Asagio and Leek Gougeres

Asagio And Leek Gougeres

I use a website from the Liquor Control Board in Canada which does a very nice job with recipes. This recipe caught my interest for two reasons. It sounded like something that would serve well as an appetizer with a nice crisp Chardonnay wine and also how many appetizers have more than one use. This recipe serves as an appetizer and secondly can be served with soup. I also like the fact that it can be made in a loaf or by dropping by rounded teaspoons onto a sheet and and baked. The latter sounded like a time saver to me.

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Ingredients:

1 medium leek

1 Tablespoon olive oil

1 cup plus 2 Tablespoons water, divided

1/2 cup butter

1/4 teaspoon salt

1/4 teaspoon dry mustard

1/8 teaspoon Cayenne pepper

1 cup all-purpose flour

4 eggs

3/4 cup grated Asagio cheese

2 Tablespoons finely chopped parsley

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Directions:

Cut leek in half lengthwise. Rinse under cold running water, washing away grit caught between layers. Thinly slice crosswise, discarding root end and green portion of leek. Heat oil in frying pan over medium heat until hot. Add sliced leek: when sizzling: add 2 Tablespoons water; cover for three minutes. Then uncover and saute 3 to 4 minutes, stirring occasionally, until softened and all of the liquid has been absorbed. Remove leeks to a plate to cool.

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Preheat oven to 375.

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Line 2 baking sheets with parchment or foil coated with non-stick spray. Heat 1 cup water, butter, salt dry mustard, and Cayenne in a large saucepan over medium heat until water is hot and butter melts. Add flour, stir frequently for 5 minutes or until mixture easily forms a ball. Turn ball into bowl of an electric mixer. breaking up and cool for 5 minutes. Beat in eggs, 1 at a time until smooth. Using a large rubber spatula, stir in cheese, sauteed leeks and parsley.

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Spread dough into four loaves, about 12 inches long, 2 to a baking sheet. Smooth and shape with wet hands. Bake in center of preheated oven for 30 minutes or until the top is richly golden. Cool slightly, diagonally cut into slices and serve. (Or to store, cool Gougeres completely in a rack. Cut each in half for easier handling. Cover and refrigerate for up to 2 days or freeze. To serve, reheat on a cookie sheet for 19 to 12 minutes at 350 degrees.)

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TIP: To make individual small puffs, drop by slightly rounded teaspoonsful, about 2 inches apart on prepared pans. (Resist the urge to make them larger as the dough expands 2 to 3 times the volume.) Bake in batches, if needed, for 25 minutes in a preheated oven. Makes 56 puff sized pieces or 24 generous slices.