It's still all soup, all the time around here. I got into a soup-making frenzy for this week's food section story in the Richmond Times-Dispatch, and by virtue of there having been over 14,000 views of my Oktoberfest soup video since it went up 4 days ago--it's just a guess, mind you--but I think you might be making soup, too.
So, assuming that you are --either one of mine, or one of your own favorites -- it occurs to me that what you may want right about now is a great recipe for gougeres or, what in English is known as cheese puffs.
They are the most scrumptous accompaniment for most any soup that I can think of, and there's absolutely no reason that a quick batch can't be whipped up in the twinkling of an eye. They are incredibly easy and really fun to make, as I was reminded when I made these little babies the other night.
The only thing I forgot to do was to put some parchment paper on my baking sheet, which made them leave their delectable little bottoms behind. Not that I would ever do such a thing, of course, but If you don't want to be discovered ignominiously gnawing on the baking sheet after dinner when in theory you're doing the dishes, then I strongly suggest you remember the parchment paper.
Gougeres
makes 8
1/4 cup milk
1/4 cup water
4 ounces (1/2 a stick) unsalted butter
1/4 teaspoon salt
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup freshly grated Parmesan Reggiano cheese
ground black pepper to taste
Preheat oven to 400 degrees.
In a small, heavy saucepan combine the milk, water, butter and salt and bring to a boil over high heat. Reduce the heat to moderate and add the flour all at once and beat the mixture vigorously with a wooden spoon until it leaves the sides of the pan and forms a ball.
Transfer to a bowl. Whisk in the eggs and then stir in the cheese and pepper.
Drop batter in 8 mounds on a baking sheet fitted with a sheet of parchment paper, and bake in the upper third of the oven for 20 minutes or until golden brown. Remove and serve immediately with the hot soup of your choice.
