Thursday, January 31, 2013


This French dessert sounds and looks fancy but it's
so easy to make. Just in time for your special
 Choux pastry, filling and chocolate sauce...
what's not to love?
I made petite puffs and used ice cream
instead of the classic custard or whipped
cream for the filling.
A few very simple ingredients:
butter, flour, water, a little sugar and  eggs.
 In a small saucepan bring the 1/2C water,
1/2 stick butter, 1/2t sugar to a boil.
 Remove from heat, add the 1/2C  flour
all at once, beating rapidly with a wooden
spoon until the dough comes together.
Let cool for 5 minutes.
Beat in the eggs one at a time until
Beat until the batter is smooth,
Drop rounded teaspoonfuls of batter 1" apart on
a sprayed baking sheet.
Smooth pointy tops with a wet finger.
Bake for 10  minutes at 425 then  reduce the oven
to 350 and bake until golden, 10-12 minutes more.
Let cool. Use a serrated knife to carefully
cut off the top 1/3 of each puff.
Fill with a scoop of ice cream.
Replace the tops and drizzle with warm
chocolate sauce. Dust with powdered sugar.
1/2 C water
1/2 stick butter
1/2 t sugar
pinch salt
1/2 C flour
2 L eggs
  • Heat oven to 425. Spray two baking sheets with cooking spray. 
  • In a medium saucepan bring the water, butter, sugar and salt to a boil.
  • Immediately remove from heat and stir in the flour with a wooden spoon. Beat rapidly until until the mixture pulls away from the sides, 
  • about 30 seconds. Let cool 5 minutes. 
  • Add eggs one at a time and beat well until the batter comes together.
  • Drop by slightly rounded teaspoonfuls of batter 1" apart on the baking sheets. Smooth pointy tops with a wet finger.  
  • Bake for 10 minutes, then reduce the oven to 350 an bake until golden brown, 10 to 12 minutes more. Let cool. 
  • 6-Cut off the tops and fill with a small scoop of ice cream. (vanilla or coffee ice cream) Replace tops and drizzle with warm chocolate sauce. Dust with powdered sugar if desired.
  • Makes about 2 dozen petite profiterole puffs. Serve 2-3 per person.
  • If you make these ahead you can warm and crisp them
  •  up a bit in a 350 over for a bout 5 minutes before serving.

Chocolate Sauce
1 C semisweet chocolate chips
1/2 C half and half or cream
2 T butter
1/2 t vanilla extract, 
In a medium glass bowl, combine the chocolate
 and cream. Microwave for 1-1/12, stirring once, 
until smooth and pourable. Stir in vanilla
or:In a small saucepan slowly melt the chips and cream.
Stir in the butter to combine. Stir in the vanilla.
or: In replace the vanilla with 1T Kahlua or Grand Marnier 

Puffs Plus: You can make these ahead and store in an 
airtight container until ready to serve. 
Freeze extras in a ziptop bag.
 No defrosting needed:
 simply slice the tops off, fill and serve.
Puffs Plus:  For savory puffs, omit the sugar and
 fill them with items like;
tuna, crab, shrimp or chicken salad. 
Bake larger puffs for a luncheon. 
Bake these 10 minutes longer at 350. 


Sunday, January 20, 2013

Crock Pot Beef and Broccoli

 We wanted to go to a matinee movie so I popped 
this dinner into the crock pot after lunch. 
Coming home to a ready dinner is better than take-out.
 Slice the beef and chop the garlic.
  In the pot, combine the consomme/broth
 (dilute with equal parts water if concentrated),
brown sugar, soy sauce, garlic, sesame oil, ginger and
red pepper flakes. Add the beef and toss to coat.
Cover and cook on low for 5-6 hours. 
 Remove about 3T sauce from the pot and combine
 with 2T cornstarch. Stir back into the pot along
with the broccoli. Cover and cook on HI for 
about 15 minutes until broccoli is just tender.
Serve over rice.

Crock Pot Beef and Broccoli
1 C beef consomme or broth
(dilute if concentrated)
1/3 C brown sugar
1/3 C soy sauce
3 cloves garlic, minced
1 T sesame oil
1/2 t ground ginger (opt.)
1/4 t crushed red pepper flakes (opt.)
1-1/2 to 2 lbs beef chuck roast,
2 T cornstarch
broccoli florets about 4 C
Trim excess fat from the beef and slice into strips.
Combine the first 7 ingredients in the crock pot.
Add the beef slices and toss to coat. 
Cover and cook on low for 4-5 hours.

 Combine 2T cornstarch with 4 T water
to make a slurry. Stir into the pot.
Add as much broccoli as you like
You can also use a bag of frozen florets,
 no need to defrost. Stir to combine, cover
and cook on hi for 15-20 minutes to 
thicken the sauce and cook the broccoli to
your desired tenderness. 
During this time you can cook the rice.

How To Cook Rice
1-1/2C rice
3 C water
1 t salt
Combine ingredients in a medium pot, cover and to a boil then reduce the heat to low and cook until the water is absorbed, about 20 minutes. Fluff with a fork add a pat of butter if desired. It's always a 1 part rice ratio - 2 parts water .  Easy to remember. 1 C rice to 2 C water.

tip: I like using my crock pot timer to start this recipe so that it will be ready when I get home. It will also stop the cooking and keep it warm until you are ready to eat.

tip: For Crock Pot Steak and Peppers,omit the broccoli and toss in 2 sliced green

Friday, January 18, 2013

Roasted Parmesan Crusted Salmon

You can use any fish for this quick and easy
 oven roasted recipe.
We love salmon so that's what I used.
This is just over one pound of fish.
Rinse the salmon and pat dry with a paper towel.
Place on a foil lined pan. Salt and pepper. 
Cover the top completely with a mixture of 
3T mayonnaise and 2-3T grated parmesan. 
 Sprinkle on a bit of paprika if you like.
Bake @425 for 12-15 minutes depending 
on the thickness of the fish.
To serve, carefully slide a wide 
spatula between the skin and flesh. The
 skin will stick to the foil. Easy clean up too.
Dinner is served in 15 minutes.