Monthly Archives: October 2018

My Newest Gougères

Dorie Greenspan’s new cookbook  “Everyday Dorie” is here and I can’t wait to start cooking from it.

The group has chosen to make her “Newest Gougères” as our first recipe just as we did when we started “Around My French Table” back in 2010.

After 8 years I can say I have finally conquered the recipe for Pâte à choux without getting upset thinking it’s not going to work.

I love that Dorie adds  mustard and nuts to this new version, the flavors were so good.  I used sharp cheddar cheese and the walnuts in mine and loved every bite.

I ended up with fewer than the recipe called for, and after watching Dorie’s  video I realized how small she makes them.   However, they are good at any size, and perfect with a glass of wine.fullsizeoutput_d20

After baking the batch, I put them in the freezer and when I reheated them the next day, they were just as delicious as the freshly baked ones.

If this recipe is any indication of the recipes in the book, we are in for some delicious meals, and I am looking forward to all of them.

Hachis Parmentier Au Poulet

This recipe reminds me of  Shepherd’s pie,  or if using the biscuits, a chicken pot pie and is the perfect dish  on a cold winter night.

I had some chicken breast in the freezer so I decided to poach them and I used store bought chicken stock to cook the vegetables.

Making the filling was a breeze, the butter and flour thickened up nicely after adding  all the stock and  by the time I stirred in the cut up chicken  and the rest of the ingredients, it looked so inviting.

I also took a short cut with the onions and purchased a package of frozen peas that included pearl onions and used that.  It worked beautifully.

I loved the flavor of the tarragon in this recipe, something I’m not too familiar with, but it gave the  perfect touch of additional flavor that was really a nice surprise.

All in all, a great recipe that was enjoyed by everyone.

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Madeleines

Even though the end result of this recipe did not have the so called “hump” in them, they turned out well and were delicious.

Everything went smoothly in the preparation,  and as I was using my silicone pan with only 15 indentations I had a bit of batter left.  I filled two little custard dishes with the leftovers  and they tasted  as good as the Madeleines.

This is the second recipe for Madeleines that we have completed from David’s book, the first being buckwheat that we made in May of this year,  both recipes were excellent.

A perfect addition to any dessert table.

 

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