Listen: Turkey, Rosemary, Francis discussed on Rush Limbaugh
"And we have rally in Saint Paul. Hello. Hey, raleigh. Happy thanksgiving. Thanks, happy thanksgiving to you. What should we talk about? So I am making appetizers for big thanksgiving dinner for seventeen and one of the appetizers. I'm making is a Sabry puff pastry. Palm bay. It is young pastry with stealing native roasted garlic olive oil Rosemary and hot pepper flakes. Yes. Sounds yummy. So I master it up on and made the filling, and then I added the salt, and I added way too much. So it tastes more like Brian than anything else. And I'm wondering if there's any way to counteract that 'cause they don't have any garlic or Lewis Mary left. So have you? You don't have any growth originally left. One of the nice things about puff pastry. Is it's not salted. Right. So you will have the the the plane kind of neutral pastry to balance the salt, really unbearably salty. You're feeling unbearably sheltie, and I was thinking maybe about adding some rice wine vinegar, so the vinegar has a little bit of sweet and a little bit of Astros. And I thought that might help counteract assault. We tell me again, you've got garlic. Really smart Lake Mary. Yeah. Yeah. And read. Tiny little bit of Honey. Need a little bit. Is there any liquid or anything binding or is it just the oil? Yeah. There's oil. Yeah. So the garlic is roasted and soft, but there's oil finding everything together olive oil. I would imagine I think Honey Dory's edition of Honey is great because help balance on the self for. Sure, I also think there's there's such beautiful and strong flavors. Maybe you just don't use a whole lot of it. Brush it on a little more gently. In the layers of puff where you can still get that flavor. But not have it be so intense. And. Okay. Maybe this is crazy. I like that I different tests. But what if you did that you just use it a little more lightly than you may have otherwise? And then the rest of it blend with like a soften butter. And. Occur. People smear that butter on as much as they want on. The is it is it. Totally perverse near butter on a made smear butter onto puff pastry. Butter. Well, I've got I've got soft goat cheese with Honey that I was going to serve within. So maybe just smearing bad on top. Well, yes. I'm thinking if it's not the kind of salty. Good. I thought you know, what we know? It's way too much salt. Fun. Phoning francis. Wise idea of using less and having the puff pastry balance that okay? Thank you so much. My dog is really excited to hear. But I mean, you if you have that good she's negoti is it to room temp, Catherine license off and maybe whip it together with your garlic and Rosemary with that. Go cheese. If so you'll flavor the goat cheese. You get. You'll get you'll get that flavor. Both in the baked version and in the source spread slightly different because one will be wrong. One of the like a little cooked and maybe bounce a salt a little bit again, be judicious and how much of that. Garlic, rosemary. You're adding to the goat cheese. And I think. I think. I think problem solved. Wonderful. Thank you. Happy. Thanksgiving. Yeah. Thanks bye. Thank you. I think we put down the win column. I think so that sounds so good. I love savory. I. Pastry? So great because like like the pastry that you clean puffs or share neutral. It'll take you know, it'll take sweet or savory and it's always beautiful. Yeah. Naturally, beautiful. Yeah. It's so beautiful. Look at you. See all the little ripples of the layers of pastry. I love it. It's a good. It's a good down. It was painters who were doing taking our house. One of them was French and had been a pastry. Chef. What kind of life? You're painters are former French pastry. Chefs. Would teach you how to make puff pastry. When he worked his way over to the kitchen, which took a long time because being friends it was two hours for lunch as they picnicked in the middle of the living room floor, but be that different me, I learned to make puff pastry from the painter and made it a free day for twelve days. So that I would remember what it felt like, you know, that muscle memory. Yeah. Thank you. Housepainter? That's amazing. The last time I have worked at my place the guy smoked cigarettes in my house botched up the toddler now, we have mold on the side of our walls. I'm glad you learn how to make buffet street from your when you're painting. Well, I am thankful for your painter. Let's take another call one eight hundred two four two two eight two eight we're gonna go to Kaiser Kaiser did I say that. Right. Yes. Yeah. You got it. All right. What can we talk about? So I made a from contrived for the first time I ever made one. And I think I did everything correctly by the middle of it is extremely soupy. And in the instructions that had said that that was normal to some extent. So I just put it in the fridge every night and hope for the best in this morning. It's still very sleepy in the middle. How much of it is? Worth or? I would say about five inches in diameter. It's pretty Skippy in the middle. But the rest of. Kaiser. Now the rest of it is nice in custody and set. Oh, yeah. The yeah. This the sides are okay. It's just in the middle. Okay. Francis. Do you have an idea? No, I was gonna pull it. Julia child. Do your thing. Well, I was thinking this is cheating. I was thinking, but you cut a 'cause I don't think you can rebate it, and I just I wouldn't if what you've got is sick and delicious, I would cut out the center Bill with whipped cream and collie your pumpkin pie. What is the best thing in my life? Well. So you don't overcook the cut out the middle and put whipped cream in it. Surprise. My inner Julia who who said you never apologize for anything. And she thought whipped cream covered a multitude of sin. So maybe because I don't think you can do that center. Up because the outside what over bake the other partner over bay. I don't know. I mean, I'm kind of tempted. I'm kind of tempted to say oh, put it back in the oven. But it's thanksgiving. You don't. You know, the center is not the first thing to bake. So I just yeah. I just wonder if and I I don't know about microwave. So did you could microwave your Turkey. I would I would make the best of it and presented with pride. I love. Okay. Can I throw in a like a sort of? Oh, please. No, no, no. That's awesome. I think it's about confidence. It's about like Dori said never apologize. You made a delicious pumpkin pie. That happens. Look like a Donut. People are gonna love it. Fill that Senate. We whipped cream. It's gonna look beautiful people and say like, oh my God. There was too much with cream. You've never heard that your tire life. That's great. And then the super in the middle. I'm going to say throw it in a blender with some ice cream and your pumpkin pie milkshakes. Oh, wow. What's up now? What? Yeah. I don't know how many times in the course of the show. I'm gonna pull out the throw it in a blender with some ice cream check. But here's number one. And then might come November four times. So. Blender ice cream pumpkin pie. Milkshakes. And you have a beautiful doughnut pumpkin pie with a whip cream surprise center. I have one eleven when I was in Paris in September. I saw this beautiful raspberry tart, and it was done in a Donut shape. The center was cut out. And I mean, it was I'm not sure that I think about is just how it was done. But it was a circular out in the centre part misses the French way of serving. Yes, tell them you're Plummer made it. I think you're gonna be just fine. And this is your first chi- tweet. Cheers for you. It's great. We'll have the ice cream. Yeah. Thank you guys. So much fun. Have fun. All right. So once again, our number is one eight hundred two four two two eight two eight. Endure if you're here for that is our Altro music. This is it. This is the smooth jazz says I have to get into the kitchen. What are you making? Well, I've made the crush to fall. A lemon tart I made a molasses. Molasses bash coffee cake, really, I love it with got ground coffee and Chinese five spice powder. Ooh. And it needs a white chocolate glaze. I'm gonna make that and I'm gonna make the chocolate mousse. Little cranberry something maybe I still have a little time. You are really living up to your ambitions. It's thanksgiving thanksgiving, and I don't have to do the Turkey. So I feel I feel really lucky this year desert maestro. Dorie greenspan. Thank you so much for your help today. It was great to talk with you intervene with you. Happy thanksgiving everyone. Happy thanksgiving. That."