Stuffed Zucchini with Roasted Bell Pepper, and Purple Onion


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I love, love vegetables. I love to eat them, but I often find myself at loss on how to prepare them. Of course, you can grill, roast, steam, saute all your vegetables, and you can vary the spices that you use, but I am not very creative when cooking vegetables and like many of you I end up making the same vegetables over and over again.

I cannot remember where I saw a recipe of stuffed zucchinis, but I thought why not stuffed them with vegetables instead of meat to make it a truly vegetable dish. So  here it is :

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Ingredients for 4 :

  • 4 medium sized zucchinis about 4-5 inches long
  • 1 small purple onion
  • 1 whole roasted bell pepper ( a big jar can be found in grocery store or at Costco)
  • 1/2 cup of parmesan,  swiss cheese or even feta ( optional)
  • 1 tsp of demarle rosemary and thyme spice
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1 tbsp of olive oil

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  1. If you have not purchased roasted bell peppers, you will need to roast the fresh ones yourself. It is quite easy. Since it  just takes times, you may as well prepare a few more to keep in your fridge for more recipes.  Slice the bell peppers in half. Place then onto the silpat skin up, and roast them for 30 minutes at 450. When they are roasted, let them cool first by placing a silpat over them to keep them from drying up. When they are somewhat cooler, place them into a plastic bag and let them cool completely. The reason why you will want to place them into a bag, is to allow them to “perspire” and it will be easier for you to peel the skin off. 
  2. After 30 minutes to an hour, when they are completely cool. Carefully peel of the skin. It should come off fairly easy. Et voila. 
  3. Slice and dice one whole bell pepper and place it into a large bowl.
  4. Rinse the zucchinis thoroughly under running water. Then with a sharp knife, slice the zucchini in half in its length. With a melon grater, or a little spoon, grate the inside of the zucchinis. Place the “meat” of the zucchinis onto a chopping block, and chop the zucchini “meat” finely. Empty it into a bowl where you would have already placed the diced bell pepper. Set aside. IMG_2879
  5. Chop the onion very finely. IMG_2877
  6. In a large saute pan, warm up a tbsp of olive oil and when the oil is warm, saute the onion until it becomes a dark amber color.IMG_2878
  7. Empty the onion in the bowl where you would have placed the zucchini’s “meat”.
  8. Add the salt, pepper, 1 tsp of rosemary and thyme and 1/2 cup of cheese ( optional). Mix well. IMG_2880
  9. Fill the zucchinis with the mixture and place them into a deep flexipan that you would have placed onto a medium perforated sheet. IMG_2951
  10. Cook for 20-30 minutes ( it will depend how big they are. the larger, the longer they will need). Enjoy!!!IMG_2884

Bon Appetit and Happy Cooking!!!

Stuffed Zucchinis with Bell Pepper and Purple Onion

  • Servings: 4-6 people
  • Difficulty: Super easy
  • Print

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Ingredients for 4 :

  • 4 medium-sized zucchinis about 4-5 inches long
  • 1 small purple onion
  • 1 whole roasted bell pepper ( a big jar can be found in grocery store or at Costco)
  • 1/2 cup of parmesan, swiss cheese or even feta ( optional)
  • 1 tsp of demarle rosemary and thyme spice
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1 tbsp of olive oil
  1. If you have not purchased roasted bell peppers, you will need to roast the fresh ones yourself. It is quite easy. Since it just takes times, you may as well prepare a few more to keep in your fridge for more recipes. Slice the bell peppers in half. Place then onto the silpat skin up, and roast them for 30 minutes at 450. When they are roasted, let them cool first by placing a silpat over them to keep them from drying up. When they are somewhat cooler, place them into a plastic bag and let them cool completely. The reason why you will want to place them into a bag, is to allow them to “perspire” and it will be easier for you to peel the skin off.
  2. After 30 minutes to an hour, when they are completely cool. Carefully peel of the skin. It should come off fairly easy. Et voila.
  3. Slice and dice one whole bell pepper and place it into a large bowl.
  4. Rinse the zucchinis thoroughly under running water. Then with a sharp knife, slice the zucchini in half in its length. With a melon grater, or a little spoon, grate the inside of the zucchini. Place the “meat” of the zucchinis onto a chopping block, and chop the zucchini “meat” finely. Empty it into a bowl where you would have already placed the diced bell pepper. Set aside.
  5. Chop the onion very finely.
  6. In a large saute pan, warm up a tbsp of olive oil and when the oil is warm, saute the onion until it becomes a dark amber color. Empty the onion in the bowl where you would have placed the zucchini’s “meat”.
  7. Add the salt, pepper, 1 tsp of rosemary and thyme and 1/2 cup of cheese ( optional). Mix well.
  8. Fill the zucchinis with the mixture and place them into a deep flexipan that you would have placed onto a medium perforated sheet.
  9. Cook for 20-30 minutes ( it will depend how big they are. the larger, the longer they will need). Enjoy!!!

Bon Appetit and Happy Cooking!!!

Tomatoes a la Provencale


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Hello readers, and everyone else. How are you?? I know, I know it has been a while. It is crazy how time passes and how I find it difficult to write my recipes and share them with you. Contrary to my lack of posts, I have been cooking. But my family and I have had so much family visiting recently that it is difficult to find time to allocate to my blog.

Any way here I am. Before you will have no more tomatoes in your backyard, I wanted to share this yummy and very very easy recipe of Tomates Provencales.

There are a million recipes out there, but really the best part of this recipe, is that you can pretty much use all that you have in your  cabinets to flavor those tomatoes.

Indeed, the recipe calls for Bread crumbs, but you can substitute it with crackers, or bagel chips that you would have crushed. One day, I even used some white cheddar cheez-it because I did not have any more bread crumbs.

  • Ingredients for 4-6 people:
    1-2 tomatoes per person, so about 8,
  • 1/4 cup of italian bread crumbs,
  • 1/2 cup of grated parmesan,
  • 1 tbsp of garlic salt.
  • 1 tsp of rosemary thyme seasoning from demarle
  1. Place all the dry ingredients into a small bowl and mix well.IMG_2667
  2. Cut the roma tomatoes in half.IMG_2666
  3. Place them into a flexipan or a large round.
  4. Sprinkle the bread mixture over the top of the tomatoes.IMG_2668
  5. Drizlle some olive oil to wet the bread crumbs
  6. Bake the tomatoes for 15-20 minutes.IMG_2671

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Bon Appetit and Happy Cooking!!!

Brie Tartlets with Confit Tomatoes


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A friend of mine gave me some baby tomato plants last year, and despite me doing anything this year, they all came back and have given me many tomatoes. Ordinary I would eat the tomatoes off the wine because they are so good, but this particular tomato plant makes tomatoes that are not sweet and so I have to cook them, or accommodate them to eat them. As I was browsing easy vegetables appetizers, I came across a candied tomato recipe from the Power of Family Meal. I changed a few things and here it is:

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Ingredients for 20 medium sized tartlets:

  • 1 box of small baby tomatoes of about 1 pint ( the smaller the better- you really need 20 small tomatoes),
  • 250 gr. or about 10 oz of brie cheese,
  • 1 pie crust,
  • 1/4 cup of balsamic vinegar ( I used the Mediterranean Balsamic with Fig),
  • 2 tbsp of brown sugar.
  • 1/2 tbsp of olive oil.
  • salt and pepper to taste
  1. In a medium saucepan, warm up the oil and when it is sizzling,
  2. Add the tomatoes that you would have cut in half.IMG_2630
  3. Cook them for a minutes or two.IMG_2631
  4. Then add the vinegar and the sugar, a dash of salt and pepper and bring to boil.IMG_2635
  5. Cook for another 1 or 2 minutes. Set aside.
  6. With a cutter, cut the dough to fit the tartlet pan ( you will want to use the medium or the mini muffin pan because the cheese may over flow).
  7. With a shaper, push the dough down. Then with a fork, prick the dough so that the tartlet will stay flat and a pocket will not form at the bottom.
  8. Cut the cheese in 1/2 inch thick slices, then in rectangles of about 1 inch wide.
  9. Squeeze them and place them in each tartlet.
  10. Spoon two halves of tomatoes in each brie tartlets.IMG_2530
  11. Cook the tartlets in the oven at 400 for 15 minutes.
  12. Meanwhile place the saucepan back on the stove to reduce the liquid to about half. When the tartlets are cooked, and removed from the oven, drizzle some of that juice on top of the tartlets and eat ;-))IMG_2645

Bon Appetit and Happy Cooking!!!

Brie Tartlets with Confit Tomatoes

  • Servings: 7-10 people
  • Difficulty: Super easy
  • Print

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Ingredients for 20 medium sized tartlets:

  • 1 box of small baby tomatoes of about 1 pint ( the smaller the better- you really need 20 small tomatoes),
  • 250 gr. or about 10 oz of brie cheese,
  • 1 pie crust,
  • 1/4 cup of balsamic vinegar ( I used the Mediterranean Balsamic with Fig),
  • 2 tbsp of brown sugar.
  • 1/2 tbsp of olive oil.
  • salt and pepper to taste
  1. In a medium saucepan, warm up the oil and when it is sizzling,
  2. Add the tomatoes that you would have cut in half.
  3. Cook them for a minutes or two.
  4. Then add the vinegar and the sugar, a dash of salt and pepper and bring to boil.
  5. Cook for another 1 or 2 minutes. Set aside.
  6. With a cutter, cut the dough to fit the tartlet pan ( you will want to use the medium or the mini muffin pan because the cheese may over flow),
  7. With a shaper, push the dough down. Then with a fork, prick the dough so that the tartlet will stay flat and a pocket will not form at the bottom.
  8. Cut the cheese in 1/2 inch thick slices, then in rectangles of about 1 inch wide. Squeeze them and place them in each tartlet.
  9. Spoon two halves of tomatoes in each brie tartlets.
  10. Cook the tartlets in the oven at 400 for 15 minutes.
  11. Meanwhile place the saucepan back on the stove to reduce the liquid to about half.
  12. When the tartlets are cooked, and removed from the oven, drizzle some of that juice on top of the tartlets and eat ;-))

Bon Appetit and Happy Cooking!!!

Roasted Mushrooms and Asparagus


 

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One of the thing that I hear often from my customers and cooking classes participants is that they do not know what to cook. Ladies, cooking does not need to be a challenge! It does not have to be difficult. On the contrary. If you can buy fresh vegetables in seasons, then you will be able to vary your meals and eat healthy. Most seasonal vegetables and fruits are so flavorful as they come, that little needs to be done to make them taste great. Today I wanted to offer you this easy side. It is delicious, quick to make and so so healthy. Plus, look at the colors, don’t you want to just get a fork and dig in????

Ingredients for 4-6 people:

  • 1 asparagus bundle
  • 1-2 packs of mushrooms of 8 0z. each
  • 1 tsp of olive oil
  • 1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
  • salt and pepper to taste ( a dash of each)

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  1. Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
  2. Break the end of the asparagus by holding the asparagus at 3/4 and at the end, and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
  3. Then chop them in 1/2 inch. Set them aside in a large bowl.IMG_1839
  4. Cut the tails of the mushrooms and cut them in half or even quarters if they are too large.IMG_1838
  5. Add them to the asparagus.
  6. Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
  7. Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.IMG_1843 2
  8. Cook the vegetables for 5-7 minutes at 400.IMG_1844

9. Enjoy!!!IMG_1847

( And give it a try! Even those who came to my cooking class and who did not like mushroom or asparagus enjoyed it very much and even went for second;-)

Bon Appetit and Happy Cooking!!!

Roasted Mushroom and Asparagus

  • Servings: 4-6 people
  • Difficulty: Super easy
  • Print

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Ingredients for 4-6 people:

  • 1 asparagus bundle
  • 1-2 packs of mushrooms of  8 oz. each
  • 1-2 tbsp of olive oil
  • 1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
  • salt and pepper to taste ( a dash of each)

 

  1. Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
  2. Break the end of the asparagus by holding the asparagus at 3/4 and at the end and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
  3. Then chop them in 1/2 inch. Set them aside in a large bowl.
  4. Cut the tails of the mushrooms and cut them in half or even quarters if they are too large. Add them to the asparagus.
  5. Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
  6. Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.
  7. Cook the vegetables for 5-7 minutes or to your liking.

Bon Appétit and Happy Coooking!!!

Strawberry Bruchetta


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Ahh  Summer, so much vegetables and fruits to eat!! Everything looks delicious, it is really difficult not to purchase all that looks appetizing and that smells so delicious…

I am lucky to live in a location where we have tons of farmers and tons of local produces. Though it is a tad difficult to go to the produce market during the school year, I have enjoyed going these past few weeks. Everything smells so good in that store, that it is very tempting to buy everything that is at your fingertips;-)

Last time I went there, a couple of days ago, I bought a few peaches, a cantaloupe, a few red tomatoes and a gallon of strawberries. Yes, a gallon… That is a lot  I know, but I intended to use them in my morning shakes, eat them for a snack during the day, and give some away. I wanted to give some away to my mother-in-law, but when I went to here house, I saw that she, too, had purchased a gallon of strawberries … so I had to take mine back home and figure out what to do with them before they got spoiled.

Really, what can you do with strawberries?? especially a gallon of strawberries??? Of course you can make fruit salads, jams, tarts, cream, ice-creams and many, many more desserts!

I wanted to use them otherwise than as a dessert so I decided to make a Strawberry Bruchetta. It is actually quite easy to make, fast, inexpensive and it is beautiful to the eyes and your tastebuds;-) You would think that it is too sweet, but the tang of the goat cheese, and the fact that the strawberries are seasoned with vinegar, salt, and pepper, it makes them taste almost unsweetened. It was a delight for me;-) I dare you to try;-)

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Ingredients to make 30-40 individual pieces:

  • 1 French baguette sliced thinly,
  • 1 log of goat cheese at room temperature ( about 6 oz.)
  • 1 pint of fresh strawberries ( use local ones if you can, they taste so much better),
  • 1 tbsp of basil olive oil, I used the Demarle Basil olive oil.
  • 1 tbsp of traditional balsamic vinegar,
  • 1 tbsp of fresh basil chopped.
  1. Slice the baguette thinly, and place it on top of the silpain atop a medium perforated sheet. If you do not have either, place the bread onto a cookie sheet. 
  2. Cook the slices for 5-7 minutes or until they are crisp on both sides.
  3. Meanwhile, prepare the strawberry topping. Chop the strawberries and place them into a medium-sized bowl.
  4. Add 1 tbsp of olive oil, and balsamic vinegar, a dash of salt and of pepper, the chopped basil and mix well.IMG_1828
  5. When the sliced baguette are crispy, remove them from the oven and let them cool down.
  6. Spread the cheese over the baguette.IMG_1827
  7. And spoon a bit of the strawberry mixture atop the cheese. Eat right away;-))) Miam.IMG_1832

Bon Appetit and Happy Cooking!!!

Strawberry Bruchetta

  • Servings: 8-10 people
  • Difficulty: Super easy
  • Print

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Ingredients to make 30-40 individual pieces:

  • 1 French baguette sliced thinly,
  • 1 log of goat cheese at room temperature ( about 6 oz. )
  • 1 pint of fresh strawberries ( use local ones if you can, they taste so much better),
  • 1 tbsp of basil love oil, I used the Demarle Basil olive oil.
  • 1 tbsp of traditional balsamic vinegar,
  • 1 tbsp of fresh basil chopped.
  1. Slice the baguette thinly, and place it on top of the silpain atop a medium perforated sheet. If you do not have either, place the bread onto a cookie sheet.  
  2. Cook the slices for 5-7 minutes, or until they are crisp on both sides.
  3. Meanwhile, prepare the strawberry topping. Chop the strawberries and place them into a medium-sized bowl.
  4. Add 1 tbsp of olive oil, and balsamic vinegar, a dash of salt and of pepper, the chopped basil and mix well.
  5. When the sliced baguette are crispy, remove them from the oven and let them cool down.
  6. Spread the cheese over the baguette.
  7. And spoon a bit of the strawberry mixture atop the cheese.
  8. Eat right away;-))) Miam.

Bon Appetit and Happy Cooking!!!

Meyer Lemon Mousse and Blueberry Puree Verrine


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Today is a very special day. It is the anniversary of our Flag. Indeed, on this special day in 1777, the Second Continental Congress passed a resolution to adopt the current flag as our flag. According to Wikipedia, “The United States Army also celebrates the Army Birthday on this date; Congress adopted “the American continental army” after reaching a consensus position in the Committee of the Whole on June 14, 1775.

1775 – The Continental Army was founded by the Second Continental Congress for purposes of common defense. This event is considered to be the birth of the United States Army. On June 15, George Washington was appointed commander-in-chief.

1777 – The Continental Congress in Philadelphia adopted the “Stars and Stripes” as the national flag of the United States. The Flag Resolution stated “Resolved: that the flag of the United States be made of thirteen stripes, alternate red and white; that the union be thirteen stars, white in a blue field, representing a new Constellation.” On May 20, 1916, President Woodrow Wilson officially proclaimed June 14 “Flag Day” as a commemoration of the “Stars and Stripes.”

As a special day, I thought I would share with this fun dessert. I had made it last year for my daughter graduation. Since it is quite simple to make (if you do not make those little stars;-), I thought I would make it again for this very special day.

Ingredients for about 6-8 medium-sized glass:

 The white chocolate and Meyer lemon mousse:

  • 300 gr.  or 11 oz. of white chocolate ( use good quality, either European or Guiradhelli)
  • 250 gr. or about of heavy cream
  • 250 gr. or about 9 oz. of greek yogurt
  • 1 envelope of gelatin
  • 2 tbsp of water 
  • the zest of one Meyer lemon

Ingredients for the blueberry puree

  • 300 gr. or about 11 oz. of fresh blueberries
  • 40 gr.  or about 1.40 oz. of sugar
  • juice of one lemon
  • 2 tsp of water
  • 1 tbsp of pectin

Decoration for the mousse:

  • 1 pie crust 
  • 1 egg yolk
  • granulated sugar
  1. First prepare the blueberry jelly. Place the blueberries, water, lemon juice and sugar and cook over medium-high heat.
  2. When the blueberries are cooking, and “bubbling, take a fork, and pop the blueberries.
  3. Add the pectin and bring the mixture to boil again.
  4. Carefully pour a bit of the mixture inside the glasses that you are using and let them rest for a goof hour so that the blueberries jelly will have time to congeal.
  5. When they have, start preparing the white chocolate mousse. Pour the gelatin powder into a small bowl and mix it with 2 tbsp of water. Let the gelatin thickens and congeal. Set aside.
  6. Zest the lemon and place the zest with the cream into a small saucepan. Bring the mixture to boil.
  7. When the cream is boiling, add the gelatin and stir to make sure that the gelatin is melting. Cook for another few minutes, but do not bring to boil!!!
  8. Add the white chocolate and stir. Place the panna cotta in the fridge to cool down for 15  minutes.
  9. When the mixture is lukewarm, add the greek yogurt.
  10. Then pour the lemon mousse into the glasses atop the blueberry jelly.
  11. Place the mousse in the fridge so that they will congeal. It will take another hour.
  12. Meanwhile, cut the pie crus into small stars. Place the stars onto a silpat that you would have placed atop a medium perforated sheet.
  13. Place the egg yolk into a small bowl and with a brush, brush each star. Sprinkle some brown sugar,  and cook the stars for 8-12 minutes at 400, or until they are golden brown.
  14. Before serving, place the miniature stars over the white chocolate and meyer lemon mousse and sprinkle some brown sugar. Et voila!!!

Bon Appetit and Happy Cooking!!!

Meyer Lemon Mousse and Blueberry Puree Verrine

  • Servings: 6-8 people
  • Difficulty: Easy
  • Print

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Ingredients for about 6-8 medium-sized glass

The white chocolate and Meyer lemon mousse:

  • 300 gr. or 11 oz. of white chocolate ( use good quality, either European or Guiradhelli)
  • 250 gr. or about of heavy cream
  • 250 gr. or about 9 oz. of greek yogurt
  • 1 envelope of gelatin
  • 2 tbsp of water
  • the zest of one Meyer lemon

Ingredients for the blueberry puree

  • 300 gr. or about 11 oz. of fresh blueberries
  • 40 gr. or about 1.40 oz. of sugar
  • juice of one lemon
  • 2 tsp of water
  • 1 tbsp of pectin

Decoration for the mousse:

  • 1 pie crust
  • 1 egg yolk
  • granulated sugar
  1. First prepare the blueberry jelly. Place the blueberries, water, lemon juice and sugar and cook over medium-high heat.
  2. When the blueberries are cooking, and “bubbling, take fork and pop the blueberries.
  3. Add the pectin and bring the mixture to boil again.
  4. Carefully pour a bit of the mixture inside the glasses that you are using and let them rest for a goof hour so that the blueberries jelly will have time to congeal.
  5. When they have, start preparing the white chocolate mousse.
  6. Pour the gelatin powder into a small bowl and mix it with 2 tbsp of water. Let the gelatin thickens and congeal. Set aside.
  7. Zest the lemon and place the zest with the cream into a small saucepan. Bring the mixture to boil.
  8. When the cream is boiling, add the gelatin and stir to make sure that the gelatin is melting.
  9. Cook for another few minutes, but do not bring to boil!!!
  10. Add the white chocolate and stir. Place the panna cotta in the fridge to cool down for 15 to 30 minutes.
  11. When the mixture is lukewarm, add the greek yogurt.
  12. Then pour the lemon mousse into the glasses atop the blueberry jelly.
  13. Place the mousse in the fridge so that they will congeal. It will take another hour.
  14. Meanwhile, cut the pie crus into small stars. Place the stars onto a silpat that you would have placed atop a medium perforated sheet.
  15. Place the egg yolk into a small bowl and with a brush, brush each star.
  16. Sprinkle some brown sugar, and cook the stars for 8-12 minutes at 400, or until they are golden brown.
  17. Before serving, place the miniature stars over the white chocolate and meyer lemon mousse and sprinkle some brown sugar. Et voila!!!

Bon Appetit and Happy Cooking!!!

Salmon, Chives and Cream Cheese Canapé


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What to do for appetizers when you have a few people over and don’t want to serve the boring dip, salsa and chips?? you make those really fancy appetizers. They are pretty, taste wonderful and will impress any crowd.

Ingredients for 12 canapes:

  • 1 sheet of puff pastry,
  • 1 pack of smoked salmon,
  • cream cheese at room temperature,
  • fresh dill or chives chopped,
  • coarse black pepper.
  1. Place the puff pastry onto the silpat.
  2. With the rolling pin, roll it thinner ( not too much, just a bit).
  3. Cut the rectangle into 12 squares ( or smaller if you want to make bit sizes).
  4. With a butter knife, spread the cream cheese in the middle of each square.
  5. Place 2 slices of salmon a top the cream cheese.IMG_0008
  6. Sprinkle some dill or chives. Fold the two sides over the salmon. It will look like a diamond.
  7. Sprinkle some coarse pepper. Continue this process until you have used all the puff pastry. Place the canapé on a silpat that you would have previously placed atop a medium perforated sheet.IMG_0009
  8. Cook in warm oven at 400 for 15 minutes. Miam, Miam…IMG_0013

Bon Appetit and Happy Cooking!!!

Smoked Salmon, Chives and Cream Cheese Canape

  • Servings: 6 people
  • Difficulty: Super Easy
  • Print

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Ingredients for 12 canapes:

  • 1 sheet of puff pastry,
  • 1 pack of smoked salmon,
  • cream cheese at room temperature,
  • fresh dill or chives chopped,
  • coarse black pepper.
  1. Place the puff pastry onto the silpat.With the rolling pin, roll it thinner ( not too much, just a bit).
  2. Cut the rectangle into 12 squares ( or smaller if you want to make bit sizes).
  3. With a butter knife, spread the cream cheese in the middle of each square.
  4. Place 2 slices of salmon a top the cream cheese.
  5. Sprinkle some dill or chives.
  6. Fold the two sides over the salmon. It will long like a diamond.
  7. Sprinkle some coarse pepper. Continue this process until you have used all the puff pastry.
  8. Place the canapé on a silpat that you would have previously placed atop a medium perforated sheet.
  9. Cook in warm oven at 400 for 15 minutes. Miam, Miam..

Bon Appetit and Happy Cooking!!!