Savory Palmiers

Recipe Adapted From Barefoot Contessa

Serves:

6– 8

Total Time:

1 hour & 15 minutes

To Prepare

Ingredients:

  • 1 package frozen Pepperidge Farm puff pastry, defrosted

  • 1/4 cup store bought pesto

  • 1/2 cup crumbled goat cheese

  • 1/4 cup finely chopped sundried tomatoes in oil, drained

  • 1/4 cup toasted pine nuts

  • Kosher salt

Directions:

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.

Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.

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Total Time:

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Ingredients:

  • 1 Tbsp fresh grated turmeric (packed or 1/2 tsp ground, though fresh is best)
  • 1 Tbsp fresh grated ginger (packed or 1/2 tsp ground, though fresh is best)
  • 1 whole lemon (juiced 3 Tbsp or 45 ml juice plus leftover rind)
  • 1-2 tbs raw honey
  • 1 pinch cayenne pepper (optional or cracked black pepper)
  • 3 cups filtered water

Directions:

To a small saucepan, add turmeric, ginger, lemon juice and leftover lemon rind, honey, cayenne (optional), and filtered water.

Bring to a simmer (not a boil) over medium to medium-high heat (5 minutes). Then turn off heat.Set a small strainer over mug and pour, should be 2 portions. If the tonic is too potent for you, dilute with more hot/warm water. Store (strained) leftovers in the refrigerator up to 2-3 days.

Reheat on the stovetop until just warm.

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Serves:

4-6

Total Time:

1 1/2  hours

To Make

Ingredients:

  • 1 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons unsalted butter
  • 3 cups chopped leeks, white and light green parts (2 leeks)
  • 1 cup chopped fennel
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 4 to 5 cups simmering vegetable stock, preferably homemade
  • 1 tablespoon freshly grated lemon zest (2 lemons)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup mascarpone cheese, preferably Italian
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons minced fresh chives, plus extra for serving

 

Directions:

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter.

Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.

Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Whisk the lemon juice and mascarpone together in a small bowl.

When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives.  Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Add any or all left over vegetables or meat from the week, anything your heart desires. Be creative.

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Brussels Sprouts

When I was young the only time we ever ate Brussels Sprouts is on Thanksgiving.  Frankly, I never liked them.  Yet, every Thanksgiving when I became an adult, I had to have them our table.  I still did not like them.  Then, one day, I read this recipe and fell in love with it. When I switched our Thanksgiving table to this Brussels sprout recipe everyone fell in love with it. 

Tip:  this can be made the day ahead or hours earlier and reheated in the microwave or in an oven covered before serving.

Serves:

6 – 8

Total Time:

30 minutes

To Prepare

Ingredients:

  • 1.25 Lbs. of Green Brussels Sprouts (trimmed and halved)
  • 1.25 Lbs. of Purple Brussels Sprouts (trimmed and halved)
  • 3 Tbs. Olive oil
  • 1/4 C. Butter (1/2 stick)
  • 2 Tbs. Yellow Mustard Seed
  • 1/4 C. coarse grained French Mustard
  • 1/2 tsp. salt and fresh ground pepper
  • 3/4 C. dried cranberries

Directions:

Pre heat oven to 375 degrees

Toss Brussel Sprouts with Olive Oil and Salt and Pepper. Roast in the oven on a cookie sheet for about 25 minutes or until the outer leaves begin to brown.

Just before serving melt the butter in a small saucepan until the butter begins to lightly brown. Blend in the mustard and mustard seed and pour over the Brussel sprouts.  Toss gently with salt and pepper and the cranberries and be sure the sprouts are covered well with the butter/mustard mixture.

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