Trabic

Ok it's at trap, but it's a velvet trap.

Crust, mix 200g flour (I used 50/50 spelt and ap,) and 1 tsp salt, smoosh in 75g cold butter, then add 1dl ice cold water and mix until just combined. Form into disk and refrigerate at least 30 minutes. Roll out to pan size and dock with a fork. Back in fridge.

Guss, 2dl milk, 100g Greek yogurt (or quark if you can get it, cream works too), 2 eggs, 1 tsp vanilla sugar, beat until well combined.

Split and stone 1kg Zwatchke (aka prunes or Italian plums. Or really any stone fruit apricots are particularly good).

Cover the bottom of the crust with 2-3 tbsp ground nuts (I used hazelnuts,but almonds, walnuts or pecans all work,) arrange the fruit, and pour over the guss.

Cook in a preheated 425f oven for 45 - 60 minutes, until the center jiggles.

Let cool at least slightly, but it's good hot, warm, or cold.

En guete!

I've had this poem stuck in my head for years, happy Labor Day ya jerks.

Celebrating GMT new years in EST with one of the best tasty to PITA ratios in my mom's cookbook.

Preheat oven to 450f.

Bring 1 cup water, one stick butter, and a heavy pinch of salt to a bare simmer.

Remove from heat, add 1 cup flour all at once and stir vigorously until it forms a ball. Add 4 eggs ONE AT A TIME, stirring until each egg is incorporated before adding the next.

Allow to cool slightly, before spooning the batter onto a cookie sheet or two, leaving plenty of space to puff, I usually make 12.

450f oven for 15 minutes, then turn down to 350f for another 30 mins or so until golden brown and they look dry with no butter bubbles.

Cool on rack and serve with vanilla ice cream and chocolate sauce.

Cream puffs keep a day or three in tightly sealed containers.

En Guete and Merry New Year

Since my Nonna is long gone, I need a judgement:

Ingredients: Leftover ham, diced Onion, diced Garlic, crushed Peas, frozen 3 eggs, scrambled Cheddar cheese, shredded Salt, pepper, and nutmeg, to taste Pasta, your choice Mustard, to taste

Instructions: Dice the stuff that needs dicing.
Start heating pasta water. Sweat the onions till translucent. Add pasta to pasta water. Add garlic to onions. Add ham to garlic and onions. Whisk eggs, cheese, salt, pepper, mustard, and nutmeg together in a large bowl.
Add peas to garlic, onions, and jam. Add some of the pasta water to the garlic, onions, peas, and ham. Drain the pasta and immediately toss with the egg cheese mixture. Immediately add all of the ham, peas, garlic, and onion and toss. Serve immediately with more mustard in the side.

En Guete!