Tuesdays with Dorie BWJ: Savory Puffs

June 16, 2015 at 12:01 am | Posted in BWJ, groups, savory things, snacks, tuesdays with dorie | 13 Comments
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savory puffs

If you are looking for a little nibble for early evening rosé hour on the deck, might I suggest Norman Love’s Savory Puffs?  I love making pâte à choux sweet or savory, I think it’s one of the most fun classics.  This particular recipe is actually a little unusual…instead of just plain old water as the liquid ingredient in the dough, it uses cucumber and onion juice, along with a bit of milk.  I made a reduced-size batch (I skipped the éclair version) so rather than actually juice the cuke and onion, I just grated some of each on a box grater, salted the mix lightly and left it to drain for a while over a sieve.  Then I gave it a final squeeze, measured out the juice that drained off and used it in my choux paste.

I set aside those shreds of veg in the sieve (now relieved of excess moisture) and used them in my puff filling.  Waste not, want not– am I right?  First I chopped them up a bit finer and then stirred them, along with some herbs and seasoning into a mild, soft cheese curd that I like called Cloumage.  The smoked salmon version of the filling sounds delicious, but will have to wait for another rosé hour…perhaps next week, as I still have a few empty puffs in the freezer (and another bottle of rosé in the fridge).  Want to come over?

savory puffs

For the recipe, see Baking with Julia by Dorie Greenspan (there’s a a video here of Chef Norman making the puffs). Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: X Cookies

October 1, 2013 at 12:26 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 9 Comments
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X cookies

Finally–Nick Malgieri’s X Cookies!  I’ve had a little hunk of pasta frolla in the freezer waiting for these guys ever since we made pizza rustica.  What’s that you say?  That means it’s been in the freezer for almost a year and a half?  Details, details…

X cookies are a take on a traditional Sicilian cookie called cucidati…a sweet dough filled with a paste of dried figs, raisins, orange, nuts, rum, spices, etc. Think of a more grown-up Fig Newton and you’re on the right track.  Truth be told, I’m not the biggest fan of darkly flavored dried fruit and spice stuff like this.  I probably would have skipped this recipe, but the process looked fun, and my husband’s half Sicilian, so I thought he might like them.  Of course I tried them, too.  And while they aren’t my favorite (although, as predicted, my husband likes them quite a lot), I can see their appeal when dunked in hot coffee or eaten with a little scoop of vanilla ice cream.

The instructions for forming the Xs were very clear.  It could have been a long process if I’d made a full batch, but I sure don’t need five dozen of them hanging around.  I did just a quarter batch for fifteen cookies.  I didn’t have any dried orange peel, so I improvised by using Grand Marnier instead of rum.

X cookies

We’re going without hosts now for TWD, so for the recipe, see Baking with Julia by Dorie Greenspan.  It’s also here, and there’s even a video of Nick and Julia making the cookies together. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Espresso Profiteroles

September 17, 2013 at 12:18 pm | Posted in general pastry, groups, other sweet, sweet things, tuesdays with dorie | 12 Comments
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espresso profiteroles

Choux paste treats have been well-covered here.  Gougères, éclairs, cream puffs and even crullers–wait, something’s missing.  How could I forget profiteroles, one of my most favorite desserts?   I’ll take care of that one now with Norman Love’s Espresso Profiteroles.

Despite my love of profiteroles, I admit that I didn’t have high hopes for these.  Quite frankly, I thought the picture in the book looked terrible (the choux looked bready, not light).  I’m happy to report that they turned out better than expected.  I’m not sure how much flavor was really contributed by adding coffee to the choux puffs themselves, but they puffed and hollowed nicely.  I used espresso ice cream (instead of cinnamon) and boozed up the chocolate sauce with Kahlua (instead of Grand Marnier), so that took care of the missing coffee flavors.

These are best cut and filled right before serving, when the puffs are crisp and the ice cream is just beginning to soften.  Pre-scooped and frozen is a profiterole no-no for me.  And the sauce should be warm.  Mmmmm…sauce…

espresso profiteroles

We’re going without hosts now for TWD, so for the recipe, see Baking with Julia by Dorie Greenspan.  Don’t forget to check out the rest of the TWD Blogroll!

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