Little Puffs of Magic

Tonight, I decided to try something new, something along the lines of savory baking, and I think I'm in love! These little puffs of magic that I created are Thyme Gougeres, and they are fluffy, light and delicious...and best of all, really easy to make!

I started off by reading the entire recipe because I wanted to make sure that everything was done according to instructions. I decided to set up my mise en place first, so that I could just add each thing as necessary without having to scramble. Butter, flour, salt, cayenne pepper, grated Gruyere, grated Asiago, and some thyme leaves, along with some eggs, and we were ready to go!

Okay, the first step was to boil a cup of water, with the 1/4 cup of butter. Once boiling, I poured the salt, cayenne pepper and flour into the pot and stirred vigorously until it all turned into a ball. It was kind of like a very large amount of roux, made very quickly!

From here, it was transferred to the standmixer, and stirred with the paddle attachment, with the grated cheeses, and then, one egg at a time, waiting until each was incorporated to add another. The recipe calls for a pastry bag, but I don't have one of those, so I decided to use another skill I have instead. Making a quenelle with two spoons, transferring a small amount of dough back and forth until it stays in a nice oval shape works just as well as putting all the dough into a pastry bag and piping it back out. 

So I made my quenelles, one after the other, until all the dough was gone and my baking sheets were full! I brushed some egg on each quenelle, sprinkled the last of the grated gouda, and thyme leaves on top, and into a 400 degree oven they went, for 25 minutes. 

While the gougeres were cooking, I worked on the main course: Sausage with Smashed Potatoes and Cornichons. It was perfect timing...it took about 25 minutes to make dinner, and 25 minutes to cook the gougeres, so everything came together at the same time. While dinner was delicious, the star of this meal were certainly the Thyme Gougeres! 

They were easy to make, delicious to eat, and the perfect tidbit to throw in a basket for entertaining. In fact, the recipe even says that you can make them in advance, and freeze them to reheat later! I might just be keeping a batch of these on hand all the time!

A Week's Worth of Meals

I can hardly believe that it's Thursday evening, and it is the first evening where we didn't have plans after work! It's nice to sit down and have a relaxing dinner, and catch up on some TV. With all this business of being so busy, I didn't have time to share all the wonderful things I made, so I thought I'd do a little week-in-review type post.

On Sunday, the menu called for Rock Shrimp Tempura and Hayashi Stew, both from Morimoto: The New Art of Japanese Cooking. I decided to make the tempura because I found rock shrimp at a local winter market, and it's an ingredient that is very hard to find. When I see things like this, I sieze the opportunity to use them in recipes I may not cook otherwise! This was a very cool play on a buffalo chicken type of thing - the shrimp were fried after being tossed in a tempura batter, but half of them were then coated with a chili sauce, while the other half were tossed with a wasabi sauce. The dish was also served with celery and cucumber, dunked in a handmade ranch dressing, a little something to cool the palate between the spicy sauces. I decided to serve it with a very simple Japanese beef stew, and some white rice. We used the tempura as an appetizer while the stew simmered!

On Monday night, we had friends over for dinner and massages. That's right...my vegetarian friends, who I realized, also eat fish! Hooray! I opted for a chapter out of Heart of the Artichoke and Other Kitchen Journeys, called How To Fry Fish. Since this was a whole menu of items, it worked out perfectly for an impromptu dinner party. The main course, of course, was a fish fry with a Piquant Tarragon Mayonnaise. With it, I served Salt-Roasted New Potatoes, as well as a Green Bean Salad with Pickled Shallots. As an appetizer, I put out some melon mixed with lime juice and mint. A refreshing starter for this meal!

On Tuesday night, we had our weekly hydrotherapy session for the puppy, to work on building her muscles and save her from the pain of her hip dysplasia. By the time we get home on these nights, it's pretty late, but I had bought some Caribbean-marinated steak tips at that same Winter Market, and whipped up a batch of Lemon and Caper Mashed Potatoes, as well as a Fennel, Red Onion and Parsley  Salad to go along with them. This picture didn't come out great, but nonetheless, there it is!

Last night, we had some friends over for dinner as well, and I opted to make a risotto this time around. You all know how much I love making risotto! This one is from Jamie's Italy and in Italian, is called Risotto con Cipolle Bianche Dolci, Cotechino, e Timo, or Risotto of Sweet White Onions, Cotechino Sausage, and Thyme. It was a really delicious risotto, with a lot of bold, rich flavors. I served it with a simple dish of greens, cooked Italian-style, in some olive oil, garlic, and lemon juice!

And that leads us to this evening! Since I've been cooking up a storm amidst our busy schedule, I decide to make something a bit simpler today. The menu was entitled Sick Day and comes from Tyler Florence's, Dinner at My Place. I made a really simple chicken soup with carrots, onions and celery, but into that I added some store-bought tortellini, as well as some chicken-apple sausage. The original recipe calls for the uncooked sausage to be made into roasted meatballs...but I bought the pre-cooked kind, so I just sliced 'em up and threw them in the soup. It was really yummy, and soothing on a cold winter's night. With it, I served some baguette slices, toasted in the oven, and baked goat cheese seasoned with some black pepper. It was a totally simple and comforting meal!

Ah, a week in review! I hope that you enjoyed it, and I promise to get back on track this weekend. Tomorrow night, I'm going to try a new restaurant with my dear friend, Heidi. Don't worry, I will report back on Saturday! We've also got another chapter from The Professional Chef on the way, and don't forget to comment on the previous post to enter to win a bottle of MonaVie's (M)Mun. There's lots in store for the coming weeks, and I'm very excited to get started on all of it! We're also going to have people over for the Superbowl, so I have some planning to do!!! 

So much food, so little time!

Sunny Side Up

Last night, I took some of my cuts of meat out of the freezer to prepare for the next few days of meals. I was a little disappointed when I came home tonight to find that none of them had defrosted enough. I really don't like defrosting meat in the microwave because it tends to start cooking as it defrosts, and then it doesn't cook evenly. Instead, I looked to my trusty Breakfast for Dinner option. This time around, I opted for Sunny-Side-Up Eggs on Mustard-Creamed Spinach with Crispy Crumbs. This recipe is from Bon Appetit and while the recipe says it serves 2, it only calls for 2 eggs. I doubled that portion since one fried egg and some spinach is probably not the most substantial dinner - and I set to work!

Mise en place

What we have here:

1/2 cup coarse fresh breadcrumbs

5 teaspoons Dijon mustard, divided

2 teaspoons plus 1 tablespoon olive oil

1/2 teaspoon mustard seeds

1 9-ounce package of fresh spinach leaves

3 tablespoons half-and-half

1 teaspoon chopped fresh thyme

4 large eggs

thyme sprigs

Just like yesterday, I had to go with the dried thyme instead of fresh - I really have NO idea where my thyme went! So the first step here is to preheat the oven to 400 degrees Fahrenheit. While you are waiting for the oven to heat, mix 2 teaspoons of the mustard, 2 teaspoons of the oil and the mustard seeds with the breadcrumbs in a bowl. They will get kinda lumpy and stuck together, at which point, transfer them to a baking sheet. I used a pyrex dish instead because my baking sheets are being bogarted by some seedlings that my husband has started and laid out to get sun in front of our large window. We'll have veggies this summer, but right now, I have no baking sheets. You want to bake this for 6-8 minutes in the oven.

Meanwhile, fill a large, deep skillet with water enough to cover the bottom, and pour in your spinach. Toss the spinach over high heat, for about 2 minutes, or until it all wilts down. It looks like you've got a lot of spinach until you get some heat on it!

See?

Once the spinach is all wilted, you want to transfer it to a sieve set over a bowl, and press out most of the water. Transfer the spinach to a saucepan, and pour in the half-and-half, 3 teaspoons of the mustard, and the thyme. Stir this over medium heat until it thickens and then season it with some black pepper. The recipe says 3 minutes, but it didn't take that long for me...

Once that was done, I put some of my fresh Italian Parmesan Herb bread in the toaster, while I fried my eggs. Heat the remaining oil in the skillet you used for the spinach (wiped down, of course) and once the oil is warm, crack your eggs right into the pot. Fry them until the whites are sturdy and white but the yolk shakes a little...unless of course you don't like runny eggs - you can cover your pan for a minute or two to get the heat through the top of the whites (and the yolks if you want). The steam cooks them evenly without having to flip the egg and risk breaking that yummy yolk!

Still needs a minute or two!

Well, that was easy and quick, huh? I plated the spinach and topped it with 2 of the fried eggs. I then sprinkled the breadcrumb concoction on top and served with a side of Parmesan Herb toast!

My yolk broke!

It all paired together nicely and it made for a comforting Tuesday night dinner. I still haven't caught up with that hour of sleep we lost this weekend I think, because I'm exhausted! Thank goodness for quick meals! :)

A Little Birdie Told Me...

Tonight, my quails are defrosted and ready to go, so it's time to make Quail with a Spiced Honey Dressing, from Gordon Ramsay's In The Heat of the Kitchen. We're going to use an interesting poached-grilled technique in this recipe, which I've never tried before! The quails will be served on a bed of sauteed potatoes and arugula leaves. I'm looking forward to this!

First thing to do is our mise en place:

The quails are trussed with toothpicks through their legs, to secure them for cooking...ya know, so they don't flail around in there! :) Now, my first step is to get 4 cups of chicken broth boiling with a few thyme sprigs thrown in. I seem to have used all of my fresh thyme, so I threw in some dried stuff instead...it's not ideal, but it works in this case.

It'd look prettier if I had those fresh thyme sprigs!

While I was waiting for the broth to boil, I put some sliced potatoes in a cast iron pan, with some olive oil as well as some salt and pepper. It takes some time to saute potatoes until browned so it's best to start them right away. This recipe doesn't take very long, so putting the potatoes on was one of my first priorities.

Once the broth was boiling, I added the trussed quails to the pot. You only want to cook them for a couple of minutes once the broth is simmering again. After that couple of minutes was up, I pulled them out of the pot with some tongs and patted them dry with some paper towels.

Now that the poaching part of the process is done, it's time to grill them! I put some cooking spray all over a grill pan and placed it on the heat to get warm. While it was heating up, I stuffed each quail with a rosemary sprig and some strips of sliced lime zest. I seasoned each quail with salt and pepper and brushed them with some olive oil.

Now, that's a compromising position!

Meanwhile, I've whisked together a sauce of honey, soy sauce, coarse grain mustard, dijon mustard (I replaced the Dijon mustard with a delicious Champagne Shallot Mustard from Stonewall Kitchen) and roasted sesame oil. I placed the stuffed, poached quails in the grill pan and proceeded to turn them quite often for the next 10 minutes (I think I could have done with a minute or two less, to be honest).

Once the quails were done grilling, I transferred them to a dish. I poured my sauce over and tossed them in the dressing until they were nicely coated. At this point, I let them marinate for about 5 minutes.

After that 5 minutes was up, I plated the potatoes and sprinkled some arugula leaves on top. They started to wilt with the heat of the potatoes, and I used a pair of tongs to place the quails on top. I then drizzled some of the extra sauce on top! Check that out!

All in all, that's about 20 minute of hands-on cooking time. Not bad for a weeknight meal!