Feeds:
Posts
Comments

Posts Tagged ‘Puff Pastry’

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.

(more…)

Read Full Post »

Recently I have been on a tour of other peoples kitchens. I journeyed to Brooklyn to make La Petite Grocery Ravioli (mmmm….just as good the second time) and I went to Union Square to make this recipe. I have discovered that cooking is much easier with a sous chef(s). Not only do they chop the garlic and do the dishes, but they also take the photos! Thanks to Sous Chef Cha, this is the most thoroughly documented recipe I have ever made.

When I first read this recipe, I thought, yum! Then, of course, I mentally started modifying the recipe. Since fresh figs aren’t available right now, I used dried figs. Delicious, but I look forward to remaking this in the summer with fresh figs. If you use dried figs, try to massage them back into fruity shape so they slice better. Originally, the recipe called for Stilton and pine nuts, but I immediately thought that walnuts would be better. I bought a generic blue cheese instead of Stilton (Sorry Brits, but your cheese was overpriced at Food Emporium). The result was a delicious savory tart. Even my mom liked it and she is usually anti-onion.

Finally I know some of you are thinking, puff pastry again? I promise, I am not getting anything from the puff pastry lobby! If such a thing exists. Actually, it probably does in France, since they have legislation regarding bread. Only in France.

(more…)

Read Full Post »

Okay, I promise this is the last puff pastry recipe for awhile. But I’ve saved the best for last, as this was beyond delicious. All this started because CristaBear requested a very specific dessert for her birthday party: layers of phyllo with strawberries, whipped cream and powdered sugar. Of course, me being me, I had to deviate slightly. I knew that whipped cream wouldn’t hold up for very long and would separate. So I made a whipped mascarpone cream, which is absolutely delicious. It tastes like a thicker, more flavorful whipped cream. Winter strawberries are a little sad, so they are doctored up with some sugar and lemon. Finally, I substituted puff pastry for phyllo because I knew it would be easier to work with.

I made two variations on this. For Crista’s birthday, I made strawberry Napoleons. Sadly, I only have one photo of them because my camera punked out and it is from my camera phone. They don’t look too great, but they were delicious and very pretty looking.

Because had I had tons of leftover cream and strawberries, I made a flat tart version which was just as delicious, if not as impressive looking. The recipe for the flat tart is below, as I have to admit it is much much easier than putting together Napoleons that constantly were trying to tip over (I was a little overambitious and made them slightly too tall). Either way, strawberries on cream on puff pastry is irresistible.

(more…)

Read Full Post »

I mentioned I was obsessed with puff pastry these days right? Well this recipe should bring you over to the puff pastry world if you aren’t already there. I made this as a Superbowl appetizer and it was delicious. Really delicious. I am looking for an excuse to make it again, so can someone please throw a party and invite me?

There isn’t too much cooking going on here, just some stirring, rolling and wrapping. Simple stuff. If you can’t find a big enough brie, check out Costco or your nearest wholesale food store. I got mine there in a weak cheese moment (along with the biggest bag of Baby Bell cheeses I had ever seen).

Best of all, this is a highly variable recipe. Don’t have rosemary? Use thyme. Or candied ginger. Don’t have raspberries? Use frozen mixed berries. Or fresh blackberries. Or figs! Skip the fruit and top with pecans and brown sugar. Experiment! With a base of brie and puff pastry, you really can’t go wrong. As Barefoot Contessa says, how bad can that be?

(more…)

Read Full Post »

I have recently become obsessed with puff pastry. Obsessed. I’ve gone through almost three boxes in a week. I’ve been thinking about making it from scratch, but it seems excessively complicated. I’m all for making things from scratch (I loved making my own butter and I want to try yogurt one day), but making puff pastry really seems insane.

So I’ve been buying Pepperidge Farms. Yes, I am aware that every magazine/chef/blogger raves about Dufour Pastry. Yes, I’m sure the Resident Frenchman would like my puff pastry creations even more if they were Dufour based. But it is literally twice the price. Ten dollars a box. That is insane! So Pepperidge Farms it is.

But yes there is a recipe in here. A very tasty one. I almost made this onion-y delicousness as a Superbowl appetizer, but I ran out of time, so I made it as a side for what was a very disappointing roast chicken dinner. It totally made the meal, as it is super delicious. I adore crème fraîche, and the apples and onions melded perfectly together. Though really you can put almost anything on puff pastry and it will taste good. Even if it isn’t Dufour.

(more…)

Read Full Post »