Potato and Feta Pancakes with Wild Smoked Salmon, Crème Fraîche and Dill Plus an Invitation

I'm excited to share a great hors d'oeuvre recipe with you today. However, I am even more excited to extend an invitation for my friend Ross' Eastside Culture Crawl Studio Opening coming up this weekend, November 26th through the 28th.

Anyone who lives in East Van or happens to love art in Vancouver will be quite familiar with the Culture Crawl. Now in its 14th year it's a free, 3 day visual arts festival that allows the public at large to engage with artists who open their studios and sell their art directly to those who attend. It is a wonderful way to spend an evening (Friday night only) or weekend afternoon (Saturday and Sunday) walking from open studio to open studio, chatting with the artists and seeing where and what they create. It's also a great way of supporting local artists while getting a bit of a jump on your holiday shopping. Picking up a little work of art for yourself isn't a bad idea either!  The studios are all in East Van and many are within walking distance of one another so there are lots of folks who plan a tour of those studios they want to check out. For a full list of participating artists go to eastsideculturecrawl.com

My dear friend Ross, in addition to being a talented photographer, also happens to be an amazing mixed media artist and will be throwing open the doors of his fabulous studio at 830 Union Street to partake in his 3rd Culture Crawl event. I love his work and have half a dozen of his pieces displayed in my home. And apparently I'm not the only one that admires his artistic aesthetic. His works, in the last year, have been exhibited at a number of galleries including Diane Farris Gallery, Presentation House and Hycroft Gallery and have also been included at such Charitable Art Actions as Art For Life, Unite with Art, and Splash which benefits Vancouver Arts Umbrella.

In addition to his beautiful Culture Crawl art offerings (of which partial proceeds will be donated to the Heart and Stroke Foundation because that is just the kind of cool and thoughtful guy he is) he and his lovely wife Sarolta will be hosting an opening reception on Friday, November 26th from 5:00 pm until 10:00 pm in their studio space at 830 Union Street. And they have asked me to do the food! This will be my 3rd year of cooking at this event (with lots of help in the kitchen from Sarolta and our good friend Leigh-Anne) and it is always a great evening filled with lots of interesting people, beautiful art, some good conversation and laughs and (hopefully) some lovely nibbles.

Our tentative hors d'oeuvre menu for the evening includes:
Alsatian tarts with double smoked bacon
Tuna tartare on cucumber rounds with black sesame seeds
Gougères with prosciutto and shaved parmesan and tomato pesto
Rare roast beef canapes with Stilton cream and red onion jam
Sharp cheddar and apple panini with Dijon and honey
White bean and rosemary crostini
Black pepper pear canapes with melted brie

We will also be serving some of the delightful potato feta pancakes with wild smoked salmon, creme fraîche and dill that you see above.

So, if you are able to make it by the studio on Friday evening please make sure you swing by the kitchen to say hi.  I will be the one wearing the apron, covered in flour (we are also making some mini pizzas with Cambazola, caramelized onions and thyme). It would be very nice to meet you.

Potato and Feta Pancakes with Wild Smoked Salmon, Crème Fraîche and Dill
This recipe works well as an hors d'oeuvre or, made somewhat larger, as a first course.


For the pancakes:
1 pound (1/2 kg) potatoes (preferably Yukon Gold)
1 small onion
2 eggs
2 tablespoons chopped mint
1/2 cup feta cheese, crumbled
1/4 cup flour
Fine grain sea salt and freshly ground pepper
2 tablespoons of grape seed oil
2 tablespoons of butter

To serve:
3 1/2 ounces (100 g) wild, cold smoked salmon
1/4 cup of crème fraîche
Sprigs of dill for garnish

Peel and grate the potatoes and the onion using the large holes on a box grater. Place in a colander over a medium bowl, stir in 1/2 teaspoon of salt and allow to drain for 15 to 20 minutes. You will have a bunch of brown water that will have drained into the bowl by the end of the 20 minutes and then then you will want to squeeze any remaining moisture from the potato mixture and place this drained and squeezed mixture in a clean, large mixing bowl. Add the eggs, mint, feta and flour and combine well. Season with some salt (not too much depending on how salty your feta is) and some freshly ground pepper.

Place a few sheets of paper towel on a large ovenproof plate and set aside. Heat half of the oil and butter in a large non-stick or cast iron frying pan over medium heat. Add approximately 1 tablespoon (if making the hors d'oeuvre size) of the potato mixture per pancake to the pan. Using a small offset spatula or the back of a fork gently press the potato mixture to make a flat pancake. Cook on both sides until golden brown, approximately 2 to 3 minutes per side. Once cooked remove the pancakes from a pan and place on the paper towel lined plate and keep in a warm oven while making the remaining pancakes.

To serve, place the pancakes on a serving platter and top with some of the smoked salmon, a small dollop of crème fraîche and a sprig of dill.

Makes 16 to 20 hors d'oeuvre size pancakes or serves 6 as a first course.

Adapted from Bills: Breakfast, Lunch + Dinner by Bill Granger.
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Butternut Squash and Mascarpone Ravioli in Wonton Wrappers with Brown Butter, Crispy Sage Leaves and Shaved Parmesan

I have been feeling some trepidation about posting this recipe. You see, it has to do with the dumpling wrappers for the ravioli. I can imagine there are more than a few people out there (food purists and true Italians among them) who are thinking "A wonton wrapper?! To make ravioli? Ravioli is not made using a wonton wrapper! Ravioli is made with a pasta fresca all'uovo dough using imported doppio zero (00) flour! Is this a gimmick or some sort of crazy fusion thing?"

I assure you it is not. I never even liked that whole food fusion movement.

And just for the record I have a pretty good relationship with my Grazia pasta maker and generally have access to some great, imported flour and lovely farmer's market eggs. It's just that there are times when I don't have access to special equipment or ingredients and I don't have the extra hour that it takes to make the dough and let it rest and roll it out. To be fair, these wrappers lack the richness of an egg dough but there is a lightness to them and a simplicity that often adds to the overall dish. This truly is one of those occasions where the old saying "it is neither better nor worse, just different" applies.

I also love how when I have demonstrated these at a cooking class people's eyes light up. People who never thought they could make "ravioli" are suddenly excited about potential fillings and the proper way to seal the dough to eliminate air pockets and what sauce will best compliment what filling. Some have even become so enamoured with the process they have graduated on to buying a pasta machine and making a traditional Italian ravioli dough.

For these non-traditional ravioli I use a brand of wrapper that are locally made from Double Happiness Foods and they are labelled as Shanghai Dumpling Wrappers. So technically these are dumpling ravioli not wonton ravioli. I prefer to use the dumpling wrappers as they are a bit thicker than wonton wrapper and they are round instead of square. However, I think good old wonton wrappers are far more widely available and I have used these on a number of occasions as well. If using wonton wrappers you may want to paste two of them together (using a pastry brush and some water) to make a double thickness for both the top and bottom layer. This will make them less light but prevent them from bursting when being boiled.  I get my dumpling wrappers at South China Seas in Vancouver but any Asian grocery store will certainly carry wonton wrappers if not the dumpling wrappers.

The ingredient list on these dumpling wrappers is mercifully short with no crazy, unrecognizable ingredients and and they are so easy to work with. Lay them out on a work surface and place a tablespoon of filling in the centre of the wrapper and then brush the edges of the wrapper with water. A second wrapper is placed on top and then you gently run your fingers around the wrapper, pressing out any air and sealing the two wrappers together. Then, if you want to be decorative you can use the tines of a fork to crimp the edges which also ensures a good seal on each ravioli. 

When it comes to the filling we are heading back into more traditional Italian territory. Roasted butternut squash, some mascarpone cheese, Parmigiano-Reggiano and a bit of nutmeg, salt and pepper. This filling is dead simple to make but to achieve a silky smooth consistency it is necessary to push the puréed filling through a fine sieve to remove any lumps. This takes a bit of time and muscle but it's worth it.

This recipe is adapted from a dish that was famously served at the Lumière tasting bar here in Vancouver. Their version was luxuriously sauced with a truffle beurre blanc (if you want that sauce recipe email me and I will pass it along) but for this post I wanted to keep it simple and seasonal. Some browned butter, toasted walnuts (or hazelnuts) and crispy sage leaves says autumn to me. I have served these ravioli at a multi-course dinner party as an amuse bouche (with a single ravioli on each plate) or at a family meal piled on a platter alongside a couple of roasted chickens and a green salad with a mustard vinaigrette. Simple, easy delicious.

Butternut Squash and Mascarpone Ravioli in Wonton Wrappers with Brown Butter, Toasted Walnuts and Crispy Sage Leaves
These can be made ahead of time and kept frozen. Do not thaw before boiling. Also the ravioli can be cooked ahead of time and reheated by placing in boiling water for 45 seconds.


If using wonton wrappers instead of Shanghai dumpling wrappers you may want to double the thickness of the wrappers for both the top and bottom layer (by pasting two wrappers together using a pastry brush dipped in water) to make these easier to boil them without having them burst. They can be made with a single wonton skin on the top and bottom but take great care when cooking them and removing them from the boiling water as they are far more delicate.

For the filling:
2 butternut squash, (approximately 3 lbs total) cut and deseeded
2 tablespoons of olive oil
Fine grain sea salt and freshly ground white pepper
4 tablespoons mascarpone cheese
1/2 teaspoon ground nutmeg
3 tablespoons freshly grated Parmesan cheese

For the ravioli:
454 g/16 oz package of Shanghai Dumpling Wrappers (you will have some wrappers left over which can be frozen for future use)

For the sauce:
6 tablespoons butter
2/3 cup toasted walnuts
28 g/3 ounces freshly shaved Parmesan cheese using a vegetable peeler
48 medium sage leaves
4 tablespoons of olive oil
Fine grain sea salt and freshly ground pepper

To make the butternut squash filling:

Preheat the oven to 375 degrees. Line a baking sheet with parchment sheet. Place the cut and deseeded squash cut side up and season with the 2 tablespoons of olive oil and salt and pepper. Flip the squash pieces so that they are cut side down and bake in the oven for 34 to 45 minutes or until they are easily pierced with the tip of a sharp knife. Remove from the oven and allow to cool.

Once the squash is cool scoop out the flesh and measure out two cups of the flesh for this recipe. Any remaining can be used in a different recipe or frozen for future use.

In the bowl of a food processor place the 2 cups of squash, the mascarpone cheese and the nutmeg. Purée this mixture until smooth. Remove the puréed mixture from the food processor and press through a fine mesh sieve using a rubber spatula to press the mixture through. This will help remove any lumps.

Add in the Parmigiano-Reggiano cheese and season to taste with salt and freshly ground white pepper. Set aside until ready to use. Can be refrigerated up to a day in advance.

To assemble the ravioli:

Place a wonton wrapper on a work surface and place approximately 1 tablespoon of the butternut squash filling in the centre. Using a pastry brush, dip the brush is a small bowl of water and brush around the outside edge of the wrapper. Take a second wrapper and place on top of the first wrapper and the filling. Gently run your fingers around the outside edge of the wrapper(s), pressing out any air that has accumulated around the filling. Using the tines of a fork, gently press around the perimeter of the ravioli to seal it well. Place this sealed ravioli on a parchment lined baking sheet and set aside. Continue with the remaining wonton wrappers and filling.

Bring a large pot filled with salted water to a boil.

Meanwhile make the crispy sage leaves:

Line a plate with several layers of paper towel and set aside.

Place a small saucepan over medium heat and allow to heat up for a minute or so. Add the olive oil and then carefully add one of the fresh sage leaves. Check to see that you oil is hot enough so that the sage leaf fries in about 5 seconds per side or so. You may need to use the back of a fork to keep the leaf flat and submerged in the oil. After 5 seconds flip the sage leaf over and fry for an additional 5 seconds. The leaves should emerge a bright green with no hint of browning. Remove from the oil using tongs and place on the sheets of paper towel.

Once you have the proper temperature add 4 or 5 sage leaves at a time and cook the remaining leaves in batches. If the leaves are turning brown or cooking too quickly turn the heat down to medium low. Once they are cooling on the sheets of paper towel season with salt.

To make the sauce place the butter into a medium saucepan and heat over medium heat. Swirl the pan to ensure that the butter doesn't burn but cook until the butter turns a light brown colour and gives off a nutty aroma. set aside but keep warm.

When the water is boiling add the ravioli in small batches and cook for 2 minutes or so until the ravioli float to the top. Transfer to a large bowl or cookie sheet and add a little bit of olive oil to ensure that the ravioli doesn't stick together. Continue to cook in batches.

To serve:
Place 4 ravioli on each warmed dinner plate. Spoon the warm brown butter over the top and garnish with the toasted walnuts, shaved Parmesan and the crispy sage leaves. Season with a bit of fine sea salt and a few grinds of fresh pepper. Serve at once.

Makes 26 to 28 ravioli. Serves 6.
Adapted from Lumière Light Recipes from the Tasting Bar by Rob Feenie and Marnie Coldham.
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Crispy Sage Leaves

Just a quick post today to share a "recipe" that is the garnish for a butternut squash and mascarpone ravioli (with a twist) that I am hoping to post tomorrow.

I have a bit of an issue when it comes to garnishes. It personally drives me crazy when an absolutely random ingredient is used as the garnish on a plate or, even worse, if that garnish is not even edible. This reminds me of a local restauranteur who used to jab these huge sprigs of rosemary in the middle of an otherwise lovely plate of food. I could never figure out what the heck I was supposed to do with it. Smell it? Tuck it behind my ear? Use it as a toothpick at the end of the meal? He has, thankfully, stopped doing this and his restaurant is thriving. Coincidence? I think not.

The Chef at the restaurant where I worked didn't want to see anything come back on the plates. He would position himself near the kitchen entrance so that he could witness the plates returning from the dining room on their way to the dish pit. He would question the waiters as to why some salad greens or a part of an entrée or a few bites of dessert were not happily ingested. He cared deeply about his food and wanted the people he was feeding to love it as much as he did. In this kitchen there were never any inedible garnishes on the dishes. The man loved a clean plate. And God help the cook on the grill station if he/she forgot to clip off the piece of kitchen string that was used to tie the tenderloins during cooking. If Chef happened to catch a glimpse of that on an otherwise clean plate the entire kitchen would get very, very quiet before it got very, very loud with a expletive laced dressing down for the poor person responsible.

But I digress.

A garnish, in my books, should always be edible and always be a thoughtful and delicious compliment to a dish. These crispy sage leaves are just that.  The ravioli dish that I will share tomorrow features a rich and creamy roasted butternut squash, mascarpone and Parmigiano Reggiano filling. It is simply seasoned with some freshly ground nutmeg, salt and pepper. The herbal, salty crunch of quickly fried fresh sage leaves is the perfect companion to the ravioli.  I find that using regular (read: not fried/crispy) fresh sage leaves, even thinly sliced, is too overpowering in flavour as well as in texture. As these crispy leaves are so light and delicious make sure that you make more than the recipe calls for as more than a few will certainly be eaten out of hand. They can be made a few days in advance and stored in an airtight container at room temperature.

Crispy Sage Leaves

These leaves crisp up after they have been removed from the hot oil and begin to cool down.

They can be made a couple of days ahead of time and stored in an airtight container at room temperature.

2 tablespoons extra virgin olive oil

25 medium or large fresh sage leaves 

Fine grain sea salt

Wash your sage leaves and then ensure that they are very thoroughly dried. Set aside.

Line a plate with several layers of paper towel and set aside.

Place a small saucepan over medium heat and allow to heat up for a minute or so. Add the olive oil and then carefully add one of the fresh sage leaves. Check to see that your oil is hot enough so that the sage leaf fries in about 5 seconds per side or so. You may need to use the back of a fork to keep the leaf flat and submerged in the oil. After 5 seconds flip the sage leaf over and fry for an additional 5 seconds. The leaves should emerge a bright green with no hints of browning. Remove from the oil using tongs and place on the sheets of paper towel. 

Once you have the proper temperature add 4 or 5 sage leaves at a time and cook the remaining leaves in batches. If the leaves are turning brown or cooking too quickly turn the heat down to medium low. Once they are cooling on the sheets of paper towel season with salt.

Makes 25 leaves.

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Dried Cherry Stuffed Pork Tenderloin with Roasted Baby Potatoes and Bacon and Sherry Vinaigrette

Last night we hosted a very special birthday dinner here at the house. It was a small group of us, only nine people, but the birthday girl was surrounded by her daughter, two granddaughters, a dear friend, a grandson (through marriage), two great grandsons and her boyfriend of 50 years.

It was my Baba's 97th birthday. Some of you might remember Baba (Ukrainian for Grandma) from an earlier post where she came over to my house and showed my sister and me how to make a couple hundred pierogies. That link is here.

Well, it was wonderful for me to return the cooking favour and host a dinner to celebrate her big day. And with my Baba there really is a lot to celebrate. She is truly one of the most amazing women I have ever known. At 97 she still lives in her own home with Jimmy, her "boyfriend" of 50 years, and she walks every day and shops and cooks, knits and reads and is up on current events and has a well formed and intelligent opinion on almost everything. We keep trying to persuade her to tie the knot with Jimmy, her longtime love, but she continues to put us off, telling us that perhaps when she turns 100 she will indulge us with a winter wedding.

When you are cooking for the over 90 crowd it is best to keep things pretty simple. Last year I roasted a couple of chickens and Baba declared them "almost as good as the ones at Swiss Chalet!" This year I decided to switch gears and make something that Swiss Chalet doesn't serve (I wasn't up for the competition) and went with this stuffed pork tenderloin. This is a great recipe as you can change and adapt it with what you happen to have on hand and/or the occasion at which it will be served. Last night I used dried cherries but if I was doing this for a holiday dinner (like Thanksgiving or Christmas Eve) I might want to use a combination of dried apricots, currants, cranberries and add in some fresh sage. The lovely thing about this recipe is that you can stuff the tenderloins ahead of time and then just sear them off and roast them right before serving. The bacon vinaigrette is the perfect combination of salty/savory bacon and a piquant, acidic kick from the sherry vinegar. I served last night's pork and roasted potatoes with carrots but green beans with pine nuts or braised radicchio would be wonderful here. An unfussy yet still celebratory menu. 

We ate and drank (sparkling apple juice) and laughed and talked and the great grandchildren ran around hooting and hollering. We lit candles, sang happy birthday, ate cake and toasted to the joy of having so many generations in one room. And I felt very, very lucky.

Dried Cherry Stuffed Pork Tenderloin with Roasted Baby Potatoes and Bacon Sherry Vinaigrette

2 pounds baby red potatoes

1/2 cup plus 2 tablespoons olive oil, divided

1 tablespoons toasted sesame oil

Fine grain sea salt and freshly ground black pepper

1 cup dried cherries

2 tablespoon fresh thyme leaves, minced, divided

1/2 cup water

1 20 ounce pork tenderloin, cleaned and halved

3 tablespoons of canola or grape seed oil

1/2 cup, uncooked bacon batons

1/2 cup red onion, small dice

1 teaspoon minced garlic

2 1/2 tablespoon sherry wine vinegar

Preheat the oven to 400 degrees.

Toss the potatoes with the olive oil, sesame oil and the salt and pepper. Place in a roasting pan or a sheet pan and roast in the preheated oven for 45 minutes or until golden, crispy and cooked through.

Meanwhile prepare the dried cherry stuffing. Put the cherries and 1 tablespoon of the minced thyme leaves in a medium saucepan. Add the 1/2 cup of water and bring to a simmer over medium heat. Allow to simmer for 5 minutes and then turn off the heat. Let stand for 15 minutes. Season with salt and pepper and set aside and allow to cool.

To prepare the pork tenderloin, start from the end of each half tenderloin. Cut a slit using a slender, sharp knife through the centre. You may need to do this from each end if your knife is not long enough. Turn the tenderloins on their sides and cut another slit to create an X in the centre of each loin. Using your fingers insert on either end of the loin and rotate you fingers to help stretch a hole through the centre.

Then, once again using your fingers, stuff as much filling as possible into each loin. Season the outside of each loin with salt and pepper.

Place a large, oven proof sauté pan over medium heat and allow to get very hot but not smoking. Add the canola oil and then the stuffed pork loins. Sear off the loins on all sides until well browned. Place the pan in the oven and roast the tenderloins for 25 minutes until the pork registers at least 150 degrees. Allow to rest for 10 minutes before slicing. The pork will still be a bit pink inside. If you want your pork well done cook for an additional 5 minutes or so.

While the pork is in the oven prepare the bacon sherry vinaigrette. Render the bacon in a medium sauté pan over medium heat. Add the red onion and garlic and cook for a few minutes until the onion is translucent and the garlic is fragrant. Add the remaining 1 tablespoon of minced thyme and cook for 1 more minute. Remove from the heat and add the sherry wine vinegar. Slowly whisk in the remaining 1/2 cup of olive oil and season with salt and pepper.

To serve place 1/4 of the potatoes on a dinner plate. Slice the pork tenderloin into 1/4 inch thick slices and place 3 slices on top of the roasted potatoes. Spoon some of the bacon and sherry vinaigrette over the pork and around the place and season with some freshly ground black pepper. Serve.

Serves 4.

Recipe adapted from The Kitchen Sessions with Charlie Trotter.

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Chocolate Chip, Apricot and Hazelnut Cookie Slices

With Halloween being just one week behind us it seems a little bit crazy to be putting up a recipe that features chocolate in any form. Last Sunday and Monday I made a valiant effort to reduce the number of little chocolate bars that were hanging around and Max and Glen joined in to help. I ate mini Kit Kats and Oh Henrys and Aeros and even a Tootsie Roll or two. We still have a massive bowl of treats staring at me from the kitchen counter and yet by Wednesday I was longing for something with some good chocolate in it. Maybe with some nuts and/or dried fruit. Something homemade. Something that would be perfect with an afternoon cup of tea. I like a Kit Kat as much as the next person but it doesn't really go with a steaming cup of Earl Grey.

I have been dying to try out this recipe that is from one of my favourite new food blogs called pastry studio. The site is beautiful and spare and the recipes are so inspiring, every one a little jewel. From what I can piece together it is written by a (female?) pastry chef who lives in San Francisco. The photos are lovely, the writing is intelligent and the recipes are a wonderful mix of relatively easy to more challenging yet still doable. There is even a little "bench notes" section that gives a bit of extra information about the recipe and sometimes clarifies a method or ingredient choice.


This is the first recipe that I have made from pastry studio and it was everything I had hoped for. A chocolate chip cookie amped up with hazelnuts and dried apricots and cut into slices as small as a sliver or as large as you please. The original recipe calls for the addition of crystallized ginger which would add a nice spicy note but neither Max nor Glen are crazy about ginger so I left it out. The dried apricots and chocolate are magic together and the crunchy, earthy, toasted hazelnuts are so perfect for fall. A new seasonal favourite.

Chocolate Chip, Apricot and Hazelnut Cookie Slices

The original recipe calls for baking these for 22 to 24 minutes but I found I needed to bake mine for 30 to 32 minutes. To check for doneness insert a wooden skewer in the centre of the pan and ensure it emerges clean. Allow to cool completely in the spring form pan.

1/2 cup hazelnuts
4 ounces of unsalted butter, at room temperature
3/4 cup dark brown sugar
1 egg at room temperature
1 teaspoon good vanilla
1 cup of flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried apricots, coarsely chopped
1 scant cup of semisweet chocolate chips

Preheat the oven to 350 degrees.  Butter a 9 inch springform pan and line the base with parchment paper.

Spread the hazelnuts in a single layer on a rimmed baking sheet and roast in the preheated oven for 10 to 12 minutes until the papery skins look cracked. Allow to cool just slightly and then gather the still warm nuts in a kitchen towel. Rub the nuts in the towel in a circular motion on a countertop to remove the bitter, papery skins. There may be some nuts that you need to pick out and rub individually and keep in mind, for this recipe, a bit of the skin left on the hazelnut is fine.  Once the skins have been (mostly) removed transfer the nuts to a cutting board and coarsely chop and then set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 to 3 minutes. Scrape down the beater and bowl with a rubber spatula and add the egg. Beat until the egg is well incorporated and then add the teaspoon of vanilla. Combine well.

Add in the flour mixture and mix until just combined and a few dry streaks of flour remain. Remove from the mix and using a rubber spatula fold in the chocolate chips, chopped apricots and hazelnuts.

Transfer the batter into the prepared springform pan and using an offset spatula smooth the batter into an even layer.

Bake until slightly golden 30 to 32 minutes or until a wooden skewer comes out clean when placed in the centre of the batter. Allow to cool completely on a wire rack.

To un-mold, run a knife around the edge of the pan and release the springform ring. Invert the pastry onto a large plate or platter and remove the bottom of the pan and the parchment paper. Invert again onto a cutting board to cut into slices.

Makes 16 slices.

Recipe from pastry studio.
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