Frankly, I’m intimidated. It’s a beautiful book. But, I can’t even pronounce the names of the dishes. That, in itself, makes me intimidated. When I read the instructions I think, “that doesn’t sound too hard”. And then I think about biscuits. Easy, but on the brink of impossible for me.
The first recipe in the book is for gougeres. Can’t say it. But, they used to serve them as a complimentary starter at Bonnie Ruth’s before it closed. Hubbard and I loved them. They’re basically a very fluffy, eggy cheese puff. Great with wine. I’m going to make them. Simple ingredients. Well described technique.
Wonder what’s going to happen?
Wonder how you say it…
I think I better pour a glass of wine for this one.
A very simple, though nervous time later… I’m shocked. The dough didn’t look quite like hers. It seems to have worked, though. Check it out.
They’re even yummy looking inside, the way they’re supposed to be. Best yet, you can spoon out the little blobs of dough onto a baking sheet and freeze them. You don’t even have to thaw them out before you pop them in the oven when you’re ready to cook them. That comes in handy for me and Hub since this recipe makes 36 gougeres.
And by the way… it’s “goo-jairs” basically.