Weekend cooking – Gougères (video)

OK, for this one you will need to spend a bit of time in a hot kitchen, but they’re amazingly fast to make. Gougères are great to have for an easy apero and it’s not every day that you can make something that looks and tastes so good, yet takes such little effort.

One of the problems that I have with a lot of food programs in the US is that the preparation is too detailed and complicated. Sure they can be tasty to eat but few people have enough time to invest in such meals. Cooking should be an enjoyable experience but it also has to fit into modern work schedules. These gougères certainly fit the bill.

What’s nice about these is that you can play around with the type of cheese (Parmesan works well, for example) or you can add other options such as a bit of chili peppers or whatever. A lot of times I run out of something in the kitchen but find something else, try it, and it just works. Go ahead, keep it simple but give it a try.

If you’re looking for the recipe, here’s the link. Make a bunch and then freeze the leftovers, if you have any.


An American in Paris, France. BA in History & Political Science from Ohio State. Provided consulting services to US software startups, launching new business overseas that have both IPO’d and sold to well-known global software companies. Currently launching a new cloud-based startup. Full bio here.

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  • Miresslemes1989

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    Cool down by making yourself some
    profiteroles. Sort of the same procedure, but don’t add cheese. After
    they cool, fill them with ice cream (I recommend coffee ice cream), and
    drizzle with fudge sauce.

  • Mike_in_the_Tundra

    I could live with caramel sauce.

  • http://www.rebeccamorn.com/mind BeccaM

    LOL!

    I know what you mean. I -so- do not handle heat well.

  • http://adgitadiaries.com/ karmanot

    Yep!!! A family favorite, but we use caramel sauce. :-)

  • http://adgitadiaries.com/ karmanot

    I know, but being Irish I added 30 extra degrees to compound the essence of the experience. :-)

  • Monoceros Forth

    I want more cooking on this blog.

  • http://www.rebeccamorn.com/mind BeccaM

    160F? Hrmm…. I took a look, and it appears they’re predicting 128F for today and tomorrow.

    I’m no climate denier of course, but I’m pretty sure the world record set back in 1913, 134F, still stands. On the other hand, the forecasters are saying there’s a decent chance of that record being broken soon.

    I’ve been through Death Valley several times… beautiful desolation. Mostly we traveled at times during the day and in the cooler seasons, but twice we wanted to experience “okay, how awful can this be?” Answer: Very.

  • Mike_in_the_Tundra

    Cool down by making yourself some profiteroles. Sort of the same procedure, but don’t add cheese. After they cool, fill them with ice cream (I recommend coffee ice cream), and drizzle with fudge sauce.

  • http://adgitadiaries.com/ karmanot

    Absolutely love these food moments! At the moment it is 102 outside and a 160 in Death Valley—–the climate deniers are eating crow today. :-)

  • http://thebrainpolice.blogspot.com microdot

    goo–jheeres….learn this basic cream puff recipe and you could rule the world!

  • Jim

    These look great! Love to have a cocktail and a couple of these! Although I don’t know how to pronounce them.

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