Tag Archives: artichokes

Torta Rustica – A Savory Italian Pastry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Torta RusticaThis Torta Rustica is a savory Italian pastry which I am assuming means Rustic Tart.  Its memorable crust holds a filling of spinach with cheese, eggs, onions and bread crumbs to bind it.  It is layered with red peppers, artichokes and provolone.  It is hard to go wrong with these ingredients.  The one caveat here is to thaw the spinach completely and squeeze all the water from it.  It is important it is dry when combined with the other ingredients.

We would squeeze 30 pounds of spinach to make 12 Torta Rustica at a time.  No matter how long we thawed the spinach it would be freezing cold when we squeezed it.  We would keep a bowl of warm water next to us to dip our hands into to  warm them as we prepared the spinach. Continue reading

Stuffed Focaccia

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

stuffed-focaccia.jpegStuffed Focaccia takes a bread favorite one notch  higher.  I came late to “The Great British Bakeoff” and have always been sorry for that. Unlike American baking shows that seem to care only about the glitz, this is actually a baking show. Anyway, when I finally arrived I loved it to the point I purchased a book from one of the shows.

This Stuffed Focaccia is from, “The Great British Bake Off Big Book of Baking”. As usual I have altered it somewhat, most notably the filling. Mike absolutely loves it. Continue reading

Last Minute Appetizers

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Three appetizers for Last Minute AppetizersLast Minute Appetizers is perfect If you’re anything like m since, there always seems to be more to do than I have time for.  Around this time of the year, it is even worse so here are a few appetizers that are fast and delicious.

These appetizers are all so easy they don’t need much in the way of explanation. Continue reading

Salmon Wellington with Lemon Asparagus Risotto Cakes

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Baked and cutThe recipe for the Salmon Wellington  is based on one that Marlene Sorosky, a food writer I have long admired, developed long ago.  I have changed a few things about how it is put together mainly to remove some of the bulky dough when it is folded over.  The combination of artichokes and mushrooms is a sure winner wherever it is used but by putting the salmon under it, is inspired.  Being a baker, I love the idea of wrapping anything in dough.  It’s like a surprise package for your mouth!  Because of all the wrapping, turning and cutting, I have included a ton of pictures to help guide you.  This may seem like a lot of work, but it is actually done over several days and is amazingly easy for such a fantastic presentation.

These are particularly good for entertaining as they must be frozen solid –  so you can make them a month in advance, wrap well and tuck away in the freezer.  By freezing them solid, the salmon won’t  overcook in the time it takes to bake the puff pastry.   It makes a perfect entrée for entertaining.  Thank you Marlene!

I am including the recipe for the Lemon Asparagus Risotto cakes I designed to go with the Salmon Wellington for a completely make ahead entree.

Continue reading