I got a wonderful surprise in my mailbox yesterday! The beautiful September issue of Texas Living finally arrived.
Several months ago, Kimberly Suta interviewed me for an article entitled Bring Some France Back To Your Texas Table. I think most people feel intimidated when thinking about cooking French food, but it really can be very accessible even for a novice home chef. Kimberly did a fantastic job of laying out several entertaining options with French flare that anyone can replicate.
Over the next week or so, I am going to take her lead and post recipes she mentions in the article. I hope you will stay tuned, try your hand at some of these classics and enjoy the outcome with family and fiends!
For a simple classic to be served with brut champagne or a dry white wine, try my never fail Gourges, more commonly known as cheese puffs. If you have a food processor, you can do this! And please post photos of your results!
1 cup milk
1 stick unsalted butter
1 cup flour
4 large eggs
½ cup Gruyere cheese grated
¼ cup parmesan grated plus more for sprinkling
1 teaspoon sea salt
1/8 teaspoon pepper
1 egg plus 1 teaspoon water for egg wash
Preheat oven to 425 degrees. In sauce pan heat milk, butter, salt and pepper over medium heat until scalded. Add flour all at once and beat vigorously until mixture comes together. Cook stirring constantly for 2 more minutes, the mixture will coat the bottom of the pan. Pour mixture into a food processor, add eggs, and cheese and pulse processor until all is incorporated and you are left with smooth dough. Spoon dough into a pastry bag fitted with a plain large tip. Pipe 1 ¼ inch mounds onto parchment lined baking sheets. To smooth pointy tops, wet finger tips and press down. Brush with eggs wash and sprinkle additional parmesan cheese. Bake for 15 minutes or until golden brown and puffed.
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