These asiago puffs are simple to make and taste delicious.
A delicious appetizer with only four ingredients means less time in the kitchen!
1 Roll the puff pastry out on a lightly floured surface to form an 8" square about 1/4" thick. Trim to straighten the edges. Cut the pastry into sixteen 2" squares and place on a rimmed baking sheet lined with parchment paper. Cover with waxed paper and refrigerate while the filling is prepared.
2 Add the sausage meat to a large bowl. Add 23 of the Asiago and all of the diced artichokes and mix by hand to combine. Shape into 16 walnut-sized balls and flatten each slightly. Place the remainder of the Asiago on a plate and roll each meatball in the cheese to coat. Place one meatball on top of each piece of pastry.
3 Bring the four corners of each pastry square together in the centre over the meatball to form a parcel with the edges almost touching. Press down to seal. Refrigerate the parcels for 20 minutes to firm.
4 Heat the oven to 400°F. Bake the puffs until the sausage is cooked through and the pastry is golden and puffed, about 25 minutes; serve warm.
Prep & cook time: 1 hour
A wooden dresser transforms into an ultra-stylish statement piece.
Put your DIY skills to the test with these simple and stylish IKEA furniture transformations.
Style at Home's talented design team puts their own unique spin on IKEA's VITTSJÖ nesting-style coffee table with three personality-packed rooms to match.
Discover how all three looks came together and how you can create the same look in your home.
We created a customized office desk for this cozy home office nook.
Using IKEA's ALEX desktop you can create the same look at home.
A simple DIY project dramatically transforms a regular wooden dresser into a luxe piece of furniture on a budget.
Using IKEA's TARVA three-drawer chest get this look at home.
Glam up a plain pendant light with a coat of gold spray paint.
Using IKEA's HEKTAR pendant light get the step-by-step instructions here.
Add some stylish storage to your space with this gorgeous do-it-yourself cabinet featured in our high/low: chic dressing room.
Using IKEA's SEKTION wall cabinet get the step-by-step instructions here.
Create your own free-standing island like the one featured in our Parisian-style kitchen. This budget-friendly accessory can be customized to suit your style while adding an extra prep area to any size space.
Using IKEA's KARPALUND base get the step-by-step instructions here.
Make this twist on traditional lasagne with this recipe from Elana Karp and Suzanne Dumaine's new cookbook Plated.
1 Preheat the oven to 425°F.
2 On a baking sheet, toss the mushrooms and squash with 2 tablespoons of the olive oil and salt and pepper.
3 Arrange in a single layer and roast until tender, about 18 minutes.
4 While the vegetables roast, strip the stems from the kale leaves, then cut the leaves into bite-sized pieces. Thinly slice the garlic. In a large pan, heat the remaining olive oil over medium heat until shimmering. Add the kale and garlic and cook until the kale is wilted and bright green, about 4 minutes. Season with salt and pepper; set aside.
5 Remove the roasted mushrooms and squash from the oven and reduce the oven temperature to 400°F. Using a fork or spoon, mash the squash.
6 To make the béchamel sauce, melt the butter in a saucepan over medium heat. When the butter is foamy, sprinkle in the flour and whisk until the mixture is smooth and golden, about 2 minutes. Slowly pour in the milk, whisking continuously, until no lumps remain. Simmer, stirring occasionally, until the sauce is thick and coats the back of a spoon, 6 to 7 minutes. Season with the nutmeg, salt and pepper. Add 1/4 cup of the Parmesan, stirring to combine; remove the pot from the heat.
7 Spread a thin layer of the béchamel sauce over the bottom of a 9" x 13" baking dish. Add a layer of the lasagna noodles, followed by a layer of squash and mushrooms, the kale, more sauce and a sprinkle of Parmesan. Repeat to make 2 more layers: noodles, vegetables, sauce and Parmesan. Top with a final layer of noodles and the remaining béchamel sauce. Sprinkle with the remaining Parmesan and the Gruyère.
8 Loosely cover the dish with foil, transfer to the oven and bake until the lasagna is bubbling, about 30 minutes.
9 Increase the oven temperature to 450°F.
10 Uncover the lasagna and continue baking until golden, about 10 minutes longer. Remove from the oven and allow to cool completely before cutting into pieces. Wrap with foil and store in the fridge for up to 5 days or in the freezer for up to 1 month. To reheat, microwave the lasagna or warm it, covered, in the oven at 350°F.
Excerpted from Plated by Elana Karp & Suzanne Dumaine. Recipes Copyright © 2016 Elana Karp & Suzanne Dumaine, Photography copyright © 2016 Robert Bredvad. Excerpted by permission of Clarkson Potter/Publishers. All rights reserved.
Recipe: Caramelized onion and apple mashed potatoes
1 To caramelize the onions, remove the outer skins and slice into ⅛"-thick slices. Heat the olive oil in a large saute pan over medium heat and add the garlic and sliced onions. Cook for 5 minutes, stirring frequently, until the onions have reduced in volume; add the sugar. Continue to cook gently for 35 to 40 minutes, stirring occasionally to scrape up the browned bits from the bottom of the sauté pan and incorporate them back into the onions. Watch carefully to avoid burning – when the onions are a rich
golden caramel colour, remove from the heat and reserve.
2 Meanwhile, peel the potatoes and apples and cut into 2" chunks, discarding the apple cores. Place in a large pot with the salt and cover with cold water. Bring to a boil over high heat; simmer gently until the
potatoes and apples are fork-tender, about 30 to 40 minutes. Drain the potatoes and apples in a colander; allow to steam dry for 1 to 2 minutes. Put through a ricer until smooth or return to the hot dry pot and mash with a potato masher.
3 Heat the milk, cream and thyme in a small saucepan over medium heat. Allow to steep for 5 minutes and then stir into the potatoes along with the butter and reserved onions. Season to taste with salt and pepper; serve
Prep and cook time: 1 hour.
Serves 6 to 8.