Welcome back, Friends!
Hey, y’all, welcome to my channel. My name is Sam, and I am a mom of two wonderful daughters, a wife to an amazing man, and a mom of two fur babies. I am also a step-mom and a grammie. We live out in the country, surrounded by wonderful neighbors on our little homestead. I love cooking for my family and friends, so I hope you stick around to see bits and pieces of my everyday life and what I’m cooking up in the kitchen.
TIMESTAMPS:
0:00 INTRO
0:47 GNOCCHI POTATO
2:10 CHOUX
7:12 MAKING GNOCCHI
10:06 BACON GNOCCHI SOUP
16:34 FILLING THE ECLAIRS
18:25 OUTRO
RECIPES/SIMILAR RECIPES:
BACON GNOCCHI SOUP: https://carmenrecipes.com/bacon-cheddar-gnocchi-soup/
ECLAIR CHOUX PASTRY: https://sugarspunrun.com/how-to-make-choux-pastry/#recipe
GNOCCHI: https://www.loveandlemons.com/gnocchi-recipe/
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1st PHORM PRODUCTS: https://1stphorm.com/6831f6e58cdf5
SHOP MY KITCHEN: https://amzn.to/40JhLrf
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YouTube Free Music
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[Music] Hey you guys, welcome back and welcome if you are new. My name is Sam and welcome to my kitchen. Today we are going to make a super cozy bacon and soup. And for dessert I’m going to make a jam filled eclair. It is going to be absolutely delicious. So, let’s go ahead and get started. I already pre-baked my potatoes. They’re cooling. So, we’re going to go ahead and get those riceed and set to the side while we make our eclair batter and get those in the oven. So, let’s get started. All right, you guys. So, I went ahead and pre-baked my potatoes, and they’ve cooled down enough for me to handle them easily. All I’m going to do is scoop out the flesh of the potato, put them in my ricer, and I’m just going to rice them on the tray that I baked them on. Super super simple. We’re going to go ahead and get this done. So, while these are cooling, we can make the eclair batter. So, just scoop this out, put it in your ricer, or you can mash them with a potato masher and just make sure that they are pretty fine and smooth. So, I’m going to go ahead and get all of this done and then I will meet you back here and we will finish this up. All right. So, I’ve got these all mashed up, and I’m just going to spread these out so that way they can cool down. And we’re going to start on the Eclair dough. So, I’m just going to set these to the side and we’ll move over to the stove and start the eclares. All right. All right. So, I’ve got my saucepan here, and I’m going to cut this on about medium medium low heat. And I’m going to add some water and a stick of butter. We’re going to bring this up to a boil. Make sure everything is nice and melted. I’m going to grab a spoon here and kind of help this out to melt down a little bit. So, once this gets melted, I’ll bring you back. We’ll finish this up. All right. Now that this is boiling, I’m going to grab my flour. This is about a cup of flour. We’re going to dump it all in here. We’re going to stir, stir, stir until this makes a dough. We’re going to let this cook for about a minute or two, just to cook out that raw flour taste. And it comes together pretty quickly, so you want to move quick. Make sure all of that flour is incorporated and cooked before we add any other ingredients. Okay, I’m going to remove this from the heat and I’m going to continue to stir this for another minute. Okay, now I’m going to transfer this to the bowl that we had the flour in. And we’re going to continue to stir this just until it cools down a little bit. You can do a handheld uh mixture if you want to. I’m just going to sit here and do this. It should take just a couple of minutes. You don’t want it to be too too hot. All right. So, I’ve got that kind of cooled down a little bit. It’s still pretty warm, but it’s not as hot. I’m going to crack open four eggs in my little cup here, just so it’s a little bit easier to add to the mixture. All right. So, I’m going to turn my mixer on, add one egg at a time while blending. It’s going to be loud, so um I’ll probably just mute this so you can see what I’m doing. So, so I’m going to turn my blender on and add one egg at a time until the mixture is completely smooth. [Music] All right. So, I’ve got this all mixed. It’s all combined and pretty smooth. I’ve got a cup here and I’ve just got a wide tip in a piping bag, but you can do um just a Ziploc bag with the end snipped off. And I’m just going to add this into my bag. I’ve got my baking tray here. And we’re just going to pipe out some thick um eclair shapes about Four to five inches long should be plenty good. Let’s just get this ready to go. All right. Now, I’m just going to take a little bit of water and kind of press this down just gently just to remove any lumps or bumps in the dough. All right. Now, we’re going to pop these in the oven for about 10 to 15 minutes or until they are golden brown and puffed up, and then we’ll remove them from the oven. All right, while the eclair’s are in the oven, we’re going to go ahead and finish our sprinkle over one teaspoon of salt. We’re going to set this to the side. And we’re going to add some flour. You may not need all of this flour. So, just add a little bit at a time. And I’m going to crack open one egg. And I’m just going to mix this together until it forms a dough. Adding flour as I need it. All right. So, now that I’ve got the dough finished, I’m going to flour my counter here. And we’re going to divide this dough. It should be a little sticky. You don’t want it to be um too dry so that way it gets nice and fluffy when you cook it. We’re just going to divide this into four pieces. and this little flour. And we’re going to roll this into a log. And we’re going to do this with all of the dough. All right. So, I’ve got these all rolled out and I’m going to go ahead and make these into little dumpling size shapes. Not very big because we are going to roll them out on the board. Okay. So, I’ve got my little board here. I’ve got many different designs on here, but I’m just going to do the regular one. And you’re just going to take this, gently press down with your thumb and roll. and it will make a little noky shape. And I’m just going to place them on this baking tray that I’ve got lined with a paper towel. And then I’m going to cover them up and let them rest while we make our soup. All right, so I’ve got the eclair bases here and they are absolutely gorgeous. They smell delicious. and they’re cooked completely through. I’ve just got them here on the wire rack and I’m just going to leave them here and let them cool. In the meantime, we’re going to go ahead and get started on the bacon and yogi soup. So, let’s get started on that. All right, you guys. So, to start the soup, you’re going to start out with six to eight slices of bacon. I have eight slices here that I’ve just got diced up. And I’m going to put those into a hot stock pot. And we’re going to cook that up until it’s nice and crispy. And then you’re going to remove the bacon, but leave the bacon fat. All right. So, this is as crisp as this style of bacon is going to get. So, I’m just going to remove this to my plate here. I’ve got the heat turned off. And it’s got some good flavor down here on the bottom of the pan. It’s going to infuse those onions really nicely. And there is nothing better than the smell of bacon cooking. It’s just absolutely delicious. That sausage. All right. So, I’ve got that done. And I’m going to add in one onion. A tiny bit of salt cuz that bacon is pretty salty. And a little bit of pepper. Okay, I’m going to turn my heat back on to about low, medium low. We’re going to sauté these onions up until they’re nice and tender. Should take about five minutes or so. All right, so the onions have been cooking for about 5 minutes. I’m going to add in some garlic. And we’re going to let this cook for about 30 seconds. Now, we’re going to add in four cups of chicken broth. And we’re going to scrape up all of that delicious flavor on the bottom. I’m going to turn my heat up to about medium. We’re going to bring this up to a simmer. Shouldn’t take long since everything is at room temperature. Should take just a couple of minutes. I am going to add some more pepper. I think it’s going to have plenty of salt. So, I’m just going to add pepper. We can adjust the salt later if we need it. All right, this is starting to simmer, so I’m going to grab some milk. Now, it calls for cream, but I’m going to keep it a little bit lighter, and I’m just going to use milk. But be careful because if this comes up to a boil, it will curdle. So, keep it at a simmer. I’m going to let this come back up to a simmer. In the meantime, I’m going to grab my Now, I’ve got half of my here, and I’m just going to carefully drop these down into this delicious soup. And these won’t take long at all to cook. about three or four minutes and they should be completely cooked through. You’ll know when they float to the top. The other half of the I’m going to flash freeze and I can have those for a different soup or a quick meal one day this week. All right, I think that’s going to be plenty. I’ll put the rest in the freezer with the other ones. So, I’m just going to give this a light little stir. And I’m going to let these cook for about three or four minutes, just until they start to float up to the top. And then we’ll add the other ingredients. All right. So, the are starting to float to the top. Not all of them, but we are going to go ahead and add some cheese. I’ve got about a cup of cheese here. And I’m just going to add this in batches. And then stir it until everything is all nice and melted. All right, you guys. I don’t know where my camera cut off, but the cheese is all melted, and I just added in some spinach, which is optional. You don’t have to add it in there. And I’m just going to stir this until the spinach is all nice and separated because I kind of put it in there in a chunk, but it thaws pretty quickly. But at this point, you’re pretty much done. You can turn the heat off. The heat from the soup will thaw the spinach. Just come in here and give it a stir every once in a while. And I’m going to go ahead and add the bacon back in. All of it. You can save a little bit for the topping, but I’m just going to add all of it in there. And we’re going to give this another stir. And the potatoies are cooked completely through and they are nice and tender and fluffy. And I’m just going to let this sit here. In the meantime, I’m going to pop the lid on this and then we will finish the e-clares. All right. So, I’ve got my eclair’s here, and all you’re going to do is you’re just going, you can like fill these with custard or some kind of cream, whatever you want. I am going to do orange marmalade. So, what I’m going to do is I’m just going to cut these in half. Like so. Nice and hollow inside. They smell absolutely delicious. I’m going to take just a little bit of this marmalade and I’m going to add that in here and kind of spread this around. I don’t want to add too much because we are going to add some powdered sugar to this. Like a powdered sugar icing to this. So, I’ve just got a little bit in there. I’m going to go ahead and finish all of these up and then we will glaze them. All right. So, I just made a simple powdered sugar glaze. I want it thick but pourable. And you can do chocolate. You can flavor the powdered sugar with any kind of um citrus juice that you want. And I’m just going to glaze the top of these. like that. And then I’m just going to set them here and let them set on the top. In the meantime, I’m going to clean up, make my plate, and then I will show you what everything looks like when I get it done. All right, you guys. Here is this delicious bacon and yokki soup. It was so good. and light and just absolutely delicious. Now, if you don’t want to make your own yokki, you by all means can use storebought. It will work just fine. And here are the eclairs. These were absolutely delicious. Very light and less heavy. Um, but yeah, that is going to wrap up this week’s video. I hope you guys enjoyed it. If you did, give me a thumbs up. Leave me a comment in the comment section down below. And I will see you guys in the next one. Bye y’all. [Music]
Dining and Cooking