Lemon Parsley Gougeres Food

LEMON-PARSLEY GOUGèRES

Steps:

• Preheat oven to 400F and line a baking sheet with parchment paper or silpat.
• Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted.
• Remove from heat; stir in flour.
• Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.
• Remove from heat.
• Using a wooden spoon, beat in four of the eggs, one at a time, until they are incorporated and batter is smooth.
• Stir in zest and herbs.
• Transfer mixture to a piping bag, and cut a 1/2-inch opening.
• Pipe 1-inch rounds onto prepared baking sheets. (Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.).
• Whisk together remaining egg and one teaspoon water in a small bowl; lightly brush on top of each puff.
• Bake until golden, about 20 minutes.

HERBED GOUGERES

Steps:

• Preheat oven to 400 degrees F. Line 2 large cookie sheets with parchment paper.
• In 3-quart saucepan, heat water, butter, salt and cayenne to boiling on medium. Remove from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms ball and leaves side of pan.
• Add eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheese, parsley, chives, and lemon peel until well mixed. Drop batter by rounded teaspoons, about 1 1/2 inches apart, onto prepared cookie sheets.
• Bake 20 to 25 minutes or until puffed and golden brown, rotating sheets between upper and lower racks halfway through baking. Cool slightly on sheets on wire racks, 3-5 minutes. SERVE WARM.
• To make ahead -- cool completely, then transfer to airtight containers and freeze up to one month. Transfer from freezer to cookie sheets; reheat in 350 degree F oven 10 minutes or until warm.

BUTTERY LEMON PARSLEY NOODLES

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
• Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.

GOUGèRES

Steps:

• Preheat oven to 400 degrees. Heat 1/2 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter melts and mixture boils. Remove from heat, and stir in flour with a wooden spoon. Return pan to medium heat, and cook, stirring, until mixture pulls away from side of pan and forms a film on bottom, about 4 minutes.
• Transfer batter to a bowl, and beat with a mixer on low speed until slightly cooled, about 2 minutes. Raise speed to medium, and add eggs, 1 at a time, beating after each addition. Beat 1 minute more. Batter should be shiny and form a string when pulled up with a finger; if string doesn't form, add water, 1 teaspoon at a time, until it does. Stir in Parmesan.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe about 30 mounds (1 inch in diameter) 1 inch apart onto parchment-lined baking sheets. Brush with egg yolk, and sprinkle each with about 1/2 teaspoon Gruyere.
• Bake until gougeres are puffed and lightly golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and a toothpick inserted into the centers comes out dry, 20 to 25 minutes more. Serve warm or at room temperature.