The Real Puff Daddy and a Vols-Au-Vent for Every Meal! - Parsley, Sage, and Sweet

The Real Puff Daddy and a Vols-Au-Vent for Every Meal!

September 27, 2009 at 7:37 pm | Posted in Amuse Bouche, Appetizers, Beef, Breakfast, Daring Bakers, Dessert, Dinner, Hors d'oeuvres, Lunch, Pastry, Pies/Tarts, Seafood, Vegetables | 91 Comments
Tags: , , , , , , ,

“You’re tall, do your exercises by the window where the ledge you can hold onto is higher”…”You’re tall, can you grab that off the shelf for me?”.  HUH?  This is what I’ve been hearing the past several months.  Thing is, I’m not tall..I’m pretty average (5’7″ ish).  Since when is about 5’7″ tall?  Did Lilliputians invade the earth while I was holed up for so long?

This actually does have something to do with this month’s Daring Bakers challenge.  We’re making Vol-Au-Vents.  Vols-au-vents are formed with Puff Pastry.  They magically morph from flat disks of dough, with rims, into flaky, layers and layers and layers of buttery towers.. towers depending on the execution/temperature of the dough, oven temp, weather, and well, whether they feel like it or not!

puffpastrycollage1

So much to do, so little time.  As I type this, I’m still working on some fillings for these wonderful vessels of uber flaky pastry.  Between reviewing a cookbook, preparing to host the November DB challenge, another DC challenge, THIS DB challenge, an article for Food Talk, Physical Therapy, and life in general, I’ve been up to my neck in food, working out, and ummm..other stuff.  No need to elaborate.


The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.  Thanks, Steph!

Sour Cream and Chive Scrambled Eggs with Bacon Fluffy Sour Cream-Chive Scrambled Eggs with Bacon

Smoked Salmon Eggs Benedict with Saffron Dill HollandaiseSmoked Salmon Eggs Benedict with Saffron-Dill Hollandaise

I own a copy of this book. I love Michel Richard and the book, and I’ve made his puff pastry many, many times.  However, the only problem is/was..I have/had too many ideas!  No block this time, and this is why I’m still up at 3:11 am trying to complete this challenge.

First off, something just caught me off guard that has absolutely nothing to do with the challenge.  As I was typing..I suddenly heard a voice from the TV exclaim “It has a firm head, medium sized scrotum, and a 4 way arouser”  I wasn’t watching TV – did I hear that right or am I imagining things?

Apparently, my television is tuned into the Oxygen network (which I thought was uhhh, squeaky clean?)..and when I walked into the room briefly, I thought it looked to be an HSN or QVC type late night shopping show and figured I was so tired that I imagined those phallic phrases.  Well, it IS a QVC/HSN type shopping show..but it’s called ‘Shop Erotic’.  Has anyone ever heard of this?

I can’t help laughing every time the straight-laced looking woman uses the word ‘dong’ and rubs the toy to show the audience how firm yet flexible it is.  Yep, they’re selling dildos and calling them dongs!  Wow, I haven’t watched much TV the past few months, so this is quite a surprise, a strange, hilarious, one at that.

 Deep Dish Pepperoni Pizza Vols-au-Vents

OK, back to the challenge.  When it was announced, I was excited, and as usual, loaded my plate to the point where the food keeps sliding off.  Things can never be simple with me.  Like I said above, I’ve made Michel Richard’s puff pastry so many times, I thought nothing of leaving it to the last minute.  I could whip this one out easily.  I made the puff pastry last Monday, without a hitch.  I decided I would start working on the fillings in a few days.

Little did I know..after all of this gorgeous, crisp and cool weather, there was still a humidity monster lurking nearby.  When I took out the puff pastry to roll, cut and shape, it was sticky and gooey within minutes.  No clean cuts..no beautiful photo of the layers in the raw dough, just many trips to the fridge and freezer to try and chill it up, and many frustrating moments trying to keep my cuts neat and clean, so I wouldn’t lose those incredible layers.


Snack?  Amuse Bouche?  Hors D’oeuvres?  Appetizers? Canapes?  Anything goes with these mini bites.  From left to right: Goat cheese with Pistachio Pesto, Shrimp and Crab Salad, Dates filled with Cream Cheese – wrapped in Prosciutto
.

I guess you could say I was semi-successful, but the vols-au-vents weren’t what they could have been.  Some turned out, some did not, and many were just plain ugly. Oh well, that’s life,..and weather.

I brushed half the vols-au-vents with a whole egg wash, and the other half with an egg yolk wash.  As you can see, the egg yolk wash was quicker to burn, which is usually the case if you don’t keep an eye on it..plus, the rims turned out much darker, which is always the case when using an egg yolk wash as opposed to a whole egg wash. I didn’t prefer either, as the ones brushed with whole egg wash turned out too light and the ones brushed with egg yolk wash – too dark.  It’s all a matter of more and less baking time for each, which I should have paid attention to.

Sliced Beef and Tomatoes in Black Bean Sauce.  I used a recipe similar to this one, but minus the snowpeas and using fresh cherry tomatoes instead of sun dried tomatoes

Obviously, the main challenge was making the puff pastry, known as pate feuilletee.  Many find this to be quite daunting and never try it, but it’s actually quite simple.  You put together a dough aka detrempe, with flour, water and salt, and while it’s resting, you pound out about a pound of butter into a uniform block aka beurrage (make sure there are NO preciousand/or valuable belongings within 10-20 feet of your ‘pounding’ area.

Fortunately for me, only a fork hit the floor.  You wrap the dough around the block of butter, which gives you a paton, and start rolling it vertically until it’s about 24 inches long.  Fold it up like a letter, turn it around, and roll it to 24 inches in length again.  These are called ‘turns’, and you need a total of 6 turns, with 30 minute to 1 hour rests in the fridge in between, to produce a perfect puff pastry with thousands of layers of butter.

I rolled my dough on a slab of marble, since it’s a cool surface, which is VERY key here..as the dough must remain cold or the butter will soften or melt and there goes your layers! You see?  In layman’s terms, making puff pastry really is a piece of cake – figuratively, and it’s a wonderfully silky, smooth dough to work with.  I LOVE laminated doughs –  from puff pastry, to croissants, to danish..et al.

Creme Brulee.  Technically not a vols-au-vent since I baked the puff pastry in tart molds.  I pulled the sugar corkscrews with my ‘asbestos’ hands *beaming*.  Starting to get the hang of it, burnt fingers and all.

I decided to showcase the versatility of puff pastry and the vols-au-vent by creating a vols-au-vent for every meal.  Breakfast, Lunch, Snack, Dinner and Dessert.  As I sit here typing away, I have yet to make breakfast (two ways – going overboard as always), lunch, and an extra dessert for my favorite whimsical heart cookie cutter vols-au-vant, and it’s now the 27th.  For the dinner vols-au-vent…I was initially going to make Julia Child’s Boef (Beef)Bourguignon, but since I procrastinated, I didn’t have time to do so.

I ended up scouring my fridge, freezer and pantry for something delicious to put together, finally ending up ‘inventing’ a beef-tomato concoction in a black bean sauce.  It was really delicious, but I cannot remember the exact recipe since I just winged it, throwing in a bit of this, a bit of that etc.  I need to staple a pen and paper to my forehead.

It’s now 10:47 am, and I’m just sitting here sniffling and coughing.  I’m coming down with a cold – it hit about two hours ago, and I have one last filling to make.  A milk chocolate-peanut butter mousse for the second dessert vols-au-vent.  I cannot motivate myself to do it, yet I can’t rest until I get this post up! Looks like I’ll be posting a lot later than I hoped!

       Peanut Butter – Milk Chocolate Mousse.  By now I was too run down to put the mousse in a pastry bag and pipe it in decoratively.  A couple messy spoonfuls, a few photos, and back to bed.

I just woke up from a long nap and finished, or shall I say rushed?  Loved this challenge, but leaving any challenge to the last minute is something I’m going to try and avoid in the future.  I’m pooped – so much so, that I have no desire to proofread this post, so please excuse any typos, run on sentences, etc..for now – I’ll get to it later. To see what other Daring Bakers came up with, check out the Daring Bakers Blogroll and click on the links to the listed blogs!  Also, I would like to thank Palidor of Crazy Asian Gal for thinking of me when passing on the award below.  I’ll pass it on in my next entry.

Just_Nice_Photos_Award

To get the recipe for Michel Richard’s Puff Pastry and the directions on how to form the vols-au-vents (this entry is long enough as is), go to THIS page on Steph’s blog. Also, here is a wonderful on-line video from the PBS show “Baking with Julia” that accompanies the book. In it, Michel Richard and Julia Child demonstrate making puff pastry dough (although they go on to use it in other applications).

Easy Milk Chocolate-Peanut Butter Mousse
1/4 cup plus 3 tablespoons half and half
1/3 cup granulated sugar
5 tablespoons unsalted butter
1 teaspoon vanilla extract
8 oz good quality milk chocolate, finely chopped
2-3 tablespoons smooth peanut butter
2/3 cup heavy cream

DIRECTIONS:
1. Place half and half, sugar, and butter in medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Increase heat to medium-high and bring mixture to gentle boil. Remove pan from heat and add chopped chocolate and peanut butter, swirling pan to cover chocolate and peanut butter with hot half and half mixture.  Let stand for about 3 minutes to melt chocolate and peanut butter fully. Gently whisk chocolate mixture until blended then stir in vanilla extract. Let stand at room temperature until cool.

2.Place heavy cream in medium chilled bowl. Whip cream until soft peaks form, using hand-held mixer set at medium speed. Fold whipped cream into chocolate mixture.

Bookmark and Share

91 Comments »

RSS feed for comments on this post. TrackBack URI

  1. Oh my, I can’t believe you made so many delicious flavours. Everything looks so, so good and beautiful. I particular like the first one with the bacon strips. If I had known, I would have invited myself over. :P

  2. That is a puff pastry home run! All those lovely vol au vents and so many beautiful fillings and garnishes. Truly awesome! You deserve to go to bed early tonight to make up for lost sleep. You can dream of flaky pastry and exotic dongs.

  3. Very well done! I love all your creations and fillings!

    Cheers,

    Rosa

  4. Puff de triumph. Beautiful Lisa Michelle. Why did I know there would be a thousand amazing interpretations of this challenge at you site. Well, because you are Lisa Michelle. All so beautiful. Will you be my personal chef?

  5. I really loved your vols-au-vents. All your fillings seems delicious. congrats

  6. All your fillings look great! And of course your vols-au-vent look awesome. I thought about doing bacon, egg, and cheese ones, but then I never did. Love how yours came out!

  7. These are some beautiful vols-au-vents, very nicely done. Why didn’t I think of scrambled eggs….love ‘em!

  8. Look at all those layers! And a pizza? YUM.

  9. Well everything looks so great you are quite the artist. So you pulled the sugar corkscrews with your ‘asbestos’ hands *beaming*. Do I need to find out where one gets “asbestos” hands so I can do it too?lol. And exactly what is shtuff? Once again great work and the pictures are fantastic.

  10. LOL, this is so you Lisa! No need to tell you how awesome it all looks, right?!

    Sorry to hear that you’re coming down with a cold. I’m still struggling to shake mine!

    Blue-est blue eyes? I guess I need to call ya and get the scoop!
    ~ingrid

  11. SO MANY amazing varieties! Your puff pastry is beautiful! I think I want to have a bite of the pepperoni pizza:)

  12. The deepest blue eyes ..hmmmm. and a late night sex toy show…..hmmmm.
    It seems you have had a very stimulating time. Love your step-by-step photos so informative. I don’t know which I like better…. all sound delicious but the Smoked Salmon Eggs Benedict with Saffron-Dill Hollandaise and the Deep dish Pepperoni Pizza vols-au-vents really appeal to me. Lovely combinations of flavours and textures. I was lucky cool weather the whole month. Wonderful work as usual. Cheers from Audax in Australia.

  13. wow this is amazong. I love this delicious pictures of this divine looking puff pastry.

  14. Wow! Terrific photos! Did you get your lens fixed? Also, you went all out with the fillings. The chive, scrambled eggs and bacon (drool) look terrific as do the Vol-au-benedict. Another homerun with your DB challenge!

  15. O my goodness you really went all out on this challenge! I love all your various shapes and fillings and gorgeous photos too!! And I totally love that little sugar corkscrew you made on the creme brulee version! Looks very sophisticated!

  16. Wow, so cool! I can’t believe you tried so many flavors…that’s amazing! And they all look super delicious. I was trying to decide on my favorite but I can’t decide between the pepperoni pizza one and the eggs Benedict one!!! So good. :)

  17. I hope you feel better soon, Lisa! LOL, your post made me laugh!! If I heard those words from my TV, I’d wonder if I was hallucinating. Those are not things you commonly hear… Anyway, your pastries look beautiful! I especially love the dessert one. Get some rest!

  18. You have completely outdone yourself!
    The eggs benadict looks awesome :D The scambled egg looks awesome! The deep dish looks awesome! Hell, they all look friggin amazing!
    Please please PLEASE visit me one day and bring that head full of ideas!
    Good work, cold & all :)

  19. Wow! You really go the extra mile. Such fantastic fillings – how do you choose a favourite! And that’s urm quite interesting viewing…

  20. Oh, I’m so glad you did scrambled eggs- I was fixated on that idea and didn’t make it happen. But I’m so glad that you did all of them, and happy to hear about the blue eyes and all of the wonderful things keeping you busy. And also glad to hear that they’re becoming more sexually adventurous on home shopping. I hope that you’re feeling better after some sleep.

  21. You have a VaV party, there… I couldn’t even choose which is my favorite filling of yours… WOW!!!

  22. You are very courageous to have made some many different versions! I generally never do as much, because my kitchen is very limited and as I can only concentrate on one thing at a time, otherwise I start stressing ;-p! I admire you!

    Cheers,

    Rosa

  23. Oh my goodness, I’m in total awe of all these delicious Vols-Au-Vents! Wow, I would love a bite of each kind! Such great fillings, both savory and sweet!

  24. Out of everything you did, I just love the idea of serving eggs with the vol-au-vents. So simple, but would be so delicious!

  25. My goodness! Every filling looks so good! I can’t even begin to choose a favorite. Wow!

  26. 5’7″ may not be super-tall, but by no means are you short =D. All of the vols-au-vent look amazingly delicious! I adore the shapes, sizes and of course, the fillings – Yum!

  27. Wow!
    I wouldn’t even know where to start from!

  28. Boy, the all look so delicious, and I have not eaten YET! :P If only I can just grab it through the screen! :P YUMMY!

  29. wow – these creations look grand a great job. i love the fillings here!

  30. Wow,…You are truly an amazing & passionate desserts cook!!!

    You deserve a real trofee for your outstanding vol au vents!!! Waw!!!

  31. holy smokes–those are some amazing fillings!! mmm…pizza! thanks for making time in your busy schedule to bake with me this month!!

  32. Ummm… holy crap! :)

    I wanted to do a bunch of different fillings too, but of course time got away from me. I do still have some of my pastry left over- I almost want to have a cocktail party just so I can make more of these and experiment with more fillings. Your photos are gorgeous too, by the way!

    • P. S. I just noticed the vols-au-vent in your last photo were heart-shaped… I did some heart shaped ones too but by the time they came out of the oven it was not so obvious what the shape was supposed to be :P

  33. Holy cow, I’m flabbergasted! I hope there will be some kind of award, or at least a sparkly tiara for your remarkable efforts here. I don’t even know where to start … though the chive be-flecked eggs and bacon seem like a good place. Make mine a double! :)

  34. Your photos are beyond amazing and heavenly! The deliciousness and sweetness are oozing out and these puffed babies definitely have my name written on them. Give me a big bite… please! :)

  35. You did an amazing job on this challenge! So ambitious! Good luck with all your upcoming projects!

  36. I think you’re way too hard on yourself! All of these look amazing and I am so impressed that you have made this dough several times. I can’t wait to make mine..eventually :)

  37. I officially want to quit my job and stay home and do nothing but make puff pastry :)

  38. Holy crap, you pulled out all the stops this month! Pizza vol-au-vents! You rock!
    They all look and sound fantastic!

  39. Absolutely gorgeous!

  40. You are a GODDESS! Those deep dish vol-au-vents … OH YEAH!!!

  41. Okay your fillings are delicious looking and inspiring. I’m having a hard time deciding which one looks the tastiest – the bacon and eggs, the eggs benedict, the pizza, the chocolate…yum!

  42. Lisa, you have a wonderful arrays of vouls-au-vent here! I cannot decide which one I like the most!

  43. Whooaaaaa. I’m blown away by how ridiculously creative you got with this challenge! I especially love the little pizzas and the chocolate pb mousse. Yay that you’re hosting an upcoming challenge too, can’t wait!

  44. I’m speechless… Once again your variations are absolutely stunning!
    Your sliced beef and tomatoes in black bean sauce sounds delicious:))
    Great job!

  45. Wow, all those lovely flavours, you went crazy! My favourite though has to be the creme brulee tart since I’m such a sweet tooth.

  46. I am so in awe!

  47. The beef and tomatoes one looks excellent!!

  48. OMG great minds think alike! We both did a hollandaise thing and I was going to do a Creme Brulee one too but I don’t have my blowtorch at the moment. They do look magnificent, you did an amazing job girl! :)

    Hehe and at 5 foot 3 inches, you’re tall to me! :P

  49. Oh wow!! you made so many delicious flavours gorgeous layers!! pizza? and creme brulee?? wow! YUMmm. mmmmmmm 5’7 is not that tall…i am 5’9! =) thanks for stopping by and for the comments. =)

  50. Each and every one of them look totally delicious, Lis. I’m especially droolin’ over the deep dish pizza! Never in a million years would I think to put pizza and puff pastry together.. but now I will! :D

    Hope you feel better soon, my love!!!

    XOXOXOXOXOXOXOX

  51. Prolific achievement this month. Your puff is gorgeous and your combinations inspiring.

  52. You were busy! Amazing flavors and so yummy!

  53. OMG!!! You went crazy! I can’t begin to tell you how beautiful those look! And I really want that pizza one right now, for breakfast!

  54. Your kind and sweet words make my day, thank you so much!

    Yours are beautiful as well, looking into these photos it makes me like I am in a party. Beautiful and delicious! Well done.

  55. Creme Brulee in puff pastry’s got to be good. Looks perfect.
    Btw, I’m 5’7″ too and I thought that was kinda tall. :)

  56. OMG…do you sleep?! :-) Your post cracks me up…only you could work “dong” and “vols-au-vent” into the same sentence. And now I’m suddenly craving peanut butter chocolate mousse.

    I didn’t bake again — two months in a row. :-( But (1) my arse is getting too fat, and (2) I’ve been busy watching a little team called the Yankees! But since you’re the hostess with the mostest next month…I’m all in!!

  57. Can you say “show off”? No wait, can you say “dong”? Ha, ha. I have got to start watching oxygen at 3 am! Okay seriously, I can not believe you did so many fillings! I of course started with a list a mile long and well, procrastinated (it’s one of the few things I really do well), waiting for cooler times. Oh well, looks like this challenge with birth several posts for me.
    Now for next month… can’t wait to see your selection!
    ~Blondie

  58. Holy cow! So nice of you to make mine for me ;) Hah! It’s been so damn hot here (over 85′) with no air conditioning and my butter refuses to be turned with anything. Yours leave me speechless…and starving… I LOVE the egg & bacon and the eggs benedict one! WHOA!

  59. As usual, everything looks amazing. Great job!!!

  60. Uh, yep. Announcement forthcoming! Struggling with many food aversions at the moment. I think that Torta would make a stunning centerpiece for an upcoming celebration, don’t you?

  61. Wow, you really went all out for this challenge. Very inspiring!

  62. You had me at bacon, but then you made lemon! Guess I’ll have to try one of each. Way to make the rest of us look like complete slackers ;) Great job!!

  63. Lisa, Lisa, Lisa–you have put me to shame! First you sounded even BUSIER than I was and you still managed to get your post out on time (mine was 2 days late) and secondly, WOW, WOW, WOW!!! So many AWESOME varieties of both sweet and savory–I tell you, you have knocked my socks off–I’m totally IMPRESSED!! I can’t decide which is even my favorite–maybe the mini bites? or the pizza ones? or the creme brulee? or the peanut butter chocolate ones? oh wait, OR the beautiful tomato, beef and black bean sauce? They all look AMAZING!! I bow down to you–and dub you QUEEN of the puff pastry this month!! :) Well done!!! :)

  64. Lisa, you are the queen of this challenge. So amazed how you could pull up so many options within limited timeframe. Anyway kudos to all the beautiful creations….. Love every single one of them, you even turned out the creme brulee version, wow!!!

    And, importantly your photos are stunning!!

    Regards
    Kris

  65. The bacon and egg and eggs benedict ones have my tummy grumbling!! Two of my favourtie breakfast dishes in vols-au-vent – he, he. I also fancy the creme brulee tarts.

  66. Good Lord! So many fillings I just don’t know what to say! Of course, the sweeter ones called my attention! XD
    I loved your sugar corkscrews! I was thinking of trying to make that kind of candy, here.
    And I hope you have already got a good rest. you do deserve it, after so much baking! Congratulations!

  67. Oooooh! Amazing job! I like the one with the bean sauce most!

  68. Puff pastry for every meal of the day, you have rocked this challenge! While they all look and sound amazing, the scrambled eggs and deep dish pizza toppings have my votes.

  69. Wow, what a nice selection of filling, I’d not know which one to start with, they all look so yummie…very nice!

  70. Very nice variety and presentation here, and I’m really impressed with your pulled sugar corkscrews(!) (I’m avoiding playing with the caramel right now lest I become unable to pick up Baby due to burns, which would suck).

  71. WOW. you went all out. I think it’d be really hard to pick a favorite, but the ones with smoked salmon are super delicious looking.

  72. Hey you! I told you I’d pop by! It was fun seeing you last night, even though it was brief. I had no idea what you had going here!! Jeeez, Lis I’m completely blown away…..those are your photos? You didn’t mention you took professional looking photos too! Anyway, I love your puffy stuff, and everything looks reallllly fattening and delectable. I’ll call you later, Miss Beautiful Chef!

  73. Oh my! The egg and bacon combo looks sooo tasty!

  74. You are AMAZING. Your pastry and all the fillings are mouth-watering!

  75. OMG OMG OMG! How on earth do you manage to do so much?!!! You always amaze me with the amount of different things you make! Well done, everything looks wonderful! The creme brulées and the pizzas might be my favourites!

  76. This is one of my absolute FAVORITE puff posts!! What a great mix of flavors and beautiful pastries! Love your photos as well.

  77. Oh YUM. Love the sound of the easy peanut butter and chocolate mousse, although is half and half something you can get in Australia?? It sounds intriguing, and possibly heart disease inducing :-) Nice work on the toffee swirl things too – must be awesome to have asbestos hands – it’s your gift, it’s your curse.

  78. WOw you have been busy! I adore all your VaV variations. That pizza one in particular – how clever!

  79. Those are all so incredible! You really rocked this challenge. Any leftovers you need help with? :)

  80. I would be the queen on waiting until the last minute. Unbelievable the number of fillings you came up with. Sniffling all the way. You get a badge. Mayhaps an order of the “deep dish pepperoni” version to go, please? Nice.

  81. Thanks for the note of encouragement. I did manage to complete the September challenge. Can’t wait to see what you cook up for November.

  82. WOW…you went all out. Such good ideas. I didn’t have time to make the challenge this month but I did leave a recipe of what I fill this pastry with when I was little…so good!

  83. You’re absolutely frickin’ amazing. All the pictures look to-die-for.

  84. OMG. How busy are you? I really must comment on one non-food related point first. A Red Sox fan? You serious? Sure will make for an interesting summer! I’m so happy for you though, because Red Sox fans are awesome people. ;)

    But to your equally awesome vol-au-vents and puff pastry. Amazing job, as usual. I love how you put these selections together and all your creations. Just amazing. Well done. I missed this challenge – honeymoon! – but glad I tackled puff pastry the month before.

  85. I can’t believe you did have the time to do it!
    Honey, you are just amazing!
    And of course it looks incredible and the pictures are beautiful!
    Your dough looks puffy and delish, and love the cominations you did.
    Wtg wonder woman :)

  86. You are SUCH an overachiever. ;)

    I’m WAY late in commenting, but these are BEAUTIFUL! Can’t wait to see what you do with October!

  87. Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

    Vincent
    petitchef.com

  88. Wow, wow, wow, and wow!! I’m just blown away. SO creative. Great job!!

  89. Hey everyone just wanna say hello and introduce myself!

  90. [...]   Sorry, couldn’t resist the obvious.  Naturally, I used some of the leftover, wonderful puff pastry that I had frozen, from the Daring Baker’s September, but I had to incororate some PF PP, [...]


Leave a Reply

Get a free blog at WordPress.com | Theme: Pool by Borja Fernandez.
Entries and comments feeds.

Privacy Policy