I'm currently planning our vacay to Japan in april next year. Albeit early, its nonetheless mouth-watering. I can't wait to canvas the food streets and sample all the fare.
And it's delectfully queer how the Japanese are able to experiment with other cuisines, filter it through a local perspective and whip up Japanese versions to almost anything. From pizzas and pastas, to patisserie and even curry, japanized eats have left an indelible imprint on the world of gastronomy.
In the spirit of Nippon infusion, I attempt sesame-topped matcha bread rolls.
Friday, October 9, 2009
The classic french cheese puff - Gougères.
Gougères are made from a thick paste called pate a choux (which translates to cabbage paste since its shape resembles small cabbage heads). The pastry for the pate a choux is one of the most simple and versatile; from this dough you can make cream puffs, eclairs and the french dessert, paris brest. With the addition of grated cheese, the dough transforms into savoury gougères. I used the swiss gruyère, but you can use any kind of hard, sharp cheese like mimolette or comté. Gruyère is sweet but slightly salty, adding wonderful flavour to the gougère.
Now, all I need is a bowl of warm, hearty soup to eat with.