It doesn’t get much easier than this: marinated feta. I first saw marinated feta on my friend Kristen’s blog Passion 4 Eating back in January, and now I am hooked. I eat it in sandwiches, crumbled onto pasta, atop burgers, with hunks of baguette, and sometimes just straight from the jar.
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And I’m back… I made it out of bed yesterday but couldn’t face the kitchen. In fact, I think I only popped in there to grab a cracker after my humor class. Poor neglected kitchen.
Anyway, I spent Monday in its entirety in bed. Mostly sleeping, but also doing a little thinking. Here are few things I learned while lying in bed for 24 hours:
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So you’ve bought some puff pastry and made an apple tart, right? What about the other sheet of puff pastry? I mean, they come 2 to a box. Did you make a second tart? There is absolutely nothing wrong with that, but I thought I would share what I did with my second sheet. First of all, I wrapped it in parchment paper and put it in a freezer bag and kept it in the freezer for a week. And I would have left it there longer but last night it called to me. Well, actually it was probably my stomach throwing its voice. At first I thought I would make cheese danish (cream cheese and powdered sugar combine to make an easy filling). But then the pound plus dark chocolate bar (the same one I used in the chocolate-chunk-cupcakes) was staring at me again. And once again, it fit the bill.
I made chocolate croissants.
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Frozen puff pastry, how do I leave thee? Let me count the ways… I love you as a turnover. Twisted with cinnamon and sugar for an easy treat. Palmiers you roll up quickly. And most recently, I love you as a simple tart…
If you have not yet discovered the frozen puff pastry at your local grocer, go now. Straight to the freezer section. Seriously. You should have some in your freezer. I don’t use it that often, but I keep it around for emergencies. You know, emergencies like you really want a danish or turnover now. Or you have company and want to serve a homemade dessert without the work.
The key to puff pastry is allowing it to thaw properly before trying to do anything with it. Try to unfold it too soon and it will crack or crumble apart. Also, you want to remove it from the plastic and put it in a tea towel to thaw (the towel absorbs the moisture as it thaws so it doesn’t get icky. Yes, that’s a technical term).
* How to make the apple tart after the roundup.
This week’s roundup from around the web….
Please forgive me as this week I did not do a brownie roundup. I have been in the mood for more savory and tart things… like Meyer Lemon Ricotta Muffins from Recipe Girl. Mmm. These look delicious. And I am jonesing for some Meyer lemon now that my lemon curd is all gone.
I find myself mentioning my peanut butter and chocolate affinity a lot. I can’t help it really, I love love love it. But how could I forget about peanut butter and banana? So in honor of this childhood favorite… Banana Peanut Butter Oatmeal Muffins from Baking Bites.
What do you think of brussel sprouts? I only remember trying them once. And I hated them. I don’t think that is an uncommon reaction. But for some reason, this Fettucine with brussel sprouts from Pink of Perfection intrigues me. First, it looks delicious. Second, I’m not opposed to giving a once hated food a second chance (For example: Olives. I truly disliked olives for most of my life. And yet I felt compelled to try one at least once a year. I think I was just searching for the right olives). And lastly, according to Sarah at Pink of Perfection, this dinner cost $5… and given the current economic climate combined with the shock of my recent grocery spending… well, $5 sounds perfect.
Quick and easy apple tart
1. thaw 1 sheet of puff pastry in a tea towel (about 15-20 minutes).
2. peel and slice 2 apples.
3. roll the puff pastry out a bit (about 12×9…ish)
4. Spread the apples onto the puff pastry. Dot with butter (about 2 tbsp cut into small cubes). Sprinkle with brown sugar, cinnamon and nutmeg. (cheddar cheese is good too)
5. Bake at 400 degrees for about 15 minutes (until golden brown).
The hardest part is really waiting for the puff pastry to thaw.
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