So I'm on vacation, staying right now in my sister-in-law's house on the Maine coast. We came here after a week in Vermont, and brought all sorts of VT goodies. Including a lot of cheddar cheese. But the fridge already held a HUGE block of good cheddar. So I decided to, um, make room for the stuff we brought by making something to use some of the cheese already here. :o
I found a recipe for gougères in Patricia Well's Bistro Cooking book that called for Gruyère or Parmesan, and instead used the cheddar, plus some dried leeks and parsley I found in the cabinet. The fun part was mixing the batter without an electric mixer. I used the food processor -- and it worked!! Put the hot water-butter-flour mixture into the machine, ran it for a bit, added the cheese, then one egg at a time. Had to spoon it onto the baking sheet (no pastry bags) and keep adjusting the heat -- it is a propane-fired cast-iron stove :crazy: -- and two batches later, gougères!!
I think I may have to get more eggs to make another batch for when everyone else gets here. :lol:
I found a recipe for gougères in Patricia Well's Bistro Cooking book that called for Gruyère or Parmesan, and instead used the cheddar, plus some dried leeks and parsley I found in the cabinet. The fun part was mixing the batter without an electric mixer. I used the food processor -- and it worked!! Put the hot water-butter-flour mixture into the machine, ran it for a bit, added the cheese, then one egg at a time. Had to spoon it onto the baking sheet (no pastry bags) and keep adjusting the heat -- it is a propane-fired cast-iron stove :crazy: -- and two batches later, gougères!!
I think I may have to get more eggs to make another batch for when everyone else gets here. :lol:
