Friday, November 25, 2011

Spinach, Goat Cheese and smoked Salmon Feuillete ... a best off !!

Who doesn't like the association Goat Cheese & fresh Spinach & Salmon ??

This tempting meal is a really easy to do !
The flavors were really balanced, and this meal is no greasy, salty, or bland ... it is just a perfect marriage with delicate flavors ! 

As you know, I am a Puff pastry lover ... and what I like the best in this recipe is that you can adapt the ingredients to your tastes : add Zucchinis (like I did), tomatoes,  Cheese, sweet red Peppers, use Prosciutto/grilled Chicken/Tuna etc ... instead of the Salmon ...

Enjoy the Feuillete warm, right out of the oven  and with a glass of your favorite white Wine !!

I highly recommend a Spring Mix Salad on the side to bring a fresh and crunchy touch to your Feuillete !!
Et Voila !!!

A bientot et Bon Appetit,
Emilie your French Chef

La recette de Feuillete aux Epinard, Saumon fume et Chevre frais (fresh Spinach, smoked Salmon and Goat Cheese puffy Feuillete)

Ingredients for 4 persons:

- 1 sheet of frozen Puff Pastry (Pepperidge Farm recommended) - defrost 20mn at room temperature
- 1/2 Onion
- 1 bag of fresh baby Spinach
- 3 branches of Spring Onions
- 3 large slices of smoked Salmon
- 1 Zucchini (if you don't have enough Spinach ;-)
- 1 fresh Goat Cheese Log
- Sour Cream
- Salt and Pepper

Preheat oven to 375 ° F.

Roll out the sheet of puff pastry on a sheet of Parchment paper.

In a pan, add both onions with 1 tbspoon of Olive Oil and cook on medium until you get a caramelized color.
(Add the Zucchinis slices if you use some. Stir in the onions).
Add the Spinaches and add 1/3 cup of water. Cover the pan and cook on low heat until Spinaches are tender and water is evaporated.

Add Salt and Pepper (dont use to much Salt, Salmon is already salty).

Add the smoked Salmon previously sliced into strips - and stir in the Spinach. 
Add 3 tablespoons (or 2 large spoons) of  sour Cream. Stir for 2 minutes over low heat.
 Remove from heat. The mixture should be compact (if not, keep heating).

 Spread the mixture in the middle of the puff pastry (look at the picture above). Add pieces of Goat Cheese on top of the mixture and add Pepper.

Close the edges of the dough on the mixture (look at the picture above).

Bake 20 minutes in the oven or until the crust is puffy, and has a nice brown color.
Serve with a Salad on the side.

Monday, November 21, 2011

Parmesan & Pesto Twists ... bring the wine !!

One ingredient you should always have in your freezer : Puff Pastry !!!!

There are so many things you can do easily with Puff Pastry, and these "Feuilletes au Parmesan & Pesto" (bite-size puffy appetizers) are so deliciously warm and crunchy right out from the oven.

That's what I'm talking about !

One thing I highly recommend : The "Pepperidge Farm" Puff Pastry is the best value I've found so far !!!

Use your favorite ingredients to create your own recipe : Pesto, Cheese, Parmesan, Herbs, Mustard, Basil, Tomato Sauce, Spices (Curry, Paprika, Cumin, etc ...)

It is really quick & easy, your guests will love your small Feuilletes !!

A bientot & Bon Appetit!
Emilie, your French Chef

La recette de Feuilletes au Parmesan and Pesto (Parmesan & Pesto Puffy Twists)

Ingredients for 20 Feuilletes au Parmesan:

1 sheet of frozen puff pastry (such as Pepperidge Farm), defrosted during 20mn at room temperature
1 egg
1/3 cup freshly grated Parmesan
1 teaspoon of Herbes de Provence or dry thyme leaves
Salt & Pepper

Preheat the oven to 375 degrees F.

Roll out the sheet of puff pastry on a sheet of Parchment paper. 

Beat the egg and brush the surface of the pastry. Sprinkle over the sheet evenly the Parmesan, Herbes de Provence. Add Salt and Pepper.

Cut crosswise into strips, about 1/3-inch wide with a pizza wheel. Twist each strip and lay on the parchment paper.

Bake for 15-18 minutes, or until lightly browned and puffed. Serve warm right out from the oven.

Recipe for the Pesto Feuilletes :

Spread the pesto on your defrost sheet of puff Pastry. Sprinkle with Parmesan, Salt & Pepper.
Cut cross wide into 1 inch with a pizza wheel. Roll each strip like a snail and lay each piece on the side.

Bake for 15-18 minutes, or until lightly browned and puffed. Serve warm right out from the oven.