Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Jerky Roast Turkey - Jerk-Spiced Holiday Turkey - Food Wishes
The marinade for this roast turkey breast was adapted from our jerk chicken wing recipe, if you’re looking for a familiarly flavored, but much more thrilling turkey recipe, I really hope you give this a try. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Jerky Roast Turkey, follow this link:
You can also find more of Chef John’s content on Allrecipes:
4-Steps to Carving a Turkey - Everyday Food with Sarah Carey
Sarah turns the daunting task of carving the Thanksgiving turkey into an easy step-by-step process. Make your Thanksgiving a stress-free feast to remember with these simple and easy steps.
Recipe:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Turkey Carving Made Easy - Everyday Food with Sarah Carey
The Secret Behind How Original Viennese Apple Strudel Is Made | Food Secrets Ep. 10
Viennese apple strudel is probably the most popular dessert among the many great pastries Austria has to offer. It takes special skills and ingredients to make an original apple strudel by hand. We went to Vienna, Austria to see how an original apple strudel is made.
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Viennese apple strudel
Ingredients for ten people
Dough:
• 210 g plain flour
• 42,5 g table oil
• 95 g lukewarm water
• 2 g salt
• one small egg
Filling
• 1.7 kg tart apples (e.g.: Golden Delicious), cut into flakes
• 25 g lemon juice
• 65 g cinnamon sugar
• 35 g chopped walnuts
• 35 g rum raisins
• 65 g granulated sugar
• a pinch of cinnamon
• some melted butter
Butter crumbs
• 100 g breadcrumbs
• 50 g butter
• 50 g granulated sugar
• 5 g vanilla sugar
Preparation
To make the dough, place the flour in a food processor with the oil, water, a pinch of salt and the egg - if you decided on using one - and process with the dough hook until a smooth dough is formed. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour.
In the meantime, cut the apples into slices and mix them with lemon juice and prepare the butter crumbs.
For the butter crumbs, heat the butter in a saucepan and toast the crumbs in it, sweeten with sugar and vanilla sugar. After resting, sprinkle the dough well with flour and roll it out in an oblong shape with a rolling pin.
Sprinkle a large cloth with flour and stretch the strudel dough as thinly as possible to a size of 60 x 70 cm. (The dough should be so thin that you can read a newspaper through it.)
Use the backs of your hands, not your fingers, so as not to poke holes in the dough. Drizzle the dough with melted butter and spread the butter crumbs on a strip of dough. Put the sliced apples on top, then the cinnamon sugar, the walnuts and finally the rum raisins.
With the help of the cloth roll up the dough and put it on a baking tray covered with baking paper and brush it again with melted butter. Bake in the preheated oven at about 200 degrees Celsius for about 30 minutes until golden brown. Let the strudel cool down, cut it open and serve it sprinkled with powdered sugar and a dollop of whipped cream.
#FoodSecrets #Vienna #AppleStrudel
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Citrus-Rubbed Turkey with Cider Gravy | Thanksgiving Recipes | Everyday Food with Sarah Carey
I think Thanksgiving dinner should be delicious, festive, and easy enough that everyone can enjoy it -- including the person who cooked it! Sound like your ideal holiday, too? Well then tune in to my videos this week -- I'll be sharing plenty of Thanksgiving recipes that fit the bill. We're starting with the turkey and gravy, of course. For this recipe you'll need a 12 to 14 pound turkey, fresh thyme, lemons, oranges, salt and pepper, celery, carrots, onion, paprika, apple cider, butter, chicken broth, and flour.
Sarah's Tip of the Day:
Watch the video to learn the secrets to getting a bird with crisp skin, good color, and flavor all over. Plus, I'll show you the single-use kitchen gadget I actually love! And when it's time to serve the turkey, we have you covered: Check out our blog: for a video of my easy, five-step turkey carving technique.
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Recipe Ingredients:
1 whole turkey (12 to 14 pounds), thawed if frozen, neck and giblets removed
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon grated lemon zest plus 1/2 cup juice (from 4 lemons)
1 tablespoon grated orange zest plus 1 cup juice (from 2 oranges)
Coarse salt and pepper
2 stalks celery, cut into thirds
2 carrots, cut into thirds
1 large yellow onion, cut into 6 wedges
4 1/2 cups unbaked Bacon-Cornbread Stuffing
1/4 cup paprika, divided
2 cups apple cider
1 stick unsalted butter
2 cups chicken broth, divided
5 tablespoons all-purpose flour
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Nutritional Info:
Per serv (makes 4): 807 cal; 31 g fat; 43 g protein; 89 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Citrus-Rubbed Turkey with Cider Gravy | Everyday Food with Sarah Carey
Strudel, Mousse, and Affogato | Jamie's Family Christmas
Learn how to transform that leftover Christmas pudding into a delicious apple strudel, filled with crunchy ginger biscuits and chocolate. Jamie and his Mum are then serving up a festive favourite, chocolate mousse - after all it wouldn't be Christmas without chocolate. And keep watching to see the best recipe for affogato, sure to keep you going after a long day of Christmas fun with the family.
0:05 Leftover Christmas Pudding to a Festive Strudel
2:59 Chocolate Mousse
7:34 Coffee Affogato
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