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BOURSIN STUFFED
GOUGERES
Gougeres:
1 cup water
4 Tbsp. butter, cut into small
pieces
1 tsp. salt
PA cup flour
4 large eggs, chilled
grated cheese (garnish, optional)
Filling:
1 cup Boursin cheese or other
soft cheese
2-3 Tbsp. whipping cream

Preheat oven to 400 degrees. Line
a rimmed baking sheet with parch-
ment. Set aside.
Bring water, butter and salt to a
boil over medium-high heat in a
heavy medium-sized saucepan, stir-
ring until the butter melts. Add flour
all at once, and stir vigorously with
a wooden spoon until the mixture
pulls away from the sides of the pan
and forms a ball. Cook the ball for
another minute more.
Remove pan from heat, and trans-
fer the ball to a bowl. Use an electric
mixer to beat in the eggs 1 at a time.
Drop (or pipe) rounded Tbsps.
of the dough onto the baking sheet,
spacing about 3 inches apart. Use
damp fingertips or a fork to press
down any peaks of dough. Sprinkle
the grated cheese over the puffs (if
using). Bake until golden, about 30
minutes. Remove from oven, and
cool before filling.
Make filling: Place the Boursin
cheese in a small bowl. Add 2 Tbsps.
of the heavy cream, and stir with a
fork until lightened and smooth.
Transfer the mixture to a pastry bag
or squeeze bottle, cutting off the tip
of the bottle so that the opening is big
enough to force the cheese through.
Insert the tip of the bag or bottle into
the gougeres, and squeeze to fill.
Makes about 36 puffs.

SWISS ONION SOUP
This soup is classically made with
beef stock and cheese. For a kosher
version, try making it with imitation
meat-flavored bouillon or vegetable
stock.
4 Tbsp. olive oil
8 cups sliced white or yellow
onion
'/2 Tbsp. chopped fresh garlic
'/2 Tbsp. ground sage
1 Tbsp. dry mustard
1 cup dry white wine (I use
chardonnay)
1/3 cup flour
1/3 cup water

10 cups beef flavored broth or
stock, mushroom stock or water
salt and pepper to taste
Garnish:
6 1-inch thick slices of French
baguette
2 cups grated Swiss cheese or
other cheese

Heat the oil in a soup pot over
medium-high heat. Add the onions
and garlic, and cook stirring occa-
sionally so the onions don't burn for
10 minutes. Add sage and mustard,
and cook for 3 minutes more. Add
the wine, and cook for 10 minutes.
Whisk the flour with the water in a
small bowl until smooth. Whisk this
into the mixture in the pot. Add the
broth, and whisk well. Bring the liq-
uid to a boil, reduce heat, cover and
simmer for 1 hour. Season with salt
and pepper to taste.
To serve: Preheat oven to 400
degrees. Ladle the soup into 6 bowls,
and top with bread rounds. Top with
cheese. Place the bowls on a baking
sheet, and bake until the cheese is
melted and bubbly.
Makes 6 servings.

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1834610

PAN-SEARED SALMON
WITH MIRIN GLAZE AND
SESAME SEEDS
Glaze:
3 Tbsp. soy sauce
'/2 cup mirin (sweet Japanese rice
wine or sherry)
2 Tbsp. brown sugar
1 Tbsp. minced ginger
1 tsp. minced garlic
'/2 tsp. ground black pepper
Fish:
6 portions (about 5 oz. each) cen-
ter-cut boneless, skinless, salmon
fillets
olive oil
fine sea salt and freshly ground
pepper to taste
2 Tbsp. sesame seeds, any variety
'/3 cup chopped cilantro

Make glaze: Combine glaze ingre-
dients in a small saucepan over high
heat, and bring to a boil. Cook for 1
minute more, and remove from heat.
Set aside.
Prepare salmon: Heat skillet to very
hot over high heat. Rub or brush fish
with olive oil and season with sea salt
and pepper to taste. Place in skillet.
Cook for 3 minutes. Turn over, and
cook for 3 minutes more.
Serve the salmon with the sauce
spooned over and garnished with
sesame seeds and fresh cilantro.
Make 8 servings.

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All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .

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September 19 • 2013

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