A month or so ago, I was approached by Kalle Bergman to contribute to a new concept in online magazines, Honest Cooking.
From Kalle: It is not run by an established old-media-conglomerate, nor is it a recipe sharing website for traditional forum based foodie interaction. Instead, it is a serious and ambitious new online food magazine, with the goal to feature the absolute cream of the crop of food and wine bloggers and writers. (Blush.) I liked his ambition and I liked his style. A lot!
The magazine launched Monday. As promised, it has interesting articles that are very attractively presented. This is my first contribution.
This is a tasty and versatile dish. While I prefer broccoli rabe, you can substitute that for whatever vegetable you have on hand. These buns make a lovely brunch, lunch or side dish for supper. You can even make them smaller for pop-in-the-mouth hors d’oeuvres for your next party.
red chili flakes
salt + pepper
puffed pastry (frozen or home-made)
egg wash (with a drizzle of honey and a sprinkle of rosemary)
• Steam broccoli rabe (in water or chicken broth) till soft.
• Drain and saute briefly with garlic and tomato.
• Season to taste with salt, pepper and/or red chili flakes and some freshly grated parmesan.
• Set aside.
• Cut defrosted puff pastry into panels and then in half to create a square or rectangle.
• Add scoop of vegetable filling and top with shredded mozzarella.
• Close up either in bun or hot pocket shape, egg wash and bake in hot oven at 400F degrees (204.4C) till browned.