Sunday, April 22, 2007
a quick friday night appetizer. goes along splendidly with martinis.
we had people coming around for drinks on friday before going out to dinner and bowling, so i figured i'd make a snack to go with our apéros. so i did what any good French Tart would do, and that was to watch The Empire Strikes Back and have a martini while cooking.
i can't take credit for this recipe; the idea came from Barbara Wilde, whose website and Paris Postcards i've been reading for years (i was happy to see that she was featured in Food & Wine magazine a couple of months ago).
1 box of frozen puff pastry (because i may be nuts, but i'm not a glutton for punishment. i buy it ready-made)
blue cheese. you can buy a pack of crumbles, or a block of it.
1/8ish lb prosciutto, sliced awfully thin (optional)
1 egg, separated
preheat oven to 400 degrees F and roll out your puff pastry. each box of puff pastry that i buy has two sheets. however much you want to use is up to you; i'd start with one sheet. you have to wait until the pastry is thawed to unfold it (shouldn't take long at room temperature), and then roll it out on a lightly floured surface.
spread some blue cheese crumbles around the pastry - again, however much you want to use is totally up to you. the boy told me i used too much of it and it smelled like feet, but i think he's wrong. after all, i am French, and the stinkier the cheese, the better! if you're using prosciutto, chop it up and spread that around now.
roll the puff pastry from the bottom up to a couple of inches from the top. it doesn't have to be perfect and it doesn't have to be exact. it might even be lumpy. beat the egg white and using a pastry brush, brush the egg white along the edge that is exposed and finish rolling the pastry. the egg white will act as a glue and hold your roll together.
at this point, if you want to, you can put the roll on a cookie sheet and chill it for a few minutes - you don't have to if you're short on time. line a cookie sheet with parchment paper. using a serrated knife, cut the roll into pieces, between half to 3/4 inch wide, and lay each piece flat on the cookie sheet. beat the egg yolk with a bit of water, and brush this onto the top exposed part of each piece. put in the oven; i would start checking this around 14 or 15 minutes, but it can go up to 20 minutes depending on your oven. let cool on cookie sheet for a minute or two before serving.
we're off to go boating on lake lanier with Mr and Mrs B, and in preparation for that i made a white wine sangria. i'll blog about that tomorrow. hope everyone is having a great weekend.