Gourmet Gal

Cream Puffs (makes 12 large or 20 med or 35 or more small)

1 cup water

½ cup butter or margarine (1 stick)

¼ tsp salt

1 cup sifted flour

4 large eggs

Whipped cream (1 pint liquid)

Powdered sugar or chocolate sauce for topping

Directions:

1) In sauce pan, heat water, butter and salt to full rolling boil. Reduce heat

and quickly stir in flour and salt, mixing vigorously with wooden spoon until

mixture leaves sides of pan in a “ball”. Remove from heat and cool slightly.

2) Place mixture in mixing bowl, add eggs one at a time on medium speed

until batter is smooth (after each). Mix on slightly higher speed after all are

added, about 30 seconds.

3) Drop by spoonfuls on greased cookie sheets or squeeze through pastry

tube in any shape about 3” apart. Bake at 400^o for 10 min then 350^o for 20-30

min according to size. Puffs are don when golden brown and firm.

4) Remove; slice each puff and return to turned off oven for about 10 min.

When cool fill with whipped cream or other filling. Top with powdered sugar

or chocolate sauce.

5) Refrigerate if not serving immediately.

(Our hostess coated top chocolate ganache and nuts which made this

dessert even more decadent!!!)

We braved a "gully-washer" last night to attend a young single adult family home evening and our reward was an AMAZING meal!

The hostess was not only beautiful AND smart but she could have her own cooking show on the Food Network!?!?!

After a thoughtful message from Jeff, we concluded the evening by playing "What If". So fun!

Thank you, CF!

Bruschetta

Topping: 2 cups Roma tomatoes, seeded, diced. (Romas don’t get mushy.)

3 Tbsp extra virgin olive oil

2 Tbsp fresh basil

1 ½ Tbsp Bermuda red onion, diced

2 tsp balsamic vinegar

2 cloves garlic, minced through garlic press

Salt & pepper to taste

Bread:

¼ cup olive oil

2 garlic cloves, pressed (bruised) with back of knife

8 oz cream cheese or goat cheese

1) Warm (sauté) olive oil and garlic 1 min. Brush oil on top of sliced baguette

bread and place in 400^o oven for 10-15 min until toasted.

2) Spread each slice with cream cheese or goat cheese before spooning

tomato mixture on top. Sprinkle with fresh grated Parmesan.

Grilled Lemon Chicken Ina Garten (serves 8-10)

¾ cup freshly squeezed lemon juice (4 lemons)

¾ cup good olive oil

2 tsp kosher salt

1 tsp freshly ground black pepper

1 Tbsp minced fresh thyme leaves (1/2 tsp dried)

2 pounds boneless chicken breasts, halved and skin removed

Directions:

1) Whisk together lemon juice, olive oil, salt, pepper and thyme.

Pour over chicken breasts in nonreactive bowl. Cover and marinate

in refrigerator for 6 hours or overnight.

2) Heat charcoal grill and cook chicken breasts for 10 min on each side,

until just cooked through. Cool slightly and cut diagonally in ½” thick slices.

Skewer with wooden sticks.

Satay Dip (makes 1 ½ cups)

1 Tbsp good olive oil

1 Tbsp dark sesame oil

2/3 cup small-diced red onion (1 small onion)

1 ½ tsp minced garlic (2 cloves)

1 ½ tsp minced fresh ginger root

¼ tsp crushed red pepper flakes

2 Tbsp good red wine vinegar

¼ cup light brown sugar, packed

2 Tbsp soy sauce

½ cup smooth peanut butter

¼ cup ketchup

2 Tbsp dry sherry

1 ½ tsp freshly squeezed lime juice

Directions:

1) Cook olive oil, sesame oil, red onion, garlic, ginger root, and red pepper

flakes in small, heavy-bottomed pot on medium heat until onion is transparent,

10-15 min. Whisk in vinegar, sugar, soy sauce, peanut butter, ketchup, sherry,

and lime juice; cook for 1 more min. Cool and use as dip for

Grilled Lemon Chicken skewers.

(Note: dip will last 1 month in refrigerator.)

Watermelon and Cantaloupe Salad with Mint Vinaigrette Giada De Laurentiis

1 bunch fresh mint, chopped

1/4 cup fresh lime juice

1/4 cup simple syrup, recipe follows

1/8 tsp almond extract

2 cups watermelon balls, from half a watermelon

2 cups cantaloupe balls, from about 1 cantaloupe

1) In blender, combine mint, lime juice, simple syrup, and

almond extract. Blend until smooth.

2) In large bowl, combine watermelon and cantaloupe. Add

vinaigrette and toss. Transfer to serving bowl and serve.

Simple Syrup (yields 1 cup): ½ cup water and 1 cup sugar

1) In saucepan, combine water and sugar over medium heat.

Bring to boil, then reduce heat and simmer for 5 min, until sugar

has dissolved. Take pan off heat and cool syrup. Any extra cooled

syrup can be saved in airtight container in ‘frig’.