Archives

gruyère thyme gougères


gruyère thyme gougères

Hot Gruyere Thyme Gougères

Ingredients for 24-28 gougères:

1 cup hot water
1/2 cup butter
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup flour
4 eggs
1/3 cup grated Gruyère cheese
1 teaspoon dry mustard
1 Teaspoon of dried and finely ground Thyme

Instructions:

Combine the water, butter, salt and sugar, and heat until the butter is melted. Add the flour and stir vigorously with a wooden spoon until the dough forms a firm ball and breaks away from the edges of the pan. Remove the dough from the pan and beat in the eggs, one by one until the “pâte à choux”is  firm, smooth and waxy.

Add the cheese, mustard and the thyme to the pâte à choux and blend thoroughly. Butter a baking sheet and drop the dough by spoonfuls, or press through the plain tube of a pastry bag, making small round mounds on the sheets.

Sprinkle with a little additional cheese.

Bake in a 150°C oven for Abut 35 to 40 minutes. Turn off the heat and allow the gougère to dry out in the oven for a few minutes before removing them to prevent them from weeping — that is, showing drops of moisture.

Serve the gougères hot – they are wonderful with a glass of champagne.


white poppy ice cream

white poppy ice cream

White Poppy Ice Cream:

For 8 servings:

¼ cup of paste of ground white poppy seeds
2 cups of milk
2/3 cups of heavy whipping cream
3 egg yolks
1/3 cup of sugar

Mix the poppy paste with the milk and the heavy cream. In a saucepan heat the mixture and bring to a boil. Once boiling, remove from heat and set aside.

In a separate bowl, with a mixer mix egg yolks and sugar until fluffy. Add the poppy mixture and stir together with a wooden spoon. Return mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the spoon. Do not boil!

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker or put in the freezer and stir every 30 minutes until frozen.


pate sablee cookies


pate sablee cookies

Pate Sablee Cookies

Ingredients:

125 grams of flour “00”
100 grams of butter, cut into small pieces, slightly softened
50 grams of icing sugar
1 egg yolk
pinch of salt
dark chocolate, sugar and almond slivers for decorating

Instructions:

Mix the flour with the salt and icing sugar. Gently work in the butter and the egg yolk with your fingertips until completely smooth.

Wrapped in cling film, let rest in the refrigerator for an hour.

Roll out to 2mm thickness and create desired shapes. Set on a baking sheet or silpat. Bake in pre-heated oven at 170 degrees for 6 – 10 minutes until blond or lightly browned.

Decorate with dark chocolate, brulee-ed sugar or almonds.


Seafood Trio

Seafood Trio

Seafood Trio:

Mussels in Dijon-Mustard Saffron Broth
Garlic-Lime Shrimp with Parsley and Lime Dip
Scallops Seared in Duck Fat with Thyme and Tangerine Zest

And here the recipes:

Mussels in Dijon-Mustard Saffron Broth

Ingredients for 4 people:
1 kg mussels (250grams per person) in the shell, cleaned
50 grams of butter
3 cloves of garlic
1 medium sized shallot
1 teaspoon of pink pepper
good pinch of grey sea salt
1 cup of dry white wine
2 teaspoons of Dijon mustard
25 milligrams of saffron
2 – 3 teaspoons of starch for binding
Instructions:
Melt the butter in a large saucepan, pot or wok.
Sauté the garlic and the shallots until tender, but not browned.
Add the pepper, the salt and the mussels and sauté for about 1 minute.
Add the white wine and steam cook the mussels for about another 5 minutes, stir occasionally.
Take the mussels out of the liquid, discard any unopened mussels and de-shell the open ones. Distribute the mussels evenly in 4 pre-warmed bowls and cover.
Add the Dijon mustard to the cooking liquid and bring to a boil, add the starch for binding the broth.
Add the saffron.
Pour the broth over the mussels and serve immediately.

Garlic-Lime Shrimp with Parsley and Lime Dip

Ingredients for 4 people:
600 grams of large shrimp
¼ cup of olive oil
juice of 2 limes
5 cloves of garlic
1 teaspoon of ground pink and green pepper
small bunch of flat leave parsley (fresh) – chopped with 4 sprigs preserved for decorating.
pinch of grey sea salt
Instructions:
Make a marinade with 2/3 of the ¼ cup of olive oil, juice of 1 lime, the garlic (peeled, crushed and roughly chopped) and the teaspoon of pepper .
Marinade cleaned and de-veined shrimp for at least 1 hour, but no more than 3.
Heat the rest of the olive oil in a pan.
Sauté the shrimp until tender, about 2 minutes. Set on the plates for serving, sprinkle with the chopped parsley and decorate with the parsley sprigs.
Add the juice of the second lime and the sea salt to the pan and let it boil up for a few seconds. Pour in little dipping dishes with the shrimp and swerve immediately.

Scallops Seared in Duck Fat with Thyme and Tangerine Zest

Ingredients for 4 people:
3 – 4 tablespoons of duck fat
zest of 1 tangerine
1 teaspoon of chopped thyme (fresh)
12 medium-sized scallops, cleaned and out of the shell
Instructions:
Heat the duck fat in a medium size pan, large enough for all the scallops.
Sauté the scallops until tender and lightly browned on both sides, about 3 – 4 minutes depending on the size of the scallops.
Plate and sprinkle with the thyme and tangerine zest. Serve immediately.
Wine Pairing:
Use the same dry white wine used for the mussels, ideally a Soave or Sauvignon Blanc.