I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 1, 2016

Baby Elephant Ears

(17 1/4-oz.) package frozen puff pastry, thawed
3 Tbsp. butter or margarine, melted
3 garlic cloves, minced
1/2 tsp. salt
1 to 1 ½ Tbsp. minced fresh chives
1 to 1 ½ Tbsp. minced fresh parsley
1 egg yolk
1 Tbsp. water

Roll 1 pastry sheet into a 13 x 11 inch rectangle. Stir together butter, garlic and salt. Brush half of butter mixture over pastry. Sprinkle with half of chives and parsley. Roll up pastry, jellyroll fashion, starting with each short side and ending at middle of pastry sheet. Repeat procedure with remaining pastry sheet, butter mixture and herbs. Cut rolls crosswise into 1/3 inch thick slices. Place on lightly greased baking sheets. Whisk together egg yolk and 1 Tbsp. water, and brush evenly over pastries. Bake at 375 degrees for 10 to 15 minutes or until golden brown. Makes 5 ½ dozen.

Variations:

V1: Substitute basil and oregano or other fresh herb combinations for chives and parsley.

V2: Omit garlic; substitute 1 Tbsp. chili powder and 2 Tbsp. minced fresh cilantro for minced herbs.

V3: Omit garlic; substitute 1/4 cup grated Parmesan cheese, 2 tsp. paprika, and 1/2 tsp. black pepper for minced herbs.

V4: Substitute 3 Tbsp. olive oil for butter. Saute 3 Tbsp. minced onion in 1 Tbsp. olive oil. Stir in 2 Tbsp. chopped ripe olives, 2 Tbsp. chopped dried tomatoes, and 1 Tbsp. minced fresh parsley. Substitute olive mixture for minced herbs.

V5: Omit butter and herb mixture. Spread pastry with 6 Tbsp. pesto sauce (3 Tbsp. on each pastry square) before rolling.

V6: Omit garlic and minced herbs. Saute 1 1/3 cups finely chopped shiitake mushrooms in 1 Tbsp. butter until tender. Spread over pastry, and proceed as directed. Top each pastry with a 1/2 inch cube of Brie in last 3 minutes of baking.
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