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February 28, 2008

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Comments

Manggy

Hah! And I've yet to try a sweet palmier! Very munchable indeed! :)

Bellini Valli

These just sound so amazing. Kudos to all of you for trying them :D

Psychgrad

Yours look really nice! Did you like the taste? I was just looking at this recipe and was thinking about the palmiers. Maybe it's a sign that I should make something with puff pastry this weekend.

Adele

Interesting, but I don't know if I'll ever make these myself. I love the sweet ones too much... particularly the ones sold in French bakeries that are the size of your head. :)

Gretchen Noelle

These look so fun! I will have to find a way to get puff pastry to try these!

Cakelaw

Hi Ann, These would be a great dinner party nibble - elegant and tasty. Thanks for your comment on the tag - I was too lazy last night to actually tell people that they'd been tagged. I will have to go back through your archives to see your answers.

Tracy

Interesting that your pesto only has 1 tsp of oil. A good thing -- I once made pesto palmiers with regular pesto. The oil produced an unbelievable amount of smoke. It set off the smoke alarm -- very embarrassing. I haven't made them since. I'll have to try your low oil approach if I ever get up the nerve to try making them again.

Zenchef

Nice idea! I love these. They will end up on big bossman's table soon. You see how you participate in my next pay raise? haha. Thank you!

Aran

I love palmiers but I have to admit I have never had savory ones. Those look very good though. Great idea!

Susan from Food Blogga

I have always wanted to bake palmiers and have always found a reason not to. Now you've really inspired me with savory palmiers which I'd love even more. Thanks for the unique recipe, Ann!

Mansi

these look just awesome! I have been pondering on baking palmiers since 3 days now, and I think this post is an indication that I should work on that thought!:)

Pixie

These look wonderful! I could go through them in minutes. (and how cool an american and brit just like us- however, living in the uk!)

Pix

michelle @ Us vs. Food

those look goooood. i love that kind of sweet/savory flip recipe.

giz

Your palmiers look amazing. I made them too and used a roasted red pepper mix as well as the pesto - both were good and they were oh so colorful together.

Joanna in the kitchen

Never tried savory palmiers but it's highest time. I do that soon!

JEP

Amazing! What a lovely thing to eat & serve (if any are left).

Ann

Manggy, I can't believe you haven't made them! They're so easy!

Bellini Valli, well they look difficult, but there's just nothing to it. :-)

Psychgrad, I loved them. And oddly, I was thinking that mustard and a thin layer of parma ham would also be a great filling!

Adele, so just make the sweet ones! :-)

Gretchen Noelle, I hope you do manage to get the pastry! | February 28, 2008 at 12:26 PM

Cakelaw, yes, I think so too... you can assemble them ahead and bake them at the last minute to serve warm.

Tracy, I deliberately kept the amount of oil way down for just that reason. Seemed to work out okay.

Zenchef, I'll just take a whisper in my ear about your secret as payment. :-)

Aran, I can't wait to play with other fillings!

Susan from Food Blogga, can't wait to see what you come up with... you and your fabulous greenmarket. Try not to make me too jealous! :-)

Mansi, I'll be stopping by to see how it goes!

Pixie, what do they say about the US/UK thing...? Oh yes, "special relationship." ;-)

michelle, they are gooooood!

giz, ooh... I bet the pepper filling was fabulous!

Joanna in the kitchen, let me know how it works out!

JEP, they actually lasted a few days... :-)

M&Ms

just stumbled onto your site. Lovely and what a fab idea...pesto palmiers...never thought of it!

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