The corn muffins are excellent. I think I'ma take some to my aunt's tomorrow so I can have something bready with my turkey and taters. Yum!
Oh, wow. This place looks great. Oh, I feel like a witch in a magic shop.
Willow ,'Help'
Natter 69: Practically names itself.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Steph L. - Nov 23, 2011 3:24:23 pm PST #8184 of 30001
this mess was yours / now your mess is mine
Anne W. - Nov 23, 2011 3:32:52 pm PST #8185 of 30001
The lost sheep grow teeth, forsake their lambs, and lie with the lions.
Pizza has been consumed. I R content.
Strix - Nov 23, 2011 3:54:04 pm PST #8186 of 30001
A dress should be tight enough to show you're a woman but loose enough to flee from zombies. — Ginger
I have ham in the oven, green bean casserole in the fridge, he chocolate stout bundt cake is made, glazed and safely away from cat-exploration, and I am reducing the glaze for the ham.
I am tired.
lisah - Nov 23, 2011 4:03:20 pm PST #8187 of 30001
Punishingly Intricate
Gougeres are not easy to make either!
Ooh the recipe I have (from a 15 or so year old ad for Sauveur) is actually super easy! I doubled it:
1 cup water
5 TB butter
1/4 tsp nutmeg
1/4 tsp fresh ground black pepper
1 cup of all purpose flour
1 cup shredded gruyere
5 eggs
Preheat oven to 425 degrees. Lightly grease baking sheets.
Bring water, butter, nutmeg, and pepper to a boil in a medium sauce pan. Lower heat. Add flour all at once and stir until dough pulls away from sides of the pan (about one minute). Take pan off heat.
Add cheese and stir dough until blended in. Add 4 of the eggs, one at a time, stirring each into the dough until it is incorporated into mixture. Keep stirring until dough is shiny and firm. (Note: I'm never sure how long this is. but the recipe turns out every time so I don't worry! It's not super long anyway. I don't have that much patience.)
Drop dough on to the cookie sheets by the spoonful. Crack last egg into bowl and whisk in 1/2 TB water. Brush egg wash on each gougere.
Bake for about 15-20 minutes until golden and have puffed up to about twice their size. Eat hot from the oven or store in fridge for a couple of days.
The End! They are delicious! And you can change up the cheeses and spices. And maybe put a little piece of ham in each!
Dana - Nov 23, 2011 4:08:19 pm PST #8188 of 30001
I'm terrifically busy with my ennui.
Gougeres are not easy to make either!
I have no idea what these are, but holy god, they sound good.
lisah - Nov 23, 2011 4:14:53 pm PST #8189 of 30001
Punishingly Intricate
Cheesy buns!! Of the French!
Evidently the dough is pâte à choux. Which is used in..other things. But I've only used it to make gougeres.
Jesse - Nov 23, 2011 4:15:28 pm PST #8190 of 30001
Sometimes I trip on how happy we could be.
It's basically how you make cream puffs or eclairs, no?
lisah - Nov 23, 2011 4:16:11 pm PST #8191 of 30001
Punishingly Intricate
I think so, Jesse! I should try that sometime.
Amy - Nov 23, 2011 4:17:04 pm PST #8192 of 30001
Because books.
I had them at a restaurant called Artisanal in NYC a couple years ago and fell in love. S. has made them a couple times really well, but I thought they were sort of a pain to make.
Maybe he's just a bitchy cook!
Dana - Nov 23, 2011 4:29:32 pm PST #8193 of 30001
I'm terrifically busy with my ennui.
Does someone want to come here and make me some?