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madbakerThis week's Resolution Recipe: Proscuitto/Parmesan Gougeres.
Not precisely what mine looked like, but close enough:
4 T butter, in pieces
1/2 cup water
1/4 tsp salt
1/8 tsp sugar
3/4 cup flour
3 eggses + 1 beaten egg
2 oz grated Parmesan
6 T chopped prosciutto (I used Boccalone's, which comes handily chopped)
pinch nutmeg and pinch paprika
Heat oven to 400. Combine butter, water, salt and sugar in a medium saucepan over medium-high heat and bring to a boil. Immediately remove from heat and beat in the flour vigorously with a wooden spoon until smooth. Place pan back over heat and cook, stirring constantly, for 2 minutes until a smooth mass forms and pulls away from the sides of the pan.
Transfer the paste to a stand mixer and with the paddle on medium add 3 eggses, one at a time. Add in the parmesan, prosciutto, and spices.
Pipe the paste while still warm onto a parchment-lined baking sheet, forming 3/4" diameter mounds. Brush just the tops with the beaten egg, then gently smooth with wet fingers. Bake for 15 minutes, reduce oven to 375, bake 20 minutes more. Serve warm.
What worked: These were very good while warm.
They were part of our very nice Valentine's Day dinner, which consisted of these, a green salad with shallots and other veg, a Dijon vinaigrette, and broiled hanger steak that was perfect - crispy on the outside but still red on the inside. (The wife termed it "sexy rare.") And Fronch champagne, and asappy romantic movie. Monsters vs. Aliens, which was a fun Netflix rental. Not the typical V-Day movie perhaps, but we thought it suited us. Which is really all that matters, right? Then we had A Pippin Pie for dessert. (And breakfast this morning.)
What didn't: They were a bit more, um, craggy than the picture. I'm not so practiced at the smooth piping thang. I was running late on dinner and my hands were already gooey, so I didn't bother to try smoothing them. They need to be eaten quickly -- they were eh once they cooled.
Will I make it again? If I throw/go to a dinner party, sure. They'd be nice with a chive antenna, and maybe a light dusting of grated parmesan as they come out of the oven.
Not precisely what mine looked like, but close enough:
4 T butter, in pieces
1/2 cup water
1/4 tsp salt
1/8 tsp sugar
3/4 cup flour
3 eggses + 1 beaten egg
2 oz grated Parmesan
6 T chopped prosciutto (I used Boccalone's, which comes handily chopped)
pinch nutmeg and pinch paprika
Heat oven to 400. Combine butter, water, salt and sugar in a medium saucepan over medium-high heat and bring to a boil. Immediately remove from heat and beat in the flour vigorously with a wooden spoon until smooth. Place pan back over heat and cook, stirring constantly, for 2 minutes until a smooth mass forms and pulls away from the sides of the pan.
Transfer the paste to a stand mixer and with the paddle on medium add 3 eggses, one at a time. Add in the parmesan, prosciutto, and spices.
Pipe the paste while still warm onto a parchment-lined baking sheet, forming 3/4" diameter mounds. Brush just the tops with the beaten egg, then gently smooth with wet fingers. Bake for 15 minutes, reduce oven to 375, bake 20 minutes more. Serve warm.
What worked: These were very good while warm.
They were part of our very nice Valentine's Day dinner, which consisted of these, a green salad with shallots and other veg, a Dijon vinaigrette, and broiled hanger steak that was perfect - crispy on the outside but still red on the inside. (The wife termed it "sexy rare.") And Fronch champagne, and a
What didn't: They were a bit more, um, craggy than the picture. I'm not so practiced at the smooth piping thang. I was running late on dinner and my hands were already gooey, so I didn't bother to try smoothing them. They need to be eaten quickly -- they were eh once they cooled.
Will I make it again? If I throw/go to a dinner party, sure. They'd be nice with a chive antenna, and maybe a light dusting of grated parmesan as they come out of the oven.
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Date: 2010-02-15 06:35 pm (UTC)no subject
Date: 2010-02-15 06:42 pm (UTC)Cheese puffs, recipe from Gourmet Aug03,
http://www.epicurious.com/recipes/food/views/Cheddar-Dill-Puffs-108377
Great as is, I can only make these for parties or i eat hem all myself. You can keep the dough in the pastry bag, in the fridge for a couple of days and make a few every night.
I once tried this recipe with 1 cup of gruyer, 1/2 cup of parmesan, 4 ounces fried pancetta, 2 tesp prepared mustard and 1 tesp of ground pepper. I should have added at least 2 more tablespoons of flour.
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Date: 2010-02-15 10:42 pm (UTC)