Gougeres & Kir Royale (French Fridays with Dorie Recipes), Rib-eye Steaks, Asparagus, Baked Potatoes and Flaky Apple Turnovers

Gougeres & Kir Royale

These French cheese puffs are heavenly!  They’re light, savory, and addictive.  We served them in the traditional way with Kir Royale.  The recipe for the Gougeres comes from Dorie Greenspan’s newest cookbook, “Around my French Table.”   

I was really nervous about making these because I’ve never made anything like this before, but they were so easy and delicious.  I plan to make them the very next time we have a dinner party!  They are incredibly impressive for something so easy!
To make Kir Royale, fill a champagne glass about 1/3 of the way with Creme de Cassis, then top it off with Champagne.  This refreshing, slightly sweet cocktail is the perfect compliment to the slightly salty Gougeres.
Note:  Every Friday, I will be posting articles about my cooking experiences as part of an on-line cooking club called “French Fridays with Dorie” that is based upon recipes from her latest cookbook, “Around my French Table.”
Although I cannot post the recipes because they are copyright protected, you are welcome to join the group, or buy a book and cook along.  You’ve all heard me rave about Dorie’s “Baking From My Home to Yours”  – this is her brand-new cookbook that is filled with French comfort food.  She tested all the recipes in the United States with ingredients that are readily available.  I have already made some dishes from this book, and highly recommend it.
As the exception to the rule, Dorie has posted the recipe here.
Rib-eye Steaks
For 2 large steaks, make a paste (or wet rub) with:
1/4 cup Dry White Sherry
1 Tablespoon Paprika
1 teaspoon Garlic Salt
1 teaspoon dried Onion Flakes
1/2 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Herbes de Provence
1/2 teaspoon Sea Salt
Spoon 1/4 of paste onto the top of 2 steaks, and rub it in with the back of the spoon.
Turn steaks over, and repeat.
Grill Steaks on high for 10 minutes per side – for Medium.
Asparagus
Rinse 1 bunch of fresh Asparagus, and snap the ends off.
Place on a sheet of foil that is big enough to wrap and seal them in.
Drizzle with Olive Oil.
Sprinkle with Sea Salt and Lemon Pepper.
Place sealed packet on grill on high heat for 15 minutes.
Baked Potatoes
Pre-heat oven to 375 degrees.
Rinse & dry Potatoes.
Pierce with a fork about 6 times.
Wrap in aluminium foil.
Bake for 1 hour.
Remove from foil, and garnish with:
Butter, Sour Cream, Chives, and Shredded Cheese
Flaky Apple Turnovers
This recipe comes from “Baking From My Home to Yours.”  The apple filling is delicious, but we thought it would be best to roll the dough a little thinner and cut it into squares, then fold it into triangles because we threw a lot of it away.  But they are the perfect way to end a large meal with something sweet.
Enjoy!



Wonderful Gala Apples

 


These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

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