Cooking
(guest photographer Tim Holmes)
Another simple but very popular appetizer from our party a month back, which not coincidentally affords another chance to post one of Tim's pictures.
For the filling: sauté some diced fennel and onions. Add in some chopped up Italian sausage. Cook thoroughly and let cool.
Roll out some puff pastry fairly thin. If you're not making your own (I didn't for this), buy Dufour Puff Pastry, which is made with real butter. Cut the puff pastry into squares, and put a bit of the sausage filling into the middle. Brush edges of each square with water. Fold in half along the diagonal to make a triangle, and seal the edges. At this point, you can freeze them (and should; puff pastry behaves better the colder it is): put them on a plate and freeze until hard, then put them into a freezer-safe bag to keep them separate. To bake, take straight from the freezer and bake at 425° until brown, probably about 15-20 minutes.
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Cooking
Another Bang for the Buck Appetizer
- Tonight's Theme Is 'make Room'!
I'm planning to make ice cream this week. Having used the ice cream maker enough times, I knew I needed to freeze the cylinder ahead of time. Which isn't a big deal, until you've seen our freezer! Having no other options, I told Matt we needed...
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Well, we're near the end of our Real Food recipes...and none too soon! Yes, the day has come when Matt and I are really full and sick of butter, cream, cheese...bleah. Slater's recipes are wonderful; just take a tip from me and don't make...
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Saw this while watching The Essence of Emeril. Thought Matt would like it. It really doesn't take long to make, and since I didn't have to handle the fish (yay!), I have to admit: if I ate fish, I'd probably enjoy it, too. The...
- Shf # 5: Hundreds And Hundreds Of Layers - Puff Pastry, The 2nd Edition: Apple Galette
So I'm just like WAY ahead of ya'll! Like, I kinda did my entry last Friday, m'kay? Ahem. Or maybe I was just a dofuss and got the dates mixed up and everything, so I accidently posted my entry a week too early. And I could just have taken...
- Shf # 5: Puff Pastry - Hundreds And Hundreds Of Layers! Richmond Maids Of Honour
Puff pastry! Puff pastry? PUFF PASTRY?!?! I mean, seriously! Clement, this is a hard one! Nevertheless, I will not succumb, I must once again join the challenge that is Sugar High Friday! This time hosted by none other than the picture-fantastique...