A Couch In Our Kitchen – Pesto and Sun-Dried Tomato Twists
We have a couch in our kitchen. It may seem out of place to some, but the kitchen is the room where guests inevitably gather. So why not make it comfortable?
You invite friends or family over for a meal, gathering, or party and you plan to enjoy appetizers in the living room, on the porch or patio, or in the family room. Despite your best efforts, the center of activity almost without fail reverts to the kitchen. Guests may start at your designated hors d’oeuvres location, followed by a slow migration…into the kitchen. You may need to pop in and out as you refill serving dishes or put final preparations on the main meal, and a kind guest may join you to help. But then someone else comes in and the conversation lingers. Before too long there are just as many in the kitchen as where the appetizers are being served. And the warmth of the oven and aromas of dinner unwittingly attract your guests to gather in this appealing location.
Of course, if your kitchen is spacious enough to handle this, why not just start there and use it as the place to congregate? However, I notice the trend even if the cooking space is small and limited.
When we purchased our house 15 years ago, we knew the kitchen needed an immediate upgrade. Unfortunately, because of our circumstances – we’re not independently wealthy – we had to wait several years and suffer with old worn cabinets and countertops, a stove with only one and a half functional burners, and a dying refrigerator. Luckily, we were then able to design our new kitchen to be the focus of the house. We removed a dividing wall to combine the food prep area with our main dining space. We added a large island – both a great workspace and a perfect location on which to spread an abundance of appetizers for all to enjoy. We removed the upper cabinets (building a pantry for storage), to expose a long bank of windows overlooking the garden and a water view through the leafless trees in winter. The dining room table, small when it’s only us, but expanding impressively to fit up to 18 when warranted, is in the same large room.
Most importantly, as a finishing touch on the renovations, we put a small couch in our kitchen. A little bit off to the side, with an end table for drinks, it is a comfortable spot for two to take in the scene. During appetizers, if the crowd is large enough, a pair in deep conversation may sit to converse. If our children are home and dinner is not yet ready, one almost certainly plops down on the couch and comments on the pre-dinner activities. And after dinner, someone inevitably migrates to the couch to digest. The couch in our kitchen, while not the centerpiece, is a space of comfort and relaxation. And since guests always end up drifting into the kitchen, it is wholly appropriate.
While some find the couch in our kitchen odd when they first visit our home, they always warm to the idea. I think more people should follow our lead and I’d like to see the trend expand. I love the couch in our kitchen.
Pesto and Sun-Dried Tomato Twists
These light, airy, crispy Pesto and Sun-Dried Tomato Twists are a perfect appetizer when entertaining. They are a salty bite, perfect with an aperitif to whet one’s appetite before the main meal. Simple to make, everyone loves them.
They are also endlessly variable. Skip the sun-dried tomatoes if you don’t like them, and add olive paste instead. Smear more or less on the uncooked puff pastry to your liking and cut the strips as wide or thin as you like to meet your needs. Brush on a thin coat of pressed garlic for extra flavor. Sprinkle with sesame seeds or not, or replace them entirely with za’atar, everything bagel seasoning, or some other spice mix. Even a simple coating of Parmesan would be delicious, and they could be made sweet rather than savory. This recipe invites experimentation, and your guests will only benefit from your tests, trials, and variations.
If you cannot find sun-dried tomato paste blend together four or five oil packed sundried tomatoes, a clove of garlic, a pinch of salt, and a tablespoon or two of olive oil.
makes 1 dozen twists, 45 minutes
1 package puff pastry, thawed
½ cup pesto
¼ cup sun-dried tomato paste
½ cup grated Parmesan cheese
1 egg, beaten with 1 Tbsp. water
1 tsp. black sesame seeds
1 tsp. white sesame seeds
- Pre-heat oven to 400 oF.
- Unroll one sheet of puff pastry, roll it into a 12-inch square, prick all over with a fork (to release steam when cooking and reduce the amount of puffing), and cut into quarters.
- Lay one quarter sheet of puff pastry on a piece of parchment paper and brush with one quarter of the pesto. Sprinkle with a quarter of the grated Parmesan. Lay the next quarter sheet of puff pastry on top and smear on half of the sun-dried tomato paste. Repeat with the third portion of puff pastry and another quarter of the pesto and cheese. Cover with the last piece of puff pastry.
- Using a sharp knife or a bench scraper cut into six strips. Twist each strip and lay at least an inch apart on a parchment paper or silicone baking mat-lined baking sheet.
- Repeat with the second sheet of puff pastry to make 12 total.
- Brush each twist lightly with beaten egg and sprinkle sesame seeds over the top.
- Bake for about 10 to 15 minutes, until puffed and golden. Enjoy warm or at room temperature.
Love the couch in the kitchen Max. I’ve sat there on occasion. But I prefer standing at your huge island to be closer to all the great food you are whipping up. Don’t want to miss a thing.
Thanks Anne!!