While I have enjoyed being part of the Tuesdays with Dorie baking group as we near the completion of baking our way through Dorie Greenspan's "Baking From My Home to Yours", this new cookbook by Ms. Greenspan, "Around My French Table" has me very excited as it features simple French dishes, sweet and savory gathered over Dorie's many years of living in France. Classic home style recipes peppered with memorable stories and great tips to ensure success of the dish, or just to play around with substituting different ingredients for variety.
The "French Fridays with Dorie" group will cook their way through this lovely cookbook and post each week's pick on Friday. Today, the recipe is for the classic hor d'oeurve, gougeres-simply a cream puff pastry dough with grated cheese added. For my gougeres, I used sharp cheddar, but a classic French cheese such as Gruyere, Comte, and Emmenthal cheese can be used as well as a smoked cheese. What's cool about the gougeres is that, although the recipe makes about 36, the gougeres can be shaped and frozen, placed in airtight plastic bags, then pulled out as needed to bake.