Tuesday, June 18, 2013

Profiteroles Galore!!!!

       Hello Fellow Foodies!!!

         It's been a while since I did a blog post. I've had a lot going on in the last few weeks and didn't have the time to post this blog about my adventures in Profiterole Land. This is however my second attempt at making these little clouds of perfection. The first attempt was about a year ago and I swore I was never going to try and make them again. Myself and baking have a LOVE/HATE relationship with one another. For some reason things just never really work out for me. Does this happen to anyone else? I follow the recipes and it never comes out looking the same way it did when the professionals first created the dish. I know it takes them months to perfect or at least try to perfect the recipe, but shouldn't mine come out just like theirs since they did all of the grunt work? Well, at least that's the mentality I have when it comes to baking.

      So after I made that Quick and Easy Spring/Summer Pasta I had one of the world's biggest sweets attack. It was like defcon 5 going off in my body and I was looking online to see if I could find a quick and easy recipe to make. Well, for some reason cream puffs popped into my head! So I searched the internet for a recipe and it lead me to foodnetwork.com. So I clicked on the first recipe I saw and it was Giada De Laurentiis recipe for Profiteroles ( I'll link the recipe down below). The recipe say's intermediate but it's really not. Just read the directions and they should come out just right. These came out so good and I was really proud of myself that I didn't give up on remaking this recipe, even though I was up until the wee hours of the morning making them. Let's just say my neighbors were smelling chocolate and baked goods at 2 in the morning because I didn't read the cooking time for the recipe, so they had to cook for 50 mintues (YIKES!!!). Please don't make my mistake ... well you shouldn't now because I just told you how long they take... right?

 So down below are some of the pictures I took of the process from beginning to the end. I'm still looking for the right blogging camera so my photo's don't look as professional as other bloggers do. Hey, what can I say I'm new at this (shrugs). I hope you all have just as much fun making these as I did even at 2 in the morning...lol :)

   Ohhhh... before I forget!! The baking time say's 50 min. but depending on your oven and the altitude you live in, I would start checking them after 30 min. because you don't want to bottoms to get too brown.

The batter after it was mixed together.
Ready for the oven!!! I used parchment paper to bake
mine, but I would suggest a Silpat if you have one.                                       
I waited for them to cool for about 10 minutes and proceeded
to feel them with my favorite ice cream and drizzled them with
some homemade chocolate caramel sauce I made. I'm still working
on the recipe, so when it's perfect I'll post it.
So as promised the link to the profiterole recipe :Profiteroles with Ricotta Mascarpone

Saturday, June 1, 2013

Quick and Easy Spring/Summer Pasta

Hello Fellow Foodies!!!

    It feels like it's been a long time since I posted a blog, but in reality it's only been a week. So, like the title says, this was a quick and easy dinner. It was hot and I didn't want anything heavy to eat. I know what you're thinking--- on what planet is pasta not considered  heavy? Well, this pasta dish had a very light tomato sauce that only cooked for about 30 minutes. It came out so flavorful and everyone in my home gobbled their bowl of pasta in seconds...including me which is something I rarely indulge in doing.

     So I'm going to tell you how these 3 items below...

I love this brand of tomato's. I get them from my local fruit market.
You can use whatever pasta you want. I had fettuccine in my pantry.
I roasted some zucchini and button mushrooms that needed to be used quickly. 400 for 10 min.
Turn into this...

and finally this...

Easy Tomato Sauce
1 28oz. can whole plum tomato's
1 medium onion finely chopped
2 cloves of garlic sliced in half
3 tbsp. of tomato paste (optional)
3 tbsp. olive oil
1/2 tsp. dried oregano
Fresh basil (optional)
salt and pepper to taste
In a large pot over medium heat add olive oil and onions to the pot. Cook over medium heat until onions are translucent, about 3 to 5 minutes. Next, add your garlic,tomato paste and oregano to the pot and cook for an additional 2 minutes. Then, add your can of whole plum tomato's. Cook over medium heat for 30 minutes stirring occasionally. After 30 minutes, turn off heat and take a potato masher or you can use a blender if you want a smoother texture and mash or blend sauce. I like chunkier sauces so I used a potato masher. Add salt and pepper to taste and serve over your favorite pasta and dinner is served. I add my roasted vegetables to my sauce after I cut the heat off from under the pot because I didn't want the vegetables to overshadow the tomato flavor.
I hope you all have a fun and safe weekend. Oh before I forget I will be posting about my experience making Profiteroles or Cream Puffs. That was an experience I'll never forget.
Cook Your Hearts Out,