The new GRID magazine is out – hurray! I went to a a happy hour at the Abbey to celebrate the print release of the August issue. I was in the mood for a bloody mary and the dear bartender, who had to go all the way back to the kitchen to fin me tomato juice, went all out on the garnish. That a slice of lemon and a slice of lime, three olives, a carrot stick, a dill pickle spear and a stalk of celery. And is was extra spicy, just liked I asked for it. So pretty, I had to take a picture.
Look at all those great issues of GRID, lined up on that table.
I have a recipe in the August issue, though its generally attributed under Farm to Philly. To make use of all the sage in my garden, plus some great local unsalted butter and whole wheat pastry flour, I made these fresh sage gougeres. I little bit naughty, they’re a delicious first course – crunchy and salty with an earthy sage aroma and flavor, I love them alongside a lighter main course, like a soup or salad.
Fresh Sage Gourgeres
1/2 cup water
3 Tbs. unsalted local butter
1/2 tsp. salt
4 Tbs. whole wheat pastry flour
4 Tbs. white pastry flour
2 fresh local eggs
3 oz. hard, sharp local cheese (like Lesher or cheddar)
4 Tbs. fresh sage, thinly sliced then chopped
Preheat the oven the 425 degrees. Heat the water, two tablespoons of butter, and salt in a small saucepan over medium-low heat until the butter melts. In a small bowl, combine the flours and empty into the saucepan. Whisk quickly, until the mixture forms a loose ball that pulls away from the side of the pan. Continue to stir over low heat for another minute, then remove from the stove. Empty the dough back into your flour bowl and let it cool for a few minutes. Meanwhile, melt one tablespoon of butter in a small skillet and add the sage. Stir well and cook over medium heat until the sage becomes slightly crispy.
Add one beaten egg to the dough, mixing entirely, then add the next egg. Add the cheese and the fried sage, mixing well. Place the dough in a pastry bag of sealable bag with one corner cut. Cover two cookie sheets with parchment paper and then pipe the dough onto the sheets. Make each gougere about two inches in diameter, and leave at least an inch of space between each puff.
Place the cookie sheets in the oven and bake for 10 minutes. Reduce the heat to 375 and bake for another 15 minutes. Remove the gougeres from the oven and immediately pierce them in the side with a small, sharp knife to release steam. Serve immediately, or reheat for five minutes in a 350 degree oven before serving.