French in a Flash (Classic): Wild Mushroom Vol-au-Vent
From Recipes [ Photographs: Kerry Saretsky ] Whenever I think of puff pastry, I wonder how anything that should be so heavy could ever be so light. It is that lightness that gives meaning to vol-au-vent, literally “flying in the wind.” But in my family, we always translated them as “gone with the wind” because they fly off into people’s stomachs so quickly. There are a million and one ways to make vol-au-vent, and even though the classic lidded nest in this recipe is the classic shape, I often just make little triangles or squares and call them by the same name, stuffed with anything from goat cheese and jam to brie and brown sugar. They really are blank canvases. This vol-au-vent is well grounded in tradition: a bite-size canapé made from bought puff pastry and stuffed with a creamy mushroom duxelles. The puff pastry is flaky and crispy, ready to crumble and collapse layer by layer at the very hint of a bite. And the mushroom filling is earthy and woodsy from mushrooms and thyme, and smooth from the crème fraîche. I’ve always promised to show how to make classic French dishes easy with a little help from the store. This is …
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Tags: cheese, classic, creator, fill-the-cavity, french, from-the-pastry, Frozen, ingredient, pastry, result, revolution, thyme, unsalted, white, wine
We also checked out this art gallery – very cool layout! We then made our way over to Canal Street to shop… little did we know that shops did not open until 11:00am , so we had to stroll around a bit before anything was open. My favorite photo from this excursion is this one… If anyone can pull off that scarf, Suave Slav can . Time flies! …
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