Resolution Recipe Hors d'Oeuvre
Jan. 16th, 2006 04:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerHow did we get from the French pronunciation "euhvr'" to "urve", anyway?
Curried Chicken Puffs
Dough:
1/2 cup water
1 stick unsalted butter
2/3 cup flour
1/4 tsp salt
2 eggses
Heat oven to 400. Bring water and butter to a boil in a medium saucepan. Add the salt and flour, reduce heat to low, and stir with a wooden spoon until the mixture forms a ball. Remove from heat and add eggses one at a time, beating after each addition until the dough is smooth. Place full teaspoons of batter on a cooking sheet and bake for 25 minutes. Let cool.
Filling:
2 boneless chicken breasts
1/4 cup milk
1 T olive oil
8 oz cream cheese, softened
1/4 tsp salt
1 tsp curry powder
1/4 tsp pepper
1/4 cup slivered toasted almonds
1/4 cup minced green onion
chives, chopped in 4" stalks for garnish
Place the chicken in a medium saucepan and cover with water. Bring to a boil and simmer for roughly ten minutes, until the chicken is mostly cooked. Drain and coarsely chop. Heat the oil in a skillet; sprinkle chicken with 1/4 tsp curry powder and fry until fully cooked. Cool and grind. Combine cream cheese, milk, remaining 3/4 tsp curry, and pepper. Add rest and blend.
Slice off the top 1/3 of each puff, fill with mixture, and replace the puff top. Bake at 375 forfive ten minutes. Using a toothpick or skewer, poke a hole in each top and place a chive inside to serve as jaunty garnish. Serve while warm.
What worked: I habe a code, so I could taste nothing. People told me they liked the balance of flavors, though - enough curry to give zing, but not so much that it overpowered. They were a good two bite hors d'oeuvre. And the chive (my addition to the recipe) worked exactly as I pictured.
What didn't: Five minutes is not long enough to heat the puffs once filled. Ten should do. Also, the puffs expanded nicely (from tsp size to tbsp size) but weeped a lot of butter. Oddly, they didn't produce the empty shell I expected - I made them into little sandwiches, which worked, but was messier and less easy to eat.
Will I make it again? Before the party, no. After the relatively enthusiastic response, I might.
Curried Chicken Puffs
Dough:
1/2 cup water
1 stick unsalted butter
2/3 cup flour
1/4 tsp salt
2 eggses
Heat oven to 400. Bring water and butter to a boil in a medium saucepan. Add the salt and flour, reduce heat to low, and stir with a wooden spoon until the mixture forms a ball. Remove from heat and add eggses one at a time, beating after each addition until the dough is smooth. Place full teaspoons of batter on a cooking sheet and bake for 25 minutes. Let cool.
Filling:
2 boneless chicken breasts
1/4 cup milk
1 T olive oil
8 oz cream cheese, softened
1/4 tsp salt
1 tsp curry powder
1/4 tsp pepper
1/4 cup slivered toasted almonds
1/4 cup minced green onion
chives, chopped in 4" stalks for garnish
Place the chicken in a medium saucepan and cover with water. Bring to a boil and simmer for roughly ten minutes, until the chicken is mostly cooked. Drain and coarsely chop. Heat the oil in a skillet; sprinkle chicken with 1/4 tsp curry powder and fry until fully cooked. Cool and grind. Combine cream cheese, milk, remaining 3/4 tsp curry, and pepper. Add rest and blend.
Slice off the top 1/3 of each puff, fill with mixture, and replace the puff top. Bake at 375 for
What worked: I habe a code, so I could taste nothing. People told me they liked the balance of flavors, though - enough curry to give zing, but not so much that it overpowered. They were a good two bite hors d'oeuvre. And the chive (my addition to the recipe) worked exactly as I pictured.
What didn't: Five minutes is not long enough to heat the puffs once filled. Ten should do. Also, the puffs expanded nicely (from tsp size to tbsp size) but weeped a lot of butter. Oddly, they didn't produce the empty shell I expected - I made them into little sandwiches, which worked, but was messier and less easy to eat.
Will I make it again? Before the party, no. After the relatively enthusiastic response, I might.
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no subject
Date: 2006-01-17 01:07 am (UTC)It's Susan btw =)
no subject
Date: 2006-01-17 02:14 am (UTC)Metathesis. English doesn't allow a word to end with the consonant combination "-vr", but it does allow "-rv" (e.g., "curve", "starve"), so it (personifying the English language for a moment) swapped the sounds for a minimal change that would preserve as much of the original as possible while still not breaking any English rules. In other circumstances, you might have gotten epenthesis instead, with a neutral vowel being inserted between the sounds (since English allows the ending "-v@r" where "@" stands for the vowel schwa, e.g., "cover", "over", etc.). I suspect that one influence towards metathesis is that "r" sounds, both in French and English, often are perceived more as a "color" on the surrounding sounds than as independent and sequential sounds on their own. So if English speakers were, to some extent, hearing "oeuvre" as "@-v/r" where "v/r" stands for a "v" with r-coloring, then it's fairly natural to reinterpret it as "@-r/v" where "r/v" is also a "v" with r-coloring.
Um ... that was a serious question, right?
sounds yummy
Date: 2006-01-17 04:38 am (UTC)no subject
Date: 2006-01-17 06:22 am (UTC)It's better than one pronunciation I heard from a comic years ago that stuck in my head "Horse doovers" ... <g>
no subject
Date: 2006-01-17 07:24 am (UTC)The messiness of the sandwichy aspect of the presentation was rendered completely irrelevant by the puffs' deliciousness.
I plan to make these myself in our new Food Processor....
...
Date: 2006-01-17 02:25 pm (UTC)Who likes 'em?
Date: 2006-01-17 04:08 pm (UTC)http://en.wikipedia.org/wiki/Brett_Favre
True
Date: 2006-01-17 04:39 pm (UTC)no subject
Date: 2006-01-17 07:09 pm (UTC)no subject
Date: 2006-01-18 01:33 am (UTC)