Tuesday, August 16, 2011

Week SIX: Little Egg & Bacon Breakfast Pies, Rosemary Potatoes and Soynut Butter S'mores

  • 1 teaspoon butter for greasing 
  • 2 sheets store-bought puff pastry
  • 1/2 teaspoon olive oil
  • 2 bacon “eyes” (the round part of bacon slice) cut into small cubes
  • 1/2 small onion, chopped
  • 2 eggs
  • 1/4 cup of milk
  • 1 pinch of salt
  • 2 pinches of black pepper
  • 3 chives
  1. Preheat oven to 350°F. 
  2. Grease 6 ramekins. 
  3. Use a small bowl to cut out 6 pastry circles that fit the ramekins. 
  4. Place pastry into each ramekin, bake for 15 minutes. (The pastry shells can be made ahead of time.)
  5. Put onion in a food processor and blitz it to a paste. 
  6. Scrape paste into mixing bowl with bacon. 
  7. Combine eggs, milk, salt, and pepper into a mixing bowl and beat together well. 
  8. Add to bacon and onion mixture. 
  9. Use scissors to snip chives in and stir well. 
  10. Divide the mixture evenly between 6 pastry ramekins and bake for 20 minutes.

  • 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
  • 1/4 cup extra virgin olive oil
  • 4 to 6 cloves garlic, crushed
  • 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
  1. Preheat oven to 350°F. 
  2. Pare a narrow strip of peel from the middle of each potato. 
  3. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well.
  4. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife.
  5. Serve hot.

from RecipeGirl.com  
  • 1 box puff pastry (2 sheets), thawed
  • 3 whole graham crackers, gently broken into fourths
  • 9 small milk chocolate bars
  • 1/2 cup creamy peanut butter or soynut butter
  • small bowl of water
  • 1 egg whisked with 1 tablespoon water (to make egg wash)
  • 1/2 cup jarred marshmallow creme
  1. Thaw out a box of puff pastry, and cut along the fold lines to make 6 large rectangles. Cut each rectangle in half lengthwise.
  2. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the puff pastry.
  3. Wet the edges with water (dip your finger in water and gently touch along the edge), fold over the filling ingredients and press edges together. Use a fork to seal the edges. Repeat with remaining pieces.
  4. Transfer filled turnovers to a parchment-lined baking sheet, and brush with egg wash.
  5. Use a sharp knife to cut a couple of slits in the top of each turnover (to allow steam to escape while baking).
  6. Bake at 400°F until golden (about 15 minutes).
  7. Scoop marshmallow creme into a zip baggie and microwave it for about 8 seconds. Snip the tip of the bag, zip it and drizzle marshmallow on top of warm turnovers.

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