Food recipes
Gouda Gougères, Smoked Paprika, Thyme
Gouda Gougères, Smoked Paprika, Thyme
Ingredients:
½ cup water
3 tablespoons unsalted butter
½ teaspoon sweet smoked paprika
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup all-purpose flour
2 large eggs, at room temperature
1 teaspoon thyme leaves
¾ cup shredded smoked Gouda cheese (about 3 ounces), divided
Directions:
1. Position the rack in the center of the oven and heat to 400°F. Line a large rimmed
baking sheet with parchment paper.
2. Combine the water, butter, smoked paprika, salt, and pepper in a medium saucepan
and bring to a boil over medium-high heat.
3. Reduce the heat to medium-low. Add the flour and stir constantly until a dough
forms, the pan dries out, and a fine, milky skin forms around the interior of the pan, 4
to 5 minutes. Scrape the paste into a bowl and cool for 10 minutes.
4. Use an electric mixer at medium speed to beat in the eggs one at a time until smooth,
then beat in the thyme to make a sticky, pasty batter. Scrape down and remove the
beaters; stir in about three-fourths of the smoked Gouda with a wooden spoon.
5. Drop by heaping teaspoonfuls into small mounds onto the prepared baking sheet.
Sprinkle the mounds with the remaining cheese. Let stand at room temperature for 20
to 30 minutes.
6. Bake until puffed and browned, about 30 minutes. Cool the baking sheet on a wire
rack for 5 minutes, before transferring the gougères to a serving platter.
• NOTES
•
Although this recipe requires good timing, you have a little leeway, given that the dough mounds need to sit
at room temperature for at least 20 minutes before baking.
•
Gougères are all about technique. Stir the batter over the heat until that light, white film appears in the pan.
The dough will then become a coherent, seemingly oily mass that is nonetheless dry to the touch.
•
Use parchment paper to line the baking sheet. A silicone baking mat will provide a small amount of
insulation that can keep the balls from puffing up correctly.
• POUR
The Caramel Pear, because smoke and pears are a perfect match
Green Bean Spring Rolls, Honey Mustard Dip
33 SPRING ROLLS
We’re fans of tempura green beans, a crisp snap under a crunchy batter.
We’ve even been known to order a side of them as our appetizer in
restaurants. But let’s face it: They can be a pain to prepare at home. And
even more of a pain at the last minute. Here’s a simplified version with
spring roll wrappers standing in for the more temperamental, ice-laced
tempura batter. Better yet, the wrappers stay crisp longer than the
traditional batter. (And by the way, once you make this very spiky honey
mustard dip, you’ll never go back to the bottled stuff.)
1 ¾ cups Dijon mustard
Ingredients:
½ cup water
3 tablespoons unsalted butter
½ teaspoon sweet smoked paprika
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup all-purpose flour
2 large eggs, at room temperature
1 teaspoon thyme leaves
¾ cup shredded smoked Gouda cheese (about 3 ounces), divided
Directions:
1. Position the rack in the center of the oven and heat to 400°F. Line a large rimmed
baking sheet with parchment paper.
2. Combine the water, butter, smoked paprika, salt, and pepper in a medium saucepan
and bring to a boil over medium-high heat.
3. Reduce the heat to medium-low. Add the flour and stir constantly until a dough
forms, the pan dries out, and a fine, milky skin forms around the interior of the pan, 4
to 5 minutes. Scrape the paste into a bowl and cool for 10 minutes.
4. Use an electric mixer at medium speed to beat in the eggs one at a time until smooth,
then beat in the thyme to make a sticky, pasty batter. Scrape down and remove the
beaters; stir in about three-fourths of the smoked Gouda with a wooden spoon.
5. Drop by heaping teaspoonfuls into small mounds onto the prepared baking sheet.
Sprinkle the mounds with the remaining cheese. Let stand at room temperature for 20
to 30 minutes.
6. Bake until puffed and browned, about 30 minutes. Cool the baking sheet on a wire
rack for 5 minutes, before transferring the gougères to a serving platter.
• NOTES
•
Although this recipe requires good timing, you have a little leeway, given that the dough mounds need to sit
at room temperature for at least 20 minutes before baking.
•
Gougères are all about technique. Stir the batter over the heat until that light, white film appears in the pan.
The dough will then become a coherent, seemingly oily mass that is nonetheless dry to the touch.
•
Use parchment paper to line the baking sheet. A silicone baking mat will provide a small amount of
insulation that can keep the balls from puffing up correctly.
• POUR
The Caramel Pear, because smoke and pears are a perfect match
Green Bean Spring Rolls, Honey Mustard Dip
33 SPRING ROLLS
We’re fans of tempura green beans, a crisp snap under a crunchy batter.
We’ve even been known to order a side of them as our appetizer in
restaurants. But let’s face it: They can be a pain to prepare at home. And
even more of a pain at the last minute. Here’s a simplified version with
spring roll wrappers standing in for the more temperamental, ice-laced
tempura batter. Better yet, the wrappers stay crisp longer than the
traditional batter. (And by the way, once you make this very spiky honey
mustard dip, you’ll never go back to the bottled stuff.)
1 ¾ cups Dijon mustard
Printed from https://recipe.bluelayer.org/recipe/71591/gouda-goug-res-smoked-paprika-thyme