Tag Archives: Comte

Celebrate the Super Bowl with Easy Gruyère and Andouille Gougères

Gruyère and Andouille Gougères: Photo take by The House Mouse

Gruyère and Andouille Gougères: Photo take by The House Mouse

The Super Bowl is this Sunday, February 1st and it’s the second largest day in America for food consumption behind Thanksgiving. Chips and dips along with various bean, veggie, or cheese spreads are the go-to food choices to eat during the Super Bowl, followed by chicken wings, popcorn and pizza. I get that these are traditional treats, why stay with the old boring stand-by? Serve up some tasty Gruyère and Andouille Gougères and guests won’t just be cheering for their favorite team. What’s a Gougères? Simply put, it’s a small ball of puffed of savory French Choux pastry made with just flour, eggs, salt, water and cheese. The cheese most commonly used for these simple treats is either Gruyère, Comté, or Emmentaler, however various forms of Blue, Roquefort, and Stilton have been used in recipes as well.

Follow the recipe below and score a touchdown at your Super Bowl 49 gathering tomorrow. Stay Cheesy!

 

Easy Gruyère and Andouille Gougères

Recipe courtesy of: Epicurious

Easy Gruyère and Andouille Gougères: Photo taken by The House Mouse

Easy Gruyère and Andouille Gougères: Photo taken by The House Mouse

Ingredients

1/2 cup unsalted butter

1/2 tsp kosher salt plus more

1 cup all-purpose flour

5 eggs

2 1/2 oz Gruyère, grated

4 oz andouille sausage, chopped

Prep & Cooking Instructions

Preheat oven to 425° with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.

In a large saucepan, combine 1 cup water, butter, and 1/2 tsp salt. Bring to a boil over medium-high heat. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat to medium; keep stirring until mixture has formed a smooth, thick paste and pulls away from sides of pan, about 3 minutes. Transfer to bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.

If using a stand mixer, add 4 eggs, 1 at a time, mixing on low-speed until egg is incorporated and dough is smooth before adding the next egg.

If mixing by hand, add 4 eggs, 1 at a time, stirring with a wooden spoon until egg is incorporated and dough is smooth before adding the next egg. The mixture should be very thick, smooth, and shiny. Stir in Gruyère and andouille.

Use a tablespoon measure to drop dough into 1″ rounds about 1 1/2″ apart on prepared baking sheets. You should have about 24 gougères.

In a small bowl, whisk remaining egg with a pinch of salt. Brush the top of each gougère with egg wash.

Bake for 15 minutes. Reduce oven to 375°, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.

Cook Note:

I used Kerrygold Unsalted Butter  and Emmi Gruyère for added flavor. These were personal choices and not solicited brand suggestions.  Do not be in a hurry after adding the flour or the Gougères will have a more dense texture. They’ll still taste great, just won’t have that light, airy feel that a true Gougères should have. Finally, ratio is important, so watch the amount of cheese (I should have listened to you, Michael Ruhlman…I’ll know better next time.)

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Paris Cheese Photo Slideshow: Fromagers, Fromageries, and a Lesson Learned in Travel

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When I found out I would be taking my first trip to Paris, I was excited and a bit nervous. Sure, there would be all the amazing cheese, bread, pastries, and chocolates to try, but Paris is big. REALLY big. For someone with crowd issues (which I have) this can be a terrifying experience. I talked with a few of my francophile friends and they assured me that, unlike New York or Chicago where the streets are jam-packed with people all the time, Paris feels busy, but not suffocating. This was a good thing since I enjoy exploring new places. Once I settled into my hotel, I set off  with my list of fromageries from cheese connoisseur Susan Sturman, Rick Steve’s Paris 2014 guidebook & Streetwise Paris map in hand, and immediately got lost. Seriously. This was actually a good thing since my getting lost lead me to my first fromagerie, Cheese.
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November 3, 2014 · 11:04 am

UK Cheese Tour: Lunch!

Besides the castles, the churches, the bagpipes and the cashmere galore, I was most excited to visit the local cheese shops here in Scotland. With all the sheep and cows we passed on the road from Manchester to Edinburgh, I figured there had to be tons of cheesemongers for me to buy from. As it turns out, there are exactly two. Yes, only two, but that was all I needed to make a proper Scottish lunch.

Well, to be honest, I am not sure this is an actual Scottish lunch, but it is the perfect one for me.  From the top, I have a small wedge of Flower Marie, an even smaller wedge of Criffel, Comte AOC, and Landana aged goat’s milk. Paired with some charcuterie and a variety of breads and I am all set.

More on the shops and the cheese later, but for now it’s time to eat.  Praise Cheeses!

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