Palmiers (Elephant Ears)

I've recently taken a few months off from blogging in order to get settled at my new job and to plan my upcoming wedding! However, I have missed sharing recipes and indulging in others for too long! Therefore, I am hoping to be back every week with a new recipe in order to pick up where I left off.

In anticipation of my upcoming nuptials and honeymoon to Italy and Southern France, I decided to post one of my favorite French cookie recipes - Cinnamon-Sugar Palmiers! I love these cookies so much because they have a nice and crunchy outside with a flaky, melt-in-your-mouth inside.  The fact that these cookies also bake into a shape resembling elephant ears is not so bad either!

Made from puff pastry, these delectable little treats are not only a great dessert, but also a great morning or afternoon treat with a cup of coffee or tea.

Palmiers (Elephant Ears)

Ingredients:

-1sheet of Puff Pastry dough, thawed
-1 cup of sugar
-1/4 teaspoon cinnamon
-Pinch of salt

Directions:

Preheat the oven to 450 degrees F.

Combine 1/2 of the sugar and salt and pour it out onto a flat, clean surface.  Unfold the puff pastry sheet and lay it on top of the sugar.

Then, combine the rest of the sugar with the cinnamon, and spread the entire mixture out evenly on top of the puff pastry dough.

Using a rolling pin, gently roll out the dough until it is about a 13inch square and all of the sugar is pressed into the dough.  Take the sides of the dough, and fold halfway so that they meet in the middle.  Fold the two folds again so that they meet again in the middle.  Then, fold one half on top of the other so that you have one long row of dough with six layers.

Using a sharp knife, carefully slice the dough in 1-inch slices.  Make sure you cut the slices lightly.  If you press down too hard when cutting, it will push the dough together and the cookies will not take their shape as well.

You should end up with approximately 36-38 slices.  Place the slices, cut side up, on a baking sheet lined with parchment (the sugar will melt and stick to your pan otherwise).  Bake the cookies for about 6 minutes, or until caramelized on the bottom.  Flip the cookies over with a spatula and return to the oven to bake for another 3-5 minutes, or until the cookies are caramelized on the other side.  Transfer to a wire rack and allow to cool.

Once cooled, pour a cup of coffee, tea, or even a glass of dessert wine, and indulge!

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Pasta with Roasted Shrimp and Cucumbers

It is that time of year again! That time when all of the fresh, summer, produce is out in the market and the Food Network finally begins it's long anticipated FN Dish Summer Fest! The FN Dish Summer Fest is a weekly franchise where bloggers make a different dish each week, incorporating a different summer produce item!

For the first week of Summer Fest, we had to use cucumbers in our meal.  During cucumber week last year, I made a creamy cucumber sauce and cucumber salad that I served with ahi tuna. This year, however, I was unsure of what to make.  The thought of cucumber salads, soups, and gazpacho's came to mind, but for some reason, my tummy was just not in the mood for any of those items.  Then, David started hounding me to make him dinner using the whole wheat pasta I had on hand, and that's when it hit me! I decided to make a lightened up, summer, pasta dinner, using roasted shrimp tossed with cut up cucumbers, feta, and fresh chives from my cousins' garden! The end result - a delicious, easy-to-make, guilt-free, dinner.

Penne with Roasted Shrimp and Cucumbers

Ingredients:
-1 box whole wheat penne pasta

-1 pound of shrimp, deveined
-2 cucumbers, peeled and sliced
-2 tablespoons butter, unsalted
-Olive oil for drizzling
-Parsley, chopped for sprinkling*
-Chives, chopped for sprinkling*
-Feta cheese for sprinkling*
-Salt and pepper to taste

*Please note, all of these items are optional and you can add as much or as little as you wish.  I just chopped up a handful and used them to top off the dish and add color. You could also toss in other herbs and seasonings. 


Directions:
Fill a pot with water and bring to a boil.  Also, preheat the oven to 400 degrees F.

Once the water boils, pour the penne in and cook until it is al dente (about 9-11 minutes).  While the pasta is still cooking, place the shrimp on a baking pan and toss with a little bit of olive oil (I just drizzle a small amount), salt, and pepper.  Place the shrimp in the preheated oven and cook for about 5-6 minutes.  It is important that you do not overcook the shrimp as it will become very chewy.  When the shrimp is done, remove from the oven and set aside.

Meanwhile, take your cooked pasta and strain.  Return the pasta to the pot and stir in the butter and a little bit of olive oil (again, I just drizzle a small amount).  Once the butter has melted, and the pasta is coated, toss in the roasted shrimp, cucumbers, parsley, chives, feta (if using), and a little salt and pepper to taste.  Serve immediately and enjoy!

For more great ways to use cucumbers, check out the following links:

The Sensitive Epicure: Chinese Style Cucumbers 
What's Gaby Cooking: Cucumber, Herb and Pita Salad 
Ingredients, Inc.: Easiest Cucumber Salad
Virtually Homemade: Cucumber Strawberry Cooler
From My Corner of Saratoga: Marinated Cucumber Salad
The Cultural Dish: Pasta With Roasted Shrimp and Cucumbers
Daily*Dishin: Southern Benedictine - Creamy Cucumber Spread
Delicious Lean: Cucumber Jicama Salad
Napa Farmhouse 1885: Cucumber and Avocado Open-Face Sandwiches
And Love It, Too: Fermented Spicy Garlic-Dill Cukes and Zukes
FN Dish: No-Cook Cucumber Recipes
Cooking With Elise: Wedge Salad With Cucumber-Ranch Dressing

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