On Saturday or Sunday morning I like to make omelets as a way to use up left over vegetables. Ideally to make this recipe for potatoes and asparagus omelets use precooked cubed potatoes and steamed asparagus to cut down on cooking time. If leftovers are […]
Tag: fun family food
2 tablespoons granulated sugar 1 1/4 cup whole milk 5 eggs 1 (8 ounce) can sweetened condensed milk 1 teaspoon Vanilla Extract Pinch of Salt 1 strip lemon peel (1/4â€ wide) Caramelized Sugar (recipe below) 1 whole cinnamon stick Combine whole milk and condensed milk […]
My mom flew out to spend last Christmas with us. After picking her up from the airport, I took her to a quaint French cafe for lunch. She saw the eclairs on display and just had to buy one. I actually thought my mom’s were just as good.
Cream puffs have become a Valentine’s Day tradition. Last year, I took some to a social gathering but I filled them too full and when a couple of people bit into them, they exploded every where. Note to self, less filling. My mom’s recipe is simple and maybe that is why I like it so much. I did take a few tips from the Baking Illustrated cookbook. I left the temperature at 400 only for 30 minutes the reduced the temperature to 375 about 8 minutes longer until they were firm and golden brown. I turned off the oven and let them dry out for about an hour. To fill, I filled a decorators bag with the pudding mixture and piped it into the side of the cream puff.
1 cup water
1/2 cup butter
1 cup flour
Heat oven to 400 degrees.
In a saucepan, bring water and butter to a rolling boil over medium heat. Reduce heat to low. Add flour, stirring vigorously over low heat until mixture forms a ball (about 1 min). Remove from heat. Beat in eggs thoroughly, 1 at a time. Beat until smooth. Drop from spoon onto ungreased baking sheet into mounds 3â€ apart. Bake 45-50 minutes or until puffed, golden brown and dry. Allow to cool slowly, away from any drafts. Cut off tops and scoop out soft dough or pipe in filling. Top with chocolate frosting or powdered sugar.
Cook and Serve Vanilla pudding (or homemade pudding)
1 container whip cream
Cook pudding according to directions. Cook completely. Mix pudding with whip cream and chill until ready to use.
Last summer Stephen and I had a much needed get-a-way for a few days in Half Moon Bay. A million thanks to our nieces Roxy and Tori. Half Moon Bay is a quaint little (what I call surfer) town by the ocean south of San Francisco. I was hoping to come back with a couple of recipes to share but no such luck. The first night Stephen decided to drive back inland to a commercial restaurant. The whole part of getting away was to escape capitalism and enjoy a simple relaxing weekend. I know he is reluctant to try new restaurants and if you have ever watched Kitchen Nightmares with Chef Ramsey, you would be hesitant too. We do not get out much, so when we do we stick to the tried and true.
On the second night of our stay, we decided to try the Crab Shack adjacent to the hotel, which by the way was amazing and worth the money. The hotel was amazing, not the crab shack. The restaurant was packed and the wait long; usually the sign of a decent fare. If we had checked with foodies on Chowhound we would have known not to go there. Stephen uses the GPS while I confer with Chowhound.