Kitchen Creative – Valentine Palmiers

Valentine Palmiers

I was struck by how, with a little coaxing, these cookies look like hearts—perfect for Valentine’s Day!  I’ll be serving them either with cappuccinos or as a special garnish on an ice cream sundae.

Valentine Cinnamon Walnut Palmiers

Makes approximately 4 dozen Palmiers

Ingredients
2 rectangular sheets puff pastry, thawed and brought to room temperature
1 ½ c chopped walnuts
¾ c packed brown sugar
2t brown sugar
1 egg + 1 egg yolk, beaten
Honey
Demerara Sugar for sprinkling (optional)

1. Open and unroll puff pastry. Make sure it is at room temperature and edges are straight
2. Mix together chopped walnuts, brown sugar and cinnamon
3. Lightly beat egg and egg yolk in a small bowl
4. Brush pastry sheet with beaten egg.
5. Drizzle pastry sheet with honey.
6. Scatter walnut mixture over pastry sheet. Make sure mixture is close to the edges. There can be some bare spots as ingredients concentrate when pastry sheet is rolled up.
7. Roll up pastry sheet from short ends so they meet in the middle.  Repeat with other pastry sheet.
8. Roll in parchment paper and put in freezer for 1 hour.
9. Remove from freezer and cut into ¼” slices. Put on parchment lined baking sheet. Pinch slightly to get heart shape…it does not have to be perfect.
10. Brush with beaten egg. Sprinkle on Demerara Sugar.
11. Bake in 400˚F oven for 12-15 minutes. Flip over and bake for another 7 minutes. You want them golden brown not burnt!
12. Transfer to rack to cool.
13. Enjoy!

Kitchen Creative – Mixed Veggie Salad

Mixed Veggie Salad

Mixed Veggie Salad

I’ve decided that 2015 is the year I’m going to “get my veggie on”.  I can eat this salad for breakfast, lunch or dinner, it’s just that YUMMY!

Ingredients

  • 1lb yard long beans (AKA Chinese or Bora Bora beans)
  • 2 large carrots
  • 1 14 oz can chickpeas
  • 1 small can sliced black olives
  • 1/4 cup chives, chopped
  • Drizzle of an oil & vinegar based dressing

Note: Veggie amounts are approximate. As an artist, I add ingredients until I like the distribution of colors!

1. Wash and cut beans into 2 1/2” pieces. Steam on stove top until tender-crisp, about 5 minutes. Plunge cooked beans into an ice water bath to stop the cooking process. Let cool, then drain and dry.

2.  Put whole raw carrots through a slicer or spiralizer on a thin setting.

3.  Drain, rinse and dry chickpeas and black olives.

4.  Mix all ingredients together and drizzle with your favorite oil and vinegar based dressing. Let marinate in the fridge for an hour before serving.

NOTE: You can serve this salad as a side dish or turn it into a main course by adding your favorite cheese and/or walnuts and/or bulgur. YUMMY!