My kitchen is HOT right now so
I only left the oven on for 2 hours, then turned it off and kept the door closed for the final hour.
Not exact matches
Pick basil off the stems and
only use the same size
leaves or check
on them early and take out small
leaves and return the others to the
oven.
They were in the
oven for 8 minutes and they looked ready and I tapped them slightly with a spoon and it was still soft so I
left them in for a extra 4 minutes and they were golden so I took them out and they were still a little soft but in about a minute they became hard (not like rocks) hard as in «they held themselves» so there was no crumbling maybe that's the issue with the other women how they had crumbling issues, the batter was a little crumbly but not crazy loose crumbly and the cookies never crumbled for me and this is my first time making these and they tasted perfect, they had just the right amount of bite and they were so soft
on the inside as well as
on the inside and that's how I like my cookies, YUM, I could
only have three (1.
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (
leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces
on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat
oven to 400º F. Line two baking sheets with parchment paper.
The
only change I made, was to roast my own chicken legs rather than cold picked over rotisserie,
left the bones in, put lots baby mixed greens
on top ----- putting the greens
on top of the hot from the
oven chicken slightly wilted them and allowed the great vinaigrette to absorb into both the greens and the hot fingerlings.