Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
snowangel

Bacon Gougeres

Recommended Posts

So, the former long-hair (aka Peter) has requested these for Super Bowl Sunday.

Suggestions for add-ins besides bacon?

Or, add-ins instead of bacon!

ETA: How well do these freeze for a couple of days, or do they hold well without freezing?


Edited by snowangel (log)

Susan Fahning aka "snowangel"

Share this post


Link to post
Share on other sites

Judy Rodgers adds arugula and pickled onions to the bacon in the Zuni Cafe Cookbook:

http://www.leitesculinaria.com/recipes/coo...k/gougeres.html

These are delicious, but bacon-y gougeres are a little too heavy for me.

Jerry Traunfeld in the Herb Farm cookbook combines cheddar and freshly chopped thyme in his gougeres recipe. The ingredients in this post are the same as Traunfeld's recipe; the instructions have been rewritten. I prefer to reduce the amt of thyme to 3/4 TB. A little of this fresh herb goes a long way for my tastebuds.

http://www.discusscooking.com/forums/f7/ch...eres-15906.html

Alice Waters, in the Art of Simple Food, suggests substituting 2 or 3 chopped salt-packed anchovies for the cheese in gougeres. Hmmm, maybe not for a Superbowl party. I'd eat this version, but for others it might be an acquired taste.

Share this post


Link to post
Share on other sites

I don't know, gougeres seem just perfect to me without anything additional--I don't think I'd care for bacon in them at all.

Maybe some black pepper...

Zoe

Share this post


Link to post
Share on other sites

Thy don't keep, but can be reheated.

However if you make them light enough and leave them in the kitchen, they evaporate..

Share this post


Link to post
Share on other sites
ETA:  How well do these freeze for a couple of days, or do they hold well without freezing?

Regrettably, the other posts are correct. After being baked they really don't hold at all. I would say optimally they only stay delicious for a few hours. However, if you're concerned about prep time you can always make and shape the dough as if ready to bake and put it in the freezer.

I had worked for a french cafe for awhile and we would keep pans of frozen choux dough mixed with herbes de provence and bring them out when needed. There are a couple of things to note if doing this that I had discovered.

-They have to come directly from the freezer to the oven-- no thawing.

-I found that it helped if you use an egg wash to not only help with the sheen but it seemed to keep them from drying out which appeared to help with the rise. A pan of water sitting at the bottom of your oven isn't a bad idea either.

-When they were almost ready to come out of the oven and were not at risk of collapsing, we would bring them out and grate comte cheese on top.

The choux dough itself contained no cheese- we found that after freezing it made the choux too heavy to rise.

They were quite scrumptious.

I highly recommend the egullet discussion on pate choux. It really helped to bring my choux 'A game' to work. I would link to it, if I knew how :wacko: . Help?

Share this post


Link to post
Share on other sites

ETA:  How well do these freeze for a couple of days, or do they hold well without freezing?

I had worked for a french cafe for awhile and we would keep pans of frozen choux dough mixed with herbes de provence and bring them out when needed. There are a couple of things to note if doing this that I had discovered.

-They have to come directly from the freezer to the oven-- no thawing.

With regular (cheese-less) choux, I have piped, frozen, thawed, then baked successfully. What did you find happened when you thawed that makes you recommend going directly from the freezer to the oven?

Share this post


Link to post
Share on other sites

ETA:  How well do these freeze for a couple of days, or do they hold well without freezing?

I had worked for a french cafe for awhile and we would keep pans of frozen choux dough mixed with herbes de provence and bring them out when needed. There are a couple of things to note if doing this that I had discovered.

-They have to come directly from the freezer to the oven-- no thawing.

With regular (cheese-less) choux, I have piped, frozen, thawed, then baked successfully. What did you find happened when you thawed that makes you recommend going directly from the freezer to the oven?

I found that they would dry out, hence no rise. Of course, Arizona is quite a bit more arid then most other places :wink: .

Share this post


Link to post
Share on other sites
Of course, Arizona is quite a bit more arid then most other places  :wink: .

And Seattle is a bit more humid than some places :smile:

Share this post


Link to post
Share on other sites

I know this is a little late for the super bowl, but a couple years ago for another super bowl party I made some blue cheese gougeres and filled them with a buffalo chicken mousse....they were delicious and the hit of the party....

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Glen
      Looking to learn and ask questions about home curing meats.  I have an 11 lb batch of genoa salami going and it is my first batch.  Worried about the PH level not dropping as needed.  Need some advice.   I followed the Marianski recipe exactly.  I have a pH meter and the starting point was 6.15pH which I thought was unusually high.  2.5 months in, I am about 73% of starting weight yet my pH is only 5.88pH.  My curing chamber is consistently at 57deg. F. /80% humidity.  My pH tester seems calibrated properly using the calibration solutions.  I am using the meat probe adapter and just sticking it in the salami until the tip is submerged etc...Thanks in advance for any suggestions or reassurances. 
       
      Glen

    • By liuzhou
      It is possibly not well-known that China has some wonderful hams, up there with the best that Spain can offer. This lack of wide -knowledge, at least in the USA, is mainly down to regulations forbidding their importation. However, for travellers to China and those in  places with less restrictive policies, here are some of the best.
       
      This article from the WSJ is a good introduction to one of the best - Xuanwei Ham 宣威火腿  (xuān wēi huǒ tuǐ) from Yunnan province.
      This Ingredient Makes Everything Better
      I can usually obtain Xuanwei ham here around the Chinese New Year/Spring Festival, but I also have a good friend who lives in Yunnan who sends me regular supplies. The article compares it very favourably with jamon iberico, a sentiment with which I heartily agree.



      Xuanwei Ham
       

      Xuanwei Ham
       
      more coming soon.
       
       
    • By Daily Gullet Staff
      by Chris Amirault

      Anyone who wants to write about food would do well to stay away from similes and metaphors, because if you're not careful, expressions like 'light as a feather' make their way into your sentences and then where are you?

      - Nora Ephron

      I attended a training last fall at which we were asked to share an object representing something important about mentoring, our focus for the week. I suspect that few in the workshop had difficulty coming up with their tape measures, baby photos, and flower pots, but I usually find this sort of assignment challenging, preferring simple denotations to forced connotations.

      On the drive home, I rolled down the windows, sensing that the air was turning slightly crisp and cool. I savored that harbinger of autumn in New England, when my thoughts turn to braises, stews and charcuterie. After a summer of keeping the oven off in my non-air-conditioned kitchen, I dreamed of daubes, considered new curries, and generally jonesed for the promise of meat to come.

      And then I realized that I had a perfect metaphor for mentoring: my 5 lb. vertical sausage stuffer from Grizzly Industrial, Inc. The next day, I lugged the apparatus to the training, hiding it behind a door for fear of ridicule. When my turn arrived, I hauled it out and clunked it down dramatically on the center table. "Good mentoring is like a sausage stuffer," I said, "for at least ten reasons:

      + + +

      That's the article as I started writing it. But over time, Nora's words came to haunt me. The whole shtick began to smell a bit fishy, and I began to fear that, like many tropes, this metaphor turned attention away from a trickier, worrisome truth hiding in plain view.

      But unlike many tropes, the worrisome truth I was hiding is in the object, and not the subject, of the metaphor. That is, the metaphor wasn't really about my relationship to mentoring. It was really about my relationship to sausage.

      Imagine the scene: I whip out my sausage maker and give ten reasons why my metaphor is bigger and better than everyone else's. (I did mention that I was the only man among three dozen women in that training, didn't I?) Laugh if you want, but one's sausage is important to many a man. A quick perusal of this topic reveals that I'm not alone. (You did notice the gender breakdown in that topic, didn't you?)

      Last weekend, while in the unfinished basement of a chef buddy, talk turned to our sausages, and before long we four charcuterie nuts were looking at our feet and commiserating about our failures. We shared a bond: our sausages had the better of us, and we knew it. Pathetic though it is, are you surprised that I felt a deep sense of relief, even of control, when I walked through my ten reasons? My metaphor afforded me a rare opportunity to feel superior to the process of sausage-making, and believe me, that doesn't happen often.

      My name is Chris A., and I have sausage anxiety.

      Read that list up there about my sausage maker, the instrument that I describe with distanced assurance. It's a ruse, I tell you. No matter how often I try to buck up, no matter how definitive a recipe, no matter how wonderful a pork butt or a lamb shoulder, when it comes to making sausages, I go limp with worry.

      Can you blame me? Look at all the places you can screw up, where your sausage can fail you utterly and leave you in tears.

      You grab some wonderful meat, hold it in your hands, appreciate its glory. Chill. You grind it, add some fat, and sprinkle some seasoning, whatever the flesh requires. Chill again. Slow down, contemplate the moon or something. You paddle that meat to bind it, melding flavor and texture seamlessly. Chill some more. What's your hurry? Toss a bit into a skillet, ask: are we ready? and adjust as needed. Stuff away. Then relax. If you can.

      I can't. You need to keep things cool to take care of your sausage, and it's challenging to stay cool when I'm all a-flutter about the prospect of a culminating, perfect, harmonious bind. If you read the books and you watch the shows, everyone acts just about as cool as a cucumber. But that's not real life with my sausage.

      It's a frenzy, I tell you. I know I should chill and relax, but I get all hot and bothered, start hurrying things along, unable to let the meat chill sufficiently, to take things slowly. Hell, I'm sweating now just thinking about it.

      I have to admit that I don't have this sausage problem when I'm alone in the house, have a couple of hours to kill, and know I won't be disturbed. I just settle in, take it nice and slow, not a care in the world, and everything comes out fine. But with someone else around, forget about it.

      Despite this mishegas, my wife is as supportive as she can be. She humors me patiently about these things, gently chiding, "Slow down! The house isn't on fire. It's just your sausage." Though I know she loves me despite my foibles, that sort of talk just adds fuel to that fire -- I mean, she can speak so glibly because it's not her sausage we're worrying about.

      Even if I am I able to relax, the prospect of sudden, precipitous sausage humiliation comes crashing down upon me. Think of it. All seems to be going so well -- a little too well. I'm keeping things cool, making sure that I'm taking it easy, following the plan step-by-step, trusting my instincts. I smile. I get cocky.

      And then, the frying pan hits the fire, and within moments I'm hanging my head: instead of forming a perfect bind, my sausage breaks and I break down. I want a firm, solid mass, and I'm watching a crumbly, limp link ooze liquid with embarrassing rapidity.

      Given my gender, in the past I've tried to subdue sausage anxiety with predictable contrivances: machines, science, and technique. If there's a tool or a book useful for perfecting my sausage, I've bought or coveted it. I calculate ratios of meat, salt, cure, sugar, and seasonings past the decimal; I measure out ingredients to the gram on digital scales; I poke instant-read thermometers into piles of seasoned meat; I take the grinder blade to my local knife sharpener to get the perfect edge. (We've already covered the stuffer above, of course.) I've got a full supply of dextrose, Bactoferm, and DQ curing salts numbers 1 and 2. The broken binding of my copy of Michael Ruhlman's Charcuterie has xeroxes and print-outs from eight other sources, and the pages are filled with crossed-out and recalculated recipes.

      It's the sort of thing that I used to do when I was younger: arm myself with all things known to mankind and blast ahead. It hasn't helped. I've learned the hard way that my hysterical masculine attempt to master all knowledge and technology has led, simply, to more panic and collapse.

      There is, I think, hope. I'm older, and my approach to my sausage has matured. I'm in less of a hurry, I roll with the challenges, and when the house is on fire, I just find a hydrant for my hose.

      If things collapse, well, I try to take the long view, recall the successes of my youth, and keep my head up. I mean, it's just my sausage.

      * * *

      Chris Amirault (aka, well, chrisamirault) is Director of Operations, eG Forums. He also runs a preschool and teaches in Providence, RI.
    • By Tara Middleton
      Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
       
       

    • By DanM
      One of the surprises from our move to Switzerland is the availability of kosher charcuterie. Sausages of all types, confit, mousse, rietttes, etc... One of the recent finds is this block of smoked beef. It has a nice fat layer in the middle. Any thoughts on how to use it? Should I slice it thin and then fry?
       
      Any thoughts would be appreciated.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...