Last night’s dinner
The roast was tasty as can be and there was enough leftovers for the husband to take to work for lunch.
For our main we’ll have udon noodles (just in the chili and soy sauce that told you about before) with celery, carrots, peas and chunks of salmon that have been soaked in maple syrup and Jack Daniels and then baked.
More exciting though is what is for dessert. We’ll have cream puffs (too many eggs around) filled with sorbet. I’ll actually be doubling the batch and freezing a bunch of these for last minute guests in the next little while. The recipe below is from a really old “Five Roses” recipe book that I got from my Auntie Na.
This recipe is fabulous and book is very fun in how old-fashioned the wording is. “Five Roses Chou Pastry is easily made, and possessses possiblilities undreamed of by the average home cook.” (pg 114)
1/2 cup butter
1 cup boiling water
1 cup sifted flour
1/2 tsp salt
3-4 eggs (use 4 eggs when eggs are plentiful) Do not beat eggs before adding them.
1. Add butter to boiling water until butter is melted.
2. Add flour and salt all at once. Stir rapidly until mixture makes a ball that comes away from the sides of pan. Do not overcook. Overcooking will make the mixture greasy and heavy and will cause the flour and fat to separate.
3. Remove from heat and add eggs unbeaten one at a time beating each time you add another egg until they are dissolved. Beat until creamy.
4. Drop 3/4 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet. Bake for 30 minutes at 425 until puffs are risen and set. Reduce oven to 325 and bake until dry. Allow to cool.
To Serve: Cut off the top and fill with whipped cream, vanilla pudding, sorbet, icecream, chicken salad, lobster salad, shrimp salad…then replace the top.