In this savory croissant, the ham and cheese are baked inside the buttery pastry dough to make a warm, panini-style sandwich that is great for a main meal or as the side to a soup or salad.
Sunday, March 27, 2011
My inspiration for this chocolatey version of the croissant came from the popular French pastry, pain au chocolat, which is essentially a chocolate-filled croissant in the shape of a rectangle instead of a crescent. En lieu of plain chocolate I decided to try Nutella which turns out to be a popular croissant filling in Germany.
Saturday, March 26, 2011
These flaky, buttery pastries in the shape of a crescent are essentially croissants. I like to make an assortment of flavors but these almond crescents oozing with melt-in-your-mouth almond filling are my favorite.
Saturday, March 26, 2011
Croissants are a flaky, buttery pastry in the shape of a crescent. They are traditionally made with a yeast dough that is layered and rolled with butter (a process called laminating) but this recipe simplifies the process. I like to make an assortment of croissants, leaving some plain to be served with butter and jam or used as sandwich bread, and filling the rest with sweet and savory ingredients.
Thursday, March 24, 2011
Inspired by the lettuce wraps at Asian-fusion restaurants such as P.F. Chang’s, this Italian rendition is satisfying and light and makes a perfect lunch, appetizer or light dinner. It is also a great way to turn leftover chicken parmigiana into a new meal, combining the main course chicken dish and the salad all into one.
Wednesday, March 9, 2011
This cucumber salad is inspired by the Japanese cucumber salad that is served in sushi restaurants. It’s the perfect light starter for many meals.
Sunday, March 6, 2011
With all of the cold winter weather we’ve been experiencing I’ve been daydreaming of sunshine and summer. So when Simply Orange Juice contacted me with the offer to send me coupons for a product sampling, it was perfect timing. I had a cold, frothy Orange Julius on my mind.
Friday, March 4, 2011
This dense wheat bread was a staple in our household when I was growing up. It is perfect for sandwiches and it goes well with soups. It makes two loaves so you can freeze one or share it with friends.
Tuesday, March 1, 2011
I made green eggs and ham again to celebrate Dr. Seuss’ birthday which is tomorrow {March 2}. This time I used spinach juice instead of green food coloring to make the green eggs. The natural dye of the spinach turned the eggs a beautiful green and you won’t even taste the spinach.
Friday, February 25, 2011
These almond-filled ebleskiver are best described as bite-sized, melt-in-your-mouth bear claws, little puffs of almond that are perfect for breakfast, dessert, and any time in between.
Sunday, March 27, 2011
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