Pithivier is a classic French dish, made of two discs of puff pastry with a filling (traditionally Frangipane, a sweet almond paste) between them. Continue reading
This easy to assemble tart has layers of flavors and colors: buttery and crispy puff pastry, topped with delicately salted prosciutto, roasted peppers and onions, creamy Brie cheese and crunchy pistachios. Continue reading
This dish is as easy to make as it is impressive. Although it requires last minute baking and cooking, most of it can be prepared ahead and the actual cooking and assembly time is very short. Continue reading
The combination of asparagus and mushrooms is one of my favorites. Their flavors and textures seem to work so well together. I like to sauté them together and mix with cooked pasta, grated Parmesan cheese and good olive oil, or serve with polenta.
But when I saw these wonderful King Oyster mushrooms at the store, I thought it would be a shame to just chop them, so I’ve decided to use their unique shape with whole asparagus in this tart, which is very quick and easy to assemble and is just perfect for brunch. Continue reading
“Palmieres” is the French term for small pastries made of puff pastry. The dough is rolled in a way, that once cut and baked, the pastries resemble palm leaves, or “Palmiers” in French. In other places the pastries got some less complimenting names, such as Elephant Ears, or Pigs’ Ears – so obviously, it’s best to stick with the much nicer French term…
But no matter how you call them, these pastries are very delicious and very easy to make. Another great thing about Palmiers is that the rolled log can be kept in the freezer for up to a month. So having a prepared log in the freezer makes it easier to make them in no time. Continue reading