Saturday Evening Amuse-bouche

wolfiegirl

Freshly baked vol au vents filled with fresh chunky tuna tartare.....

....scallion, dill, s&p, squeeze or two of fresh lemon juice, horseradish and a bit of mayo to bind.....

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

I guess i'm going to have to learn to bake......its just "sooooo haaaaard" when drink as much wine as I do.....cooking is more forgiving...

wolfiegirl

You do know, my friend, that I too cook with wine.....sometimes I even put it in the food....

fisher23

Love puffed pastry. I haven't perfected it from scratch, so I usually buy it frozen.

wolfiegirl

It's not the easiest dough to make, that's for sure. I've made it 3, maybe 4 times. LOTS of rolling of cold dough which takes a lot of muscle power! And time since in between rollings the dough has to be refrigerated to keep everything cold so that the butter doesn't become amalgamated in the dough. Otherwise it won't lift up when you bake it. It would make a great group baking project sometime.

#bread