Welcome back to a new week, hope everybody's weekend was great! I had a bit of drama here at home with Storm spilling her piping hot pie filling all the way down Akira's leg, she sustained second degree burns on her left leg....aaah, the joys of being a mother. Akira is gonna be just fine though.
Today I want to share two recipes from friends. The first is a Cream Puff recipe by Belinda Koumaras, a truly wonderful and amazing lady whom I worked with and an Irish Potato Pancake recipe shared with me by the awesome Jon Dalton (I have featured some of his other ideas on the blog in the past). Both these recipes are cool and I want to share them with you:
For cream filling:
cream cheese (softened),
instant vanilla pudding (large box)
1 cup heavy cream
1 1/2 cup milk.
Mix cream cheese in bowl with electric mixer until smooth, light and creamy. Add pudding mix and milk and mix on low until incorporated and then mix on med until thickened. Enjoy ladies. These are actually my cream puffs shown.
1 cup water
1 cup butter
2 cups flour
Over medium heat melt butter in water. Bring to a boil and remove from heat. Immediately add flour and whip in with a wooden spoon. Add one egg at a time to incorporate well into dough. Drop by cookie scoop onto parchment paper on baking sheet. Bake at 350 degrees for 30 min. Cool on wire rack then fill with the custard mixture I posted earlier and dust with powdered sugar. Enjoy!!
Irish potato Pancakes ...
2 lbs (3-4 large) potatoes peeled
3/4 c whole milk
1 1/4 t salt and little more for seasoning before cooking
1 large egg
1/3 c all purpose flour
1/4 t black pepper
1-2 T unsalted butter cup into small pieces
Heat the oven to 200°F.
Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.
Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.
With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.
Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.
Aren't these great?! Thanks to both Belin and Jon for sharing these, they look so delish and worth a try! Send me some of your recipes on email@example.com and I will feature them for you.
Have a pie-filling free Monday, peeps!
Chef Shants xxxxx