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Posts Tagged ‘Goat Cheese’

Puff pastry is back! I eased up on it after my puff pastry filled beginning of the year, but I still had some in the freezer and it was calling to me. It was saying it felt unloved after all this time. And so, here we are again. I learned a new tip for puff pastry this time around. For once, I thought ahead and defrosted the puff pastry ahead of time. However, it should be noted, you should really unfold the puff pastry while it is defrosting. Not only does it speed up the defrosting, then the folds don’t stick to each other. I had a truly interesting time trying to un-stick the pieces to each other!

I only recently started to like asparagus (am still trying to broaden my veggie horizons). Like any weird person, I prefer the stalks. I really like my veggies crunchy and all that fiber makes me feel extra veggie virtuous. But, yes I am aware that the tips are supposed to be the best part. Really though, any vegetable tastes awesome on a bed of goat cheese on puff pastry. Maybe even broccoli rabe. (Which, frankly, blech to! So bitter! Is this an acquired taste I am missing or what? How do people eat that?)

So yes, this recipe. Delicious. Easy. Elegant. Everything looks better in tart form. That is the motto of my cooking. And also, puff pastry makes everything better.

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La Petite Grocery Ravioli

Before I left New Orleans, I went on a grand tour of sorts of restaurants in New Orleans that I loved and wanted to go back to or had always wanted to try. Needless to say, I had a delicious time, but my pants haven’t fit the same since.

One place that I went to was La Petite Grocery. For years, I passed by and thought, oh that place looks cute, I should go there and then continued on my merry way. I was a fool. La Petite Grocery was amazingly good and I wish I could go back right now. I am still dreaming about the crabmeat baked in brie appetizer.

So when the Resident Frenchman and I went upstate this weekend and I discovered a stash of old Bon Appetit magazines, including one that featured a recipe from La Petite Grocery, I went nuts. As soon as we got home, I bought the ingredients and made the best ravioli ever (alternative recipe title). These are SO good. SO good. Can I write SO again, or is that bordering on annoying? The roasted garlic and goat cheese go perfectly with the shrimp and who doesn’t love a cream sauce flavored with shallots?

I love the idea of using wonton wrappers for ravioli – so much simpler than making pasta (though I do want to do that one day). Like with the aushak dumplings, making the ravioli is a little time consuming and feels very repetitive, but very worth it. If you don’t have the time to use all those wonton wrappers, this recipe halves very neatly.

There were several other NOLA restaurant recipes in this issue of Bon Appetit and I will be making all of the now (except for Lilette’s poached oysters in fennel-saffron soup, as oysters are not available here without paying for them with my firstborn). Next up is Herbsaint’s banana brown butter tart, so get excited!

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I used to not like butternut squash.  Then my boyfriend bought one and it looked so sad sitting on the kitchen table waiting to be used.  Now I am preaching butternut squash to anyone who will listen.  This was very savory and the crust was wonderful.

Butternut Squash Galette

Butternut Squash Galette

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