the pan

Spread the peanut butter on two slices of bread. On the other two slices, spread the jelly. Pair each slice covered in peanut butter with one slice covered in jelly to form sandwiches. With a toothed knife, cut each sandwich into 4 or 5 strips.

In a medium bowl, thoroughly whisk together the eggs, milk, vanilla and cinnamon.

Put a small pat of a butter in a pan, and place the pan over medium heat. As the butter melts, spread it around the pan.

In shifts, immerse all sides of each stick in the egg mixture. Place the sticks in the pan, and cook on all sides until they’re golden brown.

Serve immediately.

Makes 2 servings.

Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

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by Caitlin Saniga

Muhammara, a traditionally spicy red pepper dip, originated in Syria, Lebanon and Palestine. This is my take on muhammara, and I imagine it’s a bit more mild than the classic, which often includes jalapenos. I served mine on roasted garlic Triscuits, but crusty bread, pita or toast works, too.

  • 1 red bell pepper, roasted, peeled and chopped (See the video below for more specific instructions.)
  • 1/4 cup toasted walnuts
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • zest and juice from 1/2 lemon
  • pinch of cumin
  • 1/8 teaspoon cayenne
  • salt and pepper to taste
  • red chili flakes, for garnish

Place the red pepper, walnuts, olive oil, garlic, lemon zest, lemon juice, cumin and cayenne in the bowl of a food processor. Pulse until the ingredients are well combined. Adjust the olive oil, if needed, for a smoother consistency. Season with salt and pepper, and garnish with red pepper flakes.

Serve immediately, or store chilled in the fridge for up to 4 days.

Makes 2 servings.

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by Caitlin Saniga

This was a great snack to pack and take to work. Lots of protein and antioxidants in this mix!

  • 1 cup frozen shelled edamame, thawed
  • 1 teaspoon extra virgin olive oil
  • salt
  • 1/2 cup chopped, shelled walnuts
  • 1/4 cup dried cranberries

Heat the oven to 425 degrees. Arrange the edamame on a baking sheet, drizzle with olive oil, and toss to coat. Sprinkle lightly with salt.

Roast, stirring occasional, until crisp and golden, about 20 minutes.

In the meantime, place the the walnuts on a separate baking sheet and toast in the oven about 5 minutes, or until they become aromatic.

Let the edamame and walnuts cool, and toss with the cranberries.

Store the mixture in an airtight container.

Makes a little less than 2 cups of mix.

Recipe adapted from: Whole Living

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by Caitlin Saniga

If you don't like the red-brown splotches from the cinnamon, or if you just don't like cinnamon, you could easily cut it out of the recipe. But the spice adds a nice fall flavor.

  • 1/4 cup powdered sugar
  • 2 teaspoons ground cinnamon
  • 2 large Granny Smith apples

As always, when making chips, don't let the slices overlap or they won't crisp.

Preheat the oven to 250 degrees. In a small bowl, combine the sugar and cinnamon. Using a serrated knife or mandoline, thinly slice the apples crosswise, discarding the seeds and both ends of the apple. (I went with the serrated knife, but I have to imagine a mandoline would have made things lots easier.) Arrange slices in a single layer on parchment-paper-lined baking sheets; sprinkle with the cinnamon sugar.

Bake the apple slices, turning every half-hour, until dry, 1 1/2 to 2 hours. Remove and transfer to racks to cool. Store in an airtight container.

Makes about 30 chips.

Recipe: Every Day With Rachel Ray

Photo: Caitlin Saniga

*Throughout September, “Snacks to Pack” will feature our favorite snack recipes for packing in lunches or eating on the go. All of them can be found here.

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