Tuesday, August 21, 2012


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.

Monday, August 20, 2012

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.
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