my quick go-to's

I use this recipe for app shells, profiteroles, cream puffs, and eclairs.

• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup water
• 1 cup all-purpose flour
• 4 large eggs, plus 1 large egg white

Directions, Yield: 3 dozen

1. Combine water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring mixture to a boil, and immediately remove from heat. Stir in the flour. When flour is combined, return to heat. This mixture is called a panade. Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan. 2. Transfer panade to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, about 2 minutes, until slightly cooled. Add the eggs one at a time on medium speed, letting each one incorporate completely before adding the next. Add the last egg a little at a time until the batter is smooth and shiny. Test the batter by touching it with your finger and lifting to form a string. If a string does not form, the batter needs more egg. If you have added all the egg and the batter still doesn't form a string, add water 1 teaspoon at a time until it does. 3. Use immediately or store in an airtight container in the refrigerator for up to 2 days. To use chilled, remove from the refrigerator, and stir to soften before filling piping bag.

• Vanilla/Chocolate Pastry Filling

  • 3 egg yolks
  • 3 cups milk
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tsp. salt
  • 3/4 tsp. vanilla or 1/4 vanilla seeds from bean

  
  Directions, Yield: enough for 1 dozen
  

  1. BEAT egg yolks in medium bowl or glass measure; gradually STIR IN milk until blended. 2. MIX sugar, cornstarch and salt in large heavy saucepan. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended. 3. COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. BOIL and stir 1 minute. REMOVE from heat immediately. 4. COOL quickly: Set pan in larger pan of ice water. STIR occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. PRESS piece of plastic wrap onto surface of pastry cream to prevent a “skin” from forming. REFRIGERATE until thoroughly chilled, at least 1 hour. Option: add chocolate powder and sweeten to taste for chocolate.

• Chocolate icing for Eclairs

  • Chocolate
  • Butter

  Melt together, paint on top of puffs, eclairs, etc.

• Savory Filling

  Use a savory cheese meat or fish filling.

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

Directions, Yield: 1 cup

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over double boiler. Continue to whisk rapidly. Don't let the eggs get too hot or will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

• Chopped & minced Ginger & Garlic
• 1/4 cup Soy Sauce (reduced salt best)
• 1 tbspn Sesame seed oil
• 1 tspn Black Pepper, fine fresh ground, use coarse for presentation
• 1 tbspn each Sesame seeds, black & white
• Juice of 1 lemon
• 1 lb Freshest Tuna possible (bluefish, yellowtail... if it not fresh, result will taste like wood)

Directions, Yield: 1 cup

Mix marinade Ginger & Garlic, Sesame seed oil, Black pepper. Carve the fresh Tuna, into small rectangular shapes for 1st course or app size, or shape entree to 2"x4"x2" or 2"x6"x2" (to cut in half for plating). entree size depends on diner hunger, know thy audience. Marinate tuna pieces for not more than 10 minutes, otherwise you cerviche/cook them. Roll in seeds. To sear: Lightly oil a flat bottom iron pan or ridged grill pan, bring to sear temp, place on pan, sear into 1/4" to 1/2" on each side. Plate with sprouts or greens, sprinkle few more sesame seeds.

Apply the dry rub or soy marinade then Grill.

• Dry Rub

  Paprika or cayenne, Dry oregano, dried thyme, salt, garlic powder or fresh, black pepper

• Grilled Chicken

  Soy sauce, just marinade soy sauce on Chicken for 10-15 minutes. then Grill.

• Big bunch Fresh Dill Weed (dried doesn't work as well)
• 1/2 cup Coarse Kosher Salt
• 1 Cup Cane Sugar
• 1 lb Freshest Salmon Fillet or Salmon-esk fish will work

Directions, Yield: 1 cup

Combine all dry cure ingredients. Use the fish paper, it arrived in, for storage. Open wrapper, place 1/3 cure shaped to size of flesh piece onto paper, place weed on cure to match size. Place fish on weed/cure. Cover fish with weed then cure. Wrap tight. Store on plate in fridge for 24-48 hours. hours may vary.

• Dread Lox

  Rinse the fish in rum before cure/weed layering and wrapping. Kirk and Sweeney is a good cause it is dark but not too dark. Chop up dill weed and add preserved lemon or finely chopped lemon. Proceed with weed - cure layering.

• Beet Cured Gravlox

  Add sliced Beets between cure the weed layer. May add preserved lemon or finely chopped lemon to the weed. Proceed with weed - cure layering.

• Vodka Cured

  Rinse the fish in vodka before before cure/weed layering and wrapping. Use a better vodka or push vodka through lemon peels to reduce harshness.

• Duck breast
• Dry herbs mix: rosemary, bayleaves, garlic, red/green/white peppercorns, fresh thyme, black ground pepper
• coarse Kosher Salt
• Pure Cane Sugar

Directions

Massage the duck breast with dry herb mix. Cover in cure and fridge 6 hours. RInse and pat dry. Wrap in cheese cloth, hang for 7 days, check out, rinse with red wine vinegar for any mold growth, re-wrap. Hang for another 2 weeks to start slicing - better longer ages, monitor mold and apply vinegar as needed. Slice and serve.

• Fake crab
• Mayo
• Sriracha
• Tobiko (important for top garnish)
• Tiny spring onion if you have

Directions

Combine Mix and place upon cucumber slice.