Hello, foodies…
Whew! What a weekend. I was at the New York Wine Expo on Saturday, back in West Chester yesterday for ITKWD, and today I'm at the Housewares show in Chicago scoping out some new things to bring to QVC and your kitchens. I found some awesome things! Chicago is a beautiful city…but COLD! It's 29 here and we're supposed to get a storm tonight. Spring can't come soon enough.
Maybe…just maybe…after I head to the Philadelphia Flower Show this Friday, spring will get the hint! Don't forget—I'm giving two presentations on garden-to-table cooking and here's one of the recipes I'll be making...Strawberry & Basil Tea Sandwiches with Devonshire Cream. We'll also be making this on Wednesday night for In the Kitchen with David–PM Edition.
Strawberry & Basil Tea Sandwiches with Devonshire Cream
This recipe is prepared with the Prepology® 4-Piece Stainless Cutlery Set (K38277).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
5 oz Devonshire cream
2 Tbsp fresh basil leaves, finely chopped
1 Tbsp lemon zest
8 slices white bread, very thinly sliced
1 large cucumber, seeded and thinly sliced into 24 pieces
3 large strawberries, very thinly sliced
Directions:
Combine the Devonshire cream, basil, and lemon zest in a small bowl. Fold until well combined.
Spread a thin layer of the cream on one side of each slice of bread. Add an even layer of cucumber slices to four of the bread slices then top the cucumbers with an even layer of strawberry slices. Place the other four slices of bread (with the cream) cream-side down on the strawberry slices. Slice the crust off the sandwiches. Then slice each sandwich into 4 small triangles.
If spring doesn't hear us with these yummy sandwiches, I've got a backup plan. Of course you know Clinton Kelly from his fashion here on QVC. (He's even debuting his new line here tomorrow at 3pm ET!) But, you may not know that Clinton is a foodie-at-heart and a host on ABC's The Chew. Well, when I was there with my cookbook a month or so back, I asked Clinton to stop by QVC's kitchen and he did! He showed me how to make his Curried Chicken Salad in a Cream Puff Shell. Like my tea sandwiches, these are perfect for any springtime occasion. Here's the video of our visit. The recipe is right below.
Curried Chicken Salad in a Cream Puff Shell
(Serves 8)
Ingredients:
Chicken Salad:
1/2 cup mayonnaise
1/3 cup Greek yogurt
5 tsp curry powder
1/2 cup mayonnaise
1/3 cup Greek yogurt
5 tsp curry powder
1 Tbsp fresh lime juice
1 tsp honey
Salt and pepper, to taste
4 poached chicken breasts, shredded
1 small red onion, diced
1 tsp honey
Salt and pepper, to taste
4 poached chicken breasts, shredded
1 small red onion, diced
1 green apple, diced
1/2 cup golden raisins
1/2 cup salted, roasted cashews, coarsely chopped
1/2 cup golden raisins
1/2 cup salted, roasted cashews, coarsely chopped
Cream Puffs:
1 cup water
1 stick butter
1 cup flour
4 eggs
Directions:
To prepare the cream puffs, preheat the oven to 400°F. Lightly coat a cookie sheet with nonstick spray or use a silicone liner.
Boil the water and butter in a medium saucepan. Reduce the heat to a simmer and gradually stir in the flower, 1/4 cup at a time. The mixture will become a big ball. Let it cool to room temperature.
Transfer the ball to a mixing bowl and, with the mixer set to low, add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Beat until smooth and velvety.
Drop the batter in eight large spoonfuls on the cookie sheet and cook for 45 minutes until medium-golden brown and dry on the outside. (If you prefer smaller puffs, drop 12 spoonfuls onto the sheet and bake for 35 minutes.)
Boil the water and butter in a medium saucepan. Reduce the heat to a simmer and gradually stir in the flower, 1/4 cup at a time. The mixture will become a big ball. Let it cool to room temperature.
Transfer the ball to a mixing bowl and, with the mixer set to low, add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Beat until smooth and velvety.
Drop the batter in eight large spoonfuls on the cookie sheet and cook for 45 minutes until medium-golden brown and dry on the outside. (If you prefer smaller puffs, drop 12 spoonfuls onto the sheet and bake for 35 minutes.)
To prepare the chicken salad, whisk together the mayonnaise, yogurt, curry, lime juice, honey, salt, and pepper in a large bowl. Add the chicken, onion, apple, raisins and cashews and stir gently to combine. Split the cream puffs in half and fill with the chicken salad.
Okay…blog question time. Since the flower show is happening right this week…tell me, have you seen any spring flowers yet this season? I have a few daffodils right outside my front door and they already have buds! Maybe when I get back I'll see those sunny yellow blooms. See you at 8pm ET this Wednesday. Note that start time, foodies. It'll always be 8pm unless we tell you otherwise here in my blog or on Facebook.
Keep it flavorful!
—David