Inclement Weather Menu

June 26, 2011, Saturday

Weather: Stormy

The weather is not always sweet.  Sometimes it’s inclement-- stormy, rainy, floody.   Don’t let these negative definitions negatively define your meal.  You don’t have to wait until the storm is over.  In the midst of a raging storm, you can sweeten up the day with a gourmet twist.   

The Rise of the Puffs

Who says I have to stay in bed and sleep off the bad weather?  While I am in a mid-sleep trance, my mind is wandering on some sweet reverie.  I would love to have a slice of melty cream cheese cake from Century Park Snack Deli but probably it is now inaccessible in the floody streets of Manila.  Most of all, it’s far from Mandaluyong, and I have no reason to drop by on a stormy Saturday!  And then I remember the patisserie’s cream puffs.  Hmmm…that fine texture and not so sweet cream filling of the French puffs.  I slept further but then all the sweet thoughts disturbed my spirit and I had to get up.  I have to bake my own cream puffs, right now!   

Maff's Creme Puffs

I have mastered the recipe of the puffs.  The only occasional problem is to make the puffs rise.  Sometimes they rise, and then like a pricked balloon they deflate for some reason.  But then the puffs, just like plants, need some prompting.  While the puffs are in the oven, I whispered to them, “please rise”… Guess what, I’m successful today.  My puffs proudly rose and they have that crisp sound when tapped.

Maff’s Crème Puffs

Puffs:

1 cup water

1 cup all purpose flour

½ cup butter

A pinch of salt

½ tsp sugar

3 eggs  (other recipes call for 4 eggs but I reduce it to 3 because 4 eggs make the puffs taste more like egg nogs)

Filling:

1 cup milk or all purpose cream

½ cup sugar

¼ cup flour

1 tsp butter

2 egg yolks

1 tsp vanilla or almond extract

In a pot, mix water, butter, salt and sugar until mixture boils.  When butter is melted, put the flour and beat until mixture forms a ball and leaves the sides of the pot.  Remove from heat.  The next step is important.  Whispering won’t really make the puffs rise.  You have to cool down the dough ball for at least 10 minutes or longer until you are convinced that it is cool enough.  Then put the eggs one by one, beating the mixture well after each addition. After the 3^rd egg, your dough ball should be beautifully shiny. 

Pre-heat oven to 200 C (400F) for 10 minutes.   While oven is heating up, arrange mounds of the dough on ungreased baking sheet, leaving at least 2 inches of space between the mounds.  You can use spoon or a pastry bag to form the mounds. 

Bake for 15 minutes at 200C (400F) and then for another 15 minutes at 175C (350F).  You can adjust baking time and temperature by observing the color of the puffs, they should be golden brown but not burnt.   When puffs are done, let them cool down on the oven racks or over the kitchen table.  You are successful with the puffs when they have that crisp sound when tapped.  Cut the top of the puffs and put filling.  If your puffs are not too hollow, you may remove some of the insides before putting the filling.

For the filling, bring to boil milk and sugar, beat with wooden spoon until sugar is dissolved.  Add butter and flavor extract. Then add the flour.  Beat until mixture is smooth and thick.  Remove from heat.  Cool down and add egg yolks.  Beat until eggs are well-blended with the mixture.  Return to low heat for 2 minutes, be careful not to burn the mixture.   Remove from heat and cool down before filling the puffs. 

After filling up, sprinkle confectioner’s sugar over the puffs.  Voila!  Crème puffs not from the patisserie but right from your own oven!

The Fall of the Chicken

For dinner, my sister baked a large chicken.  It’s no sweat.  In a baking dish, my sister basted the whole chicken with butter, some herbs, onions, garlic and seasoning. Then she surrounded the chicken with marble potatoes that were cut into halves, quartered onions and large cloves of garlic.  That’s all!  Then she baked the front side for 30 minutes at 175C (350F) or until golden brown.   She then flipped over the back side and then baked for another 30 minutes at the same temperature.

The chicken that fell into our gastronomical pouches

The chicken is well-baked if it falls off the bone when sliced.  The potatoes, onions and garlic serve as side-dishes.  The smell of this dish is irresistible and the taste is very delectable.  One serving is not enough, especially with steaming hot rice. 

So, you don’t have to settle with a bad meal on a bad weather.  Agree?  Don't talk while your mouth is full, I know you agree.