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Gougères with cumin

gougeres plated

This is a favorite recipe around here. We especially love it as a special appetizer or snack, like for Oscar night or New Year’s Eve. These little guys go very well with a glass or two of bubbly. But lately we’ve been making a batch of these to have as a light dinner, served alongside a big green salad.

Gougères are basically like little soufflés or cheese puffs. I first had them when I was teaching English in France. The principal of the school where I was working invited me over for a Sunday lunch and his wife served champagne and gougères before the main meal. They were absolutely delicious.

gougeres ingredients

I thought they would be difficult to make, but they aren’t! There are just a few tricks to remember: measure out all your ingredients beforehand and do not (!!) open the oven door for the 20 minutes of baking time. Once you’ve got those two tricks down, they are pretty easy to make. Make some the next time you’re feeling like something fancy and French!

gougeres from oven

Gougères with cumin
From Chocolate and Zucchini

6 tablespoons butter (salted or unsalted; if you have salted, use a scant ½ teaspoon salt)
½ teaspoon salt (or just a bit less if using salted butter)
1 cup flour
4 eggs
1 teaspoon whole cumin seeds
¼ teaspoon freshly ground black pepper
1 ½ cups freshly grated Gruyère cheese (you can also use a good-quality Swiss)

1. Measure out all your ingredients. Have everything ready to go.

2. Combine butter, salt, and 1 cup water in a medium saucepan. I use a 3-quart saucepan and there is plenty of room; a 2-quart pan would probably also work. Bring to a simmer over medium-low heat. Then, remove the pan from the heat and stir in the flour all at once. Use a wooden spoon and stir the flour quickly until everything is well combined. Then, return the pan to the heat and cook over medium-low heat, stirring constantly, until the mixture has formed into a ball and pulls away from the sides of the pan. (When I return the pan to the heat after mixing in the flour, it usually only takes 1-2 more minutes of cooking before it’s pulling away from the sides of the pan).

3. Take the pan off of the heat and let it cool for 3 minutes. I always time this exactly, so that’s what I recommend. Then, add the eggs one at a time, stirring very well after each addition. At first it might seem like the egg isn’t blending in, but don’t worry, they do! Just keep stirring!

Sidenote: I once made a double batch of this recipe for my family at Christmas, which meant I had 8 eggs to incorporate one at a time. It took me forever and my arm was killing me!

4. Once the eggs are stirred in, then add the cumin seeds and black pepper. Give the mixture a stir to incorporate those. Then, fold in the grated cheese. You will have a very thick batter at this point! Cover and refrigerate for at least 30 minutes. It can stay in the fridge for longer than 30 minutes, too. In fact, I’ve made the batter up to 48 hours in advance and it worked out just fine.

5. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Remove the batter from the fridge. Using two small spoons, scoop the batter into small balls (about 1 inch across) and place on the baking sheet. They need a little room between them, but not much. Keep any remaining batter in the fridge for a later batch.

6. Bake the gougères in the oven for 20 minutes. I always time this exactly. Whatever you do, DO NOT open the oven door while they are baking! This will cause them not to rise properly. If you have an oven window, you can peek on them through that. If you don’t, wait at least 10 minutes before you open the oven door to peek. Once the 20 minutes is up, they should be puffy and golden. Turn the oven off and leave the door open just a crack for a few minutes before you take then completely out of the oven. This helps them not deflate! Although, if they do deflate, rest assured that they will still be just as tasty!

Serve warm or at room temperature. Enjoy with a favorite beverage, or serve alongside a big green salad for a light meal. Yum!



white bean dip with pita chips

white bean dip with homemade pita chips

white bean dip with homemade pita chips

This recipe is a superstar in our kitchen. Simple to make and tasty to eat. In a food processor, puree cannellini beans with lemon juice, garlic, and a little parsley. Stream in some olive oil. That’s it!

This dip comes from one of Giada’s lovely cookbooks. I discovered the recipe a few years ago and immediately added it to the regular rotation of party food at our house. Everyone we’ve shared this dip with has loved it, especially when accompanied with homemade pita chips. Don’t skimp on making the chips – they are so good!

Are you having an Oscar-viewing party on Sunday night? This dip would be an excellent addition to your spread. Cheers! ~Inge

White bean dip with homemade pita chips 
From Giada De Laurentiis

If you have leftovers, this dip makes an excellent spread on veggie sandwiches. A nice change of pace from hummus. Also, play around with the spices on the pita chips. In addition to (or in place of) the oregano, I’ve used paprika, cumin, and/or za’atar. It’s all good!  

pita breads, cut into triangles
1/3 cup olive oil, plus more for brushing the pita
1 teaspoon dried oregano (or other dried herb)
½ teaspoons salt
¼ teaspoons pepper
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup (loosely packed) fresh parsley leaves
2 tablespoons fresh lemon juice
1 garlic clove

To make dip:

In a food processor, combine beans, parsley, lemon juice, garlic, and ½ teaspoon salt and ¼ teaspoon pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in 1/3 cup olive oil until the mixture is creamy. Taste a little to see if you need to add more lemon juice, salt, etc.

To make pita chips:

Cut pita bread into triangles and arrange on a baking sheet. Brush the triangles with olive oil and sprinkle with salt, pepper and oregano. I like to pour some oregano into the palm of my hand and then crush it a little before sprinkling. This step helps release some of the flavor and aroma of the dried spice!

Bake the pita triangles at 400 degrees for about 5-10 minutes. Check them after 5 minutes so you can monitor how crispy they get. I like mine on the softer side.