This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie, which released this week and I’m excited to say that the Cook the Book Fridays crew will be cooking our way through it starting today!
From the publisher:
To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable – her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop.
What makes a “Dorie recipe”?
Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers’ market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie’s infectious love of cooking and her trademark hand-holding directions.
I’m so excited to work my way through the book – it will be the fourth Dorie book where I’ve cooked every recipe!
Just over EIGHT years ago (!) this month, a group of us started cooking our way through her Around my French Table (a journey that lasted nearly five years – proud to say I didn’t miss one week of cooking/ posting during that time – we made every recipe from the book!) and because the VERY FIRST French Fridays with Dorie post from Around my French Table was gougères back in October of 2010, I thought it might be fun to start with her “newest gougères” for this very first Cook the Book Fridays post! The Cook the Book Fridays crew is, incidentally, made up of a group of people who cooked through Around my French Table and over the past 8 years have become friends and I’m so happy to be starting this new adventure with them all today!
Gougères: one of my favourite French recipes. I’ve made them a LOT since that very first post from Around my French Table. (choux pastry is a favourite!). It’s a recipe I included in my own book and a recipe I LOVE to teach people – it’s so easy but so impressive (the way we all like to cook, I think!). Dorie’s latest version includes an egg white to give the puffs a bit more structure and, curiously, mustard and chopped, toasted walnuts. I LOVED these – my walnut-adverse Mr Neil not so much but it certainly opened up the floodgates of possibility when it comes to changing things up in terms of flavours or textures. I’ll be experimenting more with these, that’s for sure!
Dorie’s publisher has kindly allowed us to share the recipe for the gougères so you can whip up a batch this weekend!
Gougères are French cheese puffs based on a classic dough called pâte à choux (the dough used for cream puffs), and it’s a testament to their goodness that I’m still crazy about them after all these years and after all the thousands that I’ve made. Twenty or so years ago, when my husband and I moved to Paris, I decided that gougères would be the nibble I’d have ready for guests when they visited. Regulars chez moi have come to expect them. Over the years, I’ve made minor adjustments to the recipe’s ingredients, flirting with different cheeses, different kinds of pepper and different spices. The recipe is welcoming. This current favorite has a structural tweak: In- stead of the usual five eggs in the dough, I use four, plus a white—it makes the puff just a tad sturdier. In addition, I’ve downsized the puffs, shaping them with a small cookie scoop. And I’ve added Dijon mustard to the mix for zip and a surprise—walnuts. Storing: The puffs are best soon after they come out of the oven and nice (if flatter) at room temperature that same day. If you want to keep baked puffs, freeze them and then reheat them in a 350-degree-F oven for a few minutes. Working ahead: My secret to being able to serve guests gougères on short notice is to keep them in the freezer, ready to bake. Scoop the puffs, freeze them on a parchment- lined baking sheet or cutting board and then pack them airtight. You can bake them straight from the oven; just give them a couple more minutes of heat. Excerpted from Everyday Dorie © 2018 by Dorie Greenspan. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Dorie Greenspan's Newest Gougères
Ingredients
Instructions
Notes
Recommended Products
Buy Everyday Dorie and join us cooking our way through the book!
Buy Everyday Dorie on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!
Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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MY BOOK! In the French kitchen with kids is out now! Click here for order details.
i’m so excited to cook through this book! Looking forward to the journey. I really liked the way the Gougères were crustier on the outside from the extra egg white.
loved this one, too! how could i not? haha. i’m super excited to cook more from this book, and to join in on this group as often as possible!
Super impressed that you managed to cook every recipe from 4 of the books! Whaaaat? I’m such a delinquent! lol I was “only” 30 shy in AMFT, but the baking ones? Forget it. I’ll never make it! lol
Psychic gougere cheers!
Has it been 8 years? Its a pleasure to be cooking with you again Mardi! Also, I’m enjoying your book, In The French Kitchen With Kids! I have more no-knead french loaf in the fridge now:)
It was fitting that we start this journey with the same item. Still can’t believe it’s been eight years…. but so excited for another savory Dorie book.
I smile when I think how cooking through AMFT opened up a world of on-line cooking friends that I now count as “real-life” friends. This was a great choice to start off our new adventure! Bon appetit!
I too have made these over and over and over again over the years. That first recipe had an enormous impact on me that can’t be overstated. But then the AMFT project did too. So there is that. It was fun to dust off the blog and root everyone on with this recipe.
Thank you for working so hard on this! It is so exciting to get to cook along with everyone again! Yours look like they turned out perfectly!
Not missing a single recipe in the entire book is an amazing feat. Don’t know how you do it! Certainly, your enthusiasm could be one of the many reasons. This is a good recipe. Thanks for putting it together so we don’t miss a beat. Lovely gougères, by the way.
Your gougeres looks great! I’m happy to be back cooking with all of you again!
And Congratulations, Mardi, on your cookbook!
This is so exciting Mardi!
I can’t believe it has been 8 years! And that you have not missed a single recipe! That is amazing. Thank you for making this happen again 🙂
Yours look fantastic! I made half with nuts and half without due to all the nut allergies in the house and I was surprised by how much I preferred the nut free version!
I am giddy to start this adventure again. Plus I am way overdue to be back in the kitchen playing with my “toys” and new recipes more frequently. But the recipes are only part of the fun – I am over the moon being back in touch with this amazing community. My oh my the things that have happened over those 8 years – memory lane indeed. Lovely post and photos, of course !
Thanks again for the fabulous suggestion, Mardi! You, may I say, are a beast with the keeping up every week with all these books and posts! And I agree that the recipe for this version does open eyes for things we can include and really how we can experiment with gougère additions!
As I was reading your post, Mardi, and remembering our French Fridays with Dorie group, I can
‘t help but think about how our lives have changed. When we started FFWD you were not a cookbook author and now you are. You’ve taken your talents to such a higher level in the almost-8 years I have known you and certainly been an inspiration and spark to me and probably all of us. Just like Dorie. Your gougères look delicious. They are my first attempt since 2010 and I’ve already made two batches. (Just so you know, I like walnuts.)
Hi, Mardi! Congratulations on your own cookbook! It will be fun cooking together again! Your gougeres look perfect!
It’s been so wonderful to see so many familiar faces, hasn’t it? I can’t wait to cook through this book with everyone. 🙂
This may be a duplicate comment but I seem to have trouble trying to post. These were so delicious, great to have ready in the freezer for unexpected guests.
Mardi! Isn’t this wonderful? And your gougeres look gorgeous!! I thought this version was wonderful too, and I’m with you, it really inspires some creativity when it comes to these – though have to admit the classics are awesome too. I finally got to meet Dorie last night, more to come on that, but it’s so wonderful to start this next chapter of the adventure!