FCC5: Moroccan Themed

Gougeres au fromage

For my cooking class in March, we made some Moroccan dishes. Our menu consisted of:

  • Apertif: Dip au parmesan, capres, et basilic (Parmesan, caper, and basil dip with endive)
  • Entree: Gougeres au fromage; a specialty of the Bourguignonne (Burgundy) region in France
  • Plat: Poulet aux olives et citrons beldi confits (Chicken with olives and lemon confit)
  • Dessert: Biscuit aux amandes

Let’s start off with the Dip au parmesan, capres, et basilic.

Ingredients:

  • 250g of fromage blanc (you could also use greek or plain yogurt)
  • 50g fresh shredded parmesan
  • 3 tsp drained and chopped capers
  • 3 tsp fresh, finely chopped basil
  • salt & pepper to taste
  • red pepper flakes (optional, but I love the kick!)

Throw it all in a bowl and mix! Then, let it chill in the fridge for about an hour, so that the yogurt can absorb all of the flavors. During my class, I learned a new trick that might help you with this recette. To chop the capers, drain the liquid first, and then use scissors to cut the capers inside of the jar.

You can serve this dip with endive, veggies, crackers, or chips. My husband and I doubled this recipe and ate it with endive and baby radishes, but the dip only lasted 3 days!

Gougeres au fromage

Ingredients: 6 servings

  • 80g of full fat milk or 40g of fat-free milk (60g=60 ml=1/4 cup)
  • 80g of water
  • 65g of butter, roughly chopped (~5 tbsp)
  • 1 large pinch of salt
  • 100g flour (~1 cup)
  • 3 eggs
  • 75g of shredded gruyere
  • 1 pinch of nutmeg
  • 1 pinch of red pepper flakes

Preheat the oven to 180C/375F.

In a sauce pan, heat the milk, water, salt, and butter. Bring to a boil. Take off of the heat, add the flour all at once, and stir with a wooden spoon. At this point, I used a whisk to make sure the dough was throughly mixed. Next, add the eggs one at a time while stirring. Then, incorporate half of the cheese, nutmeg, and pepper flakes.

When the dough is well blended, use two spoons to lay down balls of dough on a cookie sheet lined with parchment paper. The recipe recommends to brush 1/2 egg on top of the balls (maybe for shine); I am not exactly sure. Then use the remaining cheese and sprinkle it on top. The recipe is a little unclear on this point. It is up to you the ratio of cheese you want on top of the balls, but I like the crispiness of the browned cheese.

Cook in the oven for 8 minutes. Here is seems a little unclear too, not sure if my oven was hot enough or not, but when I replicated this recipe at home, I cooked them for about 25 minutes (until they became puffy and the cheese was starting to brown). At 8 minutes, they hadn’t even puffed up yet. So, keep an eye on them!

Side note: these can be made a day in advance, just store them in a dry place. And you may want to make fairly small little balls of dough (a little bigger than a marble); the smaller ones taste better in my opinion, and they double in size when cooked.

Bon appetit!

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