Creme Saint-Honore (Cream Puff Filling)

Creme Saint-Honore is a custard filling with beaten egg whites. I originally made Creme Patissiere and complained it was too thick. After watching Julie & Julia, AHM got inspired to buy Julia Child's cookbook, Mastering the Art of French Cooking, and I used the Creme Saint-Honore recipe from her book and LOVE it. It's so light and airy, a lot like Beard Papa's. I wish I had a vanilla bean and it would be perfect. With that said, I deleted the original gross pastry cream recipe I used to fill my cream puffs.

Creme Saint-Honore (Custard Filling with Beaten Egg Whites)
About 5 to 6 cups

Ingredients:

• 1 cup granulated sugar
• 5 egg yolks
• 1/2 cup flour (scooped and leveled)
• 2 cups boiling milk
• 1 tablespoon butter
• 1 1/2 tablespoon vanilla extract (I only put in 1 teaspoon)
• 8 egg whites (I used 9 because I had 4 left over from the first pastry cream attempt)
• Big pinch of salt
• 2 tablespoons granulated sugar

Directions:

1. Gradually beat the1 cup of sugar into the egg yolks and continue beating for 2-3 minutes until the mixture is pale yellow and forms the ribbons.
2. Beat in the flour.
3. Beating the yolk mixture, gradually pour on the boiling milk in a thin stream of droplets.
4. Pour into saucepan and set over moderately high heat. Stire with wire whisk reaching all over bottom of pan. As sauce comes to a boil it will get lumpy, but will smooth out as you beat it. When boil is reached, beat over moderately low heat for 2-3 minutes to cook the flour. Be careful custard does not scorch in bottom of pan.
5. Remove from heat and beat in the butter then add the vanilla extract. Move into a large mixing bowl and set aside.
6. Meanwhile, beat the egg whites and salt together until soft peaks are formed.
7. Sprinkle the sugar and continue beating until stiff peaks are formed.
8. Stir one quarter of the egg whites into the hot custard.
9. Fold in the rest 1/3 at a time.
10. If the cream is to be served cold, chill it in the refrigerator.
    

This can be used for filling cream puffs, tarts or eaten as a dessert cream!

Pesto Cheesy Chicken Rolls

Isn't it beautiful?

In my adventure to learn to cook more proteins, I found this chicken recipe from Allrecipes.com. Fool-proof method on Allrecipes? Go for the one with hundreds of reviews still in the 4 1/2 stars and up range and read the comments from other cooks.

Anyways, Anh 2 Mike & I were skeptical to if chicken would look good sent straight to the oven so I pan-seared it on medium-high until brown then put it in the oven.

OMG! This has to be the best chicken I cooked to date. Usually when I cook chicken (unless it's in a casserole), I hate it. It's dry, over cooked and just unappealing. Today's chicken was so good, I'm so proud of myself. Who knew! I definitely recommend this recipe and in the future want to try it with artichoke heart and Parmigiana Reggiano.

Here is the recipe with my modifications (Recipe adapted from Allrecipes.com):

Ingredients

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 cup prepared basil pesto
• 2 cups shredded mozzarella cheese
• Approximately 4 sundried tomatoes per chicken, julienne
  
• salt and pepper to taste
  

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Put about 1-2 tablespoon of oil in an oven-safe pan (we used our cast iron skillet) and heat up on medium high.
   
3. Salt and pepper the chicken.
4. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast.
   
5. Spread shredded cheese over the pesto. Roll up tightly, and secure with toothpicks.
   
6. Place the chicken in the hot pan seam side down. Cook on each side for about 3 minutes a side or until golden brown. Put the oven-safe pan into the oven
   
7. Bake uncovered for 40 minutes in the preheated oven, until chicken is nicely browned and juices run clear (I checked to see when the internal temperature was 180 degrees).
   

Lime and Honey-Glazed Salmon with Basmati and Broccolini

I wanted to start working on cooking proteins more. Bao and Anh 2 Mike says the flavor is good but I think I learned something today...I don't like salmon. I only like salmon raw or cooked. I just don't like the taste of cooked salmon...and I cooked it perfectly, not overcooked at all (according to the difficult critics, Anh 2 Mike and Bao).

But if you like salmon, this is a good recipe. I learned that the rice took 10 minutes to cook before adding the salmon in my oven.

Ingredients:
1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey (I put a lot more than 2 tbsps...more like 5. lol)
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) low-salt chicken broth
4 5-to 6-ounce skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks separated if necessary

Preparation:
Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

Credits:
Bon Appétit
October 2009
by The Bon Appétit Test Kitchen

Cream Puffs

Fresh out of the oven!

I decided to bring my childhood back by making Monkey Bread first, and now homemade Cream Puffs. I used the Joy of Cooking recipe for both the Choux Paste (Pate A Choux) and the Pastry Cream. Both turned out great!

Choux Paste
About 2 1/2 cups

Ingredients:

• 1 cup all-purpose flour
• 1 cup milk
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 large eggs, at room temperature
  

Preparation:

1. Combine milk, butter, sugar and salt in a large saucepan. Bring to a full boil over medium heat.
2. Remove from heat and add flour all at once and stir vigorously with a wooden spoon.
   
3. Once incorporated, return to high heat to cook flour. The mixture will look rough at first but it will suddenly become smooth, at which point you should stir faster. The butter may ooze out, which is fine; it simply means that the moisture is evaporating. In a few minutes, the paste will become dry and not cling to the spoon or the sides of the pan, and when the spoon is pressed on it lightly, it will leave a smooth imprint. Do not overcook or overstir at this point, or the dough will fail to puff.
4. Transfer to mixing bowl and let cool for 5 minutes, stirring occasionally.
5. Add one egg at a time on stir on a stand mixer, low on a hand mixer or by hand with a wooden spoon. Make sure that the paste is smooth each time before adding the next egg.
   
6. Continue to beat with each egg until the dough is smooth and shiny. The proper consistency has been reached when a small quantity of the dough will stand erect if scooped up on the end of a spoon.
   

Cooking Cream Puff Shells:
Makes about a 15 puffs

1. Position a rack in the lower third of the oven. Preheat oven to 400 degrees F.
2. Scoop the paste into a pastry bag fitted with a 1/2-inch plain tip (I also used a star tip and it looks cute). Shape the paste into puffs on a ungreased baking sheet.
3. Before baking, lightly sprinkle a few drops of water over the shapes on the pan for a light, airy texture.
4. Bake for 10 minutes.
5. Reduce the heat to 350 degrees F and bake for 25 minutes or until golden brown and very firm to the touch.
6. Remove to a rack and cool completely.

Pastry Cream (UPDATED 01/01/2010):
I deleted the original recipe because it was gross and added the Creme Saint-Honore from Julia Child's Mastering the Art of French Cooking here. Use this instead!

Assemble cream puffs:

1. I used a star tip and filled each puff from the bottom.
2. You can dust w/ powdered sugar, or drizzle chocolate or just eat it plain to serve!
   

Original cream was too thick.
Use the Creme Saint-Honore recipe I added later.
WAY BETTER!

Zucchini & Mushroom Casserole

This is a modification of the original zucchini stuffing recipe that Lisa Mann gave me. I like mushrooms, so I sauteed mushroom with onions and added it to the recipe. Bao likes those fried onions in green bean casserole...so I threw that in too! Turned out great and probably better than the original. Here is the recipe w/ the new modifications:

Zucchini and Mushroom Casserole

Recipe Details:
Makes 1 - 2 quart casserole
Prep time: 20 minutes
Cook time: 20 minutes


Ingredients:

• 6 large (6 cups) zucchinis (chopped to 1/2 inch rounds)
• 1 can (10.75 oz) condensed cream of mushroom soup - use only 2/3 of the can
• 2/3 cup sour cream
• 1 box of Stove Top chicken stuffing
• 1 small yellow onion - finely diced
• 1 box of crimini or button mushrooms, sliced
• 1/4 cup melted butter
• 1 1/2 cup of canned fried onions

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl.
3. Sauteed mushroom and onion until mushrooms are tender.
4. Stir the zucchini, mushrooms, condensed soup, sour cream, onion, 1 cup of fried onions, and half of the dry stuffing.
5. In a small bowl, mix together remaining stuffing and melted butter.
6. Put the zucchini mixture into the prepared dish. Top with the stuffing mixture.
7. Bake for 20 minutes in the preheated oven, or until the top is golden brown.

Panna Cotta with Strawberry Balsamic Compote

I love panna cotta so when Anh Hai Mike and Bao suggested I make panna cotta for our Xmas dinner I was up for the challenge. I found this recipe on epicurious.com. It was simple to make and delicious! The strawberry sauce sounds weird but it is SO good!

Yield: Makes 6 servings

Ingredients
Panna cotta
2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 1/4 cups plain goat's-milk or whole-milk yogurt
1 teaspoon vanilla extract
1/2 cup sugar

Strawberries
2 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper


Preparation
For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.

Goat Cheese, Sun-dried Tomato & Basil Skewers

This is Bao's recipe and Anh 2 Mike made the batch photographed above by me.
I'm just posting it to take credit. Haha...kidding.

Goat Cheese, Sun-dried Tomato & Basil Skewers
These are so refreshing and delicious you really can't eat just one! It's best eaten all in one bite.

Ingredients

• Goat cheese, rolled into 1/2 inch balls
  
• Crushed unsalted pistachios
• Sun-dried tomatoes, straightened out and cut in half
• Grape tomato, halved
• Basil leave, torn into 1/2 inch pieces
• Skewers or toothpicks

Preparation

1. Roll the goat cheese into 1/2 inch balls then roll the balls onto the crushed pistachios.
2. Skew the half tomato, then the basil, then the sun-dried tomato and last the goat cheese ball at the end.

cake balls

Little bite-sized cakes, whats not to love? This recipe is very easy and so open for modifications and variations. Use any box cake or even your own cake recipe with any frosting combination and its sure to be a big hit! Add more chocolate, sprinkles, or nuts for decorations. Great for gifts and favors!

Ingredients

• -1 (18.25 ounce) package cake mix
• -1 (16 ounce) container prepared chocolate frosting
• -1 bar chocolate flavored confectioners coating (or almond bark or bakers chocolate squares
• 
  
• Directions

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, let cool for 30 minutes and crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Use a melon baller or small scoop or spoons to form balls of the chocolate cake mixture. Place on wax paper on top of baking sheet.
3. Place prepared balls in freezer for 1 hour or refrigerate overnight. 
4. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
5. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
6. Enjoy!

Tips

-If cake balls are breaking while being dipped in chocolate, they need to be chilled longer

-If adding decorative details, be sure to place them on the chocolate dipped ball before the chocolate sets. If drizzling chocolate on top of the dipped balls, do so after the chocolate has set. 

Cinnamon-Caramel Bread Pudding

Anh Hai Mike actually made this last year for Thanksgiving and we had some leftover and Hong and Linh got to try it. When she asked for the recipe this year, we had no idea where it was. We got it off of our Bon Appetit magazine and luckily found it online.

Photograph by Sian Kennedy - Bon Appetit

Cinnamon-Caramel Bread Pudding
Makes 16

Ingredients

• 20 3 1/2x3 1/2-inch slices cinnamon-raisin bread (not ends)
• 12 large eggs
• 2 1/2 cups whole milk
• 2 cups chilled whipping cream, divided
• 1 cup sugar
• 2 tablespoons vanilla extract
• 1 1/2 teaspoons finely grated orange peel
• Pinch of salt
• 2 tablespoons powdered sugar
• Purchased caramel sauce, warmed
  

Directions

1. Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
2. Stir bread mixture; let stand at room temperature 30 minutes.
3. Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.
4. Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes. DO AHEAD Let puddings stand at room temperature up to 2 hours.
5. Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form. Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.
   

Monkey Bread

Something from our childhood - I think we all remember making this one with Co Muoi as kids. Bao and I ate it and agree it tastes like our childhood...some foods just brings back so many memories!



Monkey Bread Recipe
(Adapted from AllRecipes.com...my changes are highlighted in color)

Ingredients

• 2 (16 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 1 tablespoon ground cinnamon
• 1/2 cup butter
  
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts
  
• 1/2 cup raisins (optional) *I didn't use raisins but want to try rum raisins next time
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
   

Swiss Meringue Buttercream

Probably the only frosting I will make from now on. So light and creamy but not very sweet. Easier to make than it sounds!

Ingredients

Makes about 4 1/2 cups, enough for about 24 cupcakes

• 1 cup sugar
• 5 large egg whites
• 2 cups (4 sticks or 1 pound) unsalted butter, cut into pieces
• 1 teaspoon pure vanilla
  

Directions

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
3. Switch to the paddle attachment on medium high, and add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
4. With the paddle attachment, beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Great video for reference:

Gulliver Creamed Corn

Adapted from Hong.

Ingredients

• 2 16 oz. bags frozen kernel corn (defrosted)
• 1 1/2 cups whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3 tablespoons flour mixed with 3 tablespoons butter
• 1/2 cup grated parmesan cheese

Directions

1. Bring the whipping cream to a boil. Reduce the heat and add corn. Simmer for 5 minutes. Stir in salt, and sugar. Make a paste out of the butter and flour, and stir into the corn and cook until thickened. Turn corn into oven proof dish, sprinkle with cheese and dot with butter. Can refrigerate up to 4 days. Bake at 350 degrees for 30 minutes or until bubbling and golden brown.

Note: It's very important that you cook the butter/flour for a while to get rid of the flour taste. I'd say about 10 minutes.

Cookies and Cream Cupcakes

From the Cake Doctor, I used this recipe to bake up the Cookie Monster cupcakes for the babies' 1st birthday. This was a favorite among Vil and Shanielle. If the skinny people ate more than one, you know it's good! Combined with the Swiss Meringue buttercream, it was delicious.

Jackie did an variation of this using mint oreos and devil's food cake mix that was also killer.

Ingredients

• 30 Oreo cookies
• 1 package (18.25) plain white cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• Buttercream frosting

Directions

1. Preheat oven to 350 degrees F.
2. Count out 12 Oreos and separate top and bottom. Make sure some of them still have icings on it. Put the half cookie with icing side up on the bottom of the cupcake liners.
   
3. Put the other 12 half and remaining Oreos in a large ziplock bag and crush. Set this aside.
4. In a large mixing bowl, combine cake mix, sour cream, vegetable oil, eggs, vanilla and crushed Oreos.
   
5. Fill liners with batter 3/4 full.
   
6. Bake for 20 minutes or until toothpick comes out clean. Let cool then frost!