Thursday, February 10, 2011

Restaurant Week at Artisanal

I love restaurant week, why? Discounted Dining at some of the best places in the city. This time I tried Artisanal. I'm sure you've heard of their numerous cheeses.. they have a wide selection of hard, soft, young, old, smelly, pleasant, everything cheesy!! And if you stop by in February they have their Cheesy Fondue Month.. 28 different fondues.. Amazing and gooey-licious!

So here's what we had.. the amazing gougeres. I'm sure you've seen these before.
Gougères are a classical preparation often served at wine tastings in France. The puffs are made from a savory pâte á choux, or cream puff dough-flavored with cheese. They are best served hot out of the oven, offering that creamy-dough gratification. And, if you don't add the cheese, the puff is a base for a dessert just like profiteroles. (Recipe below)
The gougeres

Then  a Daube of Beef with Spaetzel. The best part was the Spaetzel

And a Mushroom Risotto. Yum.. but the best part was still...

Dessert!! a Chocolate Marquise with crunchy Hazelnut Feuilletine in the centre. It was delicious but it was such a tiny slice.. I am watching my figure but I do love dessert!! More please!

And then it came.. petit fours.. Madelines with powdered sugar and mini brownies.. well.. the brownies were a little floury for my taste but the madeline was impeccable!

I give this restaurant week menu a 3 out of 5 stars.
And as promised here is a recipe..

 Gougeres Recipe by Thomas Keller

1 cup water
7 tablespoons (3-1/2 ounces) unsalted butter
1 tablespoon kosher salt, or more to taste
Pinch of sugar
1-1/4 cups (5 ounces) all-purpose flour
4 to 5 large eggs
1-1/4 cups grated Gruyère (5 ounces)
Freshly ground white pepper
Preheat the oven to 450 degrees F. Line two baking sheets with Silpats or parchment paper.
In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).
Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Gruyère and adjust the seasoning with salt and white pepper.
Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter. Pipe the batter into 1-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during baking. Sprinkle the top of each gougère with about 1/2 teaspoon of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape. Reduce the heat to 350 degrees F. And bake for an additional 20 to 25 minutes. When the gougères are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougères while hot.

No comments:

Post a Comment