Two recipes from the Guardian’s resident recipe writers this week, both more apt for winter climates but (did I mention this?) it’s been cold in Miami and the only heating in this town is the kind that comes from rib-sticking calorie-loaded food within. Let me tell you, I’m still thawing out my feet from stand-up paddleboard the other day, and I’m meant to be a Tough Northern Girl. Granted, I’m somewhat tougher than Mr. R&R who sends me into the sea first, stands at about thigh height and winces every time a wave touches his stomach. Be a man, I say, rip that plaster off and dive in, but to no avail, he’s been spoilt by balmy Bahamian waters. Anyway, here are a couple of ideas for internal central heating.
The method for Dan Lepard’s black olive gougeres is a bit like the choux pastry used for profiteroles I suppose – you add the flour to boiling fat and water, then beat in eggs and cheese. I substituted the thyme in the recipe for chopped chives and parsley, which worked quite well. They didn’t puff up much for me, but I suspect that was due to using a glass dish rather than a baking sheet (I’m not cooking at home). After I’d prised them off said dish, they were bloody addictive though, perfect for Oscar-night snacking.
This celeriac and parnsip bake from Hugh Fearnley-Whittingstall was pretty nice too – difficult to go wrong with a combination of blue cheese, bacon and hazelnuts. I added potato slices too and even though I had to take out some of the liquid by hand at the end, it was none the worse for it. Served it with steamed brussel sprouts for a hearty but not too heavy main meal.
2 Comments on "Black olive gougeres; parsnip, celeriac and blue cheese bake"
Love the name of your blog. Always lovely to encounter another West Indian blogger
Thanks! There aren’t many of us around, are there? Looking forward to trying some more authentic Caribbean recipes from your blog.