So there I was minding my own business surfing around the internet. Just doing some random reading of different things, and I stumbled on something. These little things called Hong Kong Egg Waffles. I did some research and found that they are actually called gai daan jai or eggettes. Well they intrigued me to say least.
After some careful thought out and very well executed prodding from my buddy (spoiled brat), I did a search as to where I could find one of these egg waffle/eggette pans. Well low and behold, it turned out you could get one right around the corner at Williams-Sonoma. I decided to take the plunge "in the name of research" and just for the fun of it and to see what I could come up with. You know, I am taking one for the team here, suffering for you and my art, feel my pain!!
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Saturday, April 16, 2011
Thursday, February 17, 2011
A Little Turnover
In the February/March issue of Fine Cooking Magazine there was a recipe for French Apple Turnovers. It is very straight forward and simple, which made it easy to remember. And as Chef Alexander always said “If you know the method and technique you can make anything”
Tonight at work, we had a little spare time so I made a version of these for the staff. Sautéed Granny Smith Apples in butter. I then mixed in some fresh blueberries, cinnamon, brown sugar, granulated sugar and a touch of lemon juice. When everything was nicely cooked down, it was removed from the heat to cool. I grabbed a piece of thawed puff pastry and rolled it out slightly. The puff pastry was cut in half lengthwise, and the filling was placed inside of it. Brushed the edges in egg wash and folded it over to seal it. Egg washed the top, sprinkled a bit of sugar over the top and placed the filled puff in the oven at 350 for about 25 minutes till they were golden brown. After being removed from the oven and allowed to cool topped them with a vanilla bean glaze and sliced them up.
I got better compliments on these turnovers that everyone got a few bites of, than some of the dishes that we make them for dinner.
I will have to write down an actual recipe for this one.
Tonight at work, we had a little spare time so I made a version of these for the staff. Sautéed Granny Smith Apples in butter. I then mixed in some fresh blueberries, cinnamon, brown sugar, granulated sugar and a touch of lemon juice. When everything was nicely cooked down, it was removed from the heat to cool. I grabbed a piece of thawed puff pastry and rolled it out slightly. The puff pastry was cut in half lengthwise, and the filling was placed inside of it. Brushed the edges in egg wash and folded it over to seal it. Egg washed the top, sprinkled a bit of sugar over the top and placed the filled puff in the oven at 350 for about 25 minutes till they were golden brown. After being removed from the oven and allowed to cool topped them with a vanilla bean glaze and sliced them up.
I got better compliments on these turnovers that everyone got a few bites of, than some of the dishes that we make them for dinner.
I will have to write down an actual recipe for this one.
Subscribe to:
Posts (Atom)