~ Happy Memorial Day ~

This weekend whether your grilling, on the lake, in the pool or simply relaxing in your hammock take time to remember those ... who have served, are currently serving or will serve in the future ... Happy Memorial Day! ~ Chef Wilkinson ~

~ Jane and Profiteroles ~

Now we all know who the Professional is ... according to Jane, "I had a go at making choux pastry and it was for profiteroles ... I was very impressed with myself as it worked!" So when any of us get ready for some scrumptious, exquisite pastries we will just call upon Jane the Professional Pastry Chef. Jane you are hereby awarded your very own Professional Pastry Chef hat. ~ Chef Wilkinson ~

~ Pâte à Choux ~

Not sure of the correct pronunciation but this is the dough used to make cream puffs, eclairs, profiteroles and croquembuches. It is made by beating eggs into boiled water, butter and flour. Pâte à Choux is so soft that it hardly supports itself before baking and often collapses after baking. It must either be spooned or piped into shape. This is one of those recipes that is better left to the Professionals. ~ Chef Wilkinson ~

~ Foods in America ~

I did not know until Jane my friend who lives in the UK informed me of this but not everyone knows what a Sloppy Joe is. She was reading my post and asked ... what is a Sloppy Joe? I just assumed all regions of the World had Sloppy Joes in one form or another. I thought they might consist of different ingredients but they would be called "Sloppy Joes". The things you learn everyday. So thank you Jane for letting me know not everyone has had the experience (be it good or bad) of a Sloppy Joe. ~ Chef Wilkinson ~

~ Summer Time ~

Has arrived! And if today is any indication of what it is going to be like ... it is going to be a long, hot summer! Nothing you can blog about on a day like today except ... something cold to drink! Of course here in the South we prefer Sweet Tea. So pour yourself a cold one and find a shade tree. Or better than that ... stay indoors with the air conditioner on! ~ Chef Wilkinson ~

Chicken & Rice

I've mentioned this before but it is worth repeating. If you don't have a rice cooker ... do yourself a favor and buy yourself one. It is so much better than cooking rice on the stove top. Not only can you use it to cook rice but you can also use it to steam cabbage, brussel sprouts, carrots, cauliflower, etc. ... the possibilities are endless. You don't have to spend big bucks either the inexpensive one works just fine. Pictured here is a Chicken & Rice meal I fixed this week using the rice steamer and the chicken was slow cooked in the oven. If I say so myself it was fantastic! ~ Chef Wilkinson ~

* Doughnuts *

Who doesn't love doughnuts? Around here the company most referred to for doughnuts is Krispy Kreme. The dough for yeast-risen doughnuts, as opposed to cake doughnuts which are chemically leavened, is closely related to the basic sweet dough which is used for cinnamon rolls and sticky buns. Usually the dough for doughnuts has more fat and moisture than sweet dough, making it richer but lighter in texture. The dough rises once before it is shaped and then it proofs once more before being deep fried in oil. So what's your favorite ... plain, chocolate covered or filled? ~ Chef Wilkinson ~