e g e l l o C
&COok {keep summer alive}
foodventure:
Michael Pollan & project pork shoulder
dorm friendly fruit pops ramen gets a facelift two kitchen must-haves funky state fairs
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root h c a e p ts! a o l f r bee
//table of
contents In Every Issue letter from the editor, 5 5 minute popsicles, 22 join the team, 44
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school year summer eats peach rb floats, 6 blueberry pickin’, 24 ramen, kicked up a notch, 31 fairs, festivals & fried food galore, 34 cream puffs, wisconsin style, 40 joys of a sparkler or two, 42
life lessons my summerlong quest for “authentic” barbecue, 10 food Tv’s future, 20 two essentials to get yourself cooking, 28
making a difference food waste no more: food recovery network, 32 get involved, 44 3
does summer really have to end? let’s keep it alive Every summer I savor my three month break from the everyday of internships, exams & essays galore. Summer 2013, I dramatically dubbed it my “last summer,” as from here on out I’ll spend those precious Junes, Julys, & Augusts tucked behind a desk somewhere. (Senior status!) Whether I was smoking a pork shoulder, hunting down a cronut or splurging on a lobster roll, you can bet I spent the past months eating away. (I should note I also took up jogging.) I grew up in Miami, in an “eternal summer,” but after I moved to D.C. for school a few years ago, I’ve grown to treasure my (fewer) warm months. Give me a sundress & an ice cream cone & I’ll be on my merry way. Somehow a wool coat & a banana split just don’t go hand in hand. Still, I’m dedicated to keeping the relaxed attitude of this sunny season alive all through the fall. Will I succeed? At times not, but for at least a few weeks we’ve got the vibrant produce, the warm weather, & the lingering tan lines. I hope you enjoy the recipes in this issue, which aim to remind you of endless summer even when the sunny temps have long gone. Try out our fruit-packed popsicles (p. 24), “cook” the cover & make the best root beer float of your life (p. 6), or dress up a plain pack of Ramen for your first study session of the season (p. 33). Whatever you do, take a deep breath & enjoy some good eats!
Warm wishes,
Audrey Scagnelli
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Summer 2013 | collegeandcook.com
Is C&C on your campus yet?
In this IssuE: florida state university the George Washington University le cordon bleu atlanta oregon state university union college university of maryland college park University of Pennsylvania University of wisconsinStevens Point washington university in st. louis
the team Audrey Scagnelli ben besse Hao Huang lauren reay Rachel Johnson Lindsay Huth Gianna balasco kaitlyn luckow allison casey molly feder christina oriel
Founder & editor in chief Business manager website developer social media director editorial Designer designer designer staff writer staff writer staff writer staff writer
our contributors
Kaitlyn Luckow chelsea mcconnell audrey oldenkamp Rosecleer powell
rosalind reynolds emanuel storch kathryn walker nicole woon
Want to join the team? Shoot us an email: info@ collegeandcook.com
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root beer, meet peach
it’s a match made in des
ssert heaven
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simple things
so Foolproof you can make this
in any dorm room
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Summer 2013 | collegeandcook.com
you’ll need: 1. Vanilla OR Peach Ice Cream 2. A Ripe Peach 3. Root Beer (we opted for diet...)
just slice peaches, mix ‘em with your ice cream & add the goods to a cold glass of root beer! your friends will be so impressed by your dessert skills! 9
{challenge accepted}
project pork
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Summer 2013 | collegeandcook.com
k shoulder
Summertime Cooking
words & photos by Audrey Scagnelli
Summertime: n. The pleasure of dedicating a full day to preparing a single meal.
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“I ventured to the nearest supermarket, befriended a butcher, & walked away with an eleven pound pork shoulder.”
I
take my family’s (gas) grill for granted. Sure, it’s missed when at school & living in a backyard-less apartment, but the summer’s ease of blackened fish & grilled chicken thighs (dark meat, always) can make one forget about the labor of love that is real barbecue.
the idea of nestling a hog by a pile of smoking wood & watching it magically tenderize many hours later. But how could I dig a hole & start a fire smack dab in the middle of Washington D.C.? A farfetched dream it was.
With a serendipitous twist of fate, July met me with the perfect opportunity: the Cape Cod vacation rental my family booked for I started reading Michael Pollan’s latest, the last week of the month boasted its own Cooked: A Natural History of Transforma- fire pit. Perfect! tion, a few months back. The book, divided into four parts -- the classical elements, On day one of the vacation I ventured to the fire, water, air, & earth -- spends its pages nearest supermarket, befriended a butcher, analyzing & philosophizing the transition & walked away with an eleven pound pork of raw stuff into cooked stuff. He starts shoulder, skin & all. C&C’s business manby discussing our first meals, which were ger, Benjamin, made his way to the Cape cooked by fire. Pollan ventures to North to assist (if we failed, a dozen family memCarolina to learn from the masters them- bers would go hungry...I needed someone selves, pit masters who rule the Southern to share the blame if it all went to flames). barbecue scene one whole hog at a time. As the laborious process of slowly smoking meat was unveiled, I found my mouth watering, akin to young BoBo, who eighteenth century English writer Charles Lamb credits with discovering barbecue (accidental it was -- little Bo-Bo burned down his family’s cottage & the newborn piglets in it; yum). & with that, I had to smoke my own meat. I was determined, if not a bit possessed, by
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All in all, the process was as emotional as it was cumbersome. I had seasoned the meat a full 24 hours before it was cooked, as Pollan recommends. From there Benjamin & I built a fire, slowed a fire, placed the pig part on the fire, & crossed our fingers it would cook. & cook it did! (You may recall an article from our very first issue involving strawberry napoleons & a firetruck...we did better this time, I promise.) We befriended that pork shoulder, got to know it better than any piece of meat I’d ever encountered. When it finally made its way into the house under a tinfoil tent to rest, I snuck a few hunks of meat. Couldn’t help myself. From there we shredded the now pulled pork, added cider vinegar & a wee bit of sugar (plus a few red pepper flakes for good measure), & assembled a dozen sandwiches. Sitting down for dinner at 9 o’clock at night for a sandwich, I thought back to that gas grill back in Florida. Sure, it’ll serve up a pork chop in under 20 minutes, but after a day spent tending my fire, to me the grill is an emotionless vestibule. Fire, however, is full of life. & the smoke it leaves behind? Moving stuff.
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Barbecue:
My first bite made me realize, with a cringing pain, that, as a Northerner, I’d already spent more than hallf of my life as a serial abuser of that peculiar word. which is to say, as a backyard blackener of steaks & chops over too-hot fires--over flames!--with a pitiable dependence on
sauce. 18
-michael pollan
Summer 2013 | collegeandcook.com
photos by TasteMade
It is hard to imagine a time when our DVR wasn’t tuned to Food Network, reservations weren’t made months in advance for a seat at Thomas Keller’s French Laundry, & masses didn’t flock to a bakery at 5 am to purchase an elusive cronut. This cultural shift towards food programming, celebrity chefs, & frantic food fads has been in the making since the 1940s. As multimedia transitioned from radio to screen-and-picture television, cooking shows remained solely educational programs intended to teach audiences how to cook. PBS aired the majority of cooking shows for much of 20th century television, with Julia Child’s The French Chef one of the most influential. Child took the fear out of preparing intimidating cuisine, matter-of-factly teaching viewers “when you flip anything, you just have to have the courage of your convictions. If you’re alone in the kitchen, who is going to see?” Food in all its glamour became social capital. As a result, the next few decades ushered in numerous instructional TV personalities like The Frugal Gourmet, Jeff Smith, and
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Martin Yan of Yan Can Cook.
terous fast food concoctions) to Cooking With Dog (a coiffed gray poodle narrates Japanese recipes) !!! to Vegan Black Metal Chef (a Kiss doppelgänger prepares vegan fare in a “dungeon” to charming black metal tunes), there is something for everyone. YouTube-sponsored original channels like Hungry or Tastemade curate shows like these & aim to turn one-time viewers into consistent subscribers. As the company strives to become the go-to place for content makers, viewers, & advertisers, it strategically breaks the comfort & predictability of network television. The incentives are enticing: financial support for original channels, an accelerated path from idea generation to show production, & a rapidly growing fan base.
Food Network dramatically altered the existing cable programming landscape when it debuted in 1993 with a mission to “connect viewers to the power & joy of food.” Their endeavors transformed food television into around-the-clock mainstream entertainment. The network today is a global brand with website & magazine components, distribution to over 100 million U.S. households, & programming in over 150 countries. Chefs & food show hosts have become instant celebrities under the network’s wing. Other channels have jumped on the culinary bandwagon to capitalize on the popularity, like Fox (Hell’s Kitchen) & Bravo (Top Chef). However, there’s a new player in town: YouTube. Concerns lie in converting “technology immigrants,” or YouTube may still be seen as a individuals who have lived devideo search engine, but it is on cades in front of their televiits way to becoming a hub for sions. “Technology natives”— mainstream entertainment. The the 35-year-old & under crowd platform’s focus on niche pro- who grew up online—are a clear gramming is a tactic that comes focus in terms of target audifull circle to Child’s time. From ences & investment decisions. In Epic Meal Time (carnivorous that same vein, television is such bacon fanatics consume prepos- an ingrained part of American
culture that it will be years before online platforms like YouTube usurp the throne. This by no means discounts the roaring success of Food Network. I still chime in with the Chairman’s “Allez cuisine!” while watching Iron Chef, know how to prepare one of Rachael Ray’s thirty-minute meals, & can rattle off offbeat food facts thanks to Alton Brown’s Good Eats. However, as hungry consumers of food & technology, we need to embrace shifting trends. No matter where we view content, we are cooking up dialogue. Andy Taylor, founder of a YouTube production company, Little Dot Studios, agrees: “If you want a video on how to cook the world’s crunchiest onion rings, not only will you find it, but you’ll also find tips from others who have cooked that exact recipe. It’s immediate. It’s interactive. It’s the future.”
Lickity Split Three awesome homemade pops to keep summer alive even if you’re drudging through the first week of classes
...& they’re dorm freezer friendly Illustrations by Gianna Balasco
homemade popsicles
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sundae style perf breakfast pop you need:
1 ripe peach, diced 1/2 C.Vanilla Yogurt 2 tsp. Honey Squeeze of Lime
q
Combine ingredients & freeze in a popsicle mold or in a solo cup with a wood pop stick inserted
you need:
2/3 C.Vanilla pudding 1/3 C.Chocolate pudding 6-8 Strawberries, Hulled & diced
Spoon 1/3 C. vanilla pudding into a pop mold, carefully layer chocolate pudding. Combine remaining vanilla pudding with strawberries and spoon into mold. Freeze.
o
peachy keen
tri-colore bliss
berry blast
pops of flavor you need:
1/4 C. Pomegranate Juice 1/4 C. Blueberrries 1/4 C. Raspberries
Combine ingredients & freeze in a popsicle mold or in a solo cup with a wood pop stick inserted
r
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words by chelsea mcconnell & audrey oldenkamp
As the days get warmer, I find my freezer taken over by ice cream & sorbets. This blueberry compote recipe is a sweet sauce that can be served over ice cream, cake, pancakes, & oatmeal. It will keep in the refrigerator for up to two weeks, & freezes well. For you super savers out there, this recipe (minus the blueberries) can also be used to make syrup if you don’t have or want to buy “real” maple syrup. This recipe scales up easily by using equal amounts of sugar & water.
Blueberry Compote • • • • •
¼ cup brown sugar ¼ cup white sugar ¼ cup water 1 to 2 cups Blueberries 1/4 tsp vanilla or maple flavoring
1. Combine sugars & water in a saucepan 2. Stir while bringing to a boil 3. Add blueberries & continue stirring. Lower the temperature enough to warm up the berries (too warm & you’ll get a mushy mess)
Blueberry Crisp adapted from Laurels kitchen, “Diane’s apple crisp” Oven Temp: 350° F Cook Time: 25min Blueberry crisp is one of my favorite summer berry recipes, & is especially tasty with ice cream or a dollop of homemade whipped cream. This is a robust recipe that can be thrown together in a flash with any type of fruit, such as apple, peaches, & blackberries, in addition to blueberries. If you have an allergy to gluten, this recipe can be modified by using rice flour instead of wheat flour. Topping: • 1 cup rolled oats • ½ cup brown sugar • ½ tsp salt • ½ cup vegetable oil • 2/3 cup flour (3/4 C rice flour) • 2 tsp cinnamon Filling: • 3 to 4 cup Blueberries • 1 tsp cinnamon • 2 Tbs flour (2 ½ Tbs rice flour) • 1/4 cup water or lemon juice • ¾ cup raisins (optional) 1. Mix all topping ingredients with a fork & set aside. 2. For the filling, mix together blueberries, cinnamon, flour & raisins. Spread the filling into a greased 8x8 pan 3. Pour water or lemon juice over the filling 4. Press the topping on top of the blueberries 5. Bake for 25 min @ 350 (the berries will bubble slightly through the topping when done).
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Blueberry Cobbler Oven Temp: 425°F Cook Time: 25-30mins Cobbler is a quick alternative to crisp & adds a biscuit-y softness to delicious fruit filling. Just like crisp, this recipe can be used for almost any kind of fruit. Cobbler Topping: • 1 ½ cups flour • 3 tsp baking powder • ½ tsp salt • 4 ½ Tbs butter, melted • 3-4 Tbs sugar • 1/3-1/2 cup milk Cobbler Filling: Enough blueberries, mixed berries, peaches, apples or any other fruit to fill a 9”x13” about 1”. (Add at least a 1/4 cup of sugar for tart fillings like rubarb.) 1. Mix dry ingredients, then add butter & form into crumbles. 2. Slowly add milk until dough is a softer consistency than biscuit dough. 3. Fill bottom of a 9”x13” baking dish (or any dish similar in size) with fruit of your choice to about 1” deep. Mixing varieties gives good flavor. 4. Take the dough in little handfuls and pat it down on top of the fruit to “cobble” it together. 5. Sprinkle the top with a little extra sugar and cook for 25-30mins until delicately browned on top and fruit is cooked through.
Blueberry Küchen
Oven Temp: 400° F Cook Time: 45-55min My family really enjoys picking blueberries down the street from our house at a U-pick farm. When we get home, the first thing I want to make is blueberry küchen. The crust is crumbly & slightly tart, while the berries cook down into a delicious jam-like consistency. This is a favorite recipe for sure! • • • • • •
1 cup plus 2 Tablespoons flour, divided 1/8 teaspoon salt 2 Tablespoons plus 2/3 cup sugar, divided 1/2 cup butter or margarine, softened 1 Tablespoon white vinegar 5 cups blueberries, divided (3 cups for the inside, 2 cups for the top) • 1/8 teaspoon cinnamon (a little extra is good too!) 1. Mix 1 cup flour, salt, & 2 Tbs sugar. Cut in butter until the particles resemble coarse crumbs. 2. Sprinkle with vinegar & shape into dough with fingers (work quickly, the butter melts). Press into loose bottom (spring form pan) 9-inch cake pan about ¼” thick on the bottom, less thick & 1” high around the sides. 3. Add three cups blueberries. 4. Mix remaining 2 Tbs flour with 2/3 cup sugar & the cinnamon. Sprinkle over blueberries evenly. 5. Bake on lowest rack in preheated 400 degree oven for 50-60 minutes or until crust is well browned & filling bubbles. 6. Remove from oven to rack. Sprinkle with remaining 2 cups blueberries. Cool. 7. Remove rim of pan before cutting.
Freezing Berries Picking berries is quite fun during the summer, but sometimes I crave a fresh berry dessert in the winter. Unfortunately this isn’t always available at a reasonable price, but freezing fresh berries for use in the winter months can help satisfy any craving later in the year and save some money at the store. Smoothies are a great way to use frozen berries, but they can also be used in pancakes, oatmeal, cereal, or as a topping for ice cream. After picking your berries rinse them in water to remove particulates. Spread evenly on a baking sheet and place in freezer for about 2 hours. Make sure berries are frozen through and package in ziplock bags for freezer storage. A useful way to do this is by packaging only enough for one recipe at a time in sandwich size bags. These would be perfect for a dorm freezer and could be used for a quick midnight snack.
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What you really need to get cooking in a freshman dorm
^ ^^ ^^ ^^ words & photos by Emanuel Storch
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Many college dorms lack access to kitchen equipment, microwaves, & really everything but a small fridge. Although my blog, Scratch, focuses on how to prepare food in college when you have access to a kitchen, there are still a variety of ways to eat healthfully & prepare food in your own dorm. The top two basics Summer 2013 | collegeandcook.com
you really need in order to prepare food in your dorm are a good sharp knife & a cutting board. Neither has to be expensive. With these two essentials, you can prepare many healthy & delicious meals or snacks that will keep you from opening that bag of chips or candy bar.
Caprese consists of 3 simple ingredients that taste great together:
Tomato, Fresh Mozzarella, & Pesto.
Just slice tomato & mozzarella & top with fresh basil or pesto. Turn your caprese into a sandwich for an easy lunch!
Keep hummus on hand -- the high protein spread is made from chickpeas & pairs well with carrots, peppers, cucumbers. Put your cutting board to work & you’ve got yourself an awesome snack. Paprika or chilli powder kicks it up a notch!
^^ ^^ ^^ ^^ ^^
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^ ^^ ^^ ^^ Want a great knife for a bargain? We’re fans of Victorinox Forschner, with Chef’s Knives in the $30 range!
PB & J: If you’re going to go the PB & J route, make it count. Use fresh bread, like a challah roll, all natural peanut butter & jelly, & sprinkle some blueberries on top. *Most organic peanut butter needs to be refrigerated, so be sure to check the label & pop it in your mini fridge!
By keeping fresh mozzarella & vegetables in your fridge, you can make healthy & delicious sandwiches (or paninis, if you have a sandwich press...or a clothing iron & a box of aluminum foil). Fill crusty bread with your fave veggies & drizzle olive oil, salt, & pepper.
for more tips, check out Emanuel’s blog, 30
Summer 2013 | collegeandcook.com
ramen the right way Ever want to dress up a regular Ramen Noodle box into something special? This simple recipe will do just that -- take stereotypical “dorm food” to the next level while sticking to your budget all the while. (If you don’t have a stovetop to work with, just go ahead & add the “sauce” ingredients right into your cooked Ramen.) Happy experimenting!
By Rosecleer Powell
Rosecleer is a recent Le Cordon Bleu-Atlanta graduate who works as a personal chef in the area. You can find out more about her here: www.chefrosecleermarie.com
Thai Peanut Chicken
with Ramen
Ingredients
2 packages of Ramen, chicken flavor 1 chicken breast (optional) 1-2 Tablespoons olive oil 1 can coconut milk 2-3 Tablespoons peanut butter 1 lime 1 cilantro bunch Fresh green onions Red chili pepper flakes (optional) Salt & pepper
Peanut Sauce:
serves two
In a small sauce pot combine coconut milk & peanut butter until smooth consistency over low to medium heat. Once desired consistency is reached, add the juice from 1/2 a lime or more, chopped cilantro, chopped green onions, red chili pepper flakes, salt & pepper to taste. Keep Peanut sauce to the side on low heat.
Chicken Breast:
In a small pan, heat olive oil to medium high heat, add the chicken breast & brown on both sides for about 5-7 mins each side to achieve a nice sear. Remove once the inside of the breast is completely white. Once cool, slice the breast into bite size pieces. *Rotisserie chicken or chicken in from a salad bar would work well too!
Ramen:
Cook Ramen Noodles according to package directions in a separate sauce pot or microwave. Once noodles have reached desired tenderness, drain 80% of the water. Add the Ramen chicken flavoring packets to the noodles, if chicken breast was used add the chicken, lastly pour the peanut sauce into the pot, stirring all ingredients.
Plating:
Pour all elements of the dish into a serving bowl, finish with more chopped cilantro, a squeeze of lime & red chili flakes.
Recovering a Meal From Food Waste: FRN’s mission to reduce campus waste by feeding the homeless words by christina oriel
Each year, the EPA estimates that over 36 million tons of food are wasted in the United States. Ever wonder what fraction comes from your college campus? The numbers may be alarming (think in the thousands range), but most of the food is still good enough for subsequent meals. Under the mission of Food Recovery Network (FRN), a student-operated organization, leftover food doesn’t have to add to the growing piles of landfill waste. Instead, it can help address & alleviate hunger rates in communities surrounding college campuses.
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In 2010, Ben Simon & Mia Zavalij, students at the University of Maryland, College Park, were shocked by the amount of edible food being thrown away each day in their dining hall. The unsold food that ended up in trashcans gave them an idea: to donate meals to homeless shelters in the greater D.C. area. Drawing from prior experience with homeless communities, these students proposed a strategy that convinced their college’s dining services to collect unsold food at least once a week -- soon enough, the program became a permanent fixture at the end of each nightly shift.
The results were instantly noticeable, as students recovered around 200 pounds of food a day, amounting to 30,000 meals donated in the D.C. area during the 2011-2012 school year.
Management Company and Sodexo, the two leading food service providers on college campuses. Since the organization was started, 166,354 pounds of food have been donated!
It’s a bit curious that a long-lasting problem has only been tackled in recent years, but the members’ passion for social justice & FRN’s applicable design are revolutionizing the way colleges handle leftovers & making them realize the mutual benefit of recovery. To motivate other colleges to follow suit, FRN provides a handy Toolkit with essential steps to take, including how to recruit a leadership team & pitch the idea to your campus dining services & guidelines for safely handling & transporting the food.
With a low-cost, yet novel strategy, FRN has gained attention at some charity competitions. The organization received the $5,000 grand prize in Kevin Bacon’s Do Good Challenge at University of Maryland & a $15,000 national grand prize in the Banking on Youth Competition, sponsored by Ashoka’s Youth Venture. This past July, Ben Simon was nominated for a Do Something Award & made it to the last round as a Top 5 Finalist, winning a $10,000 grant.
Today, FRN has expanded beyond the University of Maryland with chapters at 22 colleges across the country. In 2012, the founding members partnered with Brown University to create the second chapter & have worked with other recovery programs like Bar Abundance at the University of California, Berkeley & Food Rescue at Pomona College. Additionally, FRN has agreements with Bon Appétit
“In 5 years we want to be in 1,000 colleges, donating a total of 20 million pounds of food,” said Ben in an interview with MSNBC. As FRN continues to build its successes & establish a presence on more campuses, we hope you are inspired by the organization’s mission & help it reach its goal – even if it’s starting small by thinking twice before throwing away food.
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Buttered, Fried, & On a Stick: regional fair food words & photos by Kaitlyn Luckow
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sic Greek cuisine. Still, we all need our fix of fried food once in a while, & a garden variety State Fair is exactly where to find it. 2013’s Wisconsin State Fair boasted a Thanksgiving Waffle, fried gelato on a stick, & a Krispy Kreme Burger with Spicy Pig Candy. In Now that’s kicking it up a notch! the It seems every state fair has a famous sum- staple food that everyone just has to try. For 89 years Wisconsin’s tried & mertime, Mil- true treat has been The Cream Puff: a delectable fluffy puff pastry with soft waukee can cream in the middle. (This sought be expected to smell like popcorn, after item even has its own drive-thru funnel cakes, & other window.) Regardless of theme, nearly all fairs fried goodies. It is the share a major commonality: beer is land of festivals: from Festa ubiquitous. Cheap beer sells for a Italia! to Bastille Day, every culture is celebrated through dance, small fortune. Festivals & fairs are all about binging music & most importantly, food. This summer I ventured to a number on food that isn’t good for you, but of these festivals, but the most popu- it’s delicious all the same. & in collar by far is the Wisconsin State Fair. lege, you have those days where you need to eat food that’s exactly that. If you’re expecting fresh & organic State fairs may only last a week or food at a standard fair, don’t bother. two, but here’s a way to bring a little It doesn’t exist. Even at Greek Fest, bit of the fair into your college apartthe most popular food item was a deep fried pastry -- not exactly clas- ment.
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did you know?
strange fair foods across the country: Fried Pickles N’ Chocolate, MN, August 22 Road Kill Cook-Off, WV, September 28 Yuma Lettuce Days, AZ, March 9 Waikiki Spam Jam, HI, April 27
Wisconsin Cream Puffs a whole lot of tradition You’ll Need: Puff Pastry: 1 Cup Water 1/2 Cup Unsalted Butter 1/4 Tsp. Salt 1 Cup All Purpose Flour 4 Large Eggs 2 Tbsp. Milk 1 Large Egg Yolk Cream Filling: 2 Cups Heavy Whipping Cream 1/3 Cup Powdered Sugar 1/2 Tsp. Pure Vanilla Extract 1/8 Tsp. Cream of Tartar
Directions: 1. Preheat oven to 400°. In a large saucepan, bring the water, butter & salt to a boil over medium heat. Add flour all at once & stir until a ball forms. Remove from heat. Add eggs, one at a time. 2. Drop ¼ cupfuls of the dough onto baking sheets. Combine milk & egg yolk; brush over puffs. Bake for 50-60 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape. 3. As puffs cool, beat the Heavy Whipping Cream until it begins to thicken. Add sugar, vanilla & cream of tartar. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Sprinkle powdered sugar on top.
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peach ice cream & sparklers make everything better... 42
Summer 2013 | collegeandcook.com
{final musings}
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