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| Topic | They are saying that the old school family dishes are dying out. |
| captpackrat 08/12/19 11:05:22 AM #19: | My grandfather was a baker in the Marine Corps and he used to make these amazing cream puffs. I don't think the recipe was that important, because there are only so many ways to make a proper pte choux. It's the technique that's important because you have to bake the pastry in such a way that it blows up like a balloon. Then you fill the hollow center with pastry cream. My grandmother was a pretty lousy cook, but she could make a really great stuffing for turkey. I've searched all over and have never found a similar recipe. All I can remember about it is that it used homemade cornbread and hard-boiled eggs, which seems to be the really unusual part. I don't think she ever wrote down the recipe. My mother came up with a great recipe for beef stroganoff. Fortunately my grandfather was able to get a copy of the recipe from her, and he gave it to me. It's one of my favorite dishes, but one that I prepare very rarely. It's pretty heavy, with lots of cream and sour cream. --- Minutus cantorum, minutus balorum, Minutus carborata descendum pantorum. ... Copied to Clipboard! |
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