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I have become reacquainted with an old favorite, and wanted to share it with you, as it would be a great recipe to have during the holidays. It is Choux. Choux is a light pastry dough that is made with butter, flour, water, and eggs. It does not have a baking agent, instead the high heat that it is baked at, created steam, which helps raise the little puffs. Once you have the basic recipe down, you can use choux to make many sweet or savory nibbles. It is also a great stand-by recipe for when you need a last minute nibble to serve impromptu guests.
The other night we were opening a bottle of bubbly to try out some new cocktails. I wanted something to nibble on while enjoying the moment, normally, I would grab some cheese out of the refrigerator. This night, I wanted something different. Then I remembered a classic that I use to make often; savory gougeres.
Gougeres are little puffs of choux dough that has been seasoned with savory herbs, cheeses, and mustard. For this recipe, I used white cheddar and sage; I thought the two would be great compliments with the cranberry champagne cocktails. I was right; they were a huge hit. Other favorite combinations are: gruyere cheese and dijon, blue cheese and black pepper, and rosemary and lemon zest. Use your imagination, the list is really endless.
 
To make choux you will have to be hands on. It is not a recipe that you can start and then leave on the stove and forget about. Once you have brought the water and butter to a boil, you will need to mix in the flour, quickly. It will form a soft ball rather fast; I keep beating it for a couple minutes (this is a great arm workout as well). By the time I have finished getting my up arm workout, the dough is cool enough to start adding the eggs. I find the key to mixing the eggs into the semi-hot dough is to use a wooden spoon; it gives me more control to mix the dough quickly. I beat in each egg separately, and do not add the next one until the dough is a little glossy. After I have mixed the dough, I then stir in my savories.
Some bakers like to pipe the dough onto their baking surface. I like to use two teaspoons and put little spoonfuls of dough on the baking sheet. They do get larger when baking, so keep this in mind when making your little puffs. I usually keep them the size of the teaspoon I am using. Bake and enjoy.
Simple isn’t it? I cannot wait to hear what flavors you come up with making these warm little bites.
Recipe: Basic Choux
- 1/2 cup water
- 1/2 cup flour
- 4 tablespoons unsalted butter
- pinch of salt
- 2 large eggs
Heat the oven to 425. Line a baking sheet with parchment paper or a silpat. In a large saucepan bring the water, salt and butter to a boil. Lower the heat to a simmer and stir in the flour using a wooden spoon. Turn off the heat. Continue beating the mixture vigorously until the dough comes together. Add the eggs one at a time. Beat with the wooden spoon until the mixture is glossy; then add the next egg and repeat. Using a pastry bag or two small spoons, put little amounts of dough on the baking sheet, evenly spaced apart. Bake for 10 minutes, and then lower the heat to 375. Continue baking for 20 – 25 minutes, until they are golden brown. Serve warm. Eat. Recipe: White Cheddar and Sage Gourgeres
- basic choux recipe
- 1/2 cup grated white cheddar
- 1/8 cup fresh sage, minced
Make the basic choux recipe as above. After beating in the last egg, mix in 1/4 cup of the cheese and the sage. Mix well. Continue the recipe as mentioned above. Before baking sprinkle each little puff with a small amount of the remaining cheese.
We cannot think of a better time to give a really special gift, than during the holidays. Maggie, over at Eat Boutique has gorgeous holiday gift boxes, and there is something for everyone on your list. We are huge fans! How about a marshmallow gift box for that sweet niece or nephew. Or a New England gift box for that friend who is homesick for the NE. Going to visit family or friends over the holidays, surprise them by sending ahead a Holiday Mornings gift box.
It has been way too long, since we have featured a give-away. We love giving gifts, and want to give you one of Maggie’s gorgeous gift boxes. The cocktail box we are going to share with one lucky reader is all about making gorgeous cocktails at home.
We love making cocktails at home! The key to a really fantastic drink, is by using great ingredients, such as homemade bitters, syrups, and dusting sugars. Eat Boutique is giving us their Homemade Cocktail Gift Box, to share with one of you. Not only is the packaging gorgeous, but the ingredients are really special. For instance you will get a chance to enjoy Scrappy’s Bitters. Their flavors are exotic …. celery, rootbeer, lavender, chocolate, as well as some traditional flavors. We have yet to try, but have heard amazing things about Scrappy! You will also receive some Lemonbird and Morris Kitchen simple syrups, that will take your cocktail from exotic to warm and spicy. The holidays are meant for a little bling, and cocktail bling is very fun. Didi Davis Food makes special sugars that rim a cocktail glass beautifully.
We cannot wait to share this with one of you! Simply leave a comment on this post answering this dying to know question:
What is your favorite holiday cocktail to make at home? Share the Recipe, and we will feature it during one of our Cocktail Hours!
Hurry though; you need to leave a comment by 11:59 PM (PST) on December 17, 2011. We will announce the winner on the 18th of December, after we read through them all, and pick the one that makes us very thirsty.
The gift box will be shipped directly from Eat Boutique. Due to the nature of this product, this giveaway is only open to residents of the continental USA. Be sure you enter a valid email address, because if your name is drawn and I can’t get a hold of you within 48 hours, I will choose an alternate winner.
Want some Extra Chances of Winning?
In addition to the main comment, leave a separate comment for each bonus entry:
- Follow @chezus and tweet the following: I just entered to win a Homemade Cocktail Gift Box from @eatboutique and @chezus! Enter here:
- Like Chez Us on FaceBook! Come back here and tell us you did (we do check – smiles)
- Like Eat Boutique on FaceBook! Come back here and tell us you did!
Photos were styled and photographed by Maggie Battista and Heidi Murphy. + White Loft Studio.
The other day I stumbled upon fresh bergamot. I am a sucker for these gems, mainly because their scent is intoxicating! They really are not like any other citrus; tangy, and tart, with warm hits of spice. As soon as you slice one open, the aroma wraps around you, like an old friend.
I brought 4 of them home, and let their perfumes take over the kitchen for a good week. It wasn’t until they were almost too ripe, that I decided to do something with them. I had all sorts of ideas from cocktails to curds, but then I decided on marmalade. I love slowly simmered pots of citrus, and sugar, taking over the kitchen. Warms the space, and puts me at ease.
You will want to use a bread knife to get the slices very thin. First I quartered the fruit, and then sliced each quarter as thin as I could. Be careful not to cut yourself. I wanted to keep the color of the fruit, so I decided to blanch thin slices before slowly cooking with sugar. After blanching, and letting the fruit dry a bit, I slowly cooked with sugar and water. You don’t need pectin as the natural sugars of the fruit and the sugar, will thicken the marmalade. The finished marmalade is really lovely on it’s own, but the flavor was intensified with the warmth of sweet vanilla bean paste.
Not only is this special marmalade for yourself, but it would also ovely gift from someone sweet in your life.
Recipe: Bergamot Vanilla Bean Marmalade
- 4 bergamots
- 2 cups sugar
- 3 cups water
- 1 tablespoon vanilla bean paste
Quarter bergamots, and then slice thinly. Put the bergamot in a dutch oven, and cover with cold water. Bring to a boil, and cook for 3 minutes. Drain in a colander, and immediately rinse with cold water. Let drain very well; about 30 minutes. Return the slices to the dutch oven, add the sugar, and water. Bring to a boil, stir, and then reduce the heat. Continue cooking until thickened, and the temperature reaches 220. Remove from the heat. Let cool slightly. Stir in the vanilla bean paste, and then put into sterilized jars. Makes 4 small jars of marmalade
We are sitting out here in sunny California, trying to get into the holiday spirit. It hard when the skies are blue, and temperatures are in the 70′s. I know I shouldn’t be complaining. This time of the year, I want to see flakes of snow outside my office window, and a big cup of hot cocoa next to my laptop. And being outside of the city, is definitely different during the holidays. Our neighbors don’t have Christmas lights in their windows, nor decorations in their front yards. It is really different. I have been doing little things around the house, to try to get into the spirit. I picked up tiny white lights for our back deck; it looks so pretty when all lite up. As well we got a little rosemary tree. It has two purposes: to make us happy, and to season many dishes in 2012.
Slowly I am beginning the shopping process. I wish I could say I was baking like a mad woman, and crafting like crazy; but, I am not. I am saving that for 2012, when I anticipate having time to enjoy the holidays, hosting lots of dinner parties, and maybe even a holiday or two in our home. *wink* Back to shopping, I am not the type of person who can buy a gift for the sake of buying one. I put a lot of thought into my gifts, and if I don’t find something right away, that is perfect for the receiving person, then I wait. I would rather give a gift late, instead of something that is ho-hum. In fact, I would rather give small gifts throughout the year; when I see something that reminds me of someone. Seems a little more special, to me, at least. So, here I am, I should be purchasing for our loved ones, but instead, I am thinking of you, our readers.
This morning I whipped up some homemade cranberry bread, and boy did it smell good baking away, while I searched online for things that I think you would all like. It was early morning, a bit chilly, and the sun was just peaking, perfect baking weather. Orange zest, vanilla, cranberries, and cardamon filled the house, as I sipped on hot coffee, and found wonderful things to share with you. What a great way to wake up!
Here, is our first-ever holiday shopping list. I think all of these items are really lovely, and am sure you can find someone one your list who would enjoy them. Heck, maybe you should get one for yourself; after all, it is the holidays.
Chez Us 2011 Holiday List
*will update with new findings – daily
- Eat Boutique Homemade Gift Boxes - the gift boxes are made with pure love. The products that Maggie choices are very special, as they are made in small production; think homemade. I love the themes, from a New England gift box (which we loved), all the way down to Marshmallows. There is definitely something for everyone on your list.
- Terrain – I love their living gifts. Can you imagine the surprise on your hosts face, when they receive one of these gorgeous gifts, before you even arrive for your extended holiday stay, or before their holiday bash. I am sure you would be invited back!
- Earthy Delights – the team at Earthy is simply amazing. We love those guys and gals. I use them to stock my pantry with basics as well as hard to find items such as aged black garlic, bourbon syrup, and amazingly different vinegars. For that hard to shop for foodie, they also have great gift baskets.
- Kaufmann Mercantile – every morning I receive an email from them, featuring something unique, and special. They have everything from unique toys, to masculine one-of-a-kind shaving kits. Simply beautiful …. all of it.
- Love Apple Farms - how about a gift certificate for the person in your life who is always wanting to learn something new. The fine folks over at Love Apple Farms have great workshops on cooking, farming, beer making, bee keeping, soap making, the list is really endless. Why not promote education this holiday season!
- Etsy – I clearly spend too much time on this site. Not only do I find unique gifts, but I do most of my prop shopping over here. You could say; I am kind of an addict. I am even scouring their site for furniture these days. I really cannot stop!
- Turntable Kitchen Pairing Box – for the food and music lover in your life there is no better gift box. You can sign up once, or your can sign up to receive monthly. No matter which route you decide on, you will receive a carefully put together box of goodies to create a unique food and music pairing. Being big fans of both food, and music (why didn’t we come up with this concept), we can say, the two definitely go hand-in-hand.
- EX49.com - They made these adorable wooden cutting boards that would be perfect for the chef in your life. I know what a few peeps on our list are getting! May have to even sneak one for us.
- A Heirloom – Another gift for that foodie in your life; awesome cutting boards, that are shaped like your favorite state.
- Fingerling Limes – Need a gift to please the mixologist on your list. Well, look no further, this is the perfect gift.
Recipe: Cardamon Cranberry Bread
- 1 stick unsalted butter
- 1 cup brown sugar
- 1 egg
- 1/2 cup milk
- 2 cups flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1 teaspoon salt
- 1 orange zested
- 1 t vanilla
- 1/2 t cardamon
- 12 ounces cranberries, patted dry
- 1/2 cup flour
Preheat oven to 350. Butter and flour a loaf pan. Whisk together the dry ingredients, except for the sugar. In a mixer bowl cream together the butter and sugar, until light and fluffly: about 3 minutes. Add the zest, vanilla, and caradmon, mix for 1 minute. Add the dry ingredients, and mix for 3 minutes. In a small bowl, gently fold the cranberries with the 1/2 cup of flour, until the berries are coated. Fold into the batter. Pour into the prepared loaf pan, and bake for 60 minutes. Serve. Eat.
I am not sure about you, but the holidays seem to leave me in a whirlwind. They always sneak up on me, and just run right through our household. I never feel like we have enough time to really enjoy them. And every year, on January 1, I say the same thing, “this year will be different”. Now, I find myself staring at the calendar as I flip to December, wondering how I am going to get everything done, with no idea of where to begin. I hate it.
I do know, that having a couple meals planned out in advance seems to help. I am a big fan of one-pot meals, during moments when I feel like life is taking whirling by, and no better time then the holidays. Right? This is only one of many one-pot meals I love, and it is a favorite. My friend, Evelyn, introduced this to me, early in our relationship. When I first saw it, I thought she was losing her mind. I mean, prunes with chicken?! Then I tried it. I was sold. I have changed around the recipe over time. Now I add rosemary as well as fresh Meyer Lemons. Otherwise, it is the same comfortable meal, that I had for the first time 10 years ago.
This recipe is filled with flavors from zesty lemons, all the way down to gooey, sweet prunes. In my opinion there is nothing like slow-braised chicken fat, mixed with lemon, rosemary, prunes, and a little sugar; yum! I am sure if you put this on the table, even the pickiest of your eaters will love it!
Recipe: Chicken Marabella
* was developed and featured for Eat Boutique
WOW! Thanksgiving is lurking around the corner, and I am not even close to being ready. In fact, this morning as I was laying in bed, thinking about the next month, I pondered on where did the time go?! I know! I know! For the past 4 years you have listened to me bitch about how I am not ready for the holidays. Well, guess what; I am beyond being ready this year.
It seems time flew by the past couple months with buying the house, moving, going to Austin (I still have so much to share about that), and some last minute projects that fell on the table, have left us literally in a blur. We keep talking about how we have not even had a chance to enjoy the new house. To put up blinds, or smear some paint on the walls. To set-up the studio space. To buy that dining room table, and bring our loved ones around it. We have hopes, and dreams about the holidays in our house, and they are all centered around giving and sharing. Just hoping we get a chance to do so this year …..
I did manage to work on a couple recipes that I want to serve over Thanksgiving. I am getting away easy this year as all I have to make is a traditional Basque dish that involves clams, and lots of them, and this side dish made with the token Thanksgiving veggie, the brussel sprout. I have a love hate relationship with brussel sprouts, and I am sure it has to do with being force feed them as a kid. The other evening I ordered a pork dish, mainly because it was served with a brussel sprout gratin, that completely intrigued me. It was amazing, and I knew I had to recreate it once we got home.
It is easy, and requires only a few ingredients, such as the sprouts, some shallots, a little bacon, cream and Parmesan cheese. See, I told you it would be easy. I love the dish as the sprouts are flash cooked to retain their gorgeous color, and crisp bite. The addition of salty bacon, and nutty Parmesan makes them even more delicious. So, what are you waiting for? You have time … run out and grab the ingredients, and then thank me later!
If you don’t like to cook or you don’t have the time, check out Wholefoods; they are still accepting orders for an amazing Thanksgiving dinner. We had a chance to sample one a couple weeks ago, and it was fresh, flavorful, and very seasonal.
We wish you and your loved ones the warmest Thanksgiving; be safe, and do eat that extra serving of turkey!
Recipe: Brussel Sprout Gratin
- 2 pounds brussel sprouts, cut in half
- 6 slices bacon, chopped into small pieces
- 1 large shallot, minced
- 1 garlic clove, minced
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- kosher salt, to taste
- fresh cracked black pepper, to taste
Heat oven to 350, and butter a baking dish. Bring a large saucepan of water to a boil. While the water is boiling, cook the bacon over low heat, until lightly browned, about 8 minutes. Remove the bacon with a slotted spoon from the pan of drippings, and set aside on a paper towel. Drain off all of the bacon drippings except for 1 tablespoon. Add the shallot, and cook over low heat, until soft, about 5 minutes. Stir in the garlic, and cook for 1 minute. Remove from the heat, and set aside to cool. Once the water is boiling, add the brussel sprouts, and cook for 2 minutes. Drain into a colander, and immediately cool down with very cold water. Set aside and let drain. Pour the cream over the cooled shallot mixture. Pat the brussel sprouts dry with paper towels. In a large mixing bowl, add the sprouts, shallot/bacon mixture, and the cheese. Stir. Pour into the buttered dish. Bake for 30 minutes, until bubbly, and lightly brown on top. Serve. Eat.
I wish I had time to make all of these delicious dishes this Thanksgiving, but I don’t. Maybe you have the time?
When I see the first pumpkin at the market, I know fall is just a twinkle away. Short days and crisp nights are just around the corner, which is also a sign to start making comfort food. Food to nourish our souls, and keep us warm during the long winter months. Most people think of comfort food as being savory, but, it can also be a sweet little bite of love.
Pot de cremes are exactly that; a little bite of love. They are so rich, and flavorful, that you only need a couple bites. Couple weeks ago, I made these pot de cremes with some roasted pumpkin puree. We were in the middle of a big move, somewhat homeless and found ourselves house-sitting for friends. Our lives felt a bit out of sorts, and we yearned for some comfort. While a big pot of soup came to mind, after roasting some pumpkins, we decided something sweet was in order. This pot de creme recipe is simple to make, and easier to eat; we could not stop at just one! It would be really lovely served alongside Thanksgiving giving.
Some of you may have seen some tweets that I am in Austin. I will be here for another week, and Lenny is back home taking care of business. This is the first time we have been apart for more than a few days; it is strange for me not to see him everyday, even though we talk. It is not uncomfortable, just a bit strange. I came down a few days ago to share some time with an old friend, before embarking on a project. Last night we realized we have known each other for 20 years; but, it feels like only yesterday. We have been sharing food, wine, and special time with her lovely teen-age girls (it is making us both relive our youth a bit). It has been really sweet, and comfortable, just as the pot de cremes were. Starting Sunday, I will be stepping out of my comfort zone, and submerging myself in some personal growth. I will be spending a week with some very talented photographers, Lynn, Penny, and Scott, during their Photographic Muse Austin Workshop. I am really excited to submerge myself, and to learn everything that I can in one short week. Hopefully, finding a little time to also share with y’all. In the meantime, make yourself a batch of these pot de cremes.
Pumpkin Recipes you should enjoy this fall:
This weeks’ meat heavy recipe over at The Back Burner, had to have chocolate involved. Now before you click off, hear me out. I made a mole sauce, that will have you begging for “mole”. It is rich, dense, and full of smokey and sultry bittersweet chocolate, and spicy chilies. Then throw in the caramelized bits of chicken fat, and the juices from slowly braising, and you have a pretty mean Sunday night supper.
I wanted some light to serve with this rich meal, and tossed together this amazing salad made with roasted sweet potatoes, black beans, and a dressing made with limes, cumin, and blue agave. Have I lost you yet? Didn’t think so. This salad is full of flavor, and the slightly roasted potatoes, and zesty dressing, and the perfect dinner partners with Mole. The only thing missing was a sandy Mexican beach, and an icy cold margarita.
Don’t boil the sweet potatoes. Don’t steam them. Both of those options will water log your salad. Take the time, and roast the potato, for added flavor.
Recipe: Roasted Sweet Potato and Black Bean Salad
- 1/4 cup canola oil
- 3 T fresh lime juice
- zest from one lime
- 1 tablespoon blue agave nectar
- 1 teaspoon toasted cumin seeds
- 1 small shallot minced
- 1/4 cup cilantro
- 1 medium roasted sweet potato
- 2 cups black beans
- salt and pepper to taste
Heat oven to 425. Prick the sweet potato with a fork, and put into the oven, as is. Let roast until tender but still slightly firm; about 35 minutes. While the potato is roasting, rinse, and drain the black beans. Gently pat the beans dry with a paper towel. In a small jar add the oil, lime juice, zest, nectar, cumin seeds, and shallot; shake to combine. Once the potato is finished roasting, remove from the oven, and let cool to touch. Peel off the skin, and cut the potato into small cubes. Add the beans, cubes of sweet potato to a salad bowl, gently toss with the cilantro, and then drizzle in the dressing. Gently toss before serving. Season with more salt and pepper, if needed. Serve. Eat.
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