Saturday night, we were invited to an Ides of March Party by some new friends in Terre Haute. Of course, the theme was Italian and we were asked to bring an appetizer 'fit for Caesar.' I debated on what to take, but decided to try my hand at something new in addition to a recent favorite: Parmesan Pinwheels and Baked Kale.I don't have a lot of experience with puff pastry, but these are easy and turned out well. The piquancy of the paprika complements the nuttiness of the Parmesan. They would go well with just about any cocktail and can be a made ahead and stored sealed at room temperature. The kale, the kale...a lot of people thought it was just festive garnish. But it was enjoyed by some. Note to self (and Katie): it doesn't really keep, even sealed in a plastic bag.
There were so many wonderful things to eat at the party, and Anna Lee's lasagna was delicious. Great food, new friends and a fun time.
Recipe: Parmesan Pinwheels (From Martha Stewart Everyday Food)
Ingredients
1/2 cup grated Parmesan cheese
1 teaspoon paprika
Coarse salt and ground pepper
All-purpose flour, for rolling
1 sheet puff pastry (from a 17.3-ounce package), thawed
1 large egg, beaten
Directions
In a bowl, mix cheese and paprika; season with salt and pepper. On a floured surface, roll out pastry to 10 by 14 inches. Brush with egg. Sprinkle with cheese mixture; using a rolling pin, roll mixture into pastry. Roll up pastry, starting from short end. Refrigerate until firm, about 25 minutes. Preheat oven to 400 degrees. Cut roll into 3/8-inch-thick slices. Place on a rimmed baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes on sheet; transfer to a rack to cool completely. Store in an airtight container up to 1 day.