{"id":66,"date":"2007-03-28T11:56:42","date_gmt":"2007-03-28T16:56:42","guid":{"rendered":"http:\/\/www.gourmetproject.ca\/?p=66"},"modified":"2007-11-01T20:12:07","modified_gmt":"2007-11-02T01:12:07","slug":"19-gougeres-p-33","status":"publish","type":"post","link":"http:\/\/www.gourmetproject.ca\/?p=66","title":{"rendered":"19. Goug\u00c3\u00a8res p. 33"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/www.gourmetproject.ca\/wp-content\/uploads\/2007\/03\/19-gougeres-p-33-small.JPG\" \/><br \/>\nvery much like <a href=\"http:\/\/www.epicurious.com\/recipes\/recipe_views\/views\/11379\">this recipe<\/a>, except The Book omits the dill seeds, and adds two tablespoons of grated Parmigiano-Reggiano, and one teaspoon of nutmeg.<\/p>\n<p>This one went quite well. They were fluffy and airy without being greasy. The cheese flavours were definitely there, but not overwhelming. The nutmeg was a nice touch.<\/p>\n<p>Making them was quick and easy. When I added the flour to the liquids it seized into a near solid mass almost instantly, and it took a lot of stirring to get it to the right consistancy. Other than that it wasn&#8217;t much trouble. The recipe suggests piping the goug\u00c3\u00a8res onto a sheet pan from a pastry bag, or just using a teaspoon. I didn&#8217;t have a bag, so I went with the spoon. The batter is very sticky, so piping them would have been a bit easier, but it wasn&#8217;t a big deal. Mine were also finished baking in ~15 minutes, while the recipe suggests they should take ~30. I recently got an oven thermometer, and it turns out my oven ends up ~25 degrees hotter than the dial suggests. This might explain the reduced baking time.<\/p>\n<p>These were really tasty, and a great two-bite size. Be warned, you could very easily eat twelve of these without really noticing.<\/p>\n<div style=\"position: relative; height: 25px; width: 125px\">\n<div style=\"position: absolute; top:0; left:0; height: 25px; width: 100px; background: url(http:\/\/www.gourmetproject.ca\/wp-content\/plugins\/rating-bar\/rating-front.png) left\"><\/div>\n<div style=\"position: absolute; top: 0px; left: 100px; height: 25px; width: 25px; background: url(http:\/\/www.gourmetproject.ca\/wp-content\/plugins\/rating-bar\/rating-back.png) right\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>very much like this recipe, except The Book omits the dill seeds, and adds two tablespoons of grated Parmigiano-Reggiano, and one teaspoon of nutmeg. This one went quite well. They were fluffy and airy without being greasy. The cheese flavours were definitely there, but not overwhelming. The nutmeg was a nice touch. Making them was [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,2],"tags":[85,180,37,181,136,183,182],"_links":{"self":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/66"}],"collection":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=66"}],"version-history":[{"count":0,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/66\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}