Dinner, which costs $68 per person, starts with gougere
farci before moving on to mussels mariniere or classic escargot de bourgogne, coq au vin classique or tournedos of beef tenderloin au poivre, and ends with nouveau creme brulee or souffle framboise and chocolate truffles for everyone.
WITH CAMEMBERT AND TRUFFLE For the pate a choux: 500 grams milk 500 grams water 500 grams butter 500 grams all-purpose flour 20 grams salt 1000 grams whole eggs For the maple choux au craquelin: 450 grams butter, softened 225 grams Big Leaf maple syrup 450 grams all-purpose flour 225 grams glucose, atomized For the camembert filling: 1500 grams cream 11 grams agar 1000 grams Acme Farm camembert cheese, melted For the garnish: Black truffle, microplaned FOR THE PATE A CHOUX: In a large pot, combine milk, water, and butter and bring to a boil.
Yorkshire pudding could become Gougere
, and roast beef could be, erm, beef Bourgignon.
Dinner started out with tartare of prime beef with Korean paste gochujang, avocado, and mustard seed, followed by veloute of celery root with pancetta marmalade, gougere
, and pear.
More international treats include Gougere
Puffs from France, Poffertjes from Holland, and Golden Sherry and orange Ebelskivers from Spain.
Cheese and pastry go back years, and form many of the traditional pre-dinner appetisers, from the good old cheese straw to the choux pastry magnificence of the classic gougere
. The palmier makes good use of puff pastry offcuts, and you can fill them with pretty much whatever you want.
Put the matzoh meal in the water, remove from the fire, and beat as you would for a gougere
or put it in the food processor.
Q What is a gougere
? I've never had it but it sounds quite interesting.
buns, melting and fluffy with a good tang of cheese, were provided with the pre-lunch drink as we looked through the menu.
Ken will chat about his career in growing and the vegetables featured in the evening's menu, which will include crudites and dips; Waldorf gougere
; onion and Milan turnip broth; heritage beetroots, leeks and horseradish; heirloom carrots, labneh, nasturtium and mint; crown prince squash - family style; yoghurt and Mexican tarragon ice pop; and carrot cake and tea.
into each gougere
.[Note: Mokes more than needed for recipe]
Compiled and organized by Rebecca Baugniet, "500 Casseroles" is a particularly impressive collection of easy-to-prepare recipes for a wide diversity of one-pot dishes ranging from Tamale Casserole; Rigatoni & Italian Sausage Bake; Coq Au Vin; and Turkey Gougere
; to Baked Snapper with Mushrooms; Chilaquile Casserole; Cauliflower & Red Pepper Casserole; and Italian Risotto with Scallops.