The Return

It's been a long time since my husband and I had a dinner party.  With two kids, including one toddler, it can be hard to execute an impressive meal without chaos ensuing.  And, really, when I get the chance, I love to leave the house and let someone cook for me.  But this past week, I suddenly felt up to the task, so my husband and I invited some friends over.  

As an appetizer, we served Ina Garten's (the Barefoot Contessa's) gougères (from her Barefoot in Paris cookbook).  They are ridiculously delicious French cheese puffs.  They aren't too difficult to make yourself (although you do need a pastry bag to do so), and they taste so good, you'll feel so pleased with yourself for making them!

Here is the recipe:

Gougères {Makes about 40 puffs}

1 cup milk

1/4 pound (1 stick) unsalted butter

1 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Pinch of nutmeg

1 cup all-purpose flour

4 extra-large eggs

1/2 grated Gruyère cheese, plus extra for sprinkling

1/4 cup freshly grated Parmesan cheese

1 egg beaten with 1 teaspoon water, for egg wash

Preheat the oven to 425 degrees.  Line 2 baking sheets with parchment paper.

In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded.  {To scald milk, heat it to just below the boiling point.}  Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together.  Cook, stirring constantly, over low heat for 2 minutes.  The flour will begin to coat the bottom of the pan.  Dump the hot mixture into the bowl of a food processor fitted with the steel blade.  Immediately add the eggs, Grèyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.  

Spoon the mixture into a pastry bag fitted with a large plain round tip.  Pipe in mounds 1 1/4 inches wide and 3/4 inch high onto the baking sheets.  With a wet finger, lightly press down the swirl at the top of each puff.  (You can also use two spoons to scoop out the mixture and shape the puffs with damp fingers.)  Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyère.  Bake for 15 minutes, or until golden brown outside but still soft inside.  {To freeze, bake the puffs, allow them to cool, and freeze in a sealed plastic bag.  Reheat at 425 degrees for 5 minutes.}

And gougères just so happen to find a perfect compliment in champagne, so pour a glass and enjoy!!  Your Valentine will love them.  And just like that, if you've taken a break from "serious" cooking (because making Annie's macaroni & cheese doesn't qualify), you'll be back!