Wednesday, October 29, 2008
Monday, October 20, 2008
Fall Fruit Panzanella Salad
2 1/2 TB sugar
1 1/2 TB cinnamon
8" round loaf tuscan/country style bread
4 peaches, chopped
3 apples, chopped
3 TB sugar
1/3 cup fresh basil, chopped
Preheat oven to 450 degrees. Cut the bread up into cubes about 1" on all sides. In a large bowl melt the stick of butter and mix together with the cinnamon and sugar. Toss in the bread cubes until evenly coated. Spread the coated bread cubes on a baking sheet and place in the oven. Cook until toasted, about 15-20 minutes, stirring a couple of times to cook evenly. Once toasted, set the croutons aside and allow to cool.
While toasting the croutons, toss the peaches with the 3 TB sugar. Allow this to sit for at least an hour to let the peaches juices flow. Then mix together with the chopped apples and the basil. Finally mix the fruit mixture together with the bread croutons. Allow everything to sit together for at least 30 minutes before serving.
This recipe makes a huge amount of this salad! It probably feeds a good 10 people, so keep that in mind if trying it out yourself.
Thursday, October 16, 2008
And I'm trying slowly to catch up on reading your blogs since I've been away--my reader is overflowing! Promise to get to them all soon.
Monday, October 6, 2008
I have made gougeres many, many times. I have posted them in my blog a few times, although until recently I didn't realize that was what I was making. The very first time I made them they puffed up beautifully and were light and fluffy. The second time around they turned out just about as nice. But every single time since then they have turned out flat and slightly dense. I have no idea what I was doing wrong. It was infuriating that they weren't turning out. Luckily they still tasted good.
This time around, I actually knew what I was making, and decided to give a slightly different recipe a shot. I went with Ruth Reichl's from "Garlic and Saphires". (now that I think about it, though, I may have tried this recipe before but I couldn't find gruyere so I used something different...maybe the consistency of the cheese has something to do with my puffing issues...) Whatever it was--the cheese, the recipe, the temperature in my kitchen, the smiling down of the gods--they came out perfectly. And tasted heavenly. Let's hope the next time around they turn out just as well!
1 c. water
1/4 lb (8 tablespoons) unsalted butter
1-1/2 tsp salt
1-1/2 c. all-purpose flour
1 c. diced Gruyère cheese
Pepper to taste
1/2 c. grated Gruyère cheese
Preheat the oven to 375°F.
Combine the water, butter and a teaspoon of the salt in a saucepan and bring it to a boil, stirring until the butter melts. Remove the pan from the heat, let cool slightly, stir in the flour, and mix well. Return pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan. Remove from the heat.
Stir in the eggs, one at a time until well combined. Add the diced cheese, the remaining 1/2 teaspoon salt, and pepper, stirring well.
Drop the dough by rounded tablespoons onto a well-buttered baking pan. Smooth the top and sides of each gougère with a knife, and sprinkle with grated cheese.
Bake in batches for 25 minutes, or until puffed and golden. Serve immediately.