I wanted to bake something savory, and I came across this recipe for Cheese and Onion Swirls Rolls. And savory they were! There is a good amount of onion in the rolls, and I used freshly grated parmesan reggiano in place on the Vermont Cheese Powder. I also generously sprinkled the top with the parm. The aroma of the rolls wafted through the house, and Wayne and I once again were anxious for the timer to go off. What a tasty treat. We managed to save a few for Labor Day.
I used to do my Labor Day barbecuing on the Sunday before Labor Day so I could kick back and enjoy my extra day off. Now that I've retired, I actually fire up the grill on Labor Day. The number of people I am cooking for has changed drastically. Instead of grilling ribs and sausage for a dozen or so people I found myself grilling for three. Since it is just the three of us, I thought, "Why not get some big juicy steaks." I did just that. I went to the small meat market (Guillory's) up the road. The cut two rib eyes and a t-bone for me as I waited. On Monday, Lil and Wayne had the rib eyes, and I had the t-bone. I kept it simple - we had the cheese onion rolls, a wonderful tossed salad, steak and cream puffs and eclairs with the recipe from King Arthur Flour. I used the short cut suggestion for the pastry cream filling, but used chocolate instead of vanilla for the filling. I filled the eclairs with the chocolate filling, but the cream puffs were filled with whipped cream. The whipped cream was stabilized with a bit of unflavored gelatin in a bit of water. (Three days later and the whipped cream is still great and has not weeped.) If you want specifics, just Google it. Instead of vanilla, I used a tad of fiori di sicilia. What a difference that makes. I am hooked on fiori. Even though it was a small gathering, it was still filled with love, joy, and great food.
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