Living in France has given me the opportunity to work with puff pastry dough. I was always intimidated by the dough in the United States because it was frozen. Also, all the cooking shows I watched had specific guidelines with which to handle it. I never braved it until I came here.
It turns out to be an amazing help when creating appetizers. I have shared a salmon roll recipe with you. The other favorite of mine is the cheese sticks. Ingredients include: puff pastry, gruyere, parmesan cheese, thyme, salt and pepper. It is relatively easy and one can also make "cheese rolls" which are equally as tasty as the "cheese sticks."
I am excited to be brave in the States and try the puff pastry there.
here in France are not as spicy as the radishes I have eaten in the U.S. They make a natural, spicy appetizer. They are also stunning! I rinse my radishes, cut of the tips and dip them in sea salt. They have the crunch, spice and added saltiness of ones favorite aperitif snack.
minum foil! It was a take on the French Papillote recipes. These are essentially recipes that involve cooking meat, veggies and liquids all in one 'bag.' This recipe called for zucchinis and onions which I seared in a pan before adding to the salmon. I put the raw salmon in an aluminum square. I added the seared vegetables and a slice of lemon. I pulled up the corners of the aluminum to close in the ingredients. But, I left the top slightly open. Meanwhile, I melted butter in a pot and added lemon juice. I added this lemon butter over the almost closed foil package. I also poured in a bit of white wine. After 30 minutes in the oven it was cooked perfectly. The aroma of lemons, vegetables, wine, butter and fish filled the room once these papillotes were opened. The entire meal was ready. We of course finished the dinner of with a baguette and cheese. It was excellent and easy!