kim hendrickson, salvia press, tastefully small, scallion puff pastry
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The Tea House Times Guest Blog featuring KIM HENDRICKSON, Salvia Press

September 2016 Posts

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WINE, FOOD & PASTRY PUFF PILLOWS - Guest Post by Kim Hendrickson

Monday, September 26th 2016 @ 11:49 AM

I don’t know why I cannot relax at home. I try. I sit myself down determined to “chill” and as I’m being still I’m still thinking or seeing the list of projects started, those close to completion or the endless list “want to’s”.  So, this year I removed myself from home and went to North Carolina to visit friends and just rest.

Yes, I had planned on not doing any work, but an opportunity came up to attend and do a demo at the Asheville Food & Wine Festival so I spent my first night way prepping for a trade show! I guess this isn’t resting but I had a great time and any chance to talk about small bite recipes and teach is fun for me! This time though, there was a twist: I was partnered with a well  know forager, Alan Muscat (notastelikehome.com) who runs walks and programs about foraging for wild foods and mushrooms. My challenge at this show was to take amaranth greens (cooked just like spinach taste a bit like spinach) and chanterelles foraged that morning and incorporate them into one of my recipes. I used the recipe below but cut the amount of scallions down to make room for the amaranth, added chopped, butter-sautéed mushrooms and replaced the pine nuts with sunflower seeds. What a hit! It was delicious and everyone was delighted. 

SCALLION PUFF PILLOWS

Yield: 40

1 sheet puff pastry

Egg wash*

15 scallions, green parts only, cut into 3-inch strips

2 tablespoons extra virgin olive oil

¾ cup finely diced yellow pepper

1 cup toasted pine nuts**

Preheat oven to 375F. Line a baking sheet with parchment.

Measure the pastry sheet; if necessary, roll out to 9 x 12-inch rectangle. Cut puff pastry sheet into 40-48 1 ½-inch squares. With pastry brush, brush each square with egg wash and place on the baking sheet, 1 inch apart. Bake squares until puffed and lightly browned, about 15 minutes. Cool.

Heat oil until very hot in a medium skillet over med-high heat. Sauté scallions until they are wilted about 3-5 minutes. Add yellow pepper and pine nuts; stir to combine and heat through for 30 seconds.

Top each puff pastry square with a tablespoon of scallion topping. Don’t hesitate to flatten the top of each pastry to create a level surface; the broken pastry will be hidden by the topping.

* 1 egg mixed with 1 tablespoon water

** Place pine nuts in a heavy skillet, stirring constantly, over medium heat until they brown.

~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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