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Bryan Davis

www.bryanskitchen.com  

I graduated with honors from L'Academie DeCuisine's professional program in Gaithersburg, MD.  After my graduation from culinary school I began to develope my own unique style working at the nationally acclaimed Old Ebbitt Grill and Red Sage restaurants in Washington, D.C. For the last seven years, I have been providing unparalleled value as a personal chef and caterer for an array of clients in the Washington metropolitan area. As demand for my services grew I began to rent space in commercial kitchens. In 2005, realizing that I wanted to teach as well as prepare food for my clients, I purchased Ronaldo's of Potomac, a cooking school in the Kentlands to expand my offerings and to share my love of good food. While I still love the challenge of catering, I now offer cooking classes and supper clubs. As a small business owner I have never lost sight of the personal touch that all of my clients want and deserve.  I rarely provide services to more than one or two events per day in order to provide the individualized service for each and every event.  All of my food is prepared fresh at Chef Bryan's Kitchen using only the finest ingredients.  Fueled by my love for food and the opportunity to share that love in so many ways.

How to Make Puff Pastry Coins

Chef Bryan Davis demonstrates how to make puff pastry coins.

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How to Make Puff Pastry Coins

Ingredients

Puff pastry
Flour
Ham
Parmesan cheese
Swiss cheese
Grainy mustard
Egg

Instructions

1. Keep the puff pastry dough cold. Place flour on a work surface and the dough on top of the flour. Roll it out to a nice rectangle.


2. Use a pastry brush to brush the flour off. Brush mustard onto the dough and add diced ham and two types of cheese.


3. Roll the filling up in the dough. Make a tight roll. Put it in the fridge.


4. Set the rolled dough on a cutting board and slice it into pieces about a quarter inch thick. Lay them on a baking sheet and put them in the oven for 12-15 minutes at 375 degrees. Plate and serve.

 

 

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hey by hutoximohta at 08/26/09 05:08AM Flag

this is a good recipe, easy & quick to do.. will try this.

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