Re: [CH] Wave a White Flag- Put Away The Pistol
Scott (peechdog@bellsouth.net)
Fri, 20 Dec 2002 12:47:20 -0500
On Fri, 20 Dec 2002 11:47:59 -0500, Starwind wrote:
-->To all others:
-->Back to El Grande.
-->
-->What are everyone's plans for your holiday dinner? Are chiles
involved?
-->While we'll be having a standing rib roast, one of the side dishes
will be
-->chipotle cranberry relish, a big favorite around here. I've also
been
-->playing with adding chipotles to sweet potatoes.
-->
Starwind,
tonite is our neighborhood holiday potluck. it's been lots of fun in
the past, so i am looking forward to a fun time again.
i'll be taking a plate of lebkuchen (no holiday is complete, if i don't
make these). no chiles involved there, but lots of freshly ground
nutmeg, cinnamon, and other spices.
i also just received a gift of some NY state cheddar cheese, aged 3
years. it's some really good stuff, so i'll also make some gougeres to
take to the potluck. these are real easy to make and totally addictive.
if you can make pate a choux, you can do this!. even if you've never
made pate a choux, this just ain't that difficult a thing to do.
once the paste is made, i'll divide it in half; one part will be
untreated, the others will get a dose of applewood smoked hab powder.
lots of my neighbors are latin, and like the spicy stuff!
i've used this recipe before, but don't own the cookbook. any list
members been to Thomas Keller's restaurant? from what i hear, it's real
spendy and you need a reservation well in advance.
best holiday wishes to you and others on the list!
scott in FTL
Gruyere Cheese Gougeres
Makes about 4 dozen gougeres
Gougeres are a classical preparation often served at wine tastings in
France. The puffs are made from a savory pâte á choux, or cream puff
dough-flavored here with Gruyère. They are best served hot out of the
oven, offering that creamy-dough gratification. Don't add the cheese,
and the puff is a base for a dessert.
1 cup water
7 tablespoons (3-1/2 ounces) unsalted butter
1 tablespoon kosher salt, or more to taste
Pinch of sugar
1-1/4 cups (5 ounces) all-purpose flour
4 to 5 large eggs
1-1/4 cups grated Gruyère (5 ounces)
Freshly ground white pepper
Preheat the oven to 450 degrees F. Line two baking sheets with Silpats
(see Sources) or parchment paper.
In a medium saucepan, combine the water, butter, salt, and sugar and
bring to a boil. Add all the flour at once, reduce the heat to medium,
and stir with a wooden spoon for 2 minutes, or until the mixture forms
a ball and the excess moisture has evaporated (if the ball forms more
quickly, continue to cook and stir for a full 2 minutes).
Transfer the mixture to the bowl of a mixer fitted with the paddle and
beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs
and continue to mix until completely combined and the batter has a
smooth, silky texture. Stop the machine and lift up the beater to check
the consistency of the batter. The batter in the mixing bowl should
form a peak with a tip that falls over. If it is too stiff, beat in the
white of the remaining egg. Check again and, if necessary, add the
yolk. Finally, mix in 3/4 cup of the Gruyère and adjust the seasoning
with salt and white pepper.
Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the
gougère batter. Pipe the batter into 1-tablespoon mounds on the baking
sheets, leaving about 2 inches between the gougères as the mixture will
spread during baking. Sprinkle the top of each gougère with about 1/2
teaspoon of the remaining grated cheese and bake for 7 to 8 minutes, or
until they puff and hold their shape. Reduce the heat to 350 degrees F.
and bake for an additional 20 to 25 minutes. When the gougères are
done, they should be a light golden brown color. When you break one
open, it should be hollow; the inside should be cooked but still
slightly moist. Remove the pans from the oven and serve the gougères
while hot.
The French Laundry Cookbook
By Thomas Keller
With Susie Heller and Michael Ruhlman
ISBN: 1-57965-126-7