Appetizer: Red Pepper, Garlic & Pecorino Gougères - xpost

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* Exported from MasterCook *

 

Red Pepper, Garlic & Pecorino Gougères

 

Recipe By :Food & Wine magazine, December 2002 - Melissa Clark

Serving Size : 60 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large red bell pepper -- stemmed, seeded, deribbed

- cut into 1-inch pieces

1/2 cup water

2 cloves garlic -- very finely chopped

6 tablespoons unsalted butter -- cut into pieces

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup all-purpose flour

4 large eggs

1/2 cup freshly grated Pecorino Romano cheese

1 pinch cayenne pepper

 

1. Preheat the oven to 425° F. Butter 2 large baking sheets.

 

2. In a food processor, puree the red bell pepper with the water and garlic

until the mixture is as smooth as possible, about 2 minutes. Strain the pepper

puree through a fine sieve set over a measuring cup, pressing hard on the solids

with the back of a spoon to extract as much of the pepper juice as possible; you

should have 1 cup. Stir in a little more water if necessary.

 

3. Transfer the red pepper juice to a medium saucepan. Add the butter, salt and

pepper and cook over low heat until the butter melts. Add the flour and beat

with a wooden spoon until the dough is smooth and shiny and pulls away from the

side of the pan, about 2 minutes. Scrape the dough into a bowl. Using an

electric mixer at medium speed, beat in the eggs, 1 at a time, beating well

between additions. Beat in the Pecorino Romano and cayenne.

 

4. Drop rounded teaspoons of the dough about 1 inch apart onto the prepared

baking sheets. Bake the gougères on the upper and middle racks of the oven for

about 20 minutes, or until puffed and browned; shift the baking sheets from top

to bottom and back to front halfway through baking. Serve the gougères hot, warm

or at room temperature. Makes about 5 dozen gougères.

 

Active time 20 min. Total time 40 min.

 

MAKE AHEAD The gougères can be made up to 1 day ahead and stored in an airtight

container. Rewarm in a 350° oven before serving.

 

http://www.foodandwine.com/invoke.cfm?objectID=89157802-EA9C-11D6-82BD0002B33099\

83

 

Recipe submitted to Food & Wine by: Melissa Clark. About her, go to:

http://www.epicurious.com/e_eating/e06_jewish_cooking/ckbks/clarkbio.html

 

 

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