How to Make Goat Cheese Profiteroles
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Most people know profiteroles as a cream-filled dessert, but this recipe turns them into one truly tasty appetizer.
Step 1: Preheat oven
Preheat your oven to 350°.
Step 2: Combine the basic ingredients
Combine the basic ingredients. Add half a cup of water, half a cup of milk, and half a stick of butter to your pot and bring it to a boil.
Step 3: Add flour
Add half a cup of all-purpose flour to the pot.
Step 4: Stir
Stir vigorously with a wooden spoon until the flour has absorbed all the liquid.
Step 5: Remove pot from heat
Remove the pot from the heat. Keep stirring to allow steam to escape.
Step 6: Mix in eggs
Mix in four eggs.
Step 7: Spoon dough into pastry bag
Spoon the dough into a pastry bag.
Tip
If you don’t have a pastry bag, fill a self-sealing plastic bag and cut off one corner.
Step 8: Secure parchment paper
Secure the parchment paper to the sheet pan by putting a small dot of dough in the four corners of your pan and then laying the parchment paper in place.
Step 9: Pipe dough onto the paper
Pipe the dough onto the paper.
Step 10: Put the pan into the oven
Put the pan into the oven.
Step 11: Mix the filling
Mix the filling. Add 11 ounces of fresh goat cheese (at room temperature), about a quarter cup of roasted garlic, a teaspoon of chopped fresh thyme leaves, and a tablespoon of chopped fresh parsley to a bowl. Mix the ingredients together, using your spoon to crush the garlic. Add salt and pepper to taste.
Step 12: Spoon filling into pastry bag
Spoon the filling into a pastry bag.
Step 13: Remove profiteroles from oven
Remove the pan from the oven. Allow the profiteroles to cool for 10 minutes.
Step 14: Fill the profiteroles
Fill the profiteroles by inserting the tip of your pastry bag into the center of the profiterole and squeezing in your goat cheese filling.
Step 15: Serve and enjoy
Serve and enjoy!
Did You Know?
In 1998, bakers in Athens made a profiterole that weighed 4½ tons and required 1,800 eggs.
Roasted Tomato Grilled Cheese Sandwich Recipe
Grilled cheese sandwiches with gooey melted cheese, summer roasted tomatoes, fresh basil and crispy buttery bread slices. One of the best breakfast or lunch ideas for summer days.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 4 sandwhiches
Roasted Tomatoes
9 oz (250g) cherry tomatoes, halved
2 garlic cloves, minced
1 tbsp (15ml) olive oil
1/2 tsp (2g) salt
Freshly ground black pepper
For the sandwhiches
1 1/2 cup (150g) cheddar cheese, grated
Butter, room temperature
Fresh basil leaves
8 bread slices
1. Prepare roasted tomatoes. Preheat oven to 375°F (190°C).
2. In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper.
3. Place tomatoes to a baking sheet and spread into an even layer.
4. Bake for 25-30 minutes until tomatoes are roasted.
5. Prepare the sandwiches. Heat a nonstick pan over medium high heat. Spread butter on the sides of the bread. With butter side down, top with cheddar cheese, roasted tomato and basil leaves. Top with the other slice of bread, butter side up.
6. Place the sandwich on the pan and cook until the bottom is golden brown, for about 3 minutes. Flip, press with a spatula and cook the other side until crispy, golden brown and cheese is melted.
7. Serve immediately.
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Authentic Fettuccine Alfredo Only Needs 3 Ingredients
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No, it doesn't need any cream or garlic, my friends!! This is the original recipe for Fettuccine alfredo.
1lbs Fettuccine pasta
6.5 oz parmigiano reggiano
10 tbsp unsalted water
roughly 1 1/2 cups salted pasta water
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Baked Grits with sun-dried tomatoes and goat cheese - From A Cookbook - Winter 2022, Episode 7
Stone-ground Grits with Sun-dried Tomatoes & Goat Cheese
This From A Cookbook episode is inspired by Bob Waggoner’s cookbook: Charleston Grill at Charleston Place. I was lucky enough to eat at the Charleston Grill when Bob was the chef and even got my book signed!
I had some stone-ground grits from a visit to South Carolina a couple years back. Being a curious foodie, I bought them without any intent as to what to make. When the number generator brought up this cookbook, I knew I this was the time to use the grits!
Stone-ground grits are very different than the corn meal you have in your cupboard. Not that corn meal is bad, just a much smaller grind. If you use cornmeal instead of stone-ground grits, they will cook more quickly and with less liquid than the recipe. But that’s fine, just make a couple adjustments and you will have a great dish.
The sun-dried tomatoes can be either in a jar with oil/water or dry-dry in a bag. If they are dry-dry in a bag, you will want to re-hydrate them for 15 minutes or so in some warm water so they are easier to dice.
Bob’s recipe called for fresh garlic, but I used some roasted garlic I have in my fridge. A little more mellow garlic flavor, but it turned out delicious! Also, Bob’s recipe calls for fresh cracked white pepper – I only have black pepper in my pepper mill – good enough.
This dish can be made vegetarian by substituting veggie stock for the chicken stock.
If you only have milk instead of cream, that will work, but the dish will be less rich and refined. And if you don’t want to use milk or cream at all, just use more stock. It’s okay – still yummy!
This dish is best served immediately after making, but can be made, refrigerated and warmed up. Don’t put the goat cheese or chives on top – heat it up and then follow the cheese/chive steps. It will be thicker on the second day, so you may have to add a little more stock or milk – whatever you have on hand.
Stone-ground Grits with Sun-dried Tomatoes & Goat Cheese
Serves 4
2 ¼ cups chicken stock (I used Swanson chicken broth, reduced sodium)
2 ½ Tbsp. butter, unsalted
½ cup stone-ground grits
1 cup cream, heavy
1 tsp. salt
½ tsp. pepper, black fresh ground
2 tsp. garlic, roasted (or 1 tsp. fresh garlic minced
1 tsp. thyme, fresh chopped
½ cup tomatoes, sun-dried, diced
¾ cup goat cheese, crumbled
1 Tbsp. chives, fresh (I used ½” long pieces)
1. Preheat oven to 350º.
2. In a sauce pan, add chicken stock and butter. Bring to a boil.
3. Stir in the grits and return to a boil. Reduce heat to medium low and simmer for 15 minutes, stirring every few minutes. By now the grits should have absorbed most of the chicken stock.
4. Add ½ cup of the cream and allow the grits to continue cooking for another 10 minutes over low heat. Stir occasionally.
5. Stir in remaining ½ cup of cream, salt, pepper and garlic. Allow to continue cooking over low heat until grits thicken.
6. Add thyme and sun-dried tomatoes and fold in. Pour into an oven-proof bowl or pan.
7. Sprinkle crumbled goat cheese over the top and bake for 7-9 minutes until cheese is hot.
8. Remove from oven and garnish with chives.
Tools needed:
Measuring cups and spoons
Cutting board
Knife for chopping herbs and tomatoes
Sauce pan
Spoon for stirring
Oven-proof bowl or pan
Recipe Marinated Goat Cheese Rounds With Crostini
Recipe - Marinated Goat Cheese Rounds With Crostini
INGREDIENTS:
-6 ounces fresh soft fresh goat cheese
●3 tablespoons white balsamic vinegar (or use regular red balsamic vinegar)
●2 garlic cloves , chopped
●1 tablespoon fresh thyme , chopped
●1 teaspoon cracked black pepper
●12 cured green olives , pitted and coarsely chopped
●1/3 cup extra virgin olive oil
●9 slices French bread (1/2-inch thick)
●2 tablespoons olive oil
●1 teaspoon minced fresh garlic clove
THE BEST GARLIC BREAD OUT THERE | THE GOLDEN BALANCE
The Best Garlic Bread Out There????
1 loaf of bread
1 stick butter
1 head of garlic ( Slice the top off, cover in olive oil and foil, and bake at 400F for 1 hour)
1-2 Serrano peppers
4-5 Calabrian Chilis
1 tsp chili flakes
1 ounce Parmesan cheese
Cilantro or parsley to taste
2 ounce mozzarella cheese
This was seriously OUTSTANDING ????
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