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Vanilla Bean Pastries with Blueberry Cream

Vanilla Bean Choux Pastries with Blueberry Cream (Cream Puffs) (Makes about 16 puffs) Vanilla Bean Pate a Choux: ¾ cup water 5 tablespoons butter 1 tablespoon sugar ½ teaspoon salt 1 vanilla bean pod, seeds scraped ¾ cup all-purpose flour 4 large eggs Blueberry Cream: 2 tablespoons water ¼ cup blueberries, frozen or fresh 3 tablespoons brown sugar 2 cups heavy whipping cream, cold ¼ brown sugar Berries and fruit, as garnish Powdered sugar Make the Pate a Choux (Cream Puff Dough) Preheat the oven to 400 degrees F. In a small saucepan, bring the water, butter, sugar, and salt to a boil. Reduce heat and add the entire vanilla bean pod along with the scraped seeds. Cook for 2 minutes to extract

Crispy Chicken with Corn & Sausage

Crispy Chicken Thighs with Creamy Corn & Sausage (Serves 2) ¼ cup butter 1 cup onions, chopped Kosher salt Ground black pepper 2 cups Andouille sausage, sliced 2 cups corn kernels, fresh or frozen 1 cup heavy cream ½ cup Parmesan cheese 1 tablespoon garlic powder 4 skin-on, bone-in chicken thighs Canola oil Make the Creamy Corn & Sausage Preheat oven to 400 degrees F. In a large oven-proof skillet over medium heat, add the butter and onions and season with salt and ground black pepper. Cook for about 15 minutes, until onions are translucent and browned. Add the sausage and cook until hot. Mix in the corn, heavy cream, Parmesan cheese, and garlic powder. ...Just Bake It Place the chicken thig

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