Puff Pastry Twists with Sun-Dried Tomato Pesto
http://www.foodnetwork.com/food/reci..._34622,00.html

This looks like a very simple, but tasty recipe.

I have an upopend jar of 3# jar of excellent quality sun-dried tomaotes that
I've grown tired of. But after seeing this recipe,I'm wondering if I could
successfuly make a thick pesto out of them.

The jar already has in it, oil, peppers, capers, salt, wine vinegar, spices,
citric acid and natural flavors. On it's own, its quite tasty.

And I'll put it probably in the fp or vita-mix and add the oil slowly. I
can't think of anything else to add, except maybe kalamatas. I've got a lot
of them,too.

Can you think of anything else that might 'doctor' it up?

Thanks.
Dee Dee

Dee.Dee wrote:

> I have an upopend jar of 3# jar of excellent quality sun-dried tomaotes that
> I've grown tired of. But after seeing this recipe,I'm wondering if I could
> successfuly make a thick pesto out of them.
>
> The jar already has in it, oil, peppers, capers, salt, wine vinegar, spices,
> citric acid and natural flavors. On it's own, its quite tasty.
>
> And I'll put it probably in the fp or vita-mix and add the oil slowly. I
> can't think of anything else to add, except maybe kalamatas. I've got a lot
> of them,too.
>
> Can you think of anything else that might 'doctor' it up?

I would skip the oil if there's already oil in the jar, and add
basil and either pine nuts or walnuts, if you're looking for pesto.

Oh, and garlic. LOTS of garlic. And parmesan cheese (optional for
me, but not for many purists.)

Serene

"Serene" > wrote in message
...
> Dee.Dee wrote:
>
>> I have an upopend jar of 3# jar of excellent quality sun-dried tomaotes
>> that I've grown tired of. But after seeing this recipe,I'm wondering if
>> I could successfuly make a thick pesto out of them.
>>
>> The jar already has in it, oil, peppers, capers, salt, wine vinegar,
>> spices, citric acid and natural flavors. On it's own, its quite tasty.
>>
>> And I'll put it probably in the fp or vita-mix and add the oil slowly.
>> I can't think of anything else to add, except maybe kalamatas. I've got
>> a lot of them,too.
>>
>> Can you think of anything else that might 'doctor' it up?
>
> I would skip the oil if there's already oil in the jar, and add basil and
> either pine nuts or walnuts, if you're looking for pesto.
>
> Oh, and garlic. LOTS of garlic. And parmesan cheese (optional for me, but
> not for many purists.)
>
> Serene


thanks, Serene
Good suggestions. I will put these on my list of ingredients while I'm
preparing.
Dee Dee

"Dee.Dee" > wrote in
:

> Puff Pastry Twists with Sun-Dried Tomato Pesto
> http://www.foodnetwork.com/food/reci...D_9936_34622,0
> 0.html
>
> This looks like a very simple, but tasty recipe.
>
> I have an upopend jar of 3# jar of excellent quality sun-dried
> tomaotes that I've grown tired of. But after seeing this recipe,I'm
> wondering if I could successfuly make a thick pesto out of them.
>
> The jar already has in it, oil, peppers, capers, salt, wine vinegar,
> spices, citric acid and natural flavors. On it's own, its quite
> tasty.
>
> And I'll put it probably in the fp or vita-mix and add the oil
> slowly. I
> can't think of anything else to add, except maybe kalamatas. I've got
> a lot of them,too.
>
> Can you think of anything else that might 'doctor' it up?
>
> Thanks.
> Dee Dee
>
>
>
>

Garlic?
cilantro?
roasted red pepper?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > wrote in message
...
> "Dee.Dee" > wrote in
> :
>
>> Puff Pastry Twists with Sun-Dried Tomato Pesto
>> http://www.foodnetwork.com/food/reci...D_9936_34622,0
>> 0.html
>>
>> This looks like a very simple, but tasty recipe.
>>
>> I have an upopend jar of 3# jar of excellent quality sun-dried
>> tomaotes that I've grown tired of. But after seeing this recipe,I'm
>> wondering if I could successfuly make a thick pesto out of them.
>>
>> The jar already has in it, oil, peppers, capers, salt, wine vinegar,
>> spices, citric acid and natural flavors. On it's own, its quite
>> tasty.
>>
>> And I'll put it probably in the fp or vita-mix and add the oil
>> slowly. I
>> can't think of anything else to add, except maybe kalamatas. I've got
>> a lot of them,too.
>>
>> Can you think of anything else that might 'doctor' it up?
>>
>> Thanks.
>> Dee Dee
>>
>>
>>
>>
>
> Garlic?
> cilantro?
> roasted red pepper?
>
> --


Hmm -- I love roasted red peppers -- thanks.
Dee Dee

On Sat, 12 Jan 2008 01:10:17 GMT, hahabogus > wrote:


>Garlic?
>cilantro?
>roasted red pepper?

Cilantro? Bad Bad Bad. I love cilantro but don't think it goes in
there.

On Fri, 11 Jan 2008 18:01:05 -0500, "Dee.Dee" >
wrote:

>Puff Pastry Twists with Sun-Dried Tomato Pesto
>http://www.foodnetwork.com/food/reci..._34622,00.html
>
>This looks like a very simple, but tasty recipe.
>
>I have an upopend jar of 3# jar of excellent quality sun-dried tomaotes that
>I've grown tired of. But after seeing this recipe,I'm wondering if I could
>successfuly make a thick pesto out of them.
>
>The jar already has in it, oil, peppers, capers, salt, wine vinegar, spices,
>citric acid and natural flavors. On it's own, its quite tasty.
>
> And I'll put it probably in the fp or vita-mix and add the oil slowly. I
>can't think of anything else to add, except maybe kalamatas. I've got a lot
>of them,too.
>
>Can you think of anything else that might 'doctor' it up?


I received a jar of "Napa Vally Harvest" Sundried Tomato & Basil
(Dip-Topping-spread)

It's awesome. Here's what's in it: Sundried tomatoes, EVO, filtered
water, balsamic vinegar (6%acidity), fresh basil, parmesan cheese,
(pasteurized part skim milk,cheese culture,enzymes,salt) pine nuts,
capers, minced garlic, sea salt, spices.

When the jar is gone I'll try to duplicate it but eliminate the part
in the parentheses and replace it with peccorino.

I made bread dough and flattened it into a rectangle and spread the
topping along with a bit of traditional pest all over, then rolled it
jelly roll style. Then I gave the roll a few twists and formed a ring
and baked it on a baking sheet. Kinda similar to that you're looking
to do but a bit more work. It was a divine loaf. We had it with
spaghetti and meatballs earlier this week.

The link is kinda weird so you'll have to go to the
"dip-topping-spread" link on the left. I also received a jar of the
San Marzano Tomato & Olive spread that's wonderful also.

http://www.winecountrykitchens.com/s...y_harvest.html

HTH,

Lou

"Lou Decruss" > wrote in message
...
> On Fri, 11 Jan 2008 18:01:05 -0500, "Dee.Dee" >
> wrote:
>
>
> I received a jar of "Napa Vally Harvest" Sundried Tomato & Basil
> (Dip-Topping-spread)
>
> It's awesome. Here's what's in it: Sundried tomatoes, EVO, filtered
> water, balsamic vinegar (6%acidity), fresh basil, parmesan cheese,
> (pasteurized part skim milk,cheese culture,enzymes,salt) pine nuts,
> capers, minced garlic, sea salt, spices.
>
> When the jar is gone I'll try to duplicate it but eliminate the part
> in the parentheses and replace it with peccorino.
>
> I made bread dough and flattened it into a rectangle and spread the
> topping along with a bit of traditional pest all over, then rolled it
> jelly roll style. Then I gave the roll a few twists and formed a ring
> and baked it on a baking sheet. Kinda similar to that you're looking
> to do but a bit more work. It was a divine loaf. We had it with
> spaghetti and meatballs earlier this week.
>
> The link is kinda weird so you'll have to go to the
> "dip-topping-spread" link on the left. I also received a jar of the
> San Marzano Tomato & Olive spread that's wonderful also.
>
> http://www.winecountrykitchens.com/s...y_harvest.html
>
> HTH,
>
> Lou



First of all, the link to the 'dip....' is great.
A dip with San Marzano's -- I would've never found this. I may order some
myself.

Thanks for telling me what is in the tomato/basil dip -- I would've not
thought about balsamic. Peccorino sounds like a good addition. I keep it
and grana padano (sp?) (and parm regg) as staples. The pine nuts are a good
idea, too, for body.

I like your bread suggestion, too. Do you recall your loaf, was it about a
3-4 cup flour recipe that you used? Or smaller?

I think twists made out of puff pastry is interesting. I just finally
bought a box at TJ's my last visit there, so the receipe caught my eye.
Since I am going to have a lot of this dip/pesto, I'll go for the bread idea
probably first, now.

Thanks for your suggestions. Good ones! And it certainly did help.

Dee Dee

In article >,
Dee.Dee > wrote:
>
>"Lou Decruss" > wrote in message
.. .
>> On Fri, 11 Jan 2008 18:01:05 -0500, "Dee.Dee" >
>> wrote:
>>
>>
>> I received a jar of "Napa Vally Harvest" Sundried Tomato & Basil
>> (Dip-Topping-spread)
>>
>> It's awesome. Here's what's in it: Sundried tomatoes, EVO, filtered
>> water, balsamic vinegar (6%acidity), fresh basil, parmesan cheese,
>> (pasteurized part skim milk,cheese culture,enzymes,salt) pine nuts,
>> capers, minced garlic, sea salt, spices.
>>
>> When the jar is gone I'll try to duplicate it but eliminate the part
>> in the parentheses and replace it with peccorino.
>>
>> I made bread dough and flattened it into a rectangle and spread the
>> topping along with a bit of traditional pest all over, then rolled it
>> jelly roll style. Then I gave the roll a few twists and formed a ring
>> and baked it on a baking sheet. Kinda similar to that you're looking
>> to do but a bit more work. It was a divine loaf. We had it with
>> spaghetti and meatballs earlier this week.
>>
>> The link is kinda weird so you'll have to go to the
>> "dip-topping-spread" link on the left. I also received a jar of the
>> San Marzano Tomato & Olive spread that's wonderful also.
>>
>> http://www.winecountrykitchens.com/s...y_harvest.html

>
>
>First of all, the link to the 'dip....' is great.
>A dip with San Marzano's -- I would've never found this. I may order some
>myself.
>
>Thanks for telling me what is in the tomato/basil dip -- I would've not
>thought about balsamic. Peccorino sounds like a good addition. I keep it
>and grana padano (sp?) (and parm regg) as staples. The pine nuts are a good
>idea, too, for body.
>
>I like your bread suggestion, too. Do you recall your loaf, was it about a
>3-4 cup flour recipe that you used? Or smaller?
>
>I think twists made out of puff pastry is interesting. I just finally
>bought a box at TJ's my last visit there, so the receipe caught my eye.
>Since I am going to have a lot of this dip/pesto, I'll go for the bread idea
>probably first, now.

Dee,

Savory pinwheels or palmiers are a 100% awesome thing to do if you happen
to have both puff pastry and a pesto-like spread around.

Thaw and roll the puff pastry out, spread almost to the edges, and shape.

Put back in the fridge if you need to, and "slice and bake" when you're
ready to serve. (400 or so for 10-15 minutes)

It helps if the filling is fairly smooth and spreadable and not
terrifically oily - if I'm in a pinch, I'll mix some parmesan in jarred
pesto sauce to "dry" it. Sometimes I'll use a hand blender or a fp to
get the right balance between chunky and spready.

Parchment or silpats will also make cleanup easier!

Charlotte
--

On Sat, 12 Jan 2008 11:36:50 -0500, "Dee.Dee" >
wrote:

>
>"Lou Decruss" > wrote in message
.. .
>> On Fri, 11 Jan 2008 18:01:05 -0500, "Dee.Dee" >
>> wrote:
>>
>>
>> I received a jar of "Napa Vally Harvest" Sundried Tomato & Basil
>> (Dip-Topping-spread)
>>
>> It's awesome. Here's what's in it: Sundried tomatoes, EVO, filtered
>> water, balsamic vinegar (6%acidity), fresh basil, parmesan cheese,
>> (pasteurized part skim milk,cheese culture,enzymes,salt) pine nuts,
>> capers, minced garlic, sea salt, spices.
>>
>> When the jar is gone I'll try to duplicate it but eliminate the part
>> in the parentheses and replace it with peccorino.
>>
>> I made bread dough and flattened it into a rectangle and spread the
>> topping along with a bit of traditional pest all over, then rolled it
>> jelly roll style. Then I gave the roll a few twists and formed a ring
>> and baked it on a baking sheet. Kinda similar to that you're looking
>> to do but a bit more work. It was a divine loaf. We had it with
>> spaghetti and meatballs earlier this week.
>>
>> The link is kinda weird so you'll have to go to the
>> "dip-topping-spread" link on the left. I also received a jar of the
>> San Marzano Tomato & Olive spread that's wonderful also.
>>
>> http://www.winecountrykitchens.com/s...y_harvest.html
>>
>> HTH,
>>
>> Lou
>
>
>
>First of all, the link to the 'dip....' is great.
>A dip with San Marzano's -- I would've never found this. I may order some
>myself.

It's good stuff Dee Dee. They do have some retailers selling their
items. But it seems even in Chicago there's only four.
>
>Thanks for telling me what is in the tomato/basil dip -- I would've not
>thought about balsamic. Peccorino sounds like a good addition. I keep it
>and grana padano (sp?) (and parm regg) as staples. The pine nuts are a good
>idea, too, for body.

My pleasure.
>
>I like your bread suggestion, too. Do you recall your loaf, was it about a
>3-4 cup flour recipe that you used? Or smaller?

The recipe came from "Bread Machine", by Jennie Shapter. I've used
several recipes from it and they've all been very good. Obviously I
didn't use the machine, but just used the ingredient list as a guide.
I used my Kitchen Aid to make the dough.

5/8 cup milk
scant 2/3 cup water
2 tb. EVO
4 cups unbleached white bread flour
1 1/2 tsp. granulated sugar
1-1/2 tsp. salt
1 1/2 tsp. rapid rise active dry yeast
7 tb. prepared pesto

I'm sure you can figure whatever modifications you need. I also added
a lot of mozzarella and parmesan.
>
>I think twists made out of puff pastry is interesting. I just finally
>bought a box at TJ's my last visit there, so the receipe caught my eye.
>Since I am going to have a lot of this dip/pesto, I'll go for the bread idea
>probably first, now.

Good luck and let us know how you like it. I've got another hand
written recipe around here for a different kind of Sun Dried tomato
dip. I'll see if I can dig it up and post it.
>
>Thanks for your suggestions. Good ones! And it certainly did help.

Cool! Glad to be of assistance.

Lou











>Dee Dee
>
>
>
>
>

"Lou Decruss" > wrote in message
news
> On Sat, 12 Jan 2008 11:36:50 -0500, "Dee.Dee" >

>>


> The recipe came from "Bread Machine", by Jennie Shapter. I've used
> several recipes from it and they've all been very good. Obviously I
> didn't use the machine, but just used the ingredient list as a guide.
> I used my Kitchen Aid to make the dough.
>
> 5/8 cup milk
> scant 2/3 cup water
> 2 tb. EVO
> 4 cups unbleached white bread flour
> 1 1/2 tsp. granulated sugar
> 1-1/2 tsp. salt
> 1 1/2 tsp. rapid rise active dry yeast
> 7 tb. prepared pesto
>
> I'm sure you can figure whatever modifications you need. I also added
> a lot of mozzarella and parmesan.
>>
>>I think twists made out of puff pastry is interesting. I just finally
>>bought a box at TJ's my last visit there, so the receipe caught my eye.
>>Since I am going to have a lot of this dip/pesto, I'll go for the bread
>>idea
>>probably first, now.
>
> Good luck and let us know how you like it. I've got another hand
> written recipe around here for a different kind of Sun Dried tomato
> dip. I'll see if I can dig it up and post it.
>>
>>Thanks for your suggestions. Good ones! And it certainly did help.
>
> Cool! Glad to be of assistance.
>
> Lou


Thanks again - I can do it.
Dee Dee