Today I tried my new Essentials of French Cooking by William Sonoma cook book. I started by leafing through page by page and managed to make it to page 56 before I decided I needed to get cooking. Surprisingly, I had everything needed for this recipe in my kitchen. How great and how unexpected for me.
I decided to try a Gruyere Gougeres. This hors d’ouvre is from the Burgundy Region (yes…this info came from my cookbook, how cool, eh?). This is a very simple recipe that consists of butter, salt pepper, flour, egg and Gruyere. Sound familiar? Yes, it’s kind of a like a BLT Popover. It’s a whole hell of a lot easier to make than a BLT Popover, but I must say not nearly as tasty.
How could this recipe have been better? It needs more cheese and a little more cheese. Would I make this recipe again? Probably not, but I would definitely make the BLT Popover again. I must admit the first Gorgeres was lackluster, but the second one, after it cooled a bit was more tasty. Again, it’s unlikely I will be making this recipe again.
Have you ever made this recipe before? Have you used a William Sonomoa cookbook before? Are the recipes better than this first one I’ve made?