Sometimes it is amazing what you can make with simple ingredients. Items we take for granted everyday like milk, flour, salt, butter, eggs and cheese. Combine them together and they can be transformed into something as magical as a cheese puff, or gougeres.
Light, airy, pillowy clouds of cheesy perfection that are so easily popped in the mouth.
The very first recipe in the brand new cooking club, French Fridays with Dorie.
French Fridays with Dorie is a new group cooking their way through Dorie's newest book, Around My French Table. I just found out about FFwD earlier this week and was interested right away. Did I dare join another cooking group? Yes, I did! Was I a little hesitant? Yes.....but then I received my copy of Around My French Table yesterday and all my fears were put to rest. It is truly a beautiful book with classic recipes, as well as new updated French favorites. The stories are personal and the photography is stunning.
Next week's recipe is Gerard's Mustard Tart.
Wow, they came out beautifully. One of my goals for this winter is to learn how to make choux pastry (yes, I have winter goals LOL-- to keep me from obsessing of how much i hate winter).
ReplyDeleteHave a great weekend daaaaahling.
*kisses* HH
I was wondering how they might turn out with Cheddar. If I was to make these regularly I would want to go with a cheaper cheese as gruyere is $29 a pound here. Just the cheese for this recipe cost $10. Yours look just as good with cheddar.
ReplyDeleteKim, those look gorgeous! Like a cream puff with cheese instead of cream. :o) I'd have a hard time not popping the whole bloody tray into my mouth!
ReplyDeleteI am SO excited that you'll be doing French Fridays with Dorie! I plan on joining in should my book EVER arrive from The Good Cook! These gougeres look just splendid!
ReplyDeleteI love gougeres and when it's a recipe by Dorie - it cannot go wrong. They look fantastico!
ReplyDeleteHow in heaven's name have you managed to turn out such lovelies as these and still lose 15 pounds??!! Not to mention that it took you only 3 months (it took me one year to lose 30#). As I wrote on A Whisk and a Spoon, what's old is new again. Gougeres were the first "grown up" appetizer I ever learned to make. Yours look absoultely perfect and I so wish I had a few right now.
ReplyDeleteI don't think I've ever seen these little cheese puffs, but they sure do look amazing. I could pop all of them in a heartbeat.
ReplyDeleteWow love the looks of these! I think joining more cooking groups is a great idea--it's a way to broaden your horizons!
ReplyDeletePerfect! They look absolutely perfect! And I love your picture of the ingredients.
ReplyDeleteHmmm, I'm not sure where my first comment went but your cheese puffs look wonderful!
ReplyDelete~ingrid
I tried making gougeres (roasted red pepper from Food & Wine magazine) a long time ago. They ended up flat little cookies. Not the lovely, delicate, airy little things I'm seeing here. Looks addictive. Have fun with the new cooking group!
ReplyDeleteCute little things aren't they?
ReplyDeleteThey are beautiful! Great book too, Dorie always exceeds expectations.
ReplyDeleteThose look delicious, Kim. So good, I'm going to make them for appetizers tonight!!
ReplyDeleteOh I'm going to make these for my next bookclub meeting .... they would be lovely with a glass of wine!
ReplyDeleteYour gougeres look just perfect--they should be in magazine. The new cooking group sounds like fun but I have problems keeping up as it is so I will just live vicariously through you! ;-)
ReplyDeleteThese are gorgeous! I'm imagining them hot of the oven...and swooning!
ReplyDeleteHi, Kim - I'm in FFWD, too. Your gougeres look wonderful! I'm happy to see they turned out well with cheddar as it's my fovorite cheese - the Gruyere was good, but a little pungent for my tase.
ReplyDeleteLooking forward to cooking with you!
Susan