"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil Recipe

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This recipe for Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Jordan
Added: Monday, July 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
PROFITEROLES:
1/2 cup water
1/4 cup unsalted butter, cut into pieces
Pinch salt
1/2 cup all-purpose flour
3 large eggs
3 tablespoons grated Parmesan
Pinch freshly ground black pepper
Filling:
8 ounces goat cheese, room temperature
1/4 cup cream
1/2 cup diced sun dried tomatoes
Pinch salt and freshly ground black pepper
HERB OIL:
3/4 cup fresh mint leaves
3/4 cup fresh basil leaves
1 cup olive oil
Pinch salt
Freshly ground black pepper
1 cup chopped toasted walnuts, for garnish

Directions:
Directions:
For the Profiteroles:
Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Bake until the profiteroles are puffed and golden about 45 minutes. Allow the profiteroles to cool completely.

For the Filling:
Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes, salt and pepper. Set aside.
For the Herb Oil:
Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
To serve: Using a serrated knife, cut off the top of the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry. Place a few profiteroles on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.

Personal Notes:
Personal Notes:
Lisa Schmidt made these and they were delicious!

 

 

 

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