"what should we bring" i asked my wife when she said we're going to a dinner party. "they asked us to bring hors d'oeuvres...light ones" i immediately thought of gougeres and chuckled because the only thing light about them is the texture. count on the french to make dough where milk, butter, egg and cheese are used instead of water. brilliant. i recall laughing hysterically when republicans suggested banning french products when they didn't support us in our efforts to slaughter innocent iraqi's. it's one absurd thing to legislate what we do in our bedrooms, what a woman does between her legs, but it's complete insanity to ban things french. off with your heads! end rant.
i like the saveur gougeres recipe. i like to use truffle salt instead of regular. and i use black pepper instead of white. (little known fact, but decades ago the USDA banned the use of white pepper in rural kitchens. i think it was the gerald ford administration). it is a bit tricky handling the dough cuz it's sticky. maybe i spent too much time in fuel injection seminars with german Bosch engineers. i like things orderly. the dough balls can be made more symmetrical when you get to the milk coating stage. dip your fingers in milk and then touch up/shape the dough balls one by one.
because i have the american cochon reputation to uphold...i made bigger bougeres using sharp cheddar instead of gruyere.
on the way to the dinner party last night my wife came up with the devious idea of stuffing bougeres. yes! i immediately thought of a big horse syringe oozing out crab dip into those little gems. more on that next crab season.
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