Gruyere and Onion Cocktail Biscuits
- Thread starter marilynfl
- Start date
Yikes, you are on the news with your snow and stuff. So sorry; I hope you are prepared. The world is becoming so weird.
heather_in_sf
Well-known member
My friends are visiting Pensacola and were stuck at their rental condo for a few days waiting for the bridge to thaw and reopen so they could visit family. Their nephews and nieces inland got 9” and built a proper snowman!
Those biscuits look wonderful!
Those biscuits look wonderful!
Bought the obscenely expensive gruyere ($24/lb...is that normal?) to make these and then today couldn't read the darn ingredient amounts on the photo I posted. Probably Karma getting back at me for being too lazy to type it in. Anyway, I went to the recipe at Washington Post (that Marg found) and grabbed the ingredients. I've put that up in the original post with the rest of the unreadable stuff.
mariadnoca
Moderator
Let us know how they turn out. I was going to include in my box to SoCal but ran out of time.
Yes, that's a good price for Gruyere (here). Maybe multilingual cows are more expensive. I seldom buy it even though it is such a treat to cook with given its low water content. I limit it now to gougeres. A friend just gave me a pound from Costco, so I await the results of your project. I'm just not sure about the quantity of anchovy. I had tried something similar, just winging it, with anchovies, and did not care for the result. I'm thinking these biscuits would be good with not quite so much. Oh ya, that's what I made.....gougeres with anchovy, but again, winging it, so it was probably my error.
Okay...I made 1/2 batch since it's just me and my ever-expanding waist.
Made the dough and patted it into 4" square. Cut that into 4 sections, stacked those and then patted that to 5" x 5" square. This made 25 1" squares, so I baked 5 and froze the rest. I popped the 5 testers in the freezer to reharden the butter since I had been handling the dough with my hot little hands. That meant my baking time was off. I kept adding 2 extra minutes...finally pulled them out at 12 minutes. Had 4 of them warm with a salad for dinner and thought they tasted a bit floury and not very cheesy. Also thought it weird that the grated gruyere on the top did not melt. Shouldn't it have melted at 425 degrees?? Then I tasted the $24/lb gruyere by itself and it wasn't very flavorful although the $20/lb parmesan was. Maybe that's the issue?
Anyway, I just tasted the room temp remaining one and it was much better. A cheesy flavor comes through and I could sense the bite of the red pepper. Absolutely no anchovy taste and oddly, no onion taste either. Claudia says to caramelize the onions for 45 minutes, but I cut them super thin and they were done in less than 20 minutes. Also blotted the oil-packed anchovies until they were totally dry. Not really sure what they added to it.
Upshot: these would be great baked ahead of time and served at room temperature. No need to fuss with serving them warm.
Made the dough and patted it into 4" square. Cut that into 4 sections, stacked those and then patted that to 5" x 5" square. This made 25 1" squares, so I baked 5 and froze the rest. I popped the 5 testers in the freezer to reharden the butter since I had been handling the dough with my hot little hands. That meant my baking time was off. I kept adding 2 extra minutes...finally pulled them out at 12 minutes. Had 4 of them warm with a salad for dinner and thought they tasted a bit floury and not very cheesy. Also thought it weird that the grated gruyere on the top did not melt. Shouldn't it have melted at 425 degrees?? Then I tasted the $24/lb gruyere by itself and it wasn't very flavorful although the $20/lb parmesan was. Maybe that's the issue?
Anyway, I just tasted the room temp remaining one and it was much better. A cheesy flavor comes through and I could sense the bite of the red pepper. Absolutely no anchovy taste and oddly, no onion taste either. Claudia says to caramelize the onions for 45 minutes, but I cut them super thin and they were done in less than 20 minutes. Also blotted the oil-packed anchovies until they were totally dry. Not really sure what they added to it.
Upshot: these would be great baked ahead of time and served at room temperature. No need to fuss with serving them warm.
Update: I bought another chunk of Swiss Gruyere from Whole Foods. The cheesemonger there said they cut their Swiss gruyere from a large block and maybe the imported one I bought at the grocery store was dried out.
Anyway, the WF version does have more flavor so I'm going to mix up another batch and taste-test a few side-by-side. The WF was $28.50 with $2 off, so even more expensive than the first one.
Who can afford to buy wine when you're spending $50/lb on the two cheeses??
Anyway, the WF version does have more flavor so I'm going to mix up another batch and taste-test a few side-by-side. The WF was $28.50 with $2 off, so even more expensive than the first one.
Who can afford to buy wine when you're spending $50/lb on the two cheeses??