Profiteroles

Baking is not my forte, and this is especially true when it comes to French methods and recipes. Measuring, weighing, and carefully heating ingredients doesn't really interest me. When I saw profiteroles on my twitter feed for Julia Child's 100th though, I figured they would be a nice way to do something a little different. I've made profiteroles before with great success, but I only ever filled them with prepared ice cream and such. Using a little intuition and Escoffier's recipe for frangipane cream as guide, I came up with this coffee flavored filling for profiteroles. That recipe needed a little tweaking, but I think I finally got my very own profiterole recipe down.

Dave's Summer Burger

A few months ago I posted a recipe about a "bunless" burger. Sure it didn't have a bun, but it was sitting on a potato croquette, so it wasn't exactly carb-free. Making stylized burgers really isn't a typical thing for me to do. Throw some cheese on a burger with some of the regular stuff and I am happy. The only reason why I made this recipe in particular is because we happened to get some summer squash, zucchini, and tomatoes from a family member's garden a few days ago. After taking a quick peek in the bags I was reminded of a julienned vegetable side dish I used to make on the line. In this post I make the julienee thingy, but then throw it on top of a burger with some mozzarella and some more vegetables. Is this healthy? No, definitely not. However, it is a great alternative to slathering your burger with bacon and buttered mushrooms. It is a bit more colorful too.