Comments on: gougères + stuffed mushrooms http://smittenkitchen.com/2006/12/just-a-few-bites/ Sun, 21 Mar 2010 00:31:59 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Mae http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-351401 Mae Tue, 23 Feb 2010 21:07:39 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-351401 Hi Deb, Thanks for the recipes - I made the stuffed mushrooms several times already, and they are always a big hit with my mushroom-loving boyfriend. I attempted the gougere last week, and sadly they didn't puff up at all. I don't have a food processor and thus beat everything by hand. Do you think that's the cause? I wonder if it would make a difference if I tried the hand beater. Hi Deb,

Thanks for the recipes – I made the stuffed mushrooms several times already, and they are always a big hit with my mushroom-loving boyfriend.

I attempted the gougere last week, and sadly they didn’t puff up at all. I don’t have a food processor and thus beat everything by hand. Do you think that’s the cause? I wonder if it would make a difference if I tried the hand beater.

]]> By: shira http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-344295 shira Sat, 23 Jan 2010 21:18:09 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-344295 thats amazing! i had to remind myself these pictures are actually edible' they look like pure art thats amazing! i had to remind myself these pictures are actually edible’ they look like pure art

]]> By: deb http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-339692 deb Wed, 30 Dec 2009 22:04:36 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-339692 Tiny -- Thank you. Actually, my food processor creates more coarse bits of cheese on the shredder than my big-hole box grater. I think it is the speed and pressure on the FP that pulls the cheese through faster, while pressure from our hands when hand-grating isn't so intense. Tiny — Thank you. Actually, my food processor creates more coarse bits of cheese on the shredder than my big-hole box grater. I think it is the speed and pressure on the FP that pulls the cheese through faster, while pressure from our hands when hand-grating isn’t so intense.

]]> By: Tiny Kitchen http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-339648 Tiny Kitchen Wed, 30 Dec 2009 19:48:34 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-339648 I'm hoping to make gougeres this weekend, as I'm a bit obsessed with choux paste right now. You say that box grater shredding worked better than food processor shredding, as it produced a lighter cheese and I'm confused -- did you use the big holes on the box grater? I'd think it would produce a bigger (and hence heavier) cheese shred than the food processor. Thanks! By the way -- I love your website. I consult it before I make anything new, even if I use a recipe from elsewhere, as your and your readers' discussion of tips and techniques is immensely helpful. And I know I can always trust the recipes you endorse. I’m hoping to make gougeres this weekend, as I’m a bit obsessed with choux paste right now. You say that box grater shredding worked better than food processor shredding, as it produced a lighter cheese and I’m confused — did you use the big holes on the box grater? I’d think it would produce a bigger (and hence heavier) cheese shred than the food processor. Thanks!

By the way — I love your website. I consult it before I make anything new, even if I use a recipe from elsewhere, as your and your readers’ discussion of tips and techniques is immensely helpful. And I know I can always trust the recipes you endorse.

]]> By: Amy http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-338364 Amy Tue, 22 Dec 2009 03:27:57 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-338364 Made the gougeres. They look and smell and taste amazing! Made the gougeres. They look and smell and taste amazing!

]]> By: deb http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-336809 deb Fri, 11 Dec 2009 04:55:37 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-336809 It's just lox. Store-bought (but from a Russian store, of course). It’s just lox. Store-bought (but from a Russian store, of course).

]]> By: Vanessa http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-336804 Vanessa Fri, 11 Dec 2009 03:06:46 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-336804 Hi, I'm wondering if you wouldn't mind sharing your in-laws' (I'm assuming) recipe for the delectable salmon items on top. I'm looking for a dish like that right now, and I can't wait to try the gougeres! Hi, I’m wondering if you wouldn’t mind sharing your in-laws’ (I’m assuming) recipe for the delectable salmon items on top. I’m looking for a dish like that right now, and I can’t wait to try the gougeres!

]]> By: deb http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-334399 deb Fri, 27 Nov 2009 15:11:56 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-334399 Hi Dora -- We rewarmed them slightly. Hi Dora — We rewarmed them slightly.

]]> By: Dora http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-334163 Dora Thu, 26 Nov 2009 22:16:13 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-334163 The gougères look great! Did you put them back in the oven before serving, or do they stay crisp till the next day? The gougères look great! Did you put them back in the oven before serving, or do they stay crisp till the next day?

]]> By: Sengkelat http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-327819 Sengkelat Sun, 25 Oct 2009 15:16:28 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-327819 I made the gougeres, and they came out quite flat and squashy looking. The dough was very wet after adding the three eggs, and it didn't seem possible to make it into any shape other than a blob. Also, I may have overdone it on the cheese, which could certainly account for the slump. (My wife always looks at me in puzzlement when I say "too much cheese," maintaining that that is an impossible condition) Everyone loved them, though, to the point of someone even asking for the recipe. I'm so glad I found this site! I made the gougeres, and they came out quite flat and squashy looking. The dough was very wet after adding the three eggs, and it didn’t seem possible to make it into any shape other than a blob. Also, I may have overdone it on the cheese, which could certainly account for the slump. (My wife always looks at me in puzzlement when I say “too much cheese,” maintaining that that is an impossible condition)

Everyone loved them, though, to the point of someone even asking for the recipe. I’m so glad I found this site!

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