Seven Sisters Cheese Puffs
An Idea I didn't Quite Pull Off
If you read through the dozens of comments on my recent post about the Bay Area Food Bloggers Picnic, you might have seen mention of my gougere. I wasn't too happy with them so I hid them in a paper bag and pushed them to the back side of the picnic table. People brave enough to try them, implored that they were delicious. They were ok, it's true, but when I tested one on our professional pastry chef, Shuna, she confirmed what I knew all along. They were, indeed, too salty.
Who am I going to blame? Hmm... Let me think. Oh, I think I'll just blame one of the most famous chefs in the entire world like, how about Thomas Keller? When I recently made gougere for Fred's birthday, using a recipe that I wasn't too impressed with from The Cordon Bleu Recipe Book, Mr Bacon Press contacted me and highly recommended the recipe in The French Laundry Cookbook. I loved everything about this recipe, except that it called for 1 tablespoon of Kosher Salt or more! It was just too much, and well, you can add more salt but you can't take it away.
I gave the gougere their own local personality by adding finely chopped sorrel from Four Sisters Farm and grated Serena cheese from Three Sisters Farmstead. It was just by coincidence that both farms were named after sisters. I thought it was funny, so I added them together to make Seven Sisters Cheese Puffs!
Yesterday evening's eat local challenge dinner was a success. I made one of the tastiest omelettes to date. Four rashers of Fatted Calf Bacon and one fresh Heirloom Organics onion were gently fried together. I beat the Marin Sun Farm eggs together with some Crumbled Redwood Hill Farms Chevre and then cooked the omelette in the bacon fat. What's not to love about that? I served it sprinkled with Dirty Girl hand-torn basil. Ummm... delicious