Cream Puffs with Leah and Kyle

Choux pastry (pate a choux) is a simple to make, classic French pastry batter that has many uses, including cream puffs, eclairs, profiteroles, beignets, cheese puffs, and much more. Today we will make cream puffs.
These recipes come from bakerbettie.com. This is a fabulous website for those who like to bake. Please check out her website for all the variations for this dough.

TIPS, TRICKS, AND TECHNIQUES
For best results, after making the choux pastry batter, transfer the batter into a pastry bag and let is rest for about an hour. The batter can be used immediately, but this will produce more consistent pastry with more puff.

Make sure your oven is preheated well before the shells go into the oven so that it is truly very hot. Do not skip the step of increasing the heat once the shells are in the oven. The active heating cycle will really help the shells puff up.
Be very patient and do not open the oven until the last few minutes of bak...

Fresh Herb Sauces

These recipes all use fresh herbs which are going to be in season in the spring and summer.  Enjoy!

GREEN CHILI ADOBO SAUCE

This recipe is from Rick Bayless and is very versatile to use as a sauce or a dip.

Here is the recipe:

½ head of garlic, separated into unpeeled cloves
4 to 5 fresh serrano chiles, stems removed
1 large bunch cilantro, (thick bottom stems cut off), roughly chopped (about 2 cups loosely-packed)
1 large bunch flat leaf parsley, (thick bottom stems cut off), roughly chopped (about 2 cups loosely-packed)
1cup extra virgin olive oil
2 generous teaspoons sea salt

Set a large (10-inch) skillet over medium heat.  Lay in the garlic and chiles and roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic.
If you’re really short on time, you can soften them in a m...

Pickles!

Today, one of our leaders, Valerie Paul, will show us how to make refrigerator pickles.

Pickled Jalapenos
from Allrecipes

Yield – 2-8 oz. jars

¾ cup water
¾ cup distilled white vinegar
3 tablespoons sugar
1 tablespoon kosher salt
1 garlic clove, crushed
½ teaspoon oregano
10 large jalapenos, cut into rings
Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat.
Bring mixture to a boil, stir in jalapeno peppers and remove from heat.
Let mixture cool for 10 minutes.
Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

Cowboy Candy
Makes about 3 half pint jars

1/2 pound jalapeno peppers (about 10-12 average sized jalapenos)
1 cup sugar
½ cup apple cider vinegar
1 teaspoon chili powder (optional, for a bit of heat)...

Vietnamese Spring Rolls

Today, we welcome one of our ladies, Kim Nguyen, who will teach us how to make Vietnamese spring rolls.  Here is the recipe....

Fresh Spring Rolls

Makes 8 rolls

For the spring rolls:

8 rice wrappers
2 oz. rice vermicelli noodles(cooked according to the package)
12 shrimp, peeled, deveined, cut in half
bean sprouts
avocado
green leaf lettuce
cilantro (or any herb you want – mint, basil)

For the peanut sauce:

1/2 cup plus 1 tablespoon of Hoisin sauce
1/4 cup of creamy peanut butter
1 tablespoon of sugar dissolved in 1/2 cup of very warm water
1/2 teaspoon of garlic powder
chopped peanuts for garnish

To make the peanut sauce:

Add all of the ingredients(except for the chopped peanuts) into a food processor and puree until smooth. Taste check and adjust seasoning as needed. Sauce will slightly thicken upon standing. Store any leftovers in an air t...