Dauphine Potatoes

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             FOOD FUNNY
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Thanks to Alan Withee for these classic one-liners:

My wife tries everything to get us to eat healthy foods. Last night we had liver pizza.

Her enchiladas are dynamite. When they hit your stomach they explode on impact.

I'm so hungry I could eat a horse. And if I know my wife, that's probably what she's cooking for dinner.

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             TODAY'S RECIPE
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This recipe calls for a small amount of pate a choux, the classic French
batter used to make cream puffs and éclairs, which is exactly what I
suggest you do with the remaining batter.

Dauphine Potatoes

2 cups (500 ml) mashed potatoes
1 cup (250 ml) pate a choux (see below)
A grating of fresh nutmeg
Vegetable oil for deep frying
Salt to taste

Combine the mashed potatoes, pate a choux, and nutmeg and stir to
combine. Form into small balls 1 to 1 1/2 inches (2.5-4 cm) in diameter.
Fry in vegetable oil that has been heated to 365F (185C) until crisp and
golden brown. Drain on paper towels and season with salt while still hot.
Serves 4 to 6.

Pate a Choux

1 cup (250 ml) milk
1/4 cup (60 ml) butter
1 cup (250 ml) all-purpose flour
A pinch of salt
4 eggs at room temperature

Combine the milk and butter in a pan and bring to a boil over moderate
heat. Add the flour all at once and stir vigorously with a wooden spoon
until it is smooth and no longer sticks to the sides of the pan. Remove
from the heat and transfer to the bowl of an electric mixer or food
processor. Add the eggs one at a time and process until completely
incorporated before adding the next egg. To make cream puff shells,
spoon or pipe the batter onto a greased baking sheet, making mounds 1 to
2 inches (2.5-5 cm) inches in diameter. Bake in a preheated 400F (200C)
oven for 10 minutes. Reduce the heat to 350F (180C) and bake until
puffed up and golden brown, about 25 minutes.
Received on Wed Apr 30 20:19:17 2008