Gougeres recipe's, my new project finding the best

Yields: 36 gougeres Prep time: 30 min Cook time: 20 min Ingredients: 1 cup bread flour* 1/8 tsp cayenne pepper, optional 1/4 teaspoon dry mustard 1/4 teaspoon salt 3 large room temperature eggs, beaten 2 room temperature egg whites** 3 1/2 ounces of unsalted butter, cut into small pieces 3/4 cup (about 3 ounces) freshly grated Gruyere Cheese 1/4 cup grated Parmesan Cheese (Parmigiano-Reggiano) 1 cup water Egg Glaze (optional) Coarse salt (fleur de sel or kosher salt), to sprinkle on top * Bread flour is a high-protein flour. The high protein gives you more gluten and structure and helps the cream puffs rise. All-purpose flour may be substituted but the results won't be as spectacular.  ** The egg whites help the puffs to be more dry inside. Preparation: Preheat oven to 420 degrees F. Either line a baking sheet with parchment paper or with the non-stick baking mat. NOTE: Do not grease the baking sheet, as the grease will cause the dough to flatten. NOTE: Prepare all your ingredients in advance, as preparation will go quickly once you start cooking. This is called Mise en Place - What Is A Recipe. In a small bowl, combine flour, cayenne pepper, dry mustard, and salt; set aside. In a small bowl, add eggs and egg whites; Whisk until mixed together; set aside. Cut up butter into small pieces; set aside. Grate Gruyere and Parmesan cheeses; set aside. In a heavy saucepan over medium-high heat, combine the water and butter; bring mixture to a full rolling boil (make sure the butter has all melted). Remove pan from the heat and add flour mixture all at once, stirring vigorously with a wooden spoon until blended. NOTE: The flour absorbs the liquid rapidly, and must be mixed thoroughly until there are no lumps left. Reduce heat to medium; return pan to heat and continue stirring until the mixture leaves the sides of the pan and forms a ball, stir approximately 30 seconds to 1 minute to evaporate excess moisture. Remove from heat and transfer the dough to the bowl of an electric mixer. Using your mixer with the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 140 degrees F. (use your digital thermometer to test the dough). At medium speed, beat the eggs/egg whites mixture in a little at a time. Add no more than a quarter of the eggs at once; wait until eggs are completely absorbed before adding more (at first the eggs will act like they don't want to mix in, but they will). When all the eggs are absorbed, the dough is ready to use. The dough should be soft and a little sticky, but be able to hold its shape. Stir in the grated Gruyere and parmesan cheeses until well incorporated Time to make the gougeres. Following are some of the different techniques that people use to form the balls.  Using two teaspoons: With one spoon, scoop up about 2 to 3 teaspoons for a cocktail-size puff (walnut size). With other spoon, push batter off first spoon and drop in a mound onto prepared baking sheet. Using plastic bag: Place dough into bag. Cut the end off one corner with scissors, to make an opening about 1/4 inch. Squeeze the mixture onto the pans. Cookie scoops: Cookie scoops can also be used. Using pastry bag: Put a 1/4-inch star tip into your pastry bag. Fill the bag with the dough. Squeeze the dough out in a circle motion to create small silver dollar-sized circles. Finger and spoon: This is how I do it. It is easy and goes fast. Leave about 2 inches between each gougères on the baking sheet, as the mixture will spread during baking. Don't worry if they don't look neat, they tend to round out as they rise in the oven. NOTE: to smooth out any parts that stick up when you squeeze out the dough, just wet your finger in water or milk and smooth out. When gougères are ready to bake, sprinkle a few some coarse salt on top of each gougère. Bake for a total of about 18 to 20 minutes, rotating the pans halfway through (switch pans so the top one is on the bottom rack and vice versa). Do not overcook the gougères, they are better when slightly undercooked. Remove from oven, using a thin spatula remove from baking sheet, and let cool slightly before serving. Makes approximately 36 gougères.   NOTES: The dough can be prepared 2 to 3 hours in advance. Make the dough balls, cover, and refrigerate. When ready to bake, remove from refrigerator, and bake them into a pre-heated oven. The dough may be made a day ahead and kept covered in the refrigerator. When ready to use, remove from refrigerator, make balls, and then bake in a pre-heated oven. You may also bake and freeze them. Thaw at room temperature and refresh in a 350° F. oven for about 10 minutes. For best results, use puffs with 24 hours, or wrap airtight and freeze. If you're making and baking gougères ahead of time, poke the bottoms after you remove them from the oven, turn upside down, and let dry out on the baking sheet. Gougère are easy to travel with to. You can bring them to a dinner party and re-heat them (5 minutes at 350 degree F.) on a baking sheet when you arrive. Blue Cheese or Cheddar Cheese may be substituted for the Gruyere cheese. Actually any hard cheese may be substituted.  

MAKES ABOUT  2½ DOZEN INGREDIENTS ½ cup milk 8 tbsp. unsalted butter, cubed ½ tsp. kosher salt 1 cup flour 4 eggs, at room temperature 6 oz. Gruyère cheese, grated INSTRUCTIONS 1. Heat oven to 425°. Bring milk, butter, salt, and ½ cup water to a boil in a 4-qt. saucepan over high heat. Add flour; stir until dough forms. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating each one at a time, until dough is smooth; stir in cheese. 2. Using a large tablespoon, drop balls of dough onto parchment paper-lined baking sheets. Place in oven; reduce temperature to 375°. Bake until golden brown, about 30 minutes.

lemon / pudding cake's

Lemon "pudding" cake (serves 8 -6oz servings). We ran this today as a test run, comes out great. Necessary to bake them in some sort of ceramic mold, metal ones will not work. Also, place a towel under the ceramic molds to help distribute more of the heat. The idea is to have a layer of a lemon "pudding"(curd) and a layer of cake that's very light. Preheat oven to 325 degree's. Soft butter for ramekins. 1 cup buttermilk. 1/4 lemon juice. 4 large eggs(seperated). 1/4 cup + 1TB A.P. Flour. 3/4 cup + 1TB sugar. Pinch of salt. 2 lemons zest. Preserves to garnish in original recipe. Butter and sugar the ramekins. Place ramekins in a hotel pan with a kitchen towel in between the them. Set aside. In a bowl, mix the flour, 3/4 cup of the sugar and salt. Rub the zest into the flour mix. Set aside. Wisk together the buttermilk, lemon juice and egg yolks. Set aside. Beat egg whites with 1TB sugar until soft peaks form. (Do not over beat or the finished curd will be grainy). Add the flour mix to the buttermilk mix. Wisk until smooth. Add the egg whites in 3 batches, being careful to not over mix. Laddle the mix into the prepared ramekins. Fill roast pan with warm water 1/2 way up the side or ramekins. Cover with foil and bake for 20 minutes and then remove the foil. Bake for another 20 minutes until cake rises and is golden brown. Remove and let cool. Best served warm, we do them room temperature, but can also be served cold.

tangerine vinaigrette recipe

4 cup fresh tangerine juice 2TB sherry vinegar 1TB dijon mustard 1TB honey 1/8tsp chili powder(original calls for 1/4 tsp arbol chili powder.) 1/2 cup good quality olive oil(we use canola) Salt, pepper, sugar to taiste. In a heavy bottom sauce pan reduce the tangerine juice by 1/2. Keep reducing till reduced to about 1/4 cup, becomes a thick syrup. In blender combine the syrup, vinegar, mustard, honey and chili powder. Blend for 30 seconds. Slowly add olive oil to make an emulsion and season. Let come to room temperature and place in squeeze bottle or quart container with spoon. Going to use this on our salmon dish tonight.

Cheese cake, peanut and maple

Cheese cake: Caramel-Peanut (Original asked for some english oat wafers. As its for the crust, we went with something a little more "known". Vanilla wafers-300 gram Butter(melted)-240 gram Condensed Milk-150 gram Peanut butter-80 gram Gold Maple syrup(good quality)-70 gram Creme cheese (softened)-300 gram Whipping cream-320 gram Seperated 180 grams of the butter and mix with the wafers. (The waffers should first be pulsed in the robot coux for a texture close to Panko). Press into prepared molds and refrigerate for 1 hour. In a seperate heavy bottom pot, melt remaining butter, peanut butter, syrup and milk. Bring to a boil and then simmer, stirring constantly for 5 minutes. Once cooked, pour into a new bowl and leave to come down to room temperature. Then fold into creme cheese that's been softened. Mean while whip The cream until soft peaks form. Slowly and gently fold into creme cheese mix in 3 turns. Pipe into molds and chill 2 hours. (Make sure the mold is buttered properly. We also use some cling wrap around because the butter alone only becomes hard and stuck to the mix. After the mix is piped in and chilled, add in a seperate bag or spoon, a mix of peanut butter and creme that has been heated to the consistency to pour. Finally, after 30 minutes place a thin layer of the leftover plain vanilla waffers. Serve with appropriate sides. This recipe is great because it is not necessary to "cook" in the traditional way, and also the consistency of the "cheesecake is much lighter.

prep for January 2nd

For this week, new year: Prep lists for hot and cold/ new sautee add for cooks in dish. No response unless resume/update version and cover letter are included. Back room organize. Trash recepticles, remove from kitchen. Fix soap in kitchen Install towel for sink area. Check in Linen delivery. Speak to ned about pants and shirts. Also, inventory on all boh towels. White and blue. Downstairs dry storage area. Escargot recipe for Armando Loup de mer: roast whole in a salt crust. ??? For the lemon puree: Water, lemon, sugar and champagne vinegar. Then puree with olive oil. We left out the vinegar tuesday night and that's why it didn't taste correct. Sea scallop with cauliflower and meyer lemon Bass or fish special with artichoke, shellfish(clam, mussel, cockle) sunchoke if no artichoke, used parsnip dice, asparagus, mint chiffonade. Truffle is another possibility. Chopped black truffle peels or pieces. Check duck for leg cure and breast entree, carrot, vanilla bean and orange gastrique. Soup prep: Carrot and Onion Cheese cakes? Coq au vin prep/cook New brussels, 1/2 thirds, other leaves. Demi(redwine) reduction Grill/plancha Gnocchi recipe with the thyme and butter and PARSNIP round chips to finish with fresh thyme leaves and chive New pearl onion, carrot, parsnip, bacon and mushrooms for coq au vin. +talk about new chicken dish. Roast breast, confit thigh. Potatoes anna Truffle honey for duck glaze Hot line prep: Pepper corn sauce, green Salmon base reduction Check cauli and parsnip puree. Truffle froth for pork Cheesecake misen place Crab legs and claws in walkin Sea scallops, other ideas: Potato pancakes, sundried tomatoes and thai basil hollandaise. Gribiche sauce. Citrus on scallops, orange, grapefruit, clemintines, etc. Yuzu kosho: japanese chile sauce: 1 cup lime zest 2TB lemon zest 2 TB grapefruit zest 1 tsp salt 2TB grapefruit juice 2TB yuzu juice 1 green thai chili, no seed minced 2 tsp lime juice Sugar Sea scallops with red yuzu kosho and citrus. Garde manager: Clean and arrange/stock all plastic shelves. Fix shelf at pass, lower 1. Water bath, find new location Leeks oil Thyme oil Desserts Apple reduc? Crab sauce? Bacon lardons. Check and count fish in box Clementines and leeks for salmon. Clean and portion salmon Repack herbs and re count Order for friday Check puff pastry CAVIAR from new year eve. Dijon vin for garde. 1TB lemon juice 1tsp dijon 1TB white wine vinegar 1 garlic clove mined 1/2 cup olive oil Sea salt and fresh black pepper Mix all ingredients except oil which you emulsify at the end. Roasted shallot(confit) vinaigrette: Need recipe from house. Idea is to confit the shallots in neutral oil till completly soft. Covered. Let cool and thenstrain, reserve all oil. Vita mix shallots with vinegar, sherry I think would be nice. Salt, lots fresh black peppercorns. Emulsify in cooking oil. Probably sugar as well, and could put a clove of garlic in with the confit for some more depth. NO raw garlic. No mushroom tart. Check apple tarts Freezer at garde manager and measure of other low boys and prep tables. Potatoes puree, needs nutmeg Meat and cheese board? Desserts: apple, choclate, vanilla bean and cheesecake Check frisee Use old cucumbers