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Tag Archives: puff pastry

Egg Souffle and Pastry Rolls

16 Tuesday Jun 2015

Posted by Bob and Robin in Bacon, Breakfast With Robin, Captain's Shack, Egg Souffle, Eggs, Eggs Baked, Food Photos, Greens, Ham, Idaho Greens, Interesting Information, Onion, Photos By: Bob Young, Phyllo Dough, Puff Pastry, Souffle, Special Information, Spinach, Vegetables, What's For Dinner?, Whats For Breakfast?

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filo dough, phyllo dough, puff pastry, souffle


Robin-Bob-In-Kitchen_Looking-RightHere was a different, and challenging breakfast. First, make Cinnamon Rolls from puff pastry – I only had phyllo dough. Second, make some Egg Souffles in cupcake pans. Individual souffles. Really good.
So I asked Robin what the difference is between phyllo (filo) dough and puff pastry – they are two different doughs and the results will probably be different from what you are expecting. In searching out the more definitive answer, and most answers are the same, I found this from thekitchn.com,

Phyllo Dough
Phyllo (also spelled filo), which means “leaf” in Greek, is tissue-thin sheets of dough that have very little fat. Many popular Greek dishes, such as baklava and spanakopita, are made with phyllo dough. Phyllo dough can also make great edible serving cups for appetizers or desserts … The main thing to know about working with phyllo dough is to keep it from drying out. Keep the sheets covered with plastic wrap or a damp towel while you’re working, and don’t be discouraged if a sheet rips — just patch it back together and move on, it’ll bake up just fine! Don’t refreeze phyllo, as it will get brittle.
Puff Pastry
Puff pastry, called pâte feuilletée in French, is a type of laminated dough, which means chilled fat, usually butter, has been folded multiple times into the dough to create many alternating layers of butter and dough. When made and baked properly, it puffs up into lots of very flaky, airy layers … When working with puff pastry, you want to work quickly while it’s still cold and you want to handle it as little as possible to keep the layers from getting squished down together and producing a dense final result. Use sharp knives to cut straight down without sawing back and forth too if you need to cut or trim the dough.
Puff pastry can be used in both sweet and savory applications — use it for tarts, croissants, pastry pockets, or shaped into little appetizer cups. It’s definitely denser but sturdier than baked phyllo dough.
Can Puff Pastry and Phyllo Dough Be Used Interchangeably?
Due to the big differences in thickness, their ingredients, and how they’re made, you should not substitute phyllo dough for puff pastry or vice versa. They are very different pastries with differing textures, and recipes will turn out best if you use the correct one.

Here is our breakfast. Enjoy! We did.

Egg Souffles coming our of the oven. Baked at 375 degrees F for 20 minutes.

Egg Souffles

Coming our of the oven. Baked at 375 degrees F for 20 minutes.

Egg Souffle Cinnamon Raisin Pastries The pastries call for puff pastry, not phyllo. These flaked way too much and did not raise to fill the cupcake molds. I will make again and use puff pastry.

Egg Souffle
Cinnamon Raisin Pastries

The pastries call for puff pastry, not phyllo. These flaked way too much and did not raise to fill the cupcake molds. I will make again and use puff pastry. The souffles were made in the same size cupcake pan. Look at the difference in sizes.

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Salmon En Croûte

07 Saturday Feb 2015

Posted by Bob and Robin in Alaskan Salmon, Captain's Shack, Classic Sauces, Classics, Dinner With Robin, Ethnic Foods, French Foods, Green Peas, Hollandaise Sauce, Pastries, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Recipes - Sauces, Salmon, Seafood, What's For Dinner?

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Boeuf en Croûte, Copper River Salmon fillets, en croûte, puff pastry, Salmon En Croûte


Table ambiance.

Table ambiance.

We saw this reccipe on a competition on the Foodnetwork. Decided we needed to make it. Think of it like a Beef Wellington, only made with salmon. We adjusted the recipe for the two of us. That is, I used 2-4 ounce Copper River Salmon fillets instead of a 2 pound side of salmon. Here is the basic recipe. Adjust it as necessary. Salmon En Croûte. Here are some photos of the cooking and prep process. Take your time and all will come out just right. Have fun with the recipe. The recipe for the Hollandaise sauce is in the recipe file on this blog. Here it is, too: Hollandaise Sauce. Cheers!

In the culinary arts, the term en croute (pronounced “on KROOT”) indicates a food that has been wrapped in pastry dough and then baked in the oven. Salmon en Croûte is a popular recipe. Pâté and brie cheese are also frequently prepared en croute.
One of the classic en croute recipes is Beef Wellington, or in French, Boeuf en Croûte.
Traditionally, the type of pastry used for making Pâté en Croûte is a simple straight pastry dough called pâte à pâté, or pâté pastry. But today, puff pastry is frequently used for most en croute recipes.[http://culinaryarts.about.com/od/glossary/g/En-Croute.htm]

The salmon packet is ready to go into the oven at 400 degrees F for about 25 minutes.

The salmon packet is ready to go into the oven at 400 degrees F for about 25 minutes.

The packet is cooling after baking.

The packet is cooling after baking.

The plated Salmon En Croute. Yum!

The plated Salmon En Croûte. Yum!

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Koenig Vineyards and Cottonwood Grille

11 Tuesday Jun 2013

Posted by Bob and Robin in Cottonwood Grille, Koenig Vineyards, Main Dish, Merlot, Mushrooms, Photos By: Bob Young, Pork, Restaurant Reviews, Restaurants, Salads, Salmon, Special Dinners, Syrah, Viognier, What's For Dinner?, Wine and Food, Wine Dinners

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apple brandy, cottonwood grille, puff pastry, wild mushrooms


10June2013_1_Cottonwood-Koenig-Tasting_MenuOn Monday, June 10, we attended a wine dinner at the Cottonwood Grille featuring the wines of Idaho’s Koenig Vineyards. Chef Jesus did a good job with the paring of the food with the wines. My only comment about the food is it tended to be salty. Maybe I am becoming very aware of the salt amounts in cooking. Nonetheless, some of the entrees were salty. The dinner was well attended and it was interesting to talk to the people at our table. The photo to the left is the menu along with a glass of 2011 Koenig VineyardsMerlot. Below are some other photos from the evening. Do enjoy the presentations and please VOTE. Left-Click any photo to see enlarged. Thanks!

Chef Jesus of the Cottonwood Grille, Boise

Chef Jesus of the Cottonwood Grille, Boise

Winemaker Greg Koenig and his wife Kristen.

Winemaker Greg Koenig and his wife Kristen.

Wild Mushrooms in Puff Pastry 2012 Koenig Vineyards Rose

Wild Mushrooms in Puff Pastry
2011 Koenig Vineyards Merlot

This dish was very good, but salty. The merlot probably would have been better with the sauce had the entree not been so salty.

Fresh Mixed Greens with Figs and Berries 2012 Koenig Vineyards Rose

Fresh Mixed Greens with Figs and Berries
2012 Koenig Vineyards Rose

A good and refreshing salad. Well paired with the wine.

Fresh Sockeye Salmon with a Lemon Beurre Blanc 2011 Koenig Vineyards Viognier

Fresh Sockeye Salmon with a Lemon Beurre Blanc
2011 Koenig Vineyards Viognier

One of the better wines of the night. Went extremely well with the salmon. One of Idaho’s favorite wines.

Pork Tenderloin with Apple Brandy Cream Sauce 2010 Koenig Vineyards Syrah

Pork Tenderloin with Apple Brandy Cream Sauce
2010 Koenig Vineyards Syrah

The Syrah was a good paring – or would have been. This entree was way to salty and both Robin and I could not finish the dish because of the extreme saltiness. Too bad.

Peach Cobbler 2011 Riesling Ice Wine

Peach Cobbler 2011 Riesling Ice Wine

Sorry to have to pan this dinner, but we have had much better dinners at the Cottonwood Grille. This just did not measure up to their standards because of the over use of salt in the dishes. A little salt will enhance the dish and should not overpower it. If I did not know better and know the quality of their dinners, I would not return. And that’s too bad, because the wines were overall very good.

43.624890 -116.214093

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I know where Waldo is. But, Where Is Mundo, Idaho?

18 Thursday Oct 2012

Posted by Bob and Robin in Food, Idaho, Locavore, Photos By: Bob Young, Things To Do, What's For Dinner?

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Tags

cambridge idaho, puff pastry, weiser river


Actually, Mundo, Idaho is just a little north of Cambridge, Idaho. About 102 miles north of Boise along the Weiser River. A beautiful drive. I had to break-in the brakes and new tires on the motorhome and to see how Buddy reacted to is collapsible, soft kennel. It has a screen type window all around and it is plenty large for him. We put his pillow in it and placed the kennel on the bed in the back, where he could see out 3 windows. I’m not saying that he liked it, but he was calm. Brakes and tires are great!
Mundo – Idaho RV park. Small, but very comfortable. And John and Becky Nolan are very friendly and pleasant. They just opened a Bistro on site and their daughter runs that. Very good food, as you can see below. Fresh, homemade platters. Very tasty. They also have a hot pool that is kept about 102 degrees year around. We will return! In the meantime, here are the platters we had. Enjoy! We did. Don’t forget to Left-Click the photos for a full screen view. You can see their website by Clicking Here.

Pita BLT
Gumbo
Root Beer

I had the sandwich and the bowl of gumbo. Robin just had the gumbo. I thought it was really good. Spicy, but not overwhelming. Great to have the fresh vegies in it, too.

Huckleberry Puff Pastry and Cream Cheese
We shared this. It was delicious!

43.624890 -116.214093

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