salt and pepper six large beeff bones bake at 350 for 35 to 40 mins.
remove a cool
remove marrow from the bone and set aside
2 cups of chopped minced fine cremine mushrooms
1 cup of olives chopped fine
1/2 cup of minced onion
2 T of minced garlic
4 T of roasted bell pepper
1/2 stick of butter
salt and pepper
1 teaspoon of cayenne pepper
4 T conagac
2/3 cups of heavy cream
2 T of dried thyme
Cook the mushroom duxelles. Sauté very finely chopped mushrooms, shallots, and thyme together into a flavorful paste.
mix in marrow
mix well and set aside
We want Two cups of cooked fork tender pot roast
shred pot roast into small fine pieces
and add to the mushroom mixture
cut the Pate A Chouxs in half removing any extra filling
or remove the tops
layer prosciutto in the puffs and
add beef mixture
serve with Crispy Garlic Parmesan Fries
and Salad with a light vinaigrette and
Cabernet Sauvignon and Merlot
Enjoy!
Alternatively, to incorporate eggs by hand: Let dough cool in saucepan, stirring frequently, until it registers 145°F on an instant-read thermometer. Add eggs 1 at a time, stirring well between additions until each egg is fully incorporated before adding the next, until a smooth, shiny paste forms.
Use choux right away, or hold at room temperature for up to 2 hours before using; how you use the choux will depend on the application, though it’s important to prevent a skin from forming, either by transferring the choux right away to a pastry or zipper-lock bag and keeping it sealed, or pressing plastic wrap directly against the choux’s surface.
load the pastry bag, pipe choux leaving enough room for them to double in size
Choux pastries typically bake for 25-35 minutes at 400°F (200°C). Baking time can vary slightly depending on the size of the choux and the oven. It's important not to open the oven door while baking, as this can cause the choux to deflate.
A French cafe in time and space,
where I would face,
you sitting there,
with your eclair.
One minute where worlds collided,
fates decided,
to my regret,
that our eyes met.
Sixty seconds of my mistake,
at buying cake,
stood in that queue,
when I blamed choux.
I sit here relishing
a custard-filled
and chocolate-topped
choux bun.
If I had a trumpet
I’d surely blow it.
It seems that I’m
“An Emerging Poet”
and, icing on the cake,
I’ve “got potential”.
Imagine my elation
at such an unexpected
elevation. My many years
of scribbling, so long
unheralded, unheard,
pleasing but me and me alone,
and now at last the gods atone
for past disdain
and disappointment.
Yet even as I contemplate
my new persona, I surely know
a day of reckoning awaits.
In old age now, my words
grow trite and rusty.
I fear that, sitting here,
awaiting inspiration
for yet another new creation,
my rhyming days are almost done
and, truth be told, I’d rather have
another deliciously inspiring bun,
to be followed by, maybe, just perhaps,
another of my afternoon naps.
It was way after eight, at the Cat in the Hat.
The whole plaice was swimming, quoth the mackrel to sprat.
Though the milk was upset, she still stifled her cry,
So sorry i spilt you, mumbled poor humble pie.
My joints are the bees knees, squealed the honey roast ham,
And the apple agreed, she was better than spam.
Then red herring denied, he had something to hide,
Like a small Bombay duck, is a fish that is dried.
While tasty choux pastry, bared her soul to an eel,
The mock turtle announced, i believe i am veal.
And the ice cube was crushed, as she played fast and loose,
For an orange refused, to be part of fruit juice.
As warm rhubarb crumble, melts in custards embrace,
The sour gooseberry tart, wails she's taking my place
Then a voice in my head, spoke it's all fantasy.
Your table awaits you, said the waitress to me.
I glanced at the menu, it was all a la carte.
I said, bring me everything, but let's start with that tart.
How to make a wish come true?
Do I have to blow out the birthday candle at just the right angle?
But can you make birthday cakes out of pate a choux?
Does it have to be a shooting star, or just one from a banner that’s spangled?
Or can I still wish on a rainbow, even if in the sky it barely dangled?
How to make a wish come true?
What if I threw a penny down a wishing well,
But there was no water to catch it and I never knew?
What if the clock struck 11:11, and I was still under this wish-making spell?
Who am I kidding, I’m skeptical of making wishes, can you tell?
July 11th, 2016
He bought everyone
A choux pastry
Filled with cream
And half covered with chocolate,
To eclair the air.
-
Beef and Onion with Oxtail soup Brie Cheese as a base
Eat celery on sour cream and choux pastry as a chase
Pork and beans with coffee apple tart on cinnomon spice
custard with sweet sugar drizzle as beautiful as nice
Strawberry shortcake and mandarin on oval tray
Take a slice or two with cream and side plate a lay
There's pineapple and pastry creams to the teeth
but all you need is tooth paste to gargle your seth
My diet is a double one as one don't feed enough
Remember when your speaking a full mouth's better shut.
COOKING LESSON
All kids love their mother’s food -
In the world no taste is finer.
My mum’s cooking wasn’t good -
Basic food for a minor diner.
Her dumpling-soup had no appeal,
Meat was burnt, vegetables tough.
If smooth short pastry is ideal
Her pastry then was long and rough.
I’ve often had elegant food at Maxime’s
And sometimes in London’s splendour, the Ritz.
They offer choux pastry and bream in soft cream
Or venison rare as my status befits.
But at home in the dining room when I can choose
I still love the tough little burnt scraps as chews.
Judge not mother’s food by the tasting thereof ;
The pleasure is saturated there in her love .