Seeded Rye Gougères

From the wonderful cookbook Repertoire
This is a wonderful gougères recipe and the rye flour gives them a nice flavor. You can use all white flour if you want.I love the seeds on top!

Makes at least 2 dozen
1 c. milk or water
8 T. butter
3/4 t. kosher salt
2/3 c. all purpose flour
1/3 c. rye flour
4 eggs
1 c. grated Gruyere cheese
Topping
1 egg
1/2 kosher salt

2 t. sesame seeds
2 t. sunflower seeds
1 t. poppy seeds
Preheat oven to 425 degrees. Combine milk, butter and salt in a medium saucepan. Bring to a boil over medium heat then reduce heat to low and add all of the flours at once. Stir for 2-3 minutes until the mixture comes together and leaves a film on the bottom of the pan. Transfer to the bowl of a mixer with the paddle attachment. Mix on low to cool it slightly. When there is no more steam rising from the dough, add one egg at a time, mixing thoroughly before adding the next egg. Fold in all but 2 T. of the cheese and mix well. I use my small cookie scoop to make the puffs but you could also use a pastry bag. Combine the egg with the salt for an egg wash and brush the tops of all of the gougères. Sprinkle the seed mixture and cheese. Bake for 24 minutes.Remove from the oven and poke a hole in the side of each gougère so they won’t deflate.

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Toasted Coconut Shortbread

From Alison Roman who wrote the cookbook Dining In and also writes for the NY Times. I usually am not a fan of rolled log cookies but she has some delicious recipes including her Salted Chocolate Shortbread which went viral!

1 cup plus 2 tablespoons/255 grams cold salted butter (2 1/4 sticks), cut into 1/2-inch pieces
½ cup/100 grams granulated sugar
¼ cup/55 grams light brown sugar
1 teaspoon vanilla extract
1 ¾ cups/255 grams all-purpose flour
½ cup/45 grams unsweetened shredded coconut, plus more for rolling
¾ teaspoon cinnamon
1 large egg, well beaten
Sanding sugar
Using an electric mixer and a medium bowl (or a stand mixer fitted with the paddle attachment), beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.
Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by 1/2 cup coconut and beat just to blend.
Divide dough in half, then place each half on a large piece of plastic wrap. Sprinkle each piece of dough with half of the cinnamon, then fold plastic over to cover dough and protect your hands from getting all sticky. Start to form into a log (this will give a subtle cinnamon swirl-like effect — if this idea stresses you out, you can also just add the cinnamon with the flour and coconut in step 2).
Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are about 1 1/2 to 2 inches in diameter. Chill until firm, at least 1 1/2 hours.
Heat oven to 350 degrees. Line a rimmed baking sheet (two, if you’ve got ’em) with parchment paper. Brush outside of logs with egg wash. Roll logs in unsweetened coconut.
Slice each log into 1/4-inch-thick rounds. Dip each round on one side into sanding sugar (no need to egg wash, the sugar should just stick). Arrange on prepared baking sheet, sugar-side up, about 1 inch apart (they won’t spread much). Bake cookies until edges are just beginning to brown, about 10 to 12 minutes. Let cool slightly before eating them all.
Tip
Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

Buttermilk Roasted Chicken

Have you heard of Salt, Fat, Acid, Heat? It is a wonderful new cookbook with excellent instructions and information about food by Samin Nosrat. There is also a Netflix four part series on this that is fabulous! The buttermilk and salt marinade act like a brine and the chicken is very tender and golden brown. This is a very easy recipe to prep ahead and have ready to go-a no brainer!

3 1/2 to 4 pound whole chicken
salt
2 c. buttermilk (you can substitute yogurt or creme fraiche)

The day before you want to serve the chicken, remove the wing tips and season with salt. Let sit for 30 minutes. Stir either 2T. kosher salt or 4t. sea salt into the buttermilk to dissolve. Place chicken in gallon(or 2 gallon size) zip loc plastic bag and pour in the buttermilk. Seal it and squish the buttermilk about the chicken. Place on a plate and refrigerate overnight. Over the next 24 hours, turn the bag so every part of the chicken gets well marinated.
Remove the chicken from the refrigerator one hour before cooking. Preheat oven to 425 degrees with oven rack in the center position.
Remove chicken from bag and scrape off as much buttermilk as you can without being obsessive. Tie the legs with a piece of butcher’s twine. Place chicken in a 10″ skillet or shallow roasting pan.
Slide the pan to the back of the oven so that the legs are pointing to the back left corner of oven. After 20 minutes, reduce the heat to 400 degrees and cook for 10 minutes. Turn legs to the right corner of the oven and cook for 30 minutes or so. Cook until the juices run clear between the leg and thigh. Remove from oven and let rest 10 minutes before carving and serving.