Tag Archives: puffs

Feathery Parachutes

8 Sep

There are a variety of ways unexpected plants can crop up in your garden, but often, you can thank the wind for it. If bees play a vital role in pollination, then wind plays a similar role when it comes to seed dispersal. Think of the dandelion, the bane of many gardeners’ existence. It has developed a perfect way of ensuring a next generation by encasing its seeds in balls of fluff. What the wind doesn’t carry away (or lawnmowers cut down and disperse), young children will happily blow into the air–all but guaranteeing a new crop of the ubiquitous yellow flowers right in the middle of your lawn, or your neighbors’.

The Butterfly Weed plant disperses seeds in a similar fashion, but its seeds reside in pods that dry out and then crack open, allowing the feathery parachutes to travel hither and yon (if the Milkweed Bugs that love the seeds and tissue of Butterfly Weed plants don’t get to all the seeds first…). Luckily, there are many, many seeds to go around. And then, it’s up to wind, luck, and Mother Nature. In the bottom two photos, the Butterfly Weed seed parachutes have gotten stuck on 1) a Verbena Bonariensis and 2) a spider web near our brick staircase. I hold out more hope for the former’s prospects than for the latter’s.

 

 

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Recipe: Sausage, Fennel, and Mushroom Pastry Puffs

6 Mar

Puff pastry is a magical ingredient. If you have some in the freezer, you will be able to pull together a savory meal or a sweet dessert in barely more time than it takes to cook the pastry once it has thawed. If you are someone who makes puff pastry from scratch, my hat is off to you. I may get there one day, but for now I am happy to rely on the prepared kind. In this recipe, the onion and fennel almost melt together, adding a subtle layer of flavor to the sausage and mushroom. And crisp, flaky pastry makes everything better.

Sausage, Fennel, and Mushroom Pastry Puffs
Yield: 12 puffs

1 pkg. puff pastry (about 17.5 oz. = 2 sheets), almost thawed
2 tbsp. olive oil
1 lg. onion, finely chopped
1 bulb fennel, trimmed, cored, and finely chopped
8 oz. mushrooms, trimmed and chopped
sprinkle red chili flakes
salt & pepper
6 links sweet Italian turkey sausage (1.5 lb.), casings removed
6 tbsp. grated Parmesan or Pecorino Romano cheese
chopped parsley (optional)

Preparation

1. Let puff pastry thaw while you make the filling — but before the pastry comes to room temperature, unfold it and slice each sheet vertically into three sections along the fold lines (each sheet is folded like a letter), then cut each section in half. After cutting up both sheets, you will have 12 small rectangles of pastry. It is easier to cut the pastry, and to maintain the rectangular shapes, when the dough is still a tiny bit frozen. Set the pastry rectangles to one side in a single layer (if they are touching each other, they may stick together).

2. Heat olive oil over medium heat in a large skillet and add onions and fennel. Cook until onion is soft; add chili flakes (if using) and season with salt and pepper. Add mushrooms to the onion/fennel mixture and cook until liquid is released and mixture is relatively dry. Add the sausage, and cook until all liquid has evaporated, breaking up sausage as much as possible. Check seasonings, then let mixture cool for a few minutes.

3. Preheat oven to 400 degrees. Spray a 12-cup muffin tin with cooking spray. Place one pastry rectangle into each muffin cup; the edges will drape over, which is fine–the end result will be somewhat free form. Distribute the filling among the muffin cups, sprinkle parsley (if using) and about 1/2 tbsp. Parmesan/Romano on top of each puff, and bring the pastry edges over the filling to loosely cover.

4. Bake until golden, about 30 minutes. Let cool for 5-10 minutes before serving.

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