Handleiding Cuisinart SMD-50 Series (pagina 16 van 92) (Engels)

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SAVORIES

Gougères

Gruyère is the classic cheese used in gougères,

but you may substitute your favorite.

Makes about 65, one-inch gougères

½ cup water

4 tablespoons (½ stick) unsalted butter,

cut into 1-inch pieces

½ teaspoon kosher salt, divided

½ teaspoon granulated sugar

1 cup unbleached, all-purpose flour

2 large eggs, plus up to 2 more if necessary

1 cup shredded Gruyère cheese, divided

¼ teaspoon cayenne

¼ teaspoon paprika

Preheat oven to 500°F. Line two baking sheets

with parchment paper. Reserve.

Put the water, butter, ¼ teaspoon of the salt, and

sugar into a medium saucepan set over medium

heat. Once the mixture comes to a boil, remove

from heat and stir in all of the flour. Return to the

burner and raise the heat to medium high. Using

a wooden spoon, continuously stir the mixture

until it “dries out” and a thick, hard film remains

on the bottom of the pot, about 1½ to 2 minutes.

Remove from heat and put flour mixture into the

Cuisinart® mixing bowl. Attach the flat mixing

paddle and mix on Speed 3 to release steam

and cool, about 2 to 3 minutes. Once the dough

has cooled (and the bowl is no longer warm),

increase the speed to 4 and add the eggs, one

at a time, until each is fully incorporated before

adding the next. Scrape down the entire bowl

between each addition. Dough is ready when it

becomes a pale yellow color and drops from the

beater in a slow, steady stream. If the dough is

too thick, beat the remaining 2 eggs together

and slowly begin to add them, 1 teaspoon at a

time, with the mixer running. Do not make the

dough too runny or it will not hold its shape. Add

½ cup of Gruyère, the remaining salt and spices

and mix on Speed 2 to incorporate.

Transfer the batter to a large pastry bag fitted

with a small to medium-sized round tip. Pipe the

gougère dough into 1-inch rounds, ½ inch apart

on the prepared baking trays. Top each with a

pinch of the reserved Gruyère. Put in the oven,

and immediately turn the heat down to 300°F.

Bake until gougères are nicely browned,

completely hollow and not wet inside, about 20

minutes. Serve immediately.

Nutritional analysis per gougère:

Calories 29 (61% from fat) • carb. 1g • pro. 1g • fat 2g

sat. fat 1g • chol. 11mg • sod. 39mg • calc. 36mg • fiber 0g

Spinach and Feta Soufflé

Looking for a new idea for a fun and festive side

dish? The classic combination of spinach and feta

comes together in this tasty soufflé.

Makes 12 servings

1 tablespoon unsalted butter, softened,

for coating the dish

½ cup grated Romano cheese, divided

5 large eggs

1 large egg white

5 tablespoons unsalted butter, cut into

1-inch pieces

½ cup unbleached, all-purpose flour

1½ cups whole milk

3 ounces feta cheese

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¹⁄8 teaspoon freshly ground nutmeg

1 10-ounce package frozen, chopped

spinach, thawed, with any moisture

squeezed out

¼ teaspoon lemon zest

Preheat oven to 400°F. Position racks so that

the soufflé can bake in the middle of the oven.

Generously butter a 2-quart (8-cup) soufflé dish

thoroughly with 1 tablespoon of butter. Sprinkle

¼ cup of the Romano in the dish so that the

bottom and sides are coated. Shake out any

excess. Wipe the rim of the dish with a paper

towel to remove any butter or cheese; reserve.

Separate eggs, putting whites (including extra

white) into the Cuisinart® mixing bowl and the

yolks into a separate mixing bowl. Break yolks

up by stirring with a fork. Attach the chef’s whisk

and reserve both bowls containing eggs.

Put the remaining 5 tablespoons of butter in a

saucepan over medium-low heat. Once butter

melts, add the flour to the pan and stir to cook

off any raw flour taste, about 3 to 4 minutes.

While continuously whisking the butter/flour

mixture, slowly add the milk. When all the milk

is added, whisk until a smooth and homogenous

consistency is achieved. Once mixture is

smooth, beat in remaining Romano and feta,

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