Monday, March 27, 2017


·         1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
·         1 cup water
·         1/2 tsp salt
·         1 tsp sugar
·         1 1/4 cups all-purpose flour
·         4 large eggs, plus 1 large egg white

Preheat oven to 425
1.       Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.

2.      Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

3.      Spoon out small balls (about a heaping TBS) of dough onto a Silpat or parchment paper lined baking sheet, with at least an inch separating spoonfuls. Place in oven and cook 10 minutes and then lower to 350F and cook for another 15-20 minutes, until puffed up and lightly golden.

Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and éclairs. Martha Stewart Living, November 2005

To modify recipe for cheddar cheese gorgères; omit the sugar, the extra egg white, and the extra ¼ c flour.

At the end (after the eggs):
Stir in 1 cup (4 oz) shredded sharp cheddar cheese (or gruyere),
            2 tsp fresh thyme,
and freshly ground pepper.

Makes about 2 dozen cheese puffs as an appetizer. Can stuff inside with pepper jelly or pulled pork, but they are great by themselves.

DO AHEAD: Dough can be made 4 hours ahead. Cover and chill.   Gougères can be baked 2 hours ahead; reheat before serving. You can also freeze the uncooked spoonfuls and bake at a later time, or freeze the cooked puffs and warm up at a later time.

Thursday, September 8, 2016

Tempura batter

1/2 c corn starch
1/4 c rice flour
1 tsp baking powder
1/2 tsp salt
1 egg beaten
1/4 c water

Mix dry ingredients in a bowl and slowly stir in water and egg. Beat briskly to avoid lumps.
Dredge shrimp or veggie in corn starch (or flour) then dunk in batter before added to hot oil.

Roasted Mushroom Gyoza (Chinese dumplings)

1 lb maitake or any mushroom
2 TBS garlic shoots
2 TBS grated ginger
2 TBS minced shallot
2 TBS minced scallion
2 TBS grated and minced carrot
4 TBS  finely shredded napa cabbage
2 TBS sesame oil
Gyoza wrappers and egg wash

In a large mixing bowl, gently break mushrooms into large equal size pieces.  Toss with minced garlic, shallot and sesame oil. Roast (450 F) until mushrooms are golden brown and crispy (about 15 minutes).

Remove mushrooms from pan and mince. Season with salt and set aside to cool and drain.  Once cool, mix in carrot, scallion, cabbage, and ginger.

Spoon small amount (1/2 TBS) onto gyoza wrapper. Rub edges with egg wash (egg with a little water).  Fold or pleat each closed.  Blanch in boiling salted water until they float, remove from water and allow to dry.  Then sear in pan with sesame oil or butter.  Serve with dipping sauces.

Dipping Sauces

Citrus Chili Sauce

Mix together:

1/4 c sriracha
2 limes, juiced
1 jalapeno minced
1 clove garlic, grated
2 TBS soy sauce (1 oz)

Sesame Soy Dipping Sauce

Mix together:

1/2 cup soy sauce
2 TBS toasted sesame seeds
2 TBS sesame oil
2 TBS grated garlic
2 TBS grated ginger
2 TBS mirin  (sweetened sake)
2 TBS rice wine vinegar

Wasabi Aioli

Whisk together:

 1/2 c Dukes mayonnaise
3 TBS wasabi powder
1 TBS grated ginger
1 tsp grated garlic
2 TBS sesame oil

(can add some salt to taste, if desired)

Sunday, August 21, 2016

Nadia's Fondant Icing

10 1/2 oz bag marshmallows
1 lb 4 oz sifted powder sugar
ivory food coloring
corn flour for dusting
1 TBS water

1. Place marshmallows and water and a little food coloring into a microwave-safe bowl.
Heat in short bursts on a medium heat in microwave, stirring each time until marshmallows are melted.

2. Stir in powdered sugar and mix to form a rough paste.

3. Grease your hands and work surface with Crisco. Knead until paste is smooth. Shape into a circle and wrap with cling wrap.

4. Dust a clean surface and rolling pin with corn flour and roll out dough large enough to cover the cake with some excess.

5. Lift the fondant onto the cake and smooth the top using a fondant smoother or hands, making sure you push out any bubbles. You can rub out creases with a little corn flour.  Trim off any excess icing from bottom.

Easy Caramel Sauce

1 c packed brown sugar
1/2 c butter
1/4 c milk
1 tsp vanilla extract

Bring butter, brown sugar, and milk to a gentle boil, and cook until thicken 1-2 minutes. Remove from heat and stir in vanilla.

Especially good on vanilla ice cream!

Cantaloupe Gazpacho

1 medium cantaloupe, peeled, seeded and chopped
1 small cucumber, peeled, seeded and chopped
2 tablespoons red onion, peeled and chopped
1/3 cup rice wine vinegar
1/4 cup olive oil
1 teaspoon kosher salt (more to taste)
White or black pepper to taste
Sriracha sauce or mint leaves

Place cantaloupe, cucumber, red onion and vinegar in blender and blend on high speed until almost pulverized. While the blender is running, add the olive oil. Season with salt and pepper.
Garnish with a swirl of Sriracha sauce to taste, or use mint for a less spicy version.

Yield: 6 servings
Adapted from July 2013 issue of Bon Apetite