Friday, October 1, 2010
This one is French Fridays with Dorie, where we cook from Dorie Greenspan's shiny new book Around My French Table, and we are making Gougeres, the savory version of cream puffs, made from pate a choux, soft shiny buttery eggy dough. Pate a choux means cabbage dough. Which I suppose is no funnier than pate a popelin, or pate a panterelli, both of which it used to be called. Dorie was with me when I made my first choux pastry, and her formula remains solid. For the cheese addition, I used a blended 4-cheese mix that my grandmother bought on sale and gave to myself, my mother, and my aunt. Yes, that's how we do these things.
Perfect for a smorgasboard dinner of cheese, bread, grapes, and vegetables. Good the next day for breakfast. Pretty soon, I'm going to come up with some kind of clever gimmick for writing about FFwD, which includes savory as well as sweet dishes, so that all my posts aren't just I came, I saw, I conquered, but for now it's just the update, puffy as the gougeres themselves, to welcome in the fall and new cookery-bookery. Fresh bread is in the oven, apple-quince bundt cake on the counter, and fresh quinces on the table. Life, it is good.