|Bonjour Mes Amis,
I hope you had a wonderful Christmas! I’m back to work today, feeling rested after a wonderful break with my husband. Christmas Eve, we continued our tradition of the Feast of the Seven fishes, only the theme this year was Japan (inspired by our 2014 trip to Tokyo & Kyoto.)
Kusshi oysters with shiso-yuzu ‘snow’
spicy clam miso with garlic butter, chile threads
crab & mitsuba gyozas
sushi -otoro, Saba, tamago
tempura prawns and maitake with soba
black cod sake kasu with shiitake and carrot ‘stars’.
But I have lots of French ideas for your New Year’s Eve fete, so read on!
OPEN NEW YEAR’S EVE, REGULAR HOURS, 10 AM TO 6 PM.
à la vôtre !
Gougeres adapted from Around My French Table by Dorie Greenspan
Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
Bring the milk, water, butter, and salt to a rapid boil in a heavy-bottomed medium saucepan over high heat. Add the flour all at once, lower the heat to medium-low, and immediately start stirring energetically with a wooden spoon or heavy whisk. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring—with vigor—for another minute or two to dry the dough. The dough should now be very smooth.
Turn the dough into the bowl of a mixer fitted with the paddle attachment or into a bowl that you can use for mixing with a hand mixer or a wooden spoon and elbow grease. Let the dough sit for a minute, then add the eggs one by one and beat, beat, beat until the dough is thick and shiny. Make sure that each egg is completely incorporated before you add the next, and don’t be concerned if the dough separates—by the time the last egg goes in, the dough will come together again. Beat in the grated cheese. Once the dough is made, it should be spooned out immediately.
Using about 1 tablespoon of dough for each gougère , drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Using about 1 tablespoon of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are golden, firm, and, yes, puffed, another 12 to 15 minutes or so. Serve warm, or transfer the pans to racks to cool.
Mini Pissaladieres from Saveur
MAKES 32 MINI TARTS
2 tbsp. extra-virgin olive oil
1. Heat oil in a 12″ skillet over medium heat. Add thyme and onions and cook, partially covered, stirring occasionally, until very soft, 30 minutes. Increase heat to medium-high, add sugar and vinegar, and season with salt and pepper. Cook, stirring, until caramelized, 12–15 minutes. Stir in olives, remove from heat, and set aside.
2. Meanwhile, heat oven to 400°. Roll out puff pastry to ⅛” thickness. Using a 2½” cookie cutter, cut out 16 circles from each sheet. Transfer pastry circles to 2 parchment paper—lined baking sheets and prick each circle all over with tines of a fork. Cover circles with a sheet of parchment and another baking sheet; bake until light golden brown, 15–18 minutes. Uncover and bake until golden brown, 2–3 minutes more. Transfer circles to a large serving platter, spoon about 1 tsp. onion mixture over each, and top with a sliver of anchovy. Garnish with chives.
P. Gimonnet Champagne Brut 1er Cru Blanc de Blancs $48
Gaston Chiquet Blanc de Blancs d’Ay Gran Cru $65
Belberry Cucumber Vinegar $13.99
Cheese to Go With Champagne
Misc. Bitters (too many to list):
Small Hand Foods Orgeat, Gum Syrup & Grenadine:
White Toque Escargot Bourgogne dozen $11.99
Tuesday, Dec 30 2014
Uncategorized 12:43 am