Savory Palmiers, now or later?
I just made 4 rolls (mini) of savory puff pastry palmers with different fillings, parmesan pesto, parmesan and sun dried tomato pesto and dijon, parmesan, gruyere and thin Iberico salami. They are wrapped in plastic wrap in the fridge. Now I’m trying to decide, do I cut and bake Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude