Food, Glorious Food

When hot dogs are on sale I will always buy a packet or two and keep it in the freezer. Carlos and Diana are crazy over hot dogs but not me. They can eat this every week and I will normally stay away from it. Besides grilling it I have to find ways to finish it up quickly as I am trying to clear up the freezer. My two sisters will be visiting end of this week so I need space to stock up some seafood. So what I do with it? I made Pig in the blanket. I used the same recipe as the Assortment of Savory Buns . Here are some pictures of the step by step ways of making it. Enjoy!! …more

From: Little Acorn

I’ve never eaten a Pop-Tart, so I call them Pain au Chocolat or Chocolate Pastries. We often have these puff pastry and chocolate goodies in our freezer. They make a super decadent breakfast for a special occasion or a dessert good enough for company. Putting them together takes just minutes and they go straight from the freezer to the oven…more

From: Taste and Tell

I don’t know why, but egg rolls are a bit intimidating to me. But after last month’s Cookbook of the Month, I had some egg roll wrappers on hand that I didn’t end up using. And I didn’t want them to go to waste! I’m sure I could have found something else to use them on, but I had egg rolls on my mind one night, and I decided to go for it. I don’t know why I was intimidated. This recipe is so super easy. You do have to fry the egg rolls, but that’s easy. And these were actually quite tasty – even though there’s not much to them. Definitely better than the Chinese takeout restaurant closest to me! …more

From: Healthy tasty chow

Ann says: The Nebraska classic, if you’ve been here (or surrounding states), then you should know what a Runza is, and then you’ve most likely experienced peer pressure to have one!  Unless you’re a vegetarian or have celiac disease, then I sure hope you’ve tried one.  Speaking of…I’m a little embarrassed that I was trying to talk a guy I know with celiac disease AND he’s also a vegetarian to try a Swiss Cheese Mushroom Runza.  Momentary lapse of memory I guess.  Just wasn’t thinking or being sensitive at the moment.  I literally forgot and felt pretty stupid about it!  Although…sometimes, foods are just so good or such a part of your history growing up that it’s amazing that others close to you haven’t experienced it…more

From: My baking addiction

Jamie says: This week’s Tuesdays with Dorie recipe for Parisian Apple Tartlets was chosen by Jessica of My Baking Heart. I am going to keep this post short and sweet because I am in a bit of a rush. This recipe was super easy…but that is where my excitement for these tartlets ended. Although it’s simple and seemed to have a lot of potential, I was not a fan of this recipe at all! I made one small peach tartlet and one apple the pastry puffed up nicely, but the brown sugar became way too dark and fell off the tartlets…more

From: Wrightfood

Some say that it was Duke Wellington’s favorite dish, and hence is called Beef Wellington. Others say it is of Irish decent, from a dish called steig Wellington of Ireland. Heck, the French even have a version somewhat similar called “fillet de boeuf en croute”. Personally, I don’t care to ever argue food history, especially when it comes to “what is an authentic blah blah blah”. Bollocks to all that, this is what it is – a fillet of beef, wrapped up with mustard and mushrooms, foie gras pate (if you like that kind of thing) and finally wrapped in puff pastry. Call it Shirley if you makes you happy…more

From: Give recipe

Borek is one of my favorite Turkish pastries and it’s one of the most common pastries served to guests. I generally make borek at the weekend as a preperation for week days. As I leave for work early in the morning, borek becomes my best breakfast. You know how much I love breakfast, but during weekdays, I don’t have enough time for a big one, so if we have prepared borek, I just heat them in oven and have a quick breakfast with two squares of borek and a cup of tea…more

from: Food is luv

when i lived in paris, i frequented poilâne, the ever so famous and tiny boulangerie on rue cherche-midi. My pastry of choice was always either the pain au chocolat (chocolate croissant) or the tartlette with apples. In the last season of top chef, when carla made her apple tart, it reminded me of those from poilâne. the other day i was at the market and they had the most lucious looking granny smith apples so i snatched them up, knowing exactly what i would make…more

From: The repressed pastry chef

Recently I discovered some apples hiding out in our fridge and decided their time had come to be put to delicious use. I didn’t feel like making a typical apple pie for some reason but I still wanted to bake something with them. And you know how it is… once you decide you want “apple” baked goods, well, nothing else will do. In the end, I decided on apple turnovers and they were a whole lot easier (and faster!) than making apple pie. Just look are those delicate flakey layers! These turnovers are big and puffy… but not from air – au cointraire! They’re simply bursting at the seams with brown sugar – cinnamony – apple euphoria!…more

From: Bitchincamero

If you’re looking for a serious Sunday Supper, the kind of meal that
takes all day to make, but isn’t very much work, then this dish is for
you. The pork and apples and thyme simmer all day until meltingly
tender to make the perfect base to a pot pie.

This pie is the ultimate comfort food, but the puff pastry adds that extra bit of fancy
which makes it perfect for guests. You can also make it a day or two in
advance, then add the puff pastry and pop it in the oven just before
your guests arrive and the smell of apples, thyme, savory pork and puff
pastry will make your house smell mouth-watering…more