Tuesday, June 19, 2012
Goat Cheese and Sun Dried Tomato Profiteroles...yummm
These little beauties caught my eye this afternoon while I was eating lunch. Giada, from the Cooking Channel, was making these and of course, being the food fanatic that I am, my ears perked up. It sounded simple enough and I wanted to make this. Therefore, I made notes in my iPhone so that I wouldn't forget it. It really is a pretty easy concoction.
The ingredients you need for the Profiteroles is simply 1/2 cup of water, 1/4 cup of butter, salt and pepper, and 1/2 cup all-purpose flour, 3 eggs, and 3 tablespoons grated parmesan. First, you heat the water and the butter together until the butter is melted and then you stir in the flour. Once the flour is combined with the butter and water, remove it from the heat and, one by one, fold in each egg. With the eggs successfully stirred into the "dough," stir in the parmesan, salt and pepper to finish it off. Next, we bake. Mm. Drop 18 scoops of dough onto a lined cookie pan and bake in an oven at 350 for 45 minutes.
While the Profiteroles are baking, it is time to whip up the delicious filling. Five simple ingredients, 8 ounces of goat cheese, 1/4 cup cream, 1/2 cup of sun dried tomatoes, salt and pepper. First take the goat cheese, at room temperature, and mash it to break it up and then fold in the cream. Once the cream and cheese are combined, fold in the sun dried tomatoes, salt and pepper and then set aside until needed.
Next, it's time to whip up the herb oil that will be used as a toping for the Profiteroles. Mint, basil, olive oil, salt and pepper, voila! Okay, so there is a bit more to it than that but really, all you need is a food processor to mix the ingredients together in. 3/4 cups of both the mint and basil and one cup olive oil mixed in the food processor and finish with salt and pepper.
Basically to finish this bad little combination, you simply slice the top off the Profiteroles and stuff it with the goat cheese combination, put the top back on and then drizzle the herb oil over top of the prepared dish. :)
Oh, on a completely different note. Yayyyyyyy! New books.
Just in case it isn't visible to the eye, the first is Ashtanga Yoga: Practice & Philosophy by Gregor Maehle, Ashtanga Yoga: The Practice Manual by David Swenson, The Complete Book of Vinyasa Yoga by Srivatsa Ramaswami, Guruji by Guy Donahaye and Eddie Stern, and Yoga Mala by Sri K. Pattabhi Jois.