Tag Archives: puff pastry

love in every bite…

With Valentine’s Day being on a Saturday this year, it was perfect to do something a bit different from years past… This meant making the entire experience a dual effort!
The day started by preparing our chocolatey dessert. Chocolate bowls were made, a chocolate sponge cake baked off, black cherries steeped in a sugary sauce and a creamy whipped topping all ready to be consumed later in the evening by the fireplace!
Our dinner was simple yet delicious; filet of beef wellingtons! It began by seasoning and searing the filets. Then red onions were sautéed in some luxurious European butter and cognac. This was then puréed into a slightly chunky ‘paste’. Each filet was then given a spread of dijon mustard, a nice dollop of the red onion paste, placed onto puff pastry and then covered over with a top layer of pastry. A brush of egg wash, tiny slit in the top and it was off to the oven for twenty-five minutes… When the wellingtons finally emerged, they were golden, puffy and full of lush flavors!
The day, as well as cooking/baking went off without a hitch… a day of romance, wonderful eats, champagne, snow and a fireplace! What more could we have wished for?

-R

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a pie doesn’t always have to be for dessert!

So a chicken pot pie seemed like a great warming meal to make tonight. Large chunks of chicken breast, diced carrots, chopped onions, peas, homemade chicken stock, salt, pepper, flour and puff pastry brought this dish together!
I started by roasting the chicken in the oven for about forty-five minutes. Once cool enough to handle, I removed the skin and then cut the chicken into decent, yet mouth-sized chunks. For the filling, onions were sautéed in some butter until softened. Then flour was rained in and stirred until completely smoothed out! Next, I added hot chicken stock and stirred continuously until thickened. From this point, the carrots, peas and chicken were added in and stirred until coated with this luxurious sauce..
The filling was then added into oven-safe bowls, topped off with puff pastry and brushed lightly with an egg wash to help everything brown beautifully while baking. Fresh ground pepper and fleur de sel offered a lovely final touch to the puff pastry!
After baking in the oven for about an hour, out came a piping hot, bubbling, golden pot of flaky delight… Lastly, it was time to crack into the top of the shell and scoop out the steaming hot, creamy filling and start to devour!
This was one satisfying meal, but I sure could have went for seconds…

at a low simmer…
-R

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