I am hoping all of you have had a great summer filled with food, fun, and adventure. I have started this blog as a message board for us to share our recipes from various cooking experiences. To share a recipe, or to tweak a given recipe, simply and briefly write a description and post it on this blog in the comment section below. If you want, you may post a photo of your cuisine creation. Let me know if you wish me to help you with your blog comment or photos.
So please hop on and write-up you comments of your latest cooking adventure. Next week, I will be heading to Cape Cod and look forward to bringing back the Best of New England Claim Chowder on the "Cape". You can breeze by this blog anytime and see what dishes our members have created.
Also, I will be updating this blog as our cooking events unfold, with photos of our groups and our special dishes. I look forward to hearing from you all year long....
Margot Gibson
Chief HBCC Blogger
My French Gougere (Serves 8)
- 1/2 cup of butter
- 1 Cup of water
Place together in a medium saucepan and bring to a boil.
- 1 Cup of flour
- 1.2 teaspoon of salt
- 1.2 teaspoon of sugar
- 4 eggs
Add the flour to the butter until the mixture is waxy... keep mixing with a hand held mixer at all times... until the mixture comes away from the sides of the pan. Remove from the stove and drop in eggs one at a time beating well after each one.
Add:
- 1 cup of Gruyere grated
- 1 cup of Gruyere cubed
- 1 teaspoon of Tabasco
Place on a greased sheet pan lined with parchment paper, and shape into a ring... Cook at 375 for 40 minutes.
Voila!!!