Cuisinart SM-50 Recipe - Page 2

Gougères Gruyère is the classic cheese used in gougères, but you may substitute your favorite. Makes about 65, 1-inch gougères Put in the oven, and immediately turn the heat down to 300°F. Bake until gougères are nicely browned, completely hollow and not wet inside, about 20 minutes. Serve immediately. ½ cup water TIP: To ensure even coloring, rotate the baking 4 tablespoons (½ stick) unsalted butter, cut sheets halfway through baking. into 1-inch pieces ½ teaspoon kosher salt, divided ½ teaspoon granulated sugar Nutritional analysis per gougère: Calories 29 (61% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 1g • chol. 11mg • sod. 39mg 1 cup unbleached, all-purpose flour • calc. 36mg • fiber 0g 2 large eggs, plus up to 2 more if necessary 1 cup shredded Gruyère cheese, divided ¼ teaspoon cayenne ¼ teaspoon paprika Spinach and Feta Soufflé Preheat oven to 500°F. Line two baking sheets with parchment paper. Reserve. Looking for a new idea for a fun and festive side dish? The classic combination of spinach and feta come together in this tasty soufflé. Put the water, butter, ¼ teaspoon of the salt and sugar into a medium saucepan set over Makes 12 servings medium heat. Once the mixture comes to a 6 boil, remove from heat and stir in all of the flour. Return to the burner and raise the heat to ½ medium-high. Using a wooden spoon, 5 continuously stir the mixture until it "dries out" 1 and a thick, hard film remains on the bottom of ½ the pot, about 1½ to 2 minutes. 1½ tablespoons (¾ stick) unsalted butter, cut into 1-inch pieces, divided cup grated Romano cheese, divided large eggs large egg white cup unbleached, all-purpose flour cups whole milk Remove from heat and put flour mixture into 3 the Cuisinart® mixing bowl. Attach the flat ¼ mixing paddle and mix on Speed 3 to release ¼ steam and cool, about 2 to 3 minutes. Once /1 8 the dough has cooled (and the bowl is no 1 longer warm), increase the speed to 4 and add the eggs, one at a time until each is fully incorporated before adding the next. Scrape ¼ ounces feta cheese teaspoon kosher salt teaspoon freshly ground black pepper teaspoon freshly ground nutmeg 10-ounce package frozen, chopped spinach, thawed with any moisture squeezed out teaspoon lemon zest down the entire bowl between each addition. Dough is ready when it becomes a pale yellow color and drops from the beater in a slow, steady stream. If the dough is too thick, beat the remaining 2 eggs together and slowly begin to add them, 1 teaspoon at a time, with the mixer running. Do not make the dough too runny or it will not hold its shape. Add ½ cup of Gruyère, the remaining salt and spices and mix on Speed 2 to incorporate. Preheat oven to 400°F. Position racks so that the soufflé can bake in the middle of the oven. Generously butter a 2-quart (8-cup) soufflé dish thoroughly with 1 tablespoon of the butter. Sprinkle ¼ cup of the Romano in the dish so that the bottom and sides are coated. Shake out any excess. Wipe the rim of the dish with a paper towel to remove any butter or cheese; reserve. Transfer the batter to a large pastry bag fitted with a small to medium-sized round tip. Pipe the gougère dough into 1-inch rounds, ½ inch apart on the prepared baking trays. Top each with a pinch of the reserved Gruyère. Separate eggs, putting whites (including extra white) into the Cuisinart® mixing bowl and the yolks into a separate mixing bowl. Break yolks up by stirring with a fork. Attach the chef's whisk and reserve both bowls containing eggs. 13