Comments on: gougères + stuffed mushrooms http://smittenkitchen.com/2006/12/just-a-few-bites/ Tue, 22 May 2012 13:26:18 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Nicole http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-1571780 Nicole Mon, 06 Feb 2012 04:47:32 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-1571780 Made the stuffed mushrooms, my notes: (I forgot the red pepper flakes.) I would change the cooking method and ratio of things in the stuffing. Definitely high on flavor, I could do with less bacon (even though I love the stuff) next time. I used fresh spinach because they were out of frozen at the store, and chopped it then threw it in with the onion to cook it down. Don't let the onion cool-- I put the hot onion/spinach combo in with the feta/cream cheese combo and the heat helped to melt the feta and cream cheese into a smooth stuffing. Also, don't need to cook the mushrooms for so long-- I did a total of 20 min, flipping half way through and that was more than enough time. Actually, too much time if you ask me. By the end some of my mushrooms were looking wrinkly from too much cooking. In the end a valiant effort that everyone at the Super Bowl party appreciated, but wouldn't do again because of the level of work required for these little flavor-packed bites. Made the stuffed mushrooms, my notes: (I forgot the red pepper flakes.) I would change the cooking method and ratio of things in the stuffing. Definitely high on flavor, I could do with less bacon (even though I love the stuff) next time. I used fresh spinach because they were out of frozen at the store, and chopped it then threw it in with the onion to cook it down. Don’t let the onion cool– I put the hot onion/spinach combo in with the feta/cream cheese combo and the heat helped to melt the feta and cream cheese into a smooth stuffing. Also, don’t need to cook the mushrooms for so long– I did a total of 20 min, flipping half way through and that was more than enough time. Actually, too much time if you ask me. By the end some of my mushrooms were looking wrinkly from too much cooking. In the end a valiant effort that everyone at the Super Bowl party appreciated, but wouldn’t do again because of the level of work required for these little flavor-packed bites.

]]> By: Sam http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-1202170 Sam Thu, 24 Nov 2011 02:56:15 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-1202170 Deb, You've never failed me in the past. Your brisket was one of the biggest hits I've made and everything else I've made from here has been great. My gougeres were soggy in the middle right out of the oven and I followed the recipe exactly because baking scares me. I even watched several youtube videos to get them right. The mushrooms are OK, but not strong on flavor. Do I need to buy something else other than Philadelphia cream cheese and maybe a better quality of feta? I also had twice as much filling as I needed. The mushrooms definitely got smaller after cooking them. I usually just fill them with sharp cheddar and prosciutto and they turn out great. Wish I had done a dry run before Thanksgiving eve. Deb,

You’ve never failed me in the past. Your brisket was one of the biggest hits I’ve made and everything else I’ve made from here has been great. My gougeres were soggy in the middle right out of the oven and I followed the recipe exactly because baking scares me. I even watched several youtube videos to get them right. The mushrooms are OK, but not strong on flavor. Do I need to buy something else other than Philadelphia cream cheese and maybe a better quality of feta? I also had twice as much filling as I needed. The mushrooms definitely got smaller after cooking them. I usually just fill them with sharp cheddar and prosciutto and they turn out great. Wish I had done a dry run before Thanksgiving eve.

]]> By: deb http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-1178824 deb Mon, 21 Nov 2011 03:36:52 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-1178824 I haven't tried to make this recipe in advance so I cannot say for sure, however, most stuffed mushrooms can be reheated but they don't look as great. They lose their water as they cook and start to shrivel and darken a bit once cool. I haven’t tried to make this recipe in advance so I cannot say for sure, however, most stuffed mushrooms can be reheated but they don’t look as great. They lose their water as they cook and start to shrivel and darken a bit once cool.

]]> By: Tyla http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-1175938 Tyla Sun, 20 Nov 2011 14:03:31 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-1175938 Quick question....could I make the mushrooms Wednesday night to be served Friday afternoon or is that too long to wait? I know your receipe said one day in advance and then I saw another one that said two days in advance. Curious to hear what you think, thanks! Quick question….could I make the mushrooms Wednesday night to be served Friday afternoon or is that too long to wait? I know your receipe said one day in advance and then I saw another one that said two days in advance. Curious to hear what you think, thanks!

]]> By: hukee http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-660048 hukee Sun, 15 May 2011 21:15:37 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-660048 i've made the gougeres twice now with gluten free flour and both times they turned out marvelously. so delicious, these little guys are. i look to your blog whenever i'm having new people over for food and i find a recipe that is absolutely delicious and turns out every time. thank you for the best food blog EVER! i’ve made the gougeres twice now with gluten free flour and both times they turned out marvelously. so delicious, these little guys are. i look to your blog whenever i’m having new people over for food and i find a recipe that is absolutely delicious and turns out every time. thank you for the best food blog EVER!

]]> By: Shelly http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-628777 Shelly Tue, 03 May 2011 00:34:33 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-628777 I made these by hand and they puffed beautifully ... filled them with salmon mousse .... omg they were good. I made these by hand and they puffed beautifully … filled them with salmon mousse …. omg they were good.

]]> By: debby c http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-587949 debby c Tue, 15 Feb 2011 11:27:59 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-587949 question: can you freeze the gougeres and then reheat them? fyi: i too have made them by hand (heating them for 5 minutes and continuously stirring the batter) and then after adding the cheese stage, using my hand mixer with the kneading attachment for the last five minutes. amazingly they puffed question: can you freeze the gougeres and then reheat them? fyi: i too have made them by hand (heating them for 5 minutes and continuously stirring the batter) and then after adding the cheese stage, using my hand mixer with the kneading attachment for the last five minutes. amazingly they puffed

]]> By: Jahnna http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-483639 Jahnna Tue, 07 Dec 2010 20:22:13 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-483639 Thanks for the reply, I will have to start a-googlin'! Thanks for the reply, I will have to start a-googlin’!

]]> By: deb http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-483065 deb Tue, 07 Dec 2010 16:29:28 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-483065 It's tough because I've only made them in the FP. But I suspect that recipes are all over the web that don't insist on it. I'm sure the classic technique would be to mix it very well by hand. I'd use one of those other recipes for technique, and use this for the measurements. Good luck! It’s tough because I’ve only made them in the FP. But I suspect that recipes are all over the web that don’t insist on it. I’m sure the classic technique would be to mix it very well by hand. I’d use one of those other recipes for technique, and use this for the measurements. Good luck!

]]> By: Jahnna http://smittenkitchen.com/2006/12/just-a-few-bites/#comment-479850 Jahnna Sun, 05 Dec 2010 19:51:01 +0000 http://smittenkitchen.com/2006/12/just-a-few-bites#comment-479850 Hi Deb! I've only commented here once, but I stalk you daily. Could you please answer the food processor question? I have two, BUT...they were gifts years ago and one is micro sized, and the other is still too small...(imagine that. when do I get a decent sized one?!) Do we HAVE to use a fp to mix and add air? Im seriously considering trying these for our Christmas Eve party...but if I need the fp I'll have to do it in really small batches or wait. :( Or can I just beat the heck out of it by hand or stand mixer? Thanks! Hi Deb! I’ve only commented here once, but I stalk you daily. Could you please answer the food processor question? I have two, BUT…they were gifts years ago and one is micro sized, and the other is still too small…(imagine that. when do I get a decent sized one?!) Do we HAVE to use a fp to mix and add air? Im seriously considering trying these for our Christmas Eve party…but if I need the fp I’ll have to do it in really small batches or wait. :( Or can I just beat the heck out of it by hand or stand mixer?

Thanks!

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