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Blue Cheese Gougere?
- Thread starter lizzy
- Start date
steve2-in-la
Well-known member
When we were in Vangroovy, we passed on Lumiere and went to Feenie's, next door. Poutine. Yum!
That said, I believe Lumiere has a cookbook that might have the recipe you're looking for. Personally, I'd buy a used copy. Check it out here:
http://www.amazon.com/Lumiere-Rob-Feenie/dp/1580083765/ref=pd_bbs_sr_1/103-9672081-0449401?ie=UTF8&s=books&qid=1184960110&sr=1-1
That said, I believe Lumiere has a cookbook that might have the recipe you're looking for. Personally, I'd buy a used copy. Check it out here:
http://www.amazon.com/Lumiere-Rob-Feenie/dp/1580083765/ref=pd_bbs_sr_1/103-9672081-0449401?ie=UTF8&s=books&qid=1184960110&sr=1-1
I have the Lumiere book...but acutally USE the Feenie's cafe book...
http://www.amazon.com/Feenies-Brunch-Dinner-Rob-Feenie/dp/1553651359/ref=sr_1_3/102-6369702-2072119?ie=UTF8&s=books&qid=1185035402&sr=1-3
http://www.amazon.com/Feenies-Brunch-Dinner-Rob-Feenie/dp/1553651359/ref=sr_1_3/102-6369702-2072119?ie=UTF8&s=books&qid=1185035402&sr=1-3
Here is my favorite Gougere recipe- it can easily be adapted to use other cheeses
lizzy, instead of the grated Swiss or Gruyere you could chop a blue veined cheese to use in this. I believe baking time would be the same.
GOUGERE
6 to 8 servings
1 cup milk
1/4 cup (1/2 stick) butter, cut into pieces
1 cup all purpose flour
1 scant teaspoon salt
1/8 teaspoon freshly ground pepper
4 eggs
1 cup grated Swiss or Gruyere cheese
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
2-1/2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon paprika
Grease outside edge of 7- to 8-inch straight-sided cake pan or smooth-sided souffle dish. Place in middle of greased large baking sheet.
Combine milk and butter in 2-quart saucepan and bring to boil over medium heat. Reduce heat to low, add flour, salt and pepper all at once and stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball, about 1 minute. Turn off heat and add eggs 1 at a time, beating well after each addition. Continue beating, using spoon or hand mixer, until dough is shiny and smooth. Add Swiss or Gruyere cheese and mustards and blend well.
Fill large pastry bag fitted with plain 1/2 to 3/4 inch tip with dough. Pipe continuous loops of dough 2 inches wide onto baking sheet as close to outer edge of pan as possible (use pan as guide). Refrigerate at least 1 hour or overnight.
Preheat oven to 400 degress F. Remove Gougere from refrigerator and bake 30 to 35 minutes, or until puffed and deep golden brown. Brush with mayonnaise and sprinkle with Parmesan and paprika. Let cool 5 minutes before transferring to board or serving platter. Slice and serve warm.
lizzy, instead of the grated Swiss or Gruyere you could chop a blue veined cheese to use in this. I believe baking time would be the same.
GOUGERE
6 to 8 servings
1 cup milk
1/4 cup (1/2 stick) butter, cut into pieces
1 cup all purpose flour
1 scant teaspoon salt
1/8 teaspoon freshly ground pepper
4 eggs
1 cup grated Swiss or Gruyere cheese
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
2-1/2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon paprika
Grease outside edge of 7- to 8-inch straight-sided cake pan or smooth-sided souffle dish. Place in middle of greased large baking sheet.
Combine milk and butter in 2-quart saucepan and bring to boil over medium heat. Reduce heat to low, add flour, salt and pepper all at once and stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball, about 1 minute. Turn off heat and add eggs 1 at a time, beating well after each addition. Continue beating, using spoon or hand mixer, until dough is shiny and smooth. Add Swiss or Gruyere cheese and mustards and blend well.
Fill large pastry bag fitted with plain 1/2 to 3/4 inch tip with dough. Pipe continuous loops of dough 2 inches wide onto baking sheet as close to outer edge of pan as possible (use pan as guide). Refrigerate at least 1 hour or overnight.
Preheat oven to 400 degress F. Remove Gougere from refrigerator and bake 30 to 35 minutes, or until puffed and deep golden brown. Brush with mayonnaise and sprinkle with Parmesan and paprika. Let cool 5 minutes before transferring to board or serving platter. Slice and serve warm.
steve2-in-la
Well-known member
Me too. Woulda thunk it?