Tags: holiday, savory, snacks
It doesn’t matter if I’ve made it myself or if I’ve bought it at the store, I try to never waste a scrap of puff pastry. So much potential in those little buttery off-cuts…pigs in a blanket, palmiers, Michel Richard’s Parmesan Puffs…I could go on, but let’s focus on the Parm Puffs. Take your leftover bits of puff, cut them into willy-nilly shapes and fry them up in a bit of oil till they’re puffed and golden. Then sprinkle them with salt and shower them in good grated parmesan. Cheesy, buttery and salty– they are the perfect holiday party nibble. My hostess-with-the-mostess tip of the day: Champagne and fried stuff is a match made in heaven. Continue Reading Tuesdays with Dorie BWJ: Parmesan Puffs…
Tags: savory, tart
This is my “take two” of Michel Richard’s Torte Milanese recipe. I did the first take last fall, when we prepared Richard’s homemade puff recipe and did other stuff with it. Pictures of that version were lost, unfortunately, and were never to be seen again, except perhaps by the hackers who encrypted them a few weeks later. Hope those bastards got hungry.
The only silver lining to all that mess is that I was encouraged to make this tasty torte, which is a full meal of layered scrambled eggs, cheese, veggies and meat encased in puff pastry, again. And I got to play around with it a little this time. I used chard in lieu of spinach for the greens, I left out the ham layer and instead crisped up some bacon and cooked them into the scrambled eggs, which I flavored with the herbs I had on hand (thyme and basil), and I used a mix of cheddar and Swiss cheeses. Even my roasted red pepper layer was actually a combo of red and yellow ones. I would say that the puff stayed the same, except I used store-bought instead of homemade this time. Its savory, salty (in a good way) and very filling. Plus, the tall slices look great with all those layers of good stuff.
The recipe says to bake the torte at 350°, but I don’t think puff pastry bakes well that low, so I started it at 400° and turned it down at the halfway point for the rest of the bake.
Tags: baking, savory
Flo Braker’s Cheese and Tomato Galette is more of a revisit than a rewind. I first made this one with the group a couple of years ago, but I’ve also made it many times since. I hope I’ll still see tomatoes at the Greenmarket here for a couple more weekends, so I can squeeze in one more of these this year!
The dough is the only tricky part about this galette. It bakes up nice and crisp, but it starts out super sticky. I roll it well-chilled and directly on the parchment I’m going to use for baking so I move it as little as possible. After the dough is rolled into a circle, it’s then easy to just slide the parchment onto the baking sheet, top it and pleat it up.
The recipe specifies the filling as tomatoes, basil, mozzarella and jack, but I play around with the herbs and melting cheeses depending on what’s in the fridge. I’ve used dill, cilantro or parsley (even pesto–which is amazing!) to replace the basil, and while I do always like to use the mozzarella in here, I’ve subbed the Monterey jack with cheddar, provolone, etc. Also, I like to season the tomatoes with salt and pepper. If the tomatoes give off some liquid while the galette bakes, I just tip it out with a spoon at the half-way point so it won’t make the tart watery.
Tags: savory, tart
This Alsatian Onion Tart is our third Michel Richard puff pastry recipe in a row! This is a great easy recipe to toss together for brunch or lunch (or dinner) if you have some puff in the freezer already. It’s actually designed to use scrap puff pastry that’s been rerolled, but I didn’t have enough scrap and sacrificed a fresh sheet. It was worth it.
This is very similar to the flammkuchen I like to get at German beer hall in my neighborhood (except I think they use a flatbread base instead of puff pastry). It’s almost like a pizza topped with slightly sweet, soft onions simmered in chicken broth, bacon and a touch of cream. I put some fresh thyme on mine, too…hopefully the Alsatians won’t mind.
While the recipe specifies four very large onions for the topping, two of my onions were most definitely small and the other two were medium-sized at best. I was crying so freaking much chopping them, I don’t think I could have physically handled anymore. I had plenty for a nice thick layer anyway. I actually thought it looked like too much cooked onion but I put it all on there. Also, I used turkey bacon instead of slab bacon so I skipped the blanching step and just gave it a quick sauté. Oh yeah, and I baked my tart at 400° because I like puff to be a little browner than I’ve found I can get it at 350°. You can prep the components a day in advance and assemble the tart right before baking.
The recipe says this tart is best just baked, but I had leftovers that I reheated in a 325° oven the next day, and they were great.
Tags: appetizers, savory, snacks
I’m no interior designer. This has been made painfully obvious to me by my home decorating choices (more accurately called mistakes). Right now I’m trying to choose a few paint colors and I just can’t. I can’t. I need a glass of wine and a treat. Thankfully, that I can do, and easily, too, with Michel Richard’s Puff Pastry Pizzettes. These little one bite snacky hors d’oeuvres are meant to use up the scraps from the other week’s Sunny-Side Up Apricot Pastries. Homemade puff pastry (heck, even store-bought– it’s expensive!) is a no-waste situation. I only made two of the apricot pastries so I really didn’t have a whole lot of scrap to go with here and just got six pizzettes. Even so, I made two versions with goat cheese– one with tomato and the other with sautéed leeks. I’m annoyed that I forgot to put a little parsley leaf on top of each tomato one…my picture would have been cuter! See what I mean? I fail on the design details.
These were a tasty little snack with glass (or two) of wine. They were best warm, though. The room temp one I tried had definitely lost some of its crispiness.
Tags: baking, savory, snacks
Jeffrey Alford and Naomi Duguid’s Savory Wheat Crackers were a nice little snack to munch on with a chilled glass of wine this past (very fine) weekend. I’ve made crackers before…here, for instance. Also, in the restaurants I’ve worked in, pastry always had to make the crackers to go with the cheese plates. Rolling cracker dough out with a pasta machine (or a sheeter like we had at my first job) is my pro tip from those days. It gets them super thin, although you have to use a fair amount of flour to not shred the dough in the roller. I took these to the second thinnest setting in my machine and then topped my crisps with nigella seeds, ground coriander and fleur de sel. This whole wheat cracker dough is super basic….no leavening necessary. It comes together with a whiz in the food processor, although my dough was a little sticky, so I added some supplemental AP flour to make it behave. The recipe makes a lot of dough…even the half recipe I made yielded tray after tray of crackers! They have to be rolled, cut and baked in batches. It was like a Nabisco factory in my kitchen on Sunday. Actually, I forgot to cut two of the trays before I put them in the oven– I just broke those into big shards after they were cool. Real Nabisco would so fire me. You need a ripping hot oven for these and will likely have to tack on a few minutes to the stated baking time. My crackers took 6-7 minutes to bake through, rather than the three minutes in the recipe. One minute too many, though, and the crackers will be charcoal (and yes, I did torch a tray myself)! I made a little spread out of famer’s cheese and flowering chives to snack on with these crackers. I have lots more to eat up, so I’ll have to think up some other ideas. For the cracker recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tags: appetizers, savory, snacks
I’ve been trying to lay off the sweets a bit lately. No more dessert every night, I’ll mostly keep that to weekends. This is because I can tell my trainer would like it if I dropped a few pounds. The things I do for this guy….I even got up early to run a 5K on Sunday! He’s right of course, and he has made me strong, so at least that running was a piece of cake (unlike the cake I’m not eating).
I do miss baking stuff more than once a week, though, so it’s nice to have a little savory project to put together. To tell the truth, these Scallop and Pesto Purses, courtesy of Gale Gand, were more of a quick assembly task than a real baking project. Take a nice, fat sea scallop and a schmear of pesto, bundle it up in a phyllo dough wrapper and pop it in the oven. These purses are intended to be elegant appetizers, but I will probably never have a dinner party sophisticated enough to serve them (pigs in a blanket, anyone?). After I snapped this photo, I put a few of them together on each plate with a bit of salad, and we had them as dinner…with the rosé, obvi. They were really tasty and the scallops cooked nicely inside (which I was worried about since I couldn’t really tell what was going on in there). The juices from the scallop did make the bottom of the purses soft, but we were knife and forking it, so it wasn’t a big deal.
I pounded together a little bit of parsley pesto for these in my new mortar and pestle. It was my first time making pesto this way– normally I use the food processor– and it was so good, I made more a few nights later for pasta.
Tags: baking, savory
Gale Gand’s Summer Vegetable Tart at first sounded so promising. My CSA is throwing all kinds of vegetables my way, and it can be a challenge (a fun challenge) to get them taken care of before the next week’s batch takes over my fridge. I was kind of surprised, then, to see that the “summer vegetables” in the recipe are just garlic, onions, red peppers and mushrooms. Those are more like “whenever vegetables,” so I took some creative license and added zucchini and summer squash to the mix.
The tart is simple enough– the shell is just layers of butter-brushed phyllo baked till golden. The veggies are sautéed separately and then loaded into the baked shell along with some cheese. That’s it, all done and ready to serve. It’s okay. It certainly isn’t bad, just a little dull, even though I tried to pep mine up with some hot pepper flakes and fresh parsley. The phyllo shell gets soggy in a hurry, and because the filling is never baked, it stays loose and messy. I prefer the Cheese and Tomato Galette we did last month, and I think a riff on that will be my next attempt at a summer veggie tart.
Tags: baking, savory
Flo Braker’s Cheese and Tomato Galette uses the same cornmeal and sour cream dough as the Crunchy Summer Fruit Galette we did last summer. The dough was still as sticky as I remembered, but I rolled and formed it directly on the parchment I used for baking, so I didn’t tear my hair out.
The recipe specifies the filling as tomatoes, basil, mozzarella and jack, but you can play around with the herbs and melting cheeses. You can see I used dill in lieu of basil, and while I did have mozz in here, I used a more flavorful washed rind cow cheese instead of Monterey jack. Also, I sprinkled a little s&p on the tomatoes because I like them seasoned. When I turned my galette in the oven, I noticed the tomatoes had given off some liquid. I just tipped it out with a spoon so it wouldn’t make my tart watery.
I split this with my husband– it’s little. With a salad and a glass of wine, it was a nice summery dinner. I have an extra round of dough in the freezer, so I’ll make this one again.
Tags: food, giveaway, savory, snacks
As a kid, getting breakfast for dinner was a rare and exciting treat. As an adult, I can do this any darn time I please, but it still hasn’t lost it’s excitement factor. Clearly I’m not alone in this, because there’s a new book called Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth. This book has savory takes on pancakes and waffles, lots of egg dishes and even breakfast for dessert, but these Maple-Glazed Meatballs– like breakfast sausage doused in syrup– were what I wanted to try first.
These meatballs are flavorful and moist. Because of their sweetness, I wouldn’t pair these with pasta, but they make a great app or a perfect TV snack.
I want to send a copy of Breakfast for Dinner to one of you! Just leave me a comment (one per person, please) on this post before 4:00 pm EST on Friday, March 8 and I’ll randomly choose a winner from the list. Be sure your e-mail address is correct so I can contact you.
***Giveaway Winner Update: I used random.org to generate a random comment number to find the winner. It selected comment 18, so congratulations to AnnaZed. I’ll be sending your book soon!***
Maple-Glazed Meatballs– makes about 24 meatballs
from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth
Steph’s Note: The original recipe called for ground pork, but I used ground chicken instead. If you do, too, you may find that you need to add extra tablespoon of so of breadcrumbs and give the mix about a 30 minute rest in the fridge before portioning into meatballs.
for the meatballs:
2 tablespoons olive oil
1 medium yellow onion, diced
1 small Granny Smith apple, peeled, cored, finely diced (about 1 cup)
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 pound ground pork (or ground chicken)
1/2 cup unseasoned bread crumbs
1/4 cup milk
2 tablespoons pure maple syrup
1 teaspoon ground fennel
1/2 teaspoon dried red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
for the glaze:
2 tablespoons pure maple syrup
2 teaspoons tomato paste
1/2 cup apple juice
2 teaspoons cider vinegar
-Line a baking sheet with foil.
-Heat the oil in a large skillet over medium heat. Add the onion. Cook until translucent, 7 to 10 minutes. Stir in apples, ginger and garlic. Cook 1 to 2 minutes. Remove from heat and cool.
-In a large bowl, combine pork, egg, breadcrumbs, milk, maple syrup, fennel, red pepper flakes, salt and black pepper. Add the cooled onion mixture. Mix with your hands until uniform. Roll by tablespoonfuls into 1-inch balls, or use a small ice cream scoop to portion. Arrange on prepared sheet. Refrigerate for 30 minutes.
-Preheat oven to 400°F.
-For the glaze, whisk together maple syrup, tomato paste, apple juice and vinegar in a small saucepan. Bring to a simmer. Cook over medium heat, stirring occasionally, until reduced by half, about 5 to 7 minutes. Remove from the heat and cool slightly.
-Brush meatballs with half of glaze. Bake 10 minutes. Brush with remaining glaze. Bake 5 to 7 minutes longer or until cooked through (internal temperature of 160°F. Serve warm.
Please note that the publisher, Quirk Books, sent me a copy of this book.