Mundane venting leads to exceptional pastry

Although I have so much to be grateful for, I feel a familiar itch coming on. With apologies to my readers, this week I’m going to vent. I’ve earned it.

Let’s start with the garbage collection services. I’m not in any way trying to belittle our sanitation men, but really, why is it that half the time they leave a pail totally full? Or, why are my empty trash cans left in the middle of the street, the lids “Blowin’ in the Wind” as if they belonged in a Bob Dylan song. Just last week on July 3, garbage pickup day, I realized, after 5 pm that my cans were totally full.

Knowing that next pick up would be four days later and knowing full well there would be no one to answer my call or even listen to my message (verbal violence level; just ask my husband Jerry how that sounds) till the following Monday, I called and left a diatribe. It went something like this: “Hi, this is Judy Joszef at [phone number]. I just noticed that you took everyone’s garbage on my block except mine.

All my cans are full and the next collection is four days from now. I don’t really care that tomorrow is July 4. You can call your employees, and give them a message from me. I expect them at my home tomorrow morning, vacation day or not, to pick up the garbage that they left in my cans, and replace the cans exactly where they were found, and with lids on top (or they will hear my rockets red glare, bombs bursting in air) I have just about had it with your employees!! I know the supervisors that answer these calls are always understanding and polite, but I can’t deal with these issues any longer!”

Well, let’s just say those sanitation men didn’t pick up my garbage on July 4, but I was ready to attack on Monday, if there were any problems. I dropped off my husband at the station and on the way back noticed a special sanitation truck, the small kind that the supervisors ride in. I stopped my car smack in the middle of the street (just like they do when there is plenty of room to move to the side). I said, “Are you a supervisor?” He replied “Yes.” I then went on, “My garbage was not collected the day before July 4 and I’m…” At that point he cut me off and said, “You live at … correct?” Shocked that he knew my address I nodded. He went to say, “We got your message loud and clear, and I believe your cans should be empty now and back exactly where they belong.” OK, one down.

Now humor me while I vent about the propane tank issue I had. Each year, for the last 15 years or so I would have both barbecue propane tanks filled at the beginning of the season at the same store. Last year when friends were over there was a loud hissing noise when we attached it. The next day my husband brought it back to the store and explained the situation. The owner said there was nothing wrong with the tank, it was the way we connected it. So Jerry brought it home, I screamed at him, and the following Sunday when friends were over for a barbecue, Joe Grob, Bob Gittleman, Harry Fink and Jerry Richter (all masters at the BBQ) confirmed to Jerry that it was the tank that was the defective.

Fast forward to this year when I told Jerry to go back and exchange the defective tank. Again he comes home with the tank still full, still defective. “You brought it home?? Even the sanitation department listened to me; why didn’t you insist they give you a new tank??” Jerry explained that the owner said there was nothing wrong.

Soooooo, next time I passed by, I didn’t have the tank but decided to touch base with the owner.

“Hi,” I said. “We have been purchasing our tanks here for over 15 years. Last year you sold us a defective tank and insisted it was fine. We tried it again and it wasn’t. This year the same thing happened. The gas shoots out when it’s turned on.” “You must be connecting it improperly,” he said. “Nope,” I replied. “Well, is your barbecue old?” he asked. “Nope, it’s actually brand new, so I am going to bring that tank back and you’re going to give me a new one, because I’m not as nice as my husband.” He sheepishly agreed. OK, two down.

AHHH I feel better after venting. This week’s recipe is Vol Au Vents. Pretty clever of me if I may say so myself. Enjoy!

Vol Au Vents with Pastry Cream

and Fruits

You can choose to use ready made frozen vol au vents or you can make your own.

If you chose to make your own, purchase puff pastry frozen dough. I like to use the Pepperidge Farm brand. Depending on how many you want to make, choose one or two sheets. (Each box contains two). Preheat oven to 400F.

With a round or scalloped pastry cutter, cut out the vol-au-vents to the size you want. Remove the excess pastry and roll it into a ball, this can be rolled out and used again, do not refreeze, though. With a slightly smaller pastry cutter, press halfway down into the pastry circle, careful not to cut through the bottom.

Brush beaten egg over the top of the cases only. Bake for 10-12 minutes, or until risen and golden-brown. When ready, remove the cases from the oven and allow them to cool. Using a knife, dig out any raw pastry from the centre of the case and discard. Return the vol au vents to the oven for 3-6 minutes to make sure they are golden and done inside and out.

Pastry cream

Ingredients

6 egg yolks, 6 cups milk, 1 cup sugar, 2/3 cup cornstarch, ¼ tsp. Salt, 1-1/2 tsp. vanilla

Directions

•Beat egg yolks well in medium bowl, then gradually stir in milk until blended. •Mix sugar, cornstarch and salt in large, heavy saucepan. Slowly, stir in a small amount of milk into the mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended. •Cook over low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. Boil and stir 1 minute. Remove from heat immediately. •Cool quickly: Set pan in larger pan of ice water. Stir gently for a few minutes to quicken the cooling. •Stir in vanilla, and press a piece of plastic wrap onto surface of pastry cream to prevent “skin” from forming. •Refrigerate until chilled, at least 2 hours.

Assembly

Fill the vol au vents with pastry cream 3/4 full, and top with your favorite seasonal fruit

Correction from my July 4 column, Ruth Feig’s favorite chocolate dessert recipe: I omitted the following two ingredients: 2-1/4 tsp. baking powder and 2-1/4 tsp baking soda. Both should be incorporated into the flour.