Recent comments in /f/food

brjh1990 OP t1_jd15ci8 wrote

Reply to [Homemade] Tortellini Soup by brjh1990

I wish I could take all the credit for this, but here's the recipe

Some things I changed & remarks:

  • I opted for low sodium chicken (veggie might work too) stock so I could control the salt levels better, I highly recommend this.
  • I personally skipped the fennel and you're probably fine if you don't have white wine (I just happened to have a quarter cup left).
  • If you're kinda lazy like myself...shredded carrots work just fine here (less work and I think easier to eat).
  • I topped mine with parmesan cheese and dried parsley, though I've done fresh parsley in the past (don't overdo it here).
  • I used tortellini with both Italian sausage and cheese inside.
  • Despite using half and half (what I used) over heavy whipping cream, the cream component can still turn this into a real calorie bomb, but I had some left and hate wasting stuff. Light coconut milk might be a good substitute, haven't tried it here yet though.
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softrotten OP t1_jd11o51 wrote

Reply to comment by AMadTeaParty in [Homemade] Puffy pastry pinwheels. Salami, whipped feta, chives, olives, gorgonzola, gouda w/ honey mustard on the side. by softrotten

whipped feta: 1 block (8 ounces), 3oz cream cheese (if I don't have cream cheese in the house, I use greek yogurt), 1 large garlic clove grated on microplane, squeeze of lemon juice, pinch of salt and pepper.

Using an immersion blender, blend all ingredients until smooth.

Sometimes I add honey, red pepper flakes, fresh herbs, etc. It'll make more than you need for a dish like this but it's good as a spread or dip with roasted potatoes.

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softrotten OP t1_jd11ebl wrote

Reply to [Homemade] Puffy pastry pinwheels. Salami, whipped feta, chives, olives, gorgonzola, gouda w/ honey mustard on the side. by softrotten

ingredients

  • 1 box of puff pastry
  • 4-5 tbsps whipped feta
  • 6-12 slices of salami
  • ~2 cups shredded smoked gouda
  • handful of olives chopped (i used kalamata)
  • 1 small bunch chives, thinly sliced
  • 2 oz gorgonzola chopped
  • egg wash
  • toppings: parsley, chives, parmesan

directions

  1. roll puff pastry into a 10x12 rectangle.
  2. spread whipped feta across puff pastry, leaving a 1/2" border around the puff pastry.
  3. top with salami, cheeses, olives, and chives.
  4. on the 12" side, roll into a tight log. seam side down on a parchment lined baking sheet. place in fridge or freezer to firm up. 15-20 mins.
  5. place log on a cutting board and cut into 3/4" pieces. place slices on lined baking sheet.
  6. brush with egg wash.
  7. bake at 375F for 18-20 mins. or until golden brown and cheese is completely melted.

whipped feta: 1 block (8 ounces), 3oz cream cheese (if I don't have cream cheese in the house, I use greek yogurt), 1 large garlic clove grated on microplane, squeeze of lemon juice, pinch of salt and pepper. Using an immersion blender, blend all ingredients until smooth. Sometimes I add honey, red pepper flakes, fresh herbs, etc. It'll make a lot but it's good as a spread or dip with roasted potatoes.

honey mustard: 1/4 cup honey, 1/4 cup mayonnaise, 1/4 cup Dijon mustard, 1 tbsp whole grain mustard, 1 tbsp white distilled vinegar, 1/4 tsp cayenne pepper.

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