CRAIG CLAIBORNE'S PASTRY CREAM
Steps:
- Blend 1 cup of the milk and the cream in a saucepan and bring to a boil.
- As mixture is heating, put egg yolks and sugar in a mixing bowl and beat until pale yellow. Add cornstarch to yolk mixture and beat well. Add remaining 1/2 cup milk and beat until blended.
- When milk and cream are at a boil, remove from heat. Add yolk mixture, beating rapidly with a wire whisk.
- Return to the heat and bring to a boil, stirring constantly with the whisk. When thickened and boiling, remove from heat and add Grand Marnier. Let cool, stirring occasionally.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 39 milligrams, Sugar 20 grams
CREAM PUFFS WITH CURRIED SHRIMP
Provided by Craig Claiborne And Pierre Franey
Categories project, sauces and gravies, appetizer
Time 25m
Yield 24 filled cream puffs
Number Of Ingredients 9
Steps:
- Cut the shrimp into half-inch or slightly smaller pieces. There should be about one and one-quarter cups. Set aside.
- Melt the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the curry powder and stir to blend.
- Add the cream and chutney and cook down to about half a cup. Add salt and pepper to taste. Add the shrimp and cook, stirring, one or two minutes or until the shrimp lose their raw look throughout.
- Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.
PROFITEROLES (CREAM PUFFS)
Provided by Craig Claiborne And Pierre Franey
Time 1h
Yield 24 cream puffs
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Lightly, but thoroughly, butter a jellyroll pan. Sprinkle the pan with flour and shake it around until well coated. Shake and tap out excess flour.
- Add the water to a saucepan and add the eight tablespoons of butter and salt to taste. Bring to the boil and add the flour, all at once, stirring vigorously and thoroughly in a circular fashion until a ball is formed and the mixture cleans the sides of the saucepan.
- Add one egg, beating thoroughly and rapidly with the spoon until it is well blended with the mixture. Add another egg, beat and so on. When all the eggs are added, fit a pastry bag with a round-tipped, number 6 pastry tube. Spoon the mixture into the bag. Holding the pastry bag straight up with the tip close to the floured surface of the pan, squeeze the bag to make mounds of pastry at intervals all over the pan. There should be about 24 mounds.
- The mounds may have pointed tips on top. To flatten these, wet a clean tea towel and squeeze it well. Open it up, fold it over in thirds. Hold it stretched directly over the mounds, quickly patting down just enough to rid the mounds of the pointed tips. Do not squash the mounds.
- Place the pan in the oven and bake 30 minutes or until the cream puffs are golden brown and cooked throughout. Remove and let cool.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams
CREAM PUFFS WITH TARRAGON CHICKEN HASH
Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, sauces and gravies, appetizer, main course
Time 30m
Yield 24 filled cream puffs
Number Of Ingredients 12
Steps:
- Remove the skin and bones from the chicken breast and discard. Cut the meat into very small cubes. There should be about one and one-half cups. Set aside.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. When thickened and smooth, stir in the cream.
- Add salt and pepper to taste, nutmeg, cayenne and tarragon. Let simmer, stirring, about two minutes.
- Add the chicken and stir. Bring to the boil.
- Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 0 grams, TransFat 0 grams
CRAIG CLAIBORNE'S CREAM PUFFS
Steps:
- Preheat oven to 425 degrees.
- Rub a baking sheet all over with butter and sprinkle with flour. Shake sheet back and forth until surface is coated with flour. Shake off excess.
- Put water in a saucepan and add 8 tablespoons butter, salt and sugar. Bring to a boil.
- Add 1 cup flour all at once, stirring vigorously around and around with a wooden spoon until a ball is formed and no mixture is left on the sides of the saucepan.
- Add one egg, beating vigorously and rapidly with the spoon until it is well blended with the mixture. Add another egg, beat until incorporated, and continue with remaining eggs until all are beaten in.
- Fit a pastry bag with a round-tipped No. 6 pastry tube. Spoon mixture into the bag. Holding the pastry bag straight up with tip close to the floured surface of the baking sheet, squeeze it to make mounds of pastry at 2-inch intervals all over pan. There should be about 36 mounds.
- The mounds may have pointed tips on top. To flatten these, wet a clean tea towel and squeeze it well. Open it up, fold it over in thirds. Hold it stretched directly over the mounds, quickly patting down just enough to rid the mounds of the pointed tips. Do not squash the mounds.
- Place pan in oven and bake 30 minutes, or until cream puffs are golden brown and cooked through. Remove and let cool.
Nutrition Facts : @context http, Calories 46, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 45 milligrams, Sugar 0 grams, TransFat 0 grams
CRAIG CLAIBORNE'S CHICKEN SPAGHETTI
This takes all day to prepare, so make sure to invite over plenty of people to appreciate all your hard work.
Provided by Brookelynne26
Categories One Dish Meal
Time P1D
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Place chicken, with giblets, in kettle. Add chicken broth to cover and salt to taste. Bring to boil and simmer until chicken is tender without being dry, 35 to 45 minutes. Let cool. Remove chicken from broth and take meat from bones. Shred meat, cover, and set aside. Return skin and bones to kettle and cook broth down 30 minutes or longer. There should be 4 to 6 cups broth. Strain and reserve broth. Discard the skin and bones.
- Meanwhile, put tomatoes in saucepan and cook down to half original volume, stirring. There should be 1 1/2 cups.
- Melt 3 tablespoon butter in saucepan, add flour, stirring to blend with wire whisk. When blended and smooth, add 1 cup of reserve hot broth and the cream, stirring rapidly with the whisk. When thickened and smooth, add nutmeg, salt and pepper to taste. Continue cooking, stirring occasionally, about 10 minutes. Set aside.
- If the mushrooms are small or button, leave them whole. Otherwise, cut them in half or quarter them. Heat 1 tablespoon butter in small skillet and add mushrooms. Cook, shaking the skillet occasionally, and stirring mushrooms until golden brown. Set aside. Heat the remaining 3 tablespoons butter in deep skillet and add onions. Cook, stirring, until wilted. Add celery and bell peppers. Cook, stirring, about 5 minutes. Do not overcook. Vegetables should remain crisp-tender. Add garlic, beef and pork. Cook, stirring, breaking up the meat. Cook just until the meat loses it red color. Add bay leaf. Add tomatoes and the white sauce made with chicken broth. Add the mushrooms.
- Cook spaghettini in boiling salted water until just tender. Do not overcook. Remember that it will cook again when blended with chicken and meat sauce. Drain spaghettini and run under cold running water.
- Spoon enough of the meat sauce over the bottom of a 5- to 6-quart casserole to cover it lightly. Add about 1/3 of the spaghettini. Add about 1/3 of the shredded chicken, a layer of meat sauce, a layer of grated Cheddar cheese and another layer of spaghettini. Continue making layers, ending with a layer of spaghettini topped with a thin layer of meat sauce and grated Cheddar cheese. Pour in up to 2 cups reserved chicken broth, or enough to almost but not quite cover the top layer of spaghettini. Cover and let casserole stand 4 hours or longer. If liquid is absorbed as the dish stands, add a little more chicken broth. When dish is baked and served, sauce will be just a little soupy rather than thick and clinging.
- Preheat oven to 350 degrees F. Place casserole on top of stove and bring it just to boiling. Cover and place it in the oven. Bake 15 minutes and uncover. Bake 15 minutes longer or until casserole is hot and bubbling throughout, and starting to brown on top. Serve immediately with grated Parmesan on the side.
Nutrition Facts : Calories 638, Fat 38.5, SaturatedFat 17, Cholesterol 147.8, Sodium 274.2, Carbohydrate 37.2, Fiber 3, Sugar 4.5, Protein 35
CRAIG CLAIBORNE'S RUM CHOCOLATE DESSERT
Make and share this Craig Claiborne's Rum Chocolate Dessert recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Position oven rack 1/3 up from the bottom of the oven; preheat to 350°.
- You will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
- Cut a round of wax paper to fit the bottom.
- Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
- Shake a bit of flour into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
- Sift the flour and sugar together; set aside.
- Place chocolate in the top of a large double boiler over hot water on medium heat.
- Dissolve the coffee in the boiling water and pour over the chocolate.
- Cover the pot and leave until the chocolate is melted.
- Remove the top of the double boiler and stir well with a wire whisk until smooth.
- With the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
- Gradually whisk in the dry ingredients and then the rum.
- Add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
- Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
- In two or three additions fold the whites into the chocolate.
- Pour the mixture into the prepared pan; smooth the top.
- Place prepared pan in a larger but not deeper pan, and pour in hot water to reach e cut AWhipped Cream: whip the ingredients until they are stiff enough to hold a shape when spread over the cake.
- With a small metal spatula first cover the sides of the cake and then the top.
- Additionally, may decorate with chocolate curls or with candied violets or rose petals.
- May refrigerate, if needed before serving.
Nutrition Facts : Calories 512.4, Fat 41.3, SaturatedFat 24.7, Cholesterol 245.1, Sodium 143.4, Carbohydrate 30.6, Fiber 3.1, Sugar 21.2, Protein 8.3
FLORENTINE DIP
A good dip transcends time - especially one with fresh herbs, which makes this 1959 recipe from Craig Claiborne stand out amid other recipes from the convenience food era of the 1940s and '50s. Studded with capers, garlic and anchovies, the dip comes together quickly, then sits in the refrigerator, ready to buy you time should your guests arrive early while the rest of the meal runs late.
Provided by Craig Claiborne
Categories dips and spreads, appetizer
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Using a wooden spoon, blend the cream cheese and anchovy paste together in a medium bowl. Add the sour cream, parsley, chives, capers, lemon juice and garlic, season with salt and pepper, then stir until well blended. Place in the refrigerator for several hours to season.
- Spoon the dip into a bowl and serve with sliced vegetables or potato chips, or both.
More about "craig claibornes cream puffs food"
CRAIG CLAIBORNES: A FEAST MADE FOR LAUGHTER - GOODREADS
From goodreads.com
CRAIG CLAIBORNE'S PASTA CON ASPARAGI - FOOD52
From food52.com
CRAIG CLAIBORNE'S NEW NEW YORK TIMES COOKBOOK …
From amazon.ca
Reviews 49Format HardcoverAuthor Craig Claiborne
CRAIG CLAIBORNE'S KITCHEN PRIMER | EAT YOUR BOOKS
From eatyourbooks.com
FOOD LUST PEOPLE LOVE: CRAIG CLAIBORNE'S EGGNOG MOUSSE
From foodlustpeoplelove.com
CRAIG CLAIBORNE | DAWN OF FOOD
From dawnoffood.com
SALMON COULIBIAC RECIPE - FOOD52
From food52.com
MOM'S KITCHEN – PROFITEROLES (CREAM PUFFS) » THECULTUREBITE
From theculturebite.com
CRAIG CLAIBORNE’S PASTRY CREAM RECIPE - GOFOODFOOD.CC
From gofoodfood.cc
CRAIG CLAIBORNE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRAIG CLAIBORNE'S CREAM PUFFS - DINING AND COOKING
From diningandcooking.com
SOUR CREAM PANCAKES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CRAIG CLAIBORNE - WIKIPEDIA
From en.wikipedia.org
CRAIG CLAIBORNE'S FAVORITES FROM THE NEW YORK TIMES (1977): …
From eatyourbooks.com
CRAIG CLAIBORNE'S MOTHER'S ORANGE CAKE RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love