Cheddar Cheese Puffs

For Christmas Eve this year I decided to make a huge pot of Minestrone soup and some finger foods to set around the coffee table. It certainly had a nice informal feel to it; each of us could grab a bowl of soup and park ourselves by the Christmas tree. I decided to try my hand at Cheddar Cheese Puffs and they turned out to be a delicious accompaniment to the soup. Perfect for dipping.

These cheese puffs were so easy to make. If you can boil water, you can make these incredibly addictive cheese puffs. It's actually the water in the dough that steams and creates air pockets while the puffs bake in the oven. The result is something like a popover without having to use a popover pan. When you serve these at the table, people will think you probably mastered fancy French cooking when all the while you know it was as simple as boiling water!

The recipe came from Simply Recipes. You can go on over here if you want the step by step pictures.

Ingredients

* 1 stick butter (8 Tbsp or 4 ounces)
* 1 cup water
* 1/2 teaspoon salt
* 1 cup all purpose flour
* 4 large eggs
* 1 cup (4 ounces) grated sharp cheddar cheese
* 2 teaspoons chopped fresh thyme (or rosemary)
* Freshly ground pepper

1 In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high heat.

2 Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a wooden spoon to stir as the dough will be rather thick. Continue to cook for a couple minutes.

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3 Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly. You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit the dough. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. (Do this part in a mixer if you want, or by hand with a wooden spoon.) The dough should become rather creamy.

4 Stir in the grated cheese, thyme, and a few grinds of pepper.

5 Preheat oven to 425°F. Spoon out small balls (about a heaping tablespoon) of the dough onto a Silpat or parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 15-20 minutes, until puffed up and lightly golden.

Makes about 2 dozen.

Paneer

I have long been a fan of Indian cuisine. On Friday night, Breen and I went for some Indian food. Usually I order the Dal Makhal but recently I've become absolutely smitten with Paneer in curry sauce. Paneer is a type of Indian cheese which is usually served up in main dishes in the form of dense little cheese cubes. So I had the bright idea right then and there in the restaurant to make Paneer myself the next day.

It starts off with a half gallon of milk (I used whole milk) in a heavy bottom saucepan heated until it boils. After the milk boils a half cup of hot water and a quarter cup of lemon juice is added. This addition causes the milk to separate and solid curds are formed.

After the curds are formed, they get rinsed in a cheesecloth lined strainer.

When you squeeze as much water out as you possibly can, the dense ball of curds gets pressed down with something heavy for 2 hours.


After 2 hours you have a nice block of Paneer which is ready to be cut in to cubes and added to a favorite curry sauce.



That's it. It really is easy and delicious! Try it with a can of coconut milk simmered with curry and a nice handful of toasted almonds on top of some Basmati rice.

Ingredients:

* 8 cups (half gallon) milk
* 1/4 cup lemon Juice

Method:

1. Mix lemon juice in half cup of hot water and put aside.
2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

Tips:

If paneer will be used to make any dessert dish:

1. The most important part of making paneer for dessert is how much water to take out from the paneer.
2. To check if right amount of water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
3. For making sweets, paneer can be refrigerated for 1 to 2 days.
4. Paneer from half-gallon milk will make about 15 to 20 rasgullas.
5. I suggest 2% milk for rasgullas, rasmalai, chamcham or any other dish in that category.
6. For sandaish, burfee or any other such dish use regular milk.

If paneer will be used for making main dishes:

1. Before Pressing the paneer knead it enough so paneer is not crumbly.
2. Press the paneer instead one hour, two hours making firmer.
3. Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.