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Old 08-26-2014, 07:38 AM   #21
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Originally Posted by medtran49 View Post
Gruyere Puffs with Roasted Garlic-Tomato Sauce • Recipes • Hubert Keller

and Craig's homemade poblano chili pork sausages. The tomato sauce is already made so all I have to do is roast garlic, grate the cheese and make the pate a choux
The plated dinner.

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Old 08-26-2014, 09:25 AM   #22
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The plated dinner.


I'll bet that sausage is delicious. I love Gruyere puffs but I'm used to seeing them much smaller - finger food size. Do you eat them with a knife and fork or use your fingers? Sorry that sounds weird but seeing them so big and sitting in a sauce confused me. I'm easily confused.
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Old 08-26-2014, 10:12 AM   #23
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We ate them with both k/f and fingers. They may have been piped out a little larger than the 1-1/2" the recipe called for. It was a first for us and we've already looked at recipes that require making them smaller. In particular a recipe that has them filled with cheese to set atop onion soup.
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Old 08-26-2014, 10:35 AM   #24
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They are supposed to be bigger. While I might have piped them a tad bit bigger in some cases than the 1-1/2 called for, they were supposed to be sauced and bigger and eaten with a k/f as they were in a cookbook for a high-end restaurant as an appetizer.

The tiny ones to be eaten as finger food are piped 1/2 or so.

I hadn't made pate a choux in years and years. Forgot how easy it was.
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Old 08-26-2014, 10:53 AM   #25
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Originally Posted by medtran49 View Post
They are supposed to be bigger. While I might have piped them a tad bit bigger in some cases than the 1-1/2 called for, they were supposed to be sauced and bigger and eaten with a k/f as they were in a cookbook for a high-end restaurant as an appetizer.

The tiny ones to be eaten as finger food are piped 1/2 or so.

I hadn't made pate a choux in years and years. Forgot how easy it was.
Yes,I'm more accustomed to seeing the small ones. A plain cheese puff you pick up and pop into your mouth (or take a bite if must). I've never seen them served this way.

Pate choux is a snap to make and fun to play with.
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Old 08-26-2014, 10:59 AM   #26
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Pate choux is a snap to make and fun to play with.
Yep, I told Craig next time I spend the night (they live a fair bit away) with our granddaughters we'll have to do this and make cream puffs. I'm sure the girls would get a kick out of piping those tiny balls and watching them grow so big as they puff. Never mind the cream puff filling! Plus I'd have help beating in the eggs! Win-Win!
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Old 08-26-2014, 02:33 PM   #27
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Dawg, I've tried a couple of Ree's recipes - meh, not a fan...

I rescued them today with a dash or two of white wine vinegar, now they taste more like Grandma's. I have made Ree's chicken parmesan, it's a keeper.
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Old 08-26-2014, 02:43 PM   #28
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Originally Posted by medtran49 View Post
Gruyere Puffs with Roasted Garlic-Tomato Sauce • Recipes • Hubert Keller

and Craig's homemade poblano chili pork sausages. The tomato sauce is already made so all I have to do is roast garlic, grate the cheese and make the pate a choux
Thanks for posting the recipe. They look spectacular and sounds like it would be fun to make. Is there a more wonderful cheese than Gruyere? Don't think so.
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Old 08-26-2014, 04:04 PM   #29
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PS ... About the cheese in this recipe. I assume the 1/4 cup cheese in the ingredient list should read 3/4 cup cheese, since the instructions add up to 3/4 cup of cheese.

Gruyere Puffs with Roasted Garlic-Tomato Sauce • Recipes • Hubert Keller

Disappointing that a professional recipe should have such an error.
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Old 08-26-2014, 04:54 PM   #30
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PS ... About the cheese in this recipe. I assume the 1/4 cup cheese in the ingredient list should read 3/4 cup cheese, since the instructions add up to 3/4 cup of cheese.

Gruyere Puffs with Roasted Garlic-Tomato Sauce • Recipes • Hubert Keller

Disappointing that a professional recipe should have such an error.
BTW, I sent Chef Hubert Keller that message by email also. It will be interesting to see if I get a reply.
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