Giada De Laurentiis: Delicious Apple Recipes For The Holidays | TODAY
As TODAY Food continues to prepare you for the ultimate Thanksgiving, chef Giada De Laurentiis joins Savannah for a fast-paced demonstration of how to make two holiday treats: sliced apple walnut cake with cream cheese icing, and sausage, spinach and apple strata.
» Click Here For Recipe:
» Subscribe to TODAY:
» Watch the latest from TODAY:
About: TODAY brings you the latest headlines and expert tips on money, health and parenting. We wake up every morning to give you and your family all you need to start your day. If it matters to you, it matters to us. We are in the people business. Subscribe to our channel for exclusive TODAY archival footage & our original web series.
Connect with TODAY Online!
Visit TODAY's Website:
Find TODAY on Facebook:
Follow TODAY on Twitter:
Follow TODAY on Google+:
Follow TODAY on Instagram:
Follow TODAY on Pinterest:
Giada De Laurentiis: Delicious Apple Recipes For The Holidays | TODAY
I don't buy pizza anymore! I make it in the sandwich maker in less than 5 minutes!
INGREDIENTS:
• 1 egg
• 1 teaspoon of salt
• 1 spoon (tea) of sugar
• 1 tablespoon (soup) of baking powder
• 2 tablespoons of oil
• 1/2 cup (tea) of milk
• 1 cup (tea) of wheat flour
Click on the link below and access other delicious recipes!
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission