Tuesdays with Dorie BWJ: Puff Pastry Pizzettes

October 21, 2014 at 12:01 am | Posted in groups, other savory, savory things, snacks, tuesdays with dorie | 9 Comments
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puff pastry pizzettes

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.

For the recipe, see Baking with Julia by Dorie Greenspan.  Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Savory Wheat Crackers

June 3, 2014 at 12:01 am | Posted in groups, other savory, savory things, tuesdays with dorie | 12 Comments
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savory wheat crackers

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

Tuesdays with Dorie BWJ: Scallop and Pesto Purses

May 6, 2014 at 12:01 am | Posted in groups, other savory, savory things, tuesdays with dorie | 18 Comments
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scallop and pesto purses

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.

scallop and pesto purses

For the recipe, see Baking with Julia by Dorie Greenspan.  Don’t forget to check out the rest of the TWD Blogroll

Maple-Glazed Meatballs and a BOOK GIVEAWAY!

March 1, 2013 at 5:33 pm | Posted in book review, other savory, savory things | 29 Comments
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maple-galzed meatballs

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 egg
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.
Breakfast for Dinner

French Fridays with Dorie: Nutella Tartine

February 10, 2012 at 6:53 pm | Posted in breakfast things, french fridays with dorie, groups, other sweet, sweet things | 14 Comments
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nutella tartine

It was hard for me not to make this week’s FFWD recipe.  It’s toast– heck, I can make time for that!  Toast with yummy stuff on top, that is.  This tartine is a thick slice of brioche with butter, marmalade, Nutella, nuts and salt.  You could buy everything and simply assemble it, but I happened to have a couple of the components in homemade form (but already on hand).  I still had some homemade brioche in the freezer, and over the holidays, my BFF and I made a big pot of mixed-citrus marmalade to give to family.  A bit of sweet, a bit of sour and a bit of salt…this is toast at its finest.  Dorie says this is a typical after-school snack for French children, but I ate mine for breakfast.  Then I went to the dentist and he found no cavities.  Breakfast of champions.

For the recipe, see Around my French Table by Dorie Greenspan. Don’t forget to check out my fellow francophiles’ posts.

French Fridays with Dorie: Mustard Bâtons

April 22, 2011 at 8:13 pm | Posted in french fridays with dorie, groups, other savory, savory things | 12 Comments
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mustard bâtons

If you are looking for one of the easiest hors d’oeuvres ever, then look no further than Mustard Bâtons.  Not only are they dead easy, they’re dead tasty, too.  Take some ready-made puff-pastry, smear it with strong Dijon mustard and fold it over to encase the mustard.  Then cut it into strips, eggwash and sprinkle with seeds or salt or pepper or whatever and bake until golden, crispy and flaky.  Voilà!  Enjoy with a glass of wine.

For the recipe, see Around my French Table by Dorie Greenspan (it’s also here on Dorie’s site).  Don’t forget to check out my fellow francophiles’ posts!

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