![]() But sometimes, in airports and on early morning road trips, I get MacDonald’s for breakfast, and sometimes, on Saturday mornings after a kind of stressful week of holiday festivities, I make breakfast pastries with canned dough. Could you make buttery crescent roll dough and ube jam from scratch? Absolutely. It has literally two ingredients, both of them store-bought. I feel almost guilty posting this as a recipe. It had been a long time since I’d bought such a thing, and I was happily surprised to see that there was now a Sweet Hawaiian variety of crescent roll, which seemed like a perfect fit for the ube jam. Walking through the grocery store last night, wondering what to do with my new condiment, I decided to rendezvous with my old love and head to the refrigerated aisle for some canned dough. It’s more floral and delicate than a typical sweet potato, and absolutely screams DESSERT in flavor and appearance. If you’re unfamiliar with ube, it’s a sweet, vibrantly purple yam that’s widely used in Filipino cooking. Among many other things, I picked up a jar of ube jam. Last week, my husband and I stumbled upon a phenomenally good Asian market in Albany, with a selection of condiments that rivals any of the megamarts in NYC’s Chinatown. It was the very beginning of my reputation as a trustworthy cook. For years, I made this for every holiday party and family gathering. The recipe involved combining chopped pastrami with saurkraut and thousand island dressing, then stuffing that inside of a braided wreath made of crescent roll dough and baking it on a pizza stone. I was sixteen, and this seemed to me the peak of sophistication. The first recipe that I ever became “famous” for among my friends and family was a Ruben Ring, a notion that I’m pretty sure came out of the Pampered Chef catalog as part of an advertisement for its pizza stone, which we just so happened to have. So naturally, being the creative type of person I have always been, I saw crescent rolls as my canvas and began to experiment. As a teenager, Pillsbury crescent rolls and biscuits, along with Stovetop stuffing, Kraft macaroni and cheese, and Campbells soup were among the things I could confidently make. I’m talking “I made banana pudding in the coffee grinder at 5 AM” level of disaster. As someone who almost always prefers to make everything from scratch, I like to think of my former love affair with the canned pastry a sort of dirty secret, a whispered confession only to my closest friends.Īs a child I was a disaster in the kitchen, and smart adults didn’t let me do much. Let simmer for a few minutes on low heat for all the veggies heat up and the soup is nice and hot.Įnjoy the warm deliciousness.I have a long, complicated relationship with Pillsbury crescent roll dough. Place back on heat and bring back to a boil. Take off heat while you add in vegetables, spices and rice. Stir with a whisk to break up soup and combine well. ![]() In a medium to large nonstick saucepan, over medium heat, add contents of canned soup. ![]() Here’s how to make jazzed up cream of chicken soup…
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