Monday, February 11, 2008

mushroom soup and gougeres

Last night I made the mushroom soup from Bourdain's Les Halles cookbook. To go with it, I made gougeres...basically pate a choux with gruyere cheese added. Nummy.

Serious Eats has the soup recipe here, so I won't re-post it. However, I did add a shallot along with the onion, and I used dried thyme instead of flat-leaf parsley. This doesn't make a whole lot of soup, so if you like to make soup and freeze the leftovers, you should probably double the recipe.

For the gougeres, I used the basic recipe from Ruhlman's Elements, and added shredded gruyere to the batter before piping it out...about a cup and a half or so. After piping them out, I sprinkled more cheese on top, then baked them at 450 for 8-10 minutes. Simple!

Everything was good, as far as I can tell. I was catching a bit of a funk last night, which is now full-fledged. According to Tony, the soup gets better the next day. Well how about 2 days later? I'm hoping I'll feel better tomorrow and can actually taste things.

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