I would like the recipe for Ina Gartens palmiers with sun dried tomato pesto?!
I would like the recipe for Ina Gartens palmiers with sun dried tomato pesto?
Answers:
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Ina Garten's Palmiers recipe:
2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)
Preheat the oven to 450 degrees F.
Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar.
With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers.
Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
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The pesto recipes are not Garten's.
SUN-DRIED TOMATO PESTO
Developed exclusively for ACafe by Chef Andre's culinary consultant, Christopher Strong.
8 oz. jar Sun dried Tomatoes in olive oil
2 oz. Basil, chopped
1 tbsp. lemon juice
salt and freshly ground pepper to taste
Add all ingredients in a food processor and puree till smooth. Remove to a bowl & season with salt and pepper.
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SUN-DRIED TOMATO PESTO - 2
1 1/2 c drained oil-packed sun-dried tomatoes
1/3 c grated Parmesan OR Romano cheese OR a combination of the two
1/2 c packed fresh basil leaves
3 tbl toasted pine nuts OR blanched slivered toasted almonds
1 clove garlic, chopped
1 shallot, chopped
1/4 c olive oil
Salt & pepper
In food processor w metal blade, combine sun-dried tomatoes, cheese, basil, nuts, garlic & shallot & process until chopped. Add oil & process until mixture is finely pureed, but still has some texture. Add salt & pepper to taste. Cover & chill until serving. Makes about 1 1/2 c.