Gougeres

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            FOOD FUNNY
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Thanks again to the undisputed Queen of the Bad Food Pun Rosemary Zwick of
Cape Town, South Africa who admits, "This is the groaner of the year!"

A traveler in the Himalayas came upon a great gathering of holy men and
philosophers. They represented all aspects of belief and seeking, including
one aged guru who was reputed to have achieved nirvana by subsisting
entirely on a diet of asparagus. Our traveler was astonished when, in a
sudden mountain shower, all of the participants in this conclave were
drenched except the asparagus-eater. The rain simply avoided falling on
him, as if he were roofed. "That's incredible," said the traveler.

"Not at all," said his native guide, "for is it not sung of in America,
even on Broadway, 'Bliss is the awning of the Sage of Asparagus'?"

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            TODAY'S RECIPE
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I know I've done a "Favorite Ingredients - Cheese" theme in the past, but I
love cheese. So sue me. Here is this week's lineup:

Monday's Starter
Gougeres

Tuesday's Soup or Salad
Figs Stuffed with Goat Cheese

Wednesday's Side Dish
Pasta with Parmesan, Ricotta, and Peas

Thursday's Entree
Lamb Burgers with Smoked Gouda

Friday's Dessert
Yogurt Cheese with Honey

Gougeres, a traditional cheesy pastry from France, are often piped into
ring shapes before being cooked, so you might think of them as cheese
donuts. This recipe may be fried or baked, and both versions should be
eaten while they're still piping hot.

Gougeres

1 cup (250 ml) water
4 Tbs (60 ml) butter
1/2 tsp (2 ml) salt
1 1/2 cups (375 ml) all-purpose flour
3 eggs
1 cup (250 ml) freshly grated Gruyere or Swiss cheese
1 cup (250 ml) freshly gated Parmesan cheese
Vegetable oil for deep frying (optional)

Combine the water, butter, and salt in a saucepan and bring to a boil over
moderate heat. Add the flour and cook, stirring constantly, until the dough
forms a ball, about 5 minutes. Add the eggs one at a time, beating
vigorously until each one is completely incorporated before adding the
next. Stir in the cheeses. To make fried gougeres drop by tablespoonfuls
into 2 inches (5 cm) of vegetable oil heated to 350F (180C). Fry until
golden brown on both sides, about 3 to 4 minutes. Drain on a wire rack set
over paper towels. To make baked gougeres, drop by tablespoonfuls on a
lightly greased baking sheet and bake in a preheated 425F (220C) until
golden brown, about 10 minutes. Serve immediately. Serves 4 to 6.
Received on Mon Oct 18 06:19:21 2004