In this post, I was going to tell you all about our recent trip to Chicago.
About how we went to Eataly in the city and it was so jaw-dropingly fabulous that I could have spent all day there, but settled for an hour. About how I renewed my passion for public transportation – the train is the only way to go in a big city! About how my siblings and I cooked together and made a spring feast one night. About how there is nothing like silly laughing in the kitchen at the crack of dawn with your sister and her kids, all in our jammies. About how we spent lots of quality time with my parents including throwing a little party on their behalf in their new apartment – and what we served at it (including 36 month aged Proscuitto from Eataly wrapped around Italian grissini). And finally getting around to describing the Gougères I made for the same gathering.
But, having served Gougères again at a different gathering just two days ago, I decided I need to cut to the chase and get you this recipe right away. Why? Because at the most recent event a friend took one bite and, holding the rest of the little savory puff aloft in his hand, announced to the group in a profound but happy tone: “These will change your life”. Wow.
The funniest part is that the friend who made this important announcement is a man of the cloth, the Pastor at our church. I would say he knows a thing or two about life changing experiences. And I am so proud to have my Gougères among them!
If you’re already familiar with the splendid little savory cheese pastries called Gougères in French, then you are probably nodding your head in agreement right now. If you’re not, do read on – after all, it’s Thursday afternoon and I think you’re due for a little life-changing, no?
You need to get these lovelies into your repertoire, and I mean soon. They are easy to make, can be made in advance (frozen and re-heated even), are season-less, delicious, savory and cheesy, but not messy. They go beautifully with several types of wine (including sparkling and Pinot noir) and I have never met a soul who doesn’t love them. For all of these reasons and more, we keep them on our menu at our Wine Bar. If we ever took them off I think our customers would mutiny. And when they’re baking in the oven the whole place smells so delicious its positively swoon-worthy.
People have been known to make these in many variations (blue cheese instead of gruyere, for instance) which is all well and good, but my heart belongs to the original, classic recipe. Having said that, I did add a little minced fresh thyme when I made them for my parent’s friends. They were good certainly, but I don’t think they were actually better than the original.
You can find hundreds of Gougères recipes out there, it is after all a very classic French savory (ubiquitous in the wine cellars of Burgundy, by the way), but my go to recipe is this one from Ina Garten.
Try it, it will change your life.
I love gougeres and I always have to freeze some when I make them to keep from eating them all. In step 4 you say to “pulse”… did you use a food processor in that step? I add eggs one at a time and stir my little heart out… Andrea
Maria Stuart says
Yeah, I wasn’t very clear there. I kind of mixed my methods up, I’m going to edit it. But, yes I often dump the dough into the food processor when I add the eggs and cheese. So easy and it makes the finished product a little more refined, less rustic. Either way works, as you know!
I will have to try a food processor though I think it will feel like I’m cheating… 😉
Willi Ryan says
Your family is in Chicago? Mine too! I grew up in the city. These look totally yummy!