Hello? Is anyone there? It’s me… your trusty blogger, The Cuban Reuben. I’m peeking in to say that yes, I am alive, and yes, I am just now starting to emerge from the fog of new parenthood. I hope you’ll forgive me for placing my beloved blog in second position, as I navigated the huge learning curve that has been the past year.
I wouldn’t want you to think I’d hung my chef’s hat completely. I just took a bit of a breather to get acquainted to the new role I was playing, and discovered what so many mothers before me have discovered….that I need about 5 extra hours in each day in order to chip away at my ever-growing to-do list.
I can’t promise that my posts will be more frequent from here on out, as I can barely figure out how to get out the door in under 30 minutes, but I will do my very best.
In the meantime, I leave you links to the guest posts I’ve written while I was away (and maybe I’ll sneak in a few pics of my adorable nugget).
Thanks for sticking with me, and stay tuned for more adventures in the kitchen!
One puff pastry recipe was clearly not enough for me! During the recent culinary adventure with my friend and editor, Shannon, where we made sweet and decadent Guava and Cheese Pastries, we couldn’t help but think of all the different ways we could use puff pastry dough in other recipes. Sure, there are the classic breakfast danishes, syrupy apple turnovers, and other strudels of the like, but we were looking for something more savory to pair with the sweet treats we know and love.
Manchego and Quince Turnovers dressed and ready for a spin in the oven.
Enter my homage to the Spanish motherland: Savory Manchego and Quince Turnovers. These little babies have just a hint of sweetness from the quince paste, but the star flavors are decidedly savory. With toasted Marcona almonds adorning the tops and nutty Manchego cheese melted in the middle, these make the perfect nosh morning, noon, or night.
Fresh out the oven, these turnovers seem almost too good to eat. Almost…