Garlic and Sapphires is Ruth Reichl’s riotous account of the many disguises she employs to dine undetected when she takes on the much coveted and highly prestigious job of New York Times restaurant critic.
Jane B
Pauline C 7
Elaine E 7
Rebecca H 8
Janet J
Janine J 5
Sally M 4
Cai M 8
Christine 7
Trude S 6
June T 7
June’s fantastic version of Ruth’s Gougères
(UK equivalents in brackets)
1 cup water (8 fluid ounces)
1 1/2 cups (7 1/2 oz) plain flour
Half pound unsalted butter
One and a half teaspoons salt
5 eggs
1 cup (4 ounces) diced Gruyere cheese
Pepper to taste
Half cup (2 ounces) grated Gruyere cheese
Preheat oven to 375 F (190 C)
Combine the water, butter and a teaspoon of the salt in a saucepan and bring to a boil, stirring until butter melts. Remove the pan from the heat, let cool slightly, stir in the flour, and mix well. Return the pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan. Remove from the heat.
Stir in the eggs, one at a time until well combined. Add the diced cheese, the remaining salt, and pepper, stirring well.
Drop the dough by rounded tablespoons on to a well-buttered baking pan. (Or line with baking parchment), smooth the top and the sides of each Gougere with a knife, and sprinkle with the grated cheese.
Bake in batches for 25 minutes, or until puffed and golden.
Serve immediately. Makes 8 cocktail servings (if you’re greedy!)