This Brie and Bacon Tart was sold from our take out shop. The combination of brie, bacon and caramelized onions is hard to beat. Unlike a quiche, I have used a combination of low fat cottage cheese and plain yogurt as well as eggs for the liquid. Not only does it reduce the calories from cream which is usually used, but this combination allows the flavors to come through since the cottage cheese/yogurt mix does not coat your tongue as does cream. Continue reading
One of the things I like so much about this recipe is that it does not use a yeast dough for the crust. That eliminates a lot of waiting time. This crust is so full of flavor and is very easy to use and to make. After the initial roll out of the crusts, I trim them into perfect 9″ circles by using an 9″ cardboard circle. This isn’t because I am seeking perfection but because it is easier to enclose the filling if the circles are relatively perfect.
The calzone pastry is an all purpose savory pastry that I used for the Goat Cheese Pesto Tart. It makes great crackers rolled fairly thin, brushed with egg white and sprinkled with more cheese.
If you want a really great pastry use Kerry Gold butter with garlic and herb. Lacking that any butter makes a great savory pastry dough for calzones. Continue reading
The 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.