In light of the COVID-19 precautions...

Wash your hands frequently with soap and water, or use hand sanitizers that contains at least 60% alcohol.

Avoid close contact with anyone who appears sick.

Cover your cough or sneeze with a tissue, then toss the tissue in the trash.

Disinfect frequently-touched objects and surfaces.

Talk to your doctor if you develop symptoms.

Stay home if you develop symptoms.

Avoid nonessential travel to areas with active COVID-19 outbreaks.

Visit the website for your local health department for updates.

If you are caring for an older adult:

Know what medications are needed and help them have extra.

Monitor food and medical supplies and have a back-up plan.

Stock up on non-perishable food to reduce shopping trips.

If a loved one is in a care facility, monitor the situation, ask about the residents and know the protocol if there is an outbreak.

Sunday, November 21, 2010

Carmela Soprano's Cheese Puffs - Appetizers

No kidding now.
Snow's on the ground and Christmas commercials are on TV.
Time to get ready for holiday dinners.

I found a handy recipe for Cheese Puffs in the Fit For a Bride chapter in Carmela's Entertaining with The Sopranos.  They're basically cream puffs, without the cream.  They look nice on the table, they're easy to make, and they can be frozen up to one month.

Sometimes Carm actually does cook normal things that come in handy.

Grease 2 large cookie sheets
Preheat oven to 400º 

Put in a heavy saucepan
1 cup water
1 stick unsalted butter, cut up (8 tablespoons) 
1/2 teaspoon salt
Bring to a boil, stirring, until the butter is melted.
1 cup flour
Cook over medium heat and stir until the mixture forms a ball.
Continue to cook and stir another minute.
Remove from heat.
Beat in, one at a time
4 large eggs
1 large egg yolk
Beat well after each addition.
1 1/2 cups grated Gruyere
1/2 cup grated Parmigiano-Reggiano
Beat until blended.
Scoop (about a tablespoon of the mixture) and place the small mounds, about 2 inches apart, on a greased cookie sheet.
Dip your fingers in cold water and pat if you want to shape the tops.  If you're rushed, don't bother.  
These can be made up to 24 hours ahead of time.
Store, covered with foil, in the fridge.
Bake 20 minutes
Serve warm or cool

If you're cooking ahead - I would - let them cool and place them in a tightly sealed plastic bag:
2 days in the fridge
a month in the freezer (I always wonder - do they mean 28 or 30 days?)

Reheat, unthawed, in a 350º oven

Would I make the Cheese Puffs again?  Sure.
And I wouldn't wait for a wedding.

Another recipe down.  Thirty-six more to go.

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