Cream Puffs

When we were little our family was friends with an older couple, the Georges.  Going over to their house was a special treat because they always had cream puffs.  I remember when I realized that my mom could make them too and thinking, "if you could make cream puffs, why wouldn't you make them every day of your life?"  

Of course, I had a similar thought when my brother got his license and I didn't understand why he wouldn't go to McDonald's every single day if he could get there himself, so don't listen to me.  Listen to the cream puff recipe...

Ingredients

1 c water

1/2 c butter

1 c sifted flour

4 eggs

Instructions

Preheat oven to 400 degrees.  Heat water and butter to boiling point in saucepan.  Stir in flour.  Turn heat to low and stir constantly until mixture leaves the pan and forms into a ball (about one minute).  Remove from heat.  Cool.

Beat eggs into the mixture one at a time.  Continue to beat mixture until smooth and velvety. Spoon onto ungreased baking sheet.  Bake until dry (45-50 minutes).  Allow to cool slowly.

Cut off the top third of each cream puff.  Fill with Vanilla Cream Pie Filling.  Replace the top and spread chocolate frosting over the top of the cream puff.

Vanilla Cream Pie Filling

This is not the last you will hear of Vanilla Cream Pie Filling.  She will also make future appearances in Boston Creme Pie (actually a cake), Chocolate Pie, and Coconut Pie.  I love her.  

Ingredients

2/3 c sugar

1/2 t salt

2 1/2 T cornstarch

1 T flour

1 1/2 c milk

1 1/2 c evaporated milk

3 egg yolks, slightly beaten

1 T butter

1/2 t vanilla

Instructions

Mix sugar, salt, cornstarch and flour in a saucepan.  Gradually stir in milk and evaporated milk.  Cook over moderate heat, stirring constantly until mixture thickens and boils.  Boil 1 minute.  Remove from heat.

Slowly stir half the mixture into egg yolks.  Then blend into hot mixture in the saucepan.  Boil one minute more, stirring constantly.  remove from heat. 

Blend in butter and vanilla.  Cool, stirring occasionally.

"Perfectly Chocolate" Chocolate Frosting

No secret here ladies and gentlemen.  My chocolate frosting recipe comes right off the back of the Hershey's Cocoa can.  And yes, "Perfectly Chocolate" is their confident branding, not mine.  

Ingredients

1/2 c butter

2.3 c Hershey's Cocoa

3 c powdered sugar

1/3 c milk

1 t vanilla extract

Instructions

Melt butter.  Stir in cocoa.

Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk, if needed.  Stir in vanilla.  About 2 cups.  

Roasted Asparagus Panini

All right, all right.  I was feeling too guilty for not actually posting any new recipes this morning, and since Panini Monday is four days away, Abram got to enjoy a Roasted Asparagus and Sweet Onion Panini with Gruyere for dinner tonight.  Here are the goods:

This recipe comes from the panini bible, my photocopied pages out of Mar's KRUPS - Panini and Other Hot Sandwiches cookbook.  

Ingredients

2 lbs medium asparagus, cut in half lengthwise

1 large Vidalia or sweet yellow onion, peeled, cut in half, and thinly sliced

5 T olive oil, plus extra for brushing

2 T unsalted butter

2 t grated lemon peel

1/4 c fresh-squeezed lemon juice

salt

coarse ground black pepper

4 fresh tarragon sprigs, stems removed and leaves chopped

12 slices crusty ciabatta bread or other crusty loaf

1/4 lb prosciutto, thinly sliced

6 oz Gruyere cheese, sliced

6 slices Swiss cheese

Instructions

Preheat the oven to 450 degrees.  Place the asparagus and onions on a large baking sheet, drizzle with olive oil, dot with butter, sprinkle with lemon zest and lemon juice, and season with salt and pepper (I like to throw the prosciutto in there too).  Toss the vegetables lightly to distribute the seasonings.  Bake until soft and just starting to brown, about 20 minutes.  Remove from oven, transfer to a bowl, toss with tarragon, then set aside. 

Preheat panini grill.  Place bread on a flat, clean, and dry work surface, then top with Gruyere, Swiss, and remaining slice of bread.  Brush the top with olive oil and transfer to hot grill, oiled side down; brush remaining side with olive oil.  Grill until cheese is melted and bread is browned and crisp, about 10 minutes.  

Repeat process with remaining ingredients to make additional sandwiches.  

Keep grilled sandwiches warm in a 200 degree oven.  Pull sandwiches apart and insert prosciutto and asparagus and onion mixture.  Close sandwiches, slice, and serve.  

A Little History

This blog got started when KA (who happens to write a very amusing blog) asked me for my meal rotation. I got a little carried away and now I'm posting a menu once a week. I've been slowly trying to tweak the original 20 recipes and take pictures to go along with them. So here is a little catch up. I make all of these recipes at least once a month, sometimes twice a month. I figure tried and true recipes like these deserve a little extra attention.

Lemon Alfredo Pasta
Taco Soup
Honey Lime Enchiladas
Black Bean Salad

Lemon Alfredo Pasta with Asparagus

Thanks to Whitney Brinton for this one. It is one of those rare beauties that is equally easy and delicious. Not to mention it's got your veggies, grains, and protein all in one dish.

Ingredients

1 lb. pasta, cooked

1 lb. asparagus, ends trimmed, and diced into 1 inch pieces

Instructions

Cook pasta. Add asparagus last three minutes noodles are being cooked.

Sauce Ingredients

12 ounces chicken (I use rotisserie chicken from the store) shredded

1 16 ounce Alfredo sauce

1 TB grated lemon peel

3 TB fresh lemon juice

1/4 cup grated parmesan cheese

1 large tomato, halved, seeded, and and diced

1/4 cup nipped fresh chives

pepper to taste

Sauce Instructions

Mix together alfredo sauce, lemon peel, lemon juice, and cheese. Bring to a simmer. Add chicken. Drain pasta and asparagus, add all to skillet/pot on stove and mix.

Black Bean Salad

This recipe was originally called Black Bean Salsa in the Favorites: A Collection of Favorite Ivory Family Recipes cookbook, but mi amiga Marianne helped me see the full vision of this recipe. I now use it as a side salad for mexican dishes.

Ingredients

1 can black beans, drained and rinsed

8 ounces frozen corn

1/4 cup chopped fresh cilantro

2 TB shopped green onions

2 TB chopped red onions

1/4 cup fresh lime juice

2 TB vegetable oil

1 1/2 tsp. ground cumin

salt and freshly ground pepper

1/4 cup chopped ripe tomatoes, drained

Instructions

In large bowl, combine beans, corn, cilantro, green onions, red onions, lime ice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or overnight. Just before serving stir in tomatoes.