Tag Archives: Super Bowl

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


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.)


Filed under Cheese

Cheesy Etsy Find #2: Proud Poutine

Poutine Kit - Make your own cheese curds. Gravy included.
About five years ago, my boyfriend and I went to Stratford, Ontario for the Shakespeare Festival to get some culture. While strolling the cobblestone streets one evening, we came across a tiny shop called Boomers with a huge line outside. Curious, we asked someone what was going on. “Poutine!” was all they said. I had no clue what this guy was talking about, but my boyfriend got really excited and hopped in line. He explained that poutine, which is Acadian slang for mushy mess,  is a French-Canadian treat made of cheese curds, french fries and gravy, which sounded both really amazing and terribly frightening. He ordered the goat cheese poutine with cracked pepper and basil oil and pestered me until I took a taste. Not being a huge cheese curd fan (the squeak gives me the creeps) I was sure I wouldn’t like it. Oh, how wrong I was. Hot, rich, salty, starchy, slightly sweet from the basil, I was hooked. But barring crossing the border to get this fabulous treat, what can we Americans do? Etsy seller Ella Kinloch has brought us the answer by way of Proud Poutine

Leave a comment

Filed under Cheese

Super Bowl Homage to Fromage!

As we all know, this Sunday the Green Bay Packers will go cheese head to head with the Pittsburgh Steelers. I’m not much of a football fan, but I can’t help being a bit excited for this years games for two reasons. First, I’m a Clevelander and I would love to see the Steelers lose, just cuz. Second, I love Wisconsin cheese whenever cheese can stand alone on top, I’m for it.

There are those who are pretty psyched for the game, especially those Packer fans. Some go to pretty amazing lengths to show team spirit and Mary VanderLeest of Minneapolis is no exception. She and her neighbor, Curtis Johnson constructed a gigantic snow wedge of Swiss on her front lawn in honor of the Packers.

Check out the video here for the full story. Go Cheese! I mean, Packers!

Homage to Fromage


Filed under Cheese