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Fine Wines. Organic Vines. 20 GOUGRES Many times when you visit a small producer in Burgundy the vintners wife will bring out a warm tray of gougres to tame your appetite while you taste through several vintages. Yield 40 pieces 1. Bring the water butter and salt to a boil in a medium saucepan. 2. Remove the pan from the heat and add the flour. 3. Return the pan to medium high heat and stir until batter pulls away from the side of the pan. Scrape into the bowl of a standing mixer. Turn the mixer on and allow the paddle to cool the dough slightly for about a minute. 4. On low speed add the eggs one by one. After each egg is added increase the speed to medium and beat until the egg is incorporated. The eggs may also be beaten in by hand. Beat well after all eggs have been added. 5. Add the grated cheese and herbs. Beat until well incorporated. 6. On a parchment-lined sheet pan using a pastry bag pipe the batter into half-dollar sized rounds. The batter may also be scooped into mounds with a tablespoon. Freeze. 7. To bake preheat the oven to 425 degrees. Egg wash the puffs straight from the freezer. Bake for 10 minutes and then rotate the pan. Bake for another 10 minutes. Reduce heat to 400 degrees and bake until puffed and golden 5 -10 minutes. Serve warm. 1 cups water 6 ounces 1 sticks unsalted butter 1 tablespoon kosher salt 1 cups all-purpose flour 6 large eggs 2 cups grated gruyere or other firm cheese cup grated Parmesan 1 teaspoon chopped rosemary 2 teaspoons chopped thyme TURNIP PARSNIP SOUP I take comfort in a glass of red wine and a hot bowl of soup on a cool day. However many educated wine geeks will tell you that soup and wine are not a good match. Yes I too am guilty of mindlessly reiterating this wine rule. Instead what I should say is that wine will go with some soup. This one is smooth and creamy and not too rich. Serves 4 to 6 1. Heat a large saucepan over medium high heat. Add the fat if you are using butter allow it to brown before adding the onion. Saut the onion until it is golden. Add the garlic and root vegetables and saut until softened and golden on the edges about 5 minutes. 2. Drizzle the vegetables with the honey and cook until the honey bubbles. Add the thyme leaves and liquid. Bring to a boil. Reduce the heat to medium low and simmer until the vegetables are very tender about 1 hour. If the liquid reduces too much over the hour add enough to keep the vegetables submerged. 3. Cool the soup slightly and puree in a blender or food processor. Add more liquid if the soup is too thick. Pass through a coarse strainer for a more refined soup. Return the soup to the pan and season with salt and pepper. Bring to a boil. Ladle the soup into bowls and garnish with crumbled bacon fried celery leaves and a drizzle of crme fraiche optional. The crme fraiche may also be folded in for a richer soup. Heat the soup gently after it has been added. Be very careful when pureeing the soup the hot air will expand in the blender or processor and cause the soup to explode out of the container. Remove the center plug from the lid of the blender or the pusher cylinder from the processor to allow the hot air to escape. Fill the blender no more than 23 full. Cover the opening with a thickly folded towel to protect your hand from spatters. 1 tablespoon unsalted butter or extra virgin olive oil cup diced yellow onion 1 large garlic clove peeled and trimmed 4 cups diced parsnips and turnips 2 teaspoons honey optional 1 teaspoon chopped thyme leaves Kosher salt Freshly ground black pepper 4 to 6 cups water vegetable or chicken stock cup crme fraiche optional 2 tablespoons cooked and crumbled bacon 6 fried celery leaves