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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Appetizers
Veggie Yogurt Puffs
Veggie Yogurt Puffs
Prep Time: one hour
Serves: more than 10
Directions:
In a sauce pot, boil milk and butter. Mix in flour slowly to release heat. Meanwhile, in a mixer, add eggs one at a time and oil. Season with salt and pepper.
To make the batter, mix egg mixture with flour mixture. Place batter in piping bag, pipe into small rounds. Bake at 300 degrees until puffed and lightly brown.
Yogurt Filling:
In a blender, blend yogurt and cream cheese. Season with salt and pepper, and chopped basil.
Tomato Marinade:
In a bowl, marinate tomatoes with balsamic vinegar, extra virgin olive oil, and salt and pepper.
Assembly:
Cut puffs in half lengthwise. Fill with yogurt filling and marinated tomatoes. Garnish with watercress and zucchini.
Ingredients:
4 cups milk
1/2 lb butter
1lb flour
11 eggs
Oil for mixing
Salt and pepper to taste
Yogurt Filling:
1 cup plain yogurt
1 1/2 cups cream cheese
Salt and pepper to taste
1/4 cup basil, chopped
Tomato Marinade:
1 small package cherry tomatoes, sliced
Drizzle of balsamic vinegar
Drizzle of extra virgin olive oil
Salt and pepper to taste
Garnishes:
Watercress
Zucchini, diced small
TOP CHEF
Season 4 - Chicago
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Comments
Misty wrote:
I think it would be really great if Dale could post a comment on the board and tell us how this would be fixed if he had not sacrificed his goat cheese in the grocery store line.
posted on September 6, 2007 at 8:26 AM
Wendy Diggins wrote:
I just used an 8-oz package of goat cheese in place of the yogurt and it worked out great. It's a very all-around, crowd-pleasing recipe with good texture and flavor. The puffs are very multi-use as well, so make the full batch and freeze some for another use. These went quickly and will remain part of my entertaining portfolio.
posted on October 12, 2007 at 10:58 PM