Kitchen Therapy


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MY NEWEST GOUGÈRES

What can I say?
It’s soooo exciting to be cooking again with a wonderful group of people!
8 years ago the group began working through Dorie Greenspan’s cookbook, Around My French Table, and now we began again!

Some of my happiest cooking and family memories come from making the recipes from Around My French Table! For some reason the Chicken B’stilla and the Beggar’s Linguine, pasta with raisins, figs and nuts, are two memories that easily come to mind. I think mostly due to the fact that both recipes were out of my comfort zone and being part of the group, I made them, and felt such a wonderful sense of achievement, it still stays with me today.

Dorie Greenspan’s new book, Everyday Dorie: The Way I Cook, has yet to arrive in the mail for me, however Dorie has provided the Cook The Book Fridays group with a recipe we can all cook while we wait for our copies to arrive! And even better… she has given the participants permission to share the recipe on our blogs! So below you will find the recipe as an excerpt from her book!

Now to get to My Newest Gourgères!


Loved them 🙂
I made the recipe, took half out before I added the pecans (we have nut allergies in the house and different kids are allergic to different nuts…) and I froze them! I followed the directions and felt very accomplished having a bag of frozen gourgères in my refrigerator for guests!

I then added the pecans to the remaining half of the recipe and baked those straight from the mixing bowl.

We (those who can eat pecans) ate them fresh from the oven! And we loved the light, warm cheesy puffs with the bit of crunch that the chopped pecans provided. I was also surprised by how good these tasted cold!

I later made the gougères straight from the freezer, without pecans though, and the gruyere cheese was the star! Loved these. I  actually preferred them without the nuts. Again, I am totally astounded by how light and tasty these are, even after sitting out for hours. Love these and recommend them!

excerpted from Everyday Dorie © 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

MY NEWEST GOUGERES
Makes about 60 gougères
Gougères are French cheese puffs based on a classic dough called pâte à choux (the dough used for cream puffs), and it’s a testament to their goodness that I’m still crazy about them after all these years and after all the thousands that I’ve made. Twenty or so years ago, when my husband and I moved to Paris, I decided that gougères would be the nibble I’d have ready for guests when they visited. Regulars chez moi have come to ex- pect them.
Over the years, I’ve made minor adjustments to the recipe’s ingredients, flirting with different cheeses, dif- ferent kinds of pepper and different spices. The recipe is welcoming.
This current favorite has a structural tweak: In- stead of the usual five eggs in the dough, I use four, plus a white—it makes the puff just a tad sturdier. In addi- tion, I’ve downsized the puffs, shaping them with a small cookie scoop. And I’ve added Dijon mustard to the mix for zip and a surprise— walnuts.

1⁄2 cup (120 grams) whole milk
1⁄2 cup (120 grams) water
1 stick (4 ounces; 113 grams) unsalted butter, cut into 4 pieces
11⁄4 teaspoons fine sea salt
1 cup (136 grams) all-purpose flour
4 large eggs, at room temperature
1 large egg white, at room temperature
2 teaspoons Dijon mustard (preferably French)
2 cups (170 grams) coarsely grated cheese, such as Comté, Gruyère and/or sharp cheddar 2⁄3 cup (80 grams) walnuts or pecans, lightly toasted and chopped

WORKINGAHEAD
My secret to being able to serve guests gougères on short notice is to keep them in the freezer, ready to bake. Scoop the puffs, freeze them on a parchment- lined baking sheet or cutting board and then pack them airtight. You can bake them straight from the oven; just give them a couple more minutes of heat.
Position the racks to divide the oven into thirds and preheat it to 425 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Bring the milk, water, butter and salt to a boil over high heat in a medium saucepan. Add the flour all at once, lower the heat and immediately start stirring energeti- cally with a heavy spoon or whisk. The dough will form a ball and there’ll be a light film on the bottom of the pan. Keep stirring for another 2 minutes or so to dry the dough. Dry dough will make puffy puffs.
Turn the dough into the bowl of a mixer fitted with the paddle attachment (or work by hand with a wooden spoon and elbow grease). Let the dough sit for a min- ute, then add the eggs one by one, followed by the white, beating until each egg is incorporated before adding the next. The dough may look as though it’s separating or falling apart but just keep working; by the time the white goes in, the dough will be beautiful. Beat in the mustard, followed by the cheese and the walnuts. Give the dough a last mix-through by hand.
Scoop or spoon out the dough, using a small cookie scoop (11⁄2 teaspoons). If you’d like larger puffs, shape them with a tablespoon or medium-size cookie scoop. Drop the dough onto the lined baking sheets, leaving about 2 inches between each mound. (The dough can be scooped and frozen on baking sheets at this point.)
Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F.

Bake for 12 minutes, then rotate the pans from front
to back and top to bottom. Continue baking until the gougères are puffed, golden and firm enough to pick up, another 15 to 20 minutes. Serve immediately—these are best directly from the oven.
S T O R I N G : The puffs are best soon after they come out of the oven and nice (if flatter) at room temperature that same day. If you want to keep baked puffs, freeze them and then reheat them in a 350-degree-F oven for a few minutes.

Looking forward to reading what the rest of the Cook The Book Fridays group thought about this week’s recipe!


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Rosemary Parmesan and Pecan Cookies

These cookies piqued my curiosity!
Tuesdays with Dorie has encouraged me to push myself and try things that I would usually skip past or tell myself I’d get back to that one day and never do.
These cookies from Dorie Greenspan’s Dorie’s Cookies cookbook are both sweet and savoury at the same time.
You can taste the rosemary, a delicate hint of parmesan and the pecans come through as well. The taste is subtle yet clear. It’s an unusual taste combination for a cookie however it works… really well.
I’m still fighting a virus, so this recipe was simple and easy, a good and comforting winter bake 🙂

Looking forward to reading what the rest of the Tuesdays with Dorie group thought of this week’s recipe options.


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Cowgirl Cornmeal Pecan Finaciers

IMG_7110Cowgirl Cornmeal Pecan Financiers from Dorie Greenspan’s Baking Chez Moi cookbook, are simple, honest and I think I ate an entire tray of 12 mini muffin sized bites all by myself.
I loved these!
There are some nuts my nut allergic children can tolerate and luckily, pecans are one of them! I loved eating the pecans straight off the tray as they came out of the oven, toasty, fragrant and warm. And I loved the strong pecan flavour that builds in your mouth as you bite into the financiers.
IMG_7108

They were simple to make and easy to eat 🙂
Eaten warm, their texture is light and airy. Once they are cold, the texture becomes heavier and more dense however the flavour is not compromised. I am waiting for the kids to come home from school so I can bake another tray of 12. Or maybe 24…
I love having the batter in the fridge ready to cook, makes me feel very domestic goddess like (laughing).
Looking forward to reading about the thoughts of the rest of the Tuesdays with Dorie group!