I’m back baby! Man, that was one GNARLY flu! But I’m once again feeling human and like myself. Paul even said this morning, “It’s nice to have you back.” Just gonna take one minute to say how appreciative I am to have such a caring, loving husband. As he said, he was my butler all week (and a cute one at that!).
Let’s start with what’s really important. The Seahawks are playing the Packers today for the chance to go to the Superbowl. I may be a little obsessed, but I get goosebumps watching the camera pan across the ocean of blue and green clad 12th man fans screaming madly as the Seahawks run out onto the field. Kick some Packer arse Hawks!!!!
Okay, moving on… So one of my favorite subscriptions that we get is Sunset Magazine. They always have amazing articles on gardening, travel, and of course cooking. Their recipes are usually super easy to follow and use whole, fresh ingredients. I’m not a fan of “1/2 fat”, “light”, “substitute” ingredients. I like all of my ingredients to be as God intended: fresh, fattening, and lovely!
As I flipped through December’s Sunset, I found a recipe for Parmesan and Herb Cheese Puffs. Well that just sounded right up my alley! Now, anything that has the word “puff” in it scares me slightly, but gotta say this was a very simple recipe. It’s a one pot dish, with only 9 ingredients… how hard could it be?
You all know that I have a hate filled relationship with the grater. This time, I got smart. I pulled out the Cuisinart, and broke down that parmesan cheese like nobody’s business! The only strenuous thing was stirring in all of the eggs. Once you start to stir in the first egg, the dough turns into this funky, weird consistency. Then you’ll get a full on arm workout as you add each egg and continue to stir. Stick with it though, because eventually the dough works itself into a normal batter.
I have to say this was a total success (not that I was doubting myself, but the word “puff” was involved). The recipe says that it makes 50, but I purposely made them larger and ended up with about 20. If you want them as an hors d’oeuvre or canape’, make them smaller. If you want to serve them as an alternative to a dinner roll, make them larger. They are delightfully light and flavorful. This is a keeper!
Parmesan and Herb Cheese Puffs (care of Elaine Johnson, Sunset Magazine)
INGREDIENTS: 1/2 cup butter cut into chunks, 1/2 teaspoon kosher salt, 1 1/2 cups flour, 6 large eggs, 1/2 pound parmesan cheese grated in a food processor (you want it to be tiny chunks, not shredded) divided, 2 teaspoons each of minced fresh chives, dill, parsley, and rosemary
DIRECTIONS: Preheat oven to 375 degrees. In a medium saucepan, bring butter , salt, and 1 1/2 cups water to a boil over medium-high heat. Add flour and stir constantly until dough comes together and pulls away from pan, 1 to 1 1/2 minutes. Remove from heat; let cool for 2 minutes. Add eggs one at a time, stirring vigorously after each addition until eggs are incorporated and dough is glossy. Stir in 1 1/4 cups cheese. In small bowl, combine herbs, then stir 1 1/2 tablespoons into dough. Line 3 rimmed baking sheets with parchment paper. Spoon dough onto sheets by 4 teaspoon portions (measure the first portion, then eyeball the rest) about 1 inch apart. Combine remaining cheese and herbs, then sprinkle onto dough. Bake 1 or 2 sheets at a time (for 2, switch sheet position halfway through baking) until puffs are deep golden, 35 minutes. With a small knife, poke each puff at the “waist” to release steam. Bake until crisp and richly browned, 5 to 8 minutes more Serve warm.
Make ahead through step 3, up to 1 day, chilled airtight, or 1 month, frozen.