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SUPPER: Kitchen Karaoke? I'll start with goug�res
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
SUPPER: Kitchen Karaoke? I'll start with goug�res
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| Photo l Michael Persico |
| Pretty cheesy |
When first I heard about Open Chef-A-Me, the "kitchen meets karaoke" idea that Drew Lazor told you about in March, I immediately wanted in. What better way to prove one's cooking (and blogging) cred?
After a barrage of emails to Chef-A-Me co-founder Jesse Middleton, I got my wish. On Monday, May 18 at The Dark Horse, I'll be going head to head with Alyssa Shilliday, an aspiring restaurateur who's cooked at The Olive Garden, Iron Hill Brewery, Washington Square,� World Caf� Live and Cuba Libre. Each of us will make three courses to be served tasting style, and our guests will get to "play restaurant critic" and share their feedback on our dishes. Proceeds from the $35 tickets (City Paper readers get $5 off; snag the discount code after the jump) will be donated to a yet-to-be-determined charity. The price includes our carefully prepared eats, discounted booze, live entertainment and the chance to tell me what you really think.
With just a $400 budget to feed 80 people three courses (that's just $5 for all three plates), I'm counting on creativity, good technique and simple ingredients to get me through. When you can't rely on fancy foie or luxury lamb chops, you look to the masters. Alain Ducasse's recipe for goug�res � classic cheese puffs � is going to anchor one of my courses. These decadent bites are simple to make, provided you have a strong stirring arm and a wooden spoon. Any semi-hard, dry cheese (I used Gruy�re) works � or a combination of your favorites. The petite puffs are fun to eat and fun to say � try goo-jhair.
Recipes for elements of the other two courses are forthcoming � look for previews next Monday, and showtime on May 18.
Recipe for Alain Ducasses's Goug�res, as well as the code for $5 off our ticket price, after the jump.
Open Chef-A-Me featuring writer Felicia D'Ambrosio and cook Alyssa Shilliday, Mon., May 18, 6:30 p.m., The Dark Horse pub, 421 S.2nd St., $35; OpenChefAMe.com
Enter code 2009CP when you purchase your tickets at OpenChefAMe.com
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| Photo l Michael Persico |
| Dough, after incorporating 4 eggs |
Alain Ducasses's Goug�res from Food & Wine
Yields: About 28 puffs
- 1/2 cup water
- 1/2 cup milk
- 1 stick (4 ounces) unsalted butter, cut into tablespoons
- Large pinch of coarse salt
- 1 cup all-purpose flour
- 4 large eggs
- 3 1/2 ounces shredded Gruy�re cheese (1 cup), plus more for sprinkling
- Freshly ground pepper
- Freshly grated nutmeg
Directions
- Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
- Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.
- Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350� oven until piping hot.
Notes
- When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.
Good receipe i liked it!. I can't wait for backing those and let my guests to try them at the tea time hmm yamy yamy.
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