Gougere

Gougere

This beautiful, savory, French pastry smells heavenly while it's baking.  It is simple elegance when served as a first course with a glass of champagne, and is something your guests won't forget.  But perhaps the best thing about a Gougere, and one thing that many cooks don't realize,  it's super easy to make and can be prepared in the morning, refrigerated, and baked just before serving.  

1 C milk

1/2 C (one stick) butter

1 tsp. salt

1 C flour

5 eggs

1 TBSP prepared Dijon style mustard

1 TBSP chopped fresh herbs (optional)  I like to use tarragon and chives if I have them.

1 C grated Gruyere cheese

1/2 C grated fresh Parmesan cheese (plus an optional two tablespoons to top the puff) 

Combine milk, butter, and salt in a small saucepan and bring to a boil.  Remove pan from heat and immediately dump in all the flour.  Stir vigorously for one minute with a wooden spoon until the mixture leaves the side of the pan and forms a mass in the middle.  Let rest for 5 minutes.  Put mixture in food processor, and process with steel blade adding the 5 eggs, one at a time.  Add prepared mustard and optional herbs and pulse a few times to incorporate.  Add both cheeses and pulse until just just mixed.  

On a parchment paper lined cookie sheet, and with a large spoon, plop spoonfuls down in a wreath-like shape, see below.  Sprinkle with optional 2 Tbsp. Parmesan cheese and a few chopped fresh herbs if desired. 

At this point you can loosely cover with plastic wrap and put in the refrigerator.  About one hour before serving, take out of the refrigerator to get to room temperature.  To bake, put in center rack of preheated 375F oven and bake for 20-30 minutes or until puffed and golden brown.  Immediately slice into wedges and serve with a fork.  Serves 6-8 as an appetizer or first course.   It's particularly memorable when served with champagne.

If you have a crowd for cocktails, gougere can also be made into little puffs making it easier to serve.
 

Jamaican Slow Cooker Jerk Pulled Pork

If you've never made pulled pork in a slow cooker, well, it's high time!  Nowadays I don't know how to make it any other way--it's so easy, so good and absolutely goof-proof.  This is great party food and is perfect for a buffet table.

Trim one pork shoulder and place in slow cooker.  Top with 1 heaping tablespoon jerk seasoning and the juice of 1/2 lime (or lemon).  Place lid and cook on low for 10 hours.  When done transfer meat to a large board using a slotted spoon.  With two forks, pull meat apart removing fat if any and put in a serving roaster.  Strain remaining juices and pour over meat.  Serve hot.

I have a large slow cooker so almost always double the recipe and almost always cook mine overnight.  When I wake up in the morning, I prepare the meat and put in a serving roaster, cover with foil and refrigerate, then reheat in the oven just before serving.  Leftovers freeze beautifully.

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summer pesto with a few variations

I profess an undying love for pesto and make it all summer long.  At the end of summer, my last batch is frozen into logs or ice cube trays to add a welcome zip of summer to winter soups and stews.  This recipe makes close to 2 cups and can easily be halved.

• 1 large bunch fresh basil, stems and flowers removed
• 1 C. freshly grated Parmesan cheese
• 1 C. lightly toasted pine nuts (toast them under the broiler or on the stove in a dry pan, but toast them you must, this is an important step!)
• 2 garlic cloves
• the juice of 1/2 small lemon
• 1/2 tsp. salt
• 1/4 to 1/2 C. best quality olive oil

Whirl first 6 ingredients in food processor for one minute.  Drizzle in olive oil until the consistency you prefer.  If you plan on serving this later, put in a ramekin and paint the top with a light coat of olive oil or lemon juice to prevent discoloration.  Refrigerate leftovers.  Freezes well.

Variations:

Add a few mint leaves, more or less to taste, for a hint of mint.
Add a few nasturtium leaves, more or less to taste, for a light, peppery taste.

Click here for printable recipe.

A summertime hostess gift.

summery stuffed bell peppers

This summer my son asked me for stuffed bell peppers, but made without rice or any grain.  I came up with this recipe and we've decided we like it better than my years-old, beloved family recipe!  

1 1/2 lbs. ground round steak

2 C. chopped kale

2 C. grated summer squash, lightly squeezed of excess water

1/2 small onion, chopped

1 1/2 C. chopped tomato, divided, or 1 can chopped tomatoes, drained, divided

2-3 Tbsp. minced fresh herbs, mixed (I used oregano, marjoram, sage, and rosemary) 

2 garlic cloves, minced

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. crushed dried pepper

3 large red bell peppers, cut in half lengthwise, with seeds and membranes removed 

small amount of olive oil

Mix the first 10 ingredients, reserving half the tomatoes.  Mound meat mixture into halved bell peppers and top with remaining chopped tomatoes.  Pour a little bit of olive oil over the peppers and cover lightly with foil.  Bake at 400 F for 1 hour or until done, removing foil for last 15 minutes or so.  6 servings.  These freeze well cooked or uncooked.  I always double the recipe and put them uncooked in the freezer where they will last for up to 3 months. 

Click here for the printable recipe.

Stacy's Easy Chicken Enchiladas

Recipe for:    Chicken Enchiladas                       Serves:  4-5                  From:  Stacy

Ingredients:
3-4 boneless skinless chicken breasts (about 1 ¼  - 1 ½  lb)
1 package white corn tortillas (at least 15)
2 cups shredded cheddar cheese (or use a mixture with mozzarella)
1 large can (20oz) Las Palmas green enchilada sauce
1 small can diced green chilies
1 small can sliced olives

Directions:
1.    Simmer chicken breasts 20-30 minutes until done.  Let cool in water.
2.    Preheat oven to 350 degrees.
3.    Shred chicken, place in large bowl.
4.    Add to bowl: 1/2 cheese, 1/2 enchilada sauce, can of chilies.
5.    Warm tortillas in microwave until soft (wrap in wet paper towel to keep moist).
6.    Place a small scoop of chicken mixture (maybe 1/4 cup?) in each tortilla and roll.
7.    Line enchiladas in a 9 x 13 baking pan.
8.    Top with remaining enchilada sauce and cheese.  Sprinkle with olives.
9.    Bake at 350 degrees uncovered for 45 minutes.

Lemony Ice Cream

My friend Rene had a huge harvest from her lemon trees.  Time to make Lemony Ice Cream!

Ingredients:

1 cup milk
1 cup cream
1 cup sugar

juice and grated rind of two lemons


Mix the milk, cream and sugar until the sugar dissolves. Put it in a metal pan and into the freezer. When it's mushy, take it out, add the juice and rind and beat with an electric hand mixer until it's smooth. Return to freezer and let freeze solid.  This recipe is easily doubled.

Adapted from "Catered Affaire"

NOTE from Rene:  I like it lemony so I always add more lemons.

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Twelfth Night Gingered Carrot Soup

My friend Karen served this as one of the 3 soups she served for her Twelfth Night soup party.  You'll love the complex flavors in this simple-to-make soup. 

2 Tbsp. butter

1 onion, chopped

4 cups chicken stock

4 cups cubed carrots

2 tsp. grated fresh ginger

1 tsp. ground coriander

1 Tbsp. grated orange rind

2 Tbsp. dry sherry

1/4 tsp. white pepper

1/2 cups half and half

salt to taste

Saute onion in butter for 10 minutes, or until soft.  Add carrot, chicken stock, ginger, and coriander and simmer for 30 minutes or until carrots are very tender.  Cool.  Puree in blender and return to clean pot and add pepper, cream, orange rind and salt.  Heat gently without boiling, add sherry and garnish with chervil or chopped parsley.

Serves 6 to 8.

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