Expanding My Horizons

August 24, 2011 § 4 Comments

And my waistline, but so, so worth it. I came across this thing called Taste & Create a few months ago, where people make food from each other’s blogs (you sign up and get assigned a partner each month — it’s very cool). I decided to participate for the first time this month, and my partner was Always Eat On the Good China. The hardest part was choosing a recipe to make (and I’m totally going to make more of them — she has some really nommy sounding stuff!) but I finally settled on the Chicken Puffs. Chicken, bacon, cheese, puff pastry…what could possibly go wrong? Nothing, in this case. They were amazing.

Delish.

I did modify the recipe a little to use what I had on hand (for example, I used goat cheese instead of cream cheese), and since I’m not a huge fan of plain chicken, I also decided to play around with marinades* and tried something new: OJ and balsamic vinegar. Yeah, that’s a keeper (1c. OJ + 1 Tbsp BV to cover about 1.5lbs of cubed chicken). She mentions in her post about the recipe that although the pic shows a whole chicken breast, she now cuts it into bite size chunks, so I went that way with it. And I didn’t mix anything up for the cream cheese mixture — I just threw a bunch of goat cheese on top and then topped it with some fresh basil, because I am lazy. Oh! Also instead of spraying my cookie sheet I just lined it with parchment paper which works beautifully for keeping stuff from sticking. And I didn’t brush with the egg wash, but that was just because I totally forgot to do it. Seemed to come out fine, but they would’ve been a little crispier with the wash.

The pile of nommy stuff going into the middle of the puff: chicken, goat cheese, bacon, fresh basil.

So, modifications I’ll probably make next time I make this (because there will be a next time): First off, I think I’m going to try it as a pot-pie kind of thing…the puff pastry-to-filling ratio is just really high. Now, it’s puff pastry, so it’s not like my tastebuds are complaining, but I think it will be just as tasty topped with the puff instead of surrounded by it. Second — you might want to sit down for this one — I’m going to leave the bacon out. I just really didn’t feel like it added much to the flavor experience in this case. Weird, I know, but there you are. I also will probably try different marinade/cheese combos — I think this would be great with something spicy on the chicken and cheddar cheese, for instance. And there you have it…my first Taste & Create. This was tons of fun — I’m totally going to do it again next month!

Fresh from the oven.

*A note on using a marinade on something you’re going to wrap in puff pastry and bake: you need to dry it out before you put it in the pastry. Throw it in a saute pan and brown it — you’ve got lots of sugar in this marinade, so even let it caramelize a bit. You don’t need to worry so much about it being cooked through — the baking in the oven part will take care of that. And it won’t get too dry b/c you’ve added all that moisture to it.

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