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Posts Tagged ‘turnovers’

  1. Not only butter, pt. 1 – Beef turnovers filled with spinach served with walnut sauce

    April 15, 2012 by Giulietta

    Prepare yourselves, 'cause this will be the first of 3 posts with a common ingredient, butter. I chose to title this series "not only butter", 'cause we certainly don't live only for butter (and I'm a real Italian, 'cause I definitely use more extra-virgin olive oil than butter), but in my opinion butter is a great discriminant in certain preparation, 'cause it's an added value, that accompanies flavors and enhances them.

    These buttery thoughts arose from a contest dedicated to butter (binder butter): the challenge is to create and/or implement three recipes (an original one, a quick one and a traditional one) that have butter as a key ingredient.

    I started from this key element and I tried to create (or re-create) dishes in which the butter is the binder, the ingredient that holds the flavors together and, at the same time, doesn't tower above them.

    I hope you'll be pleased with these creations as I was of the results.

    As for the original recipe, I made some beef turnovers filled with fresh spinach, walnuts and Parmigiano, cooked in butter and served with a walnut sauce. To create this recipe, I started from the assumption that beef cutlet cooked in butter is absolutely delicious, and I decided to add two more buttery notes: I sauteed spinach in butter and there's butter in the walnuts sauce (which is a quick recipe to keep in mind to dress a pasta dish).

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    Category Beef, Contest, Dried fruit, Meat, Sauces, Second course, Vegetables | Tags: ,,,,,,,,,, | 11 Comments

  2. Bundle turnovers stuffed with zucchini and gorgonzola cream… instead of the usual quiche

    July 3, 2011 by Giulietta

    When you have some good seasonal vegetables and some tasty cheese, one of the easiest things to do, if you also have some puff pastry, is a quiche: cook the vegetables, mix some cheese, fill the quiche and bake … at this point the quiche will do everything by itself, and a mixture of ingredients, random or not (there are some quiche called empty-your-fridge, for example), will always become something great (well, if you have in the fridge only tuna fish eggs, lemons and strawberry jam I don't guarantee the result).

    But sometimes the idea of the classic quiche (for me is almost always an open one, ie not covered with a layer of puff pastry) doesn't attract me, and the other day was just one of those days … so, from the union of two evil minds (mine, of course, and my boyfriend's – birds of a feather) is born this simple -but effective- alternative to the traditional quiche (which I still love ,uh).

    I insisted I wanted to make single-portion quiche, little bundle turnovers more pleasing to the eye, while my boyfriend bashed on with something else: instead of chopped vegetables and cheese, he wanted a creamy filling made with vegetables and cheese. In short, we tried to satisfy both ideas and, despite some moments of panic ("Oh, I can't detach the turnovers from the pan") the experiment worked: the turnovers were pleasant to the eye, perfect (more than the usual quiche) for appetizer (sooooo finger food) and the creamy filling was very delicate. Sometimes the union of evil minds produces some good ideas (and don't say I didn't give merit to my boyfriend, huh?)!

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    Category Appetizer and Finger food, Cheese, Quiche and savory muffins, Vegetables | Tags: ,,,,,,,, | 30 Comments