I would like to make this Ina recipe but it did not get many good reviews

[barbara-in-va]

So many reviews complained about too much olive oil. Do you think the sun dried tomatoes were meant to be the ones NOT packed in olive oil? There are a couple of people that raved about them so I think they must be good when made correctly.

Has anyone tried these?

Thanks for your thoughts!

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32358,00.html

 

[traca]

Barbara...basically you're making a sun-dried tomato pesto. And I'm sure a lot of factors

depend on how wet/moist it is (whether you use dry sun-dried tomatoes--which vary in drieness too, or wet oil-packed sun-dried tomatoes.)

Whichever you use, start out slowly and add the oil as you see fit. Ideally, I'd probabably look for a mixture that isn't too wet. (The recipe would be great if it said, "up to 3/4 cup oil.")

If you do make it with oil-packed sun-dried tomatoes, it's likely you'll need much less oil.

Here's a tip: use the oil the tomatoes were packed in as the oil for your pesto. It will have great tomato flavor.

I've made Ina's sweet elephant ears and they were delicious. Thanks for pointing out the savory version. I can't wait to try it!

 

[charlie]

Here's a similar REC: Palmiers with Honey Mustard & Prosciutto that I often serve...

Palmiers With Honey Mustard & Pesto

Recipe By :Silver Palate Goodtimes Cookbook


1 sheet puff pastry -- (18 x 11 in.) homeade or packaged
3 tablespoons honey mustard
4 ounces prosciutto -- thinly sliced
1 cup grated Parmesan cheese
1 egg
2 teaspoons water

Place the puff pastry on a work surface and spread the mustard over the top. Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin.

Starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Using a serrated knife, cut the rolls crosswise into 1/2 in. slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten. Refrigerate for 15 min.

Preheat oven to 400 deg.

Beat the egg & water & glaze each palmier. Bake about 10 min or till golden. Serve.

NOTES : May be made with pasto - Parmesan Cheese