Samba Schutte's Profiteroles ala ~DKBB~

Samba Schutte's Profiteroles ala ~DKBB~

Before beginning, place a mixing bowl and whisk mixer attachment in the freezer so they will be ready for the cream filling portion of this recipe.

Choux pastry

1 c. water
½ c. (1 stick) unsalted butter
1 tsp. sugar
Pinch of salt
1 c. flour
4 eggs at room temperature
½ tsp. vanilla extract

• Preheat oven to 400°F.
• Put water, butter, sugar, and salt into saucepan over medium heat; stir occasionally until butter is melted and it is all well combined.
• Once this mixture starts to simmer, add the flour; stir constantly, making sure the mixture is thoroughly combined. The dough will gather into a ball and will thicken up; keep stirring for about 5 minutes so it cooks through. It is ready with a film starts forming at the bottom of the saucepan.
• Remove pan from heat and transfer the dough to a mixing bowl, then add the eggs one at a time, mixing well (with a hand mixer) after each add; add vanilla and continue mixing all on medium speed. The mixture will star to become a little silky and stretchy, sticking to the beaters.
• Scrape down the beaters (easiest to use your hands), use a spatula to clean the side of the bowl and make sure everything is well incorporated.
• Place your choux mixture in a piping bag (put piping bag in a tall glass, folding a generous about of bag over the sides; close off the top of the bag by twisting it shut (using that extra bag folded over the glass sides); using scissors, cut off the tip of piping bag (you want your index finger to fit into the end of the bag).
• On a parchment-lined baking tray, pipe the dough for each profiterole to the side you desire, piping a bit like you would fill a soft-serve ice cream cone. Small profiteroles should look like the poop emoji. Leave 1½ inches between each profiterole. The final step before baking is to flatten the top of each profiterole so there are no “peaks.”
• Bake for 25 to 35 minutes, checking them at 20 minutes for doneness. They are done with they are puffy, golden brown, hollow, and light. When they are done, turn off the oven and leave them in for another 5 minutes to allow them to harden a bit more.
• Set these aside to cool completely before filling them.

The filling can be a cream filling (recipe below), a custard filling, or even a creamy pie filling (lemon [my favorite], coconut crème, etc.).

Cream filling
2½ c. heavy cream
1 Tbsp. powdered sugar
1tsp. vanilla extract

• Using the cooled mixing bowl, add the heavy cream, powdered sugar, and vanilla; mix on high speed until you get stiff peaks (the cream holds its shape and feels both fluffy and sturdy).
• If the profiteroles have not completely cooled yet, place the cream in the frig to keep it cold and sturdy until you are ready to pipe it into the profiteroles.
• To pipe the cream into the profiteroles, fill a piping bag (following the same steps as with the piping of the profiteroles, but you want to hole smaller - so only your pinkie finger would fit).
• There are two ways to fill the profiteroles: (1) cut a small hole in the bottom of each and fill that way, or (2) for larger profiteroles, cut off just the top of each and fill, then place the top back on.

Chocolate ganache topping
1 c. heavy cream
1 c. chocolate chips (semi-sweet or milk chocolate, your preference)

• In a saucepan over medium heat add the cream and let it come to a simmer (just bubbling, NOT boiling).
• Add in the chocolate chips and remove from heat; let set for 15 to 30 seconds, then start stirring constantly until the chocolate chips have completely melted and are fully incorporated into the cream. You want a smooth, slightly thicker, silky mixture. Let this cool for 5 to 10 minutes, then spoon over the profiteroles.
• The completed profiteroles can be placed in the frig to allow the ganache to set. They can be stored in the frig, in an airtight container, for a week or so.

Samba Schutte's Key Lime Pie

Samba Schutte's Key Lime Pie

I did an online baking class with the actor and baker extraordinaire Samba Schutte through bemomentus.us. His classes are always a ton of fun, a bit naughty, and chaotic as heck. Anyway, this gem came out of that class.

Ingredients:
1½ cups graham cracker crumbs (2 packets of 9 crackers each)
5 Tbsp. melted unsalted butter
1 tsp. ginger powder
4 large egg yolks
6 ripe limes
1½ Tbsp. of lime zest
½ cup lime juice
14 oz. can condensed milk
2 Tbsp. sour cream
1 cup heavy cream

Crust:
You can use a store-bought graham cracker crust, but....

• Set oven to 350°F.
• Crush graham crackers either in food processor OR put them in a large Ziploc bag and roll them the dust with your rolling pin; add the ginger powder to your crushed crackers.
• Melt the butter and let it cool a bit, then add melted butter to cracker crumbs, using your hands to mix it all together; you want a texture that clumps together when you squeeze it; add 1 Tbsp. of water to this to help things hold shape.
• Put this crumb mixture into your chosen vessel (I use a 9” pie plate), spreading it evenly across the bottom and up the sides; press hard around the edges and firmly around the base so it holds its shape when baking.
• Bake for 10-12 minutes, until it’s golden brown and fragrant.
• Remove from oven and set aside to cool as you make the filling (leave the oven on).

Filling:

• Using a fine grater, zest all the limes; set this zest aside for now.
• Cut the limes in half and juice them (roll them on the counter first to help release juices); strain out any pulp/seeds; you’ll need ½ cup of lime juice (set aside for now).
• Using your stand-up mixer, add your separated egg yolks and 1 Tbsp. lime zest to the mixing bowl, then mix on high speed for about 5 minutes until the mixture becomes fluffy and gains a bit of volume.
• Add the condensed milk and mix again at high speed for about 3-4 minutes until it all blends together and thickens up a bit.
• Add the 2 Tbsp. of sour cream and mix again on high speed for a bit.
• Add the lime juice and mix at high speed for 30 seconds.
• Gently pour the filling into the cooled pie crust, using a spatula to make sure it is evenly spread.
• Place the pie in to oven and bake for 17-20 minutes, checking at around 15 minutes. You’ll know it’s ready when the center is set but still quivers when you shake the pie plate. I check it like I do pumpkin pies…place a butter knife in the center and if it comes out clean, the pie is done.
• Let the pie cool completely before adding the (optional) topping.

Topping*:
I chill the bowl and beaters before I make any sort of whipped cream.

• In a medium mixing bowl, add the heavy cream; mix on high speed until it forms stiff peaks (usually 3-5 minutes).
• Use a spatula to dollop the whipped cream onto the top of the cooled pie and spread it evenly; use the remaining lime zest to dust over the top of the whipped cream.

*Remember, the topping is optional. The pie tastes just as good without it, and you save some calories.

Lasagna Soup ala ~DKBB~

Lasagna Soup ala ~DKBB~

(original recipe from tasteofhome.com)

Olive oil
1 yellow onion, chopped

2 cloves of garlic, minced
½ lb. ground beef
½ lb. Italian sausage
Pinch of oregano (and/or any other spices you prefer, such as Italian seasoning, basil, etc.)

Salt and cracked pepper  
2 Tbsp. tomato paste
2 cups marinara sauce
3 cups chicken broth
½ cup heavy cream
½ box of lasagna noodles
½ cup parmesan cheese or Parmigiana Reggiano

Rind(s) from Parmigiana Reggiano

¼ cup fresh basil, chopped
Ricotta cheese

Heat the oil in a deep pot over medium heat, add chopped onions and sauté for 5-7 minutes; add garlic, ground beef, sausage, salt, and pepper, along with any seasoning(s) you want; cook for another 5-7 minutes, until the meat is browned.
To the same pot, add the tomato paste, marinara sauce, chicken broth, heavy cream, and cheese rind; stir and bring to a boil.
Break the lasagna noodles into medium-sized pieces and add to the boiling pot; stir occasionally and let cook for around 10 minutes or until the noodles become al dente.
Once the pasta is al dente, add the cheese and stir; remove the cheese rind; serve in bowls, topped with dollops of ricotta and fresh basil.

Green Chile Cream Sauce ala ~DKBB~

Green Chile Cream Sauce ala ~DKBB~

(original recipe from www.thekittchen.com)  

3 to 4 poblano or pasilla or hot hatch chili peppers (or a combination thereof)
1 Tbsp. butter
2 cloves garlic, minced
½ small onion, chopped
¼ c. chicken broth
1 c. heavy cream
½ tsp. cumin
½ tsp. salt
¼ tsp. white pepper
½ to ¾ c. sour cream

• Start by roasting the peppers: Put them directly over the flame of a gas burner, rotating until all the skin is charred, then place them in a covered bowl for 15 minutes, letting the peppers sweat off the charred skin a bit; after 15 minutes, peel off the skin and loosely chop the peppers, discarding the seeds (unless you want hotter sauce).
• Melt the butter in a saucepan over medium heat and add the onion and garlic, cooking until they are translucent; add the chicken broth and cream and bring to a boil; then add the chopped peppers and let boil and reduce for 6 minutes.
• Poor the pepper mixture into a blender and liquify; season with the cumin, salt, and white pepper and ½ cup sour cream; blend all to combine; add more sour cream and/or salt to taste and blend.

Serving suggestions:

• Use as enchilada sauce (esp. with chicken enchiladas).
• Use on chimichangas.
• Use with tacos or fajitas.
• Use with Mexican Eggs Benedict (recipe on this blog).

Cheesy Garlic Spinach Spaghetti Squash ala ~DKBB~

Cheesy Garlic Spinach Spaghetti Squash ala ~DKBB~

(original recipe from www.peasandcarrots.com)

1 medium spaghetti squash (2 to 3 lbs.)

3 to 5 cloves garlice, minced

1 tsp. olive oil

5 oz. fresh spinach, chopped

½ cup heavy cream

1 Tbsp. whipped cream cheese

½ cup grated Parmesan Reggiano cheese

Salt (at least ½ tsp.) and pepper to taste

Grated mozzarella cheese for topping

• Preheat oven to 400° F.
• Slice spaghetti squash lengthwise and scoop out seeds. For easier cutter, you can put the uncut squash in the microwave to soften it up a bit; pierce the squash a few times and microwave it on high for 3 to 5 minutes; the knife will cut through easier this way.
• Rub a small amount of olive oil on the cut sides of the squash; place the squash cut side down on a rimmed baking (or cookie) sheet; roast for about 40 minutes, or until tender and easily pierced by a fork.

While the squash is roasting, prepare the sauce:

• In a medium pan, add a drizzle of olive oil and heat over medium-high heat; add the minced garlic and sauté until fragrant.
• Add the spinach and stir until wilted; add cream, cream cheese, Parmesan Reggiano cheese, salt, and pepper and stir well.
• Once the squash is done and cooled a bit, you can use a fork (or two) to separate and fluff the strands of the spaghetti squash, leaving it in the shells.
• Pour the sauce over the spaghetti squash boats, working it into the strands a bit; top with the mozzarella cheese and a little bit of the Parmesan Reggiano cheese.
• Bake at 350° F for about 20 minutes or until hot and bubbly.