FA+
Shop
368
Views
Views
8
Favorites
Favorites
Category
Photography / Still Life
Species Unspecified / Any
Size 720 x 576
File Size 81 kB
Report this content
More from Ponygirl
After some prodding from the bf, I'm posting this here too.
If you're not the kind of person to toss out $15 to try a pound of artisanal cheese, you may want to stop reading because I'm entering food-dorky mode here.
So I poke around on www.woot.com now and then; and its sub-sites, wine.woot and shirt.woot. One week on wine.woot there was an offer for 1 lb each Serena and Serenita cheese from a California place called "Three Sisters Farmstead." My boyfriend and I both love hard cheeses, and since they also keep well I had no problem buying the two pounds.
Eating the cheese alone or with chocolate, or with dessert wine...that was all pretty great. Very strong stuff, too, really a tiny sliver at a time is more than enough. The foodie in me was already pleased with the purchase...
And then I came across an article in Food & Wine magazine that mentioned gougères. What the hell are gougères? One quick Google search later, I found this step-by-step, complete with handy photos...
http://fxcuisine.com/default.asp?Display=66
Basically they're crisp little cheese puffs, traditionally made with Gruyère cheese (cheese of choice for French Onion Soup and the like). Toasty cheese puffs...hm...
I eyed the Serenita cheese...
Unfortunately I don't have a pastry bag or I suspect they'd have come out a lot rounder, but a cool morning, a cup of apple cider, and piping hot cheese puffs = <3 <3 <3
If you're not the kind of person to toss out $15 to try a pound of artisanal cheese, you may want to stop reading because I'm entering food-dorky mode here.
So I poke around on www.woot.com now and then; and its sub-sites, wine.woot and shirt.woot. One week on wine.woot there was an offer for 1 lb each Serena and Serenita cheese from a California place called "Three Sisters Farmstead." My boyfriend and I both love hard cheeses, and since they also keep well I had no problem buying the two pounds.
Eating the cheese alone or with chocolate, or with dessert wine...that was all pretty great. Very strong stuff, too, really a tiny sliver at a time is more than enough. The foodie in me was already pleased with the purchase...
And then I came across an article in Food & Wine magazine that mentioned gougères. What the hell are gougères? One quick Google search later, I found this step-by-step, complete with handy photos...
http://fxcuisine.com/default.asp?Display=66
Basically they're crisp little cheese puffs, traditionally made with Gruyère cheese (cheese of choice for French Onion Soup and the like). Toasty cheese puffs...hm...
I eyed the Serenita cheese...
Unfortunately I don't have a pastry bag or I suspect they'd have come out a lot rounder, but a cool morning, a cup of apple cider, and piping hot cheese puffs = <3 <3 <3
Category Photography / Still Life
Species Unspecified / Any
Size 720 x 576px
File Size 81 kB
oh god, I grew up eating these things but never knew what they were called!! :D thanks for finding the recipe since my mom won't give me hers. ;n; She added some sort of sweet thick cream inside the little puffs, so I could probably modify the recipe and do that. :D
My mom has found the answer to a cheap substitute for a pastry bag and it works pretty well. Get a ziplock bag big enough to hold your mix, pour your mix into the bag, cut off one of the bottom corners of the bag, and you got yourself a cheap disposable pastry bag! My mom and I have actually used this way to put icing onto cakes and the like
Comments