1. medtran49

    Recipe Gruyere puffs (gougeres)

    Gruyere puffs (gougeres) with 2 sauces courtesy of Hubert Keller I placed these under this forum due to the fact that they have far, far more dairy in them than flour, and the Gruyere cheese is what makes them gougeres. These can be made smaller, initial piping 1/2 inch, instead of the 1-1/2...
  2. The Late Night Gourmet

    Recipe Popovers

    I was surprised I didn't post this one when I made it, which was February of 2017, but I see that this predated my time on this forum (I joined a month later). I took my wife to BLT Steak in Las Vegas to celebrate her birthday in 2017, and they had the best bread we've ever had in our lives. I...
  3. medtran49

    Recipe Black pepper and gruyere popovers

    Adapted from a recipe from Jodi Elliott from the restaurant Foreign and Domestic in Austin, Texas, as seen on Diner's, Drive-ins, and Dives. I'm going to try this with Parmigiano next time I think. 2 cups whole milk 4 large eggs 1-1/2 tsp salt 3/4 tsp freshly ground black pepper 2 cups...
  4. medtran49

    Recipe Souffle with gruyere cheese and corn puree

    I didn't realize until I was ready to cook it that my smallest souffle dish was too big for this recipe so my souffle just made it to the top of the dish and didn't rise above. It was still good! 1-1/2 quart souffle dish Unsalted butter for rubbing Freshly grated Parmesan cheese for...
  5. medtran49

    Recipe Croque Monsieur

    I used Amish Milk bread to make this open-faced sandwich the last time we had this. I'm making that again today with some changes and hopefully it will come out correctly this time as the dough had a different feel to it than the 2 previous times I made it. BTW, this is definitely a knife and...
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