Korean Vegetable Pancakes (Pajeon)

Korean Vegetable Pancakes (Pajeon)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Yields 4 pancakes (8 to 9 inches in diameter)
Ingredients:
2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon canola or other neutral oil
1 1/2 cups water (may need a little more)
5 scallions (green tops cut into 3-inch lengths, then julienned. White ends thinly sliced.
20 chive blades, thinly sliced (or 5 more scallions thinly sliced)
1 medium carrot, coarsely grated
1 small yellow or green summer squash, trimmed and julienned
Additional canola oil for frying the pancakes
For the dipping sauce (recipe is easily doubled):
4 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon rice or white vinegar
1 teaspoon sesame oil
1 teaspoon hot pepper oil (or 1/4 teaspoon Asian hot sauce)
1 to 2 garlic cloves, finely minced
Mix all together in a small bowl and set aside while making the pancakes.
For the pancakes:
Place the flour in a medium bowl. In a small bowl mix the beaten eggs and  water. Add the egg/water mixture, along with the 1 tablespoon oil, blend thoroughly until a smooth batter is formed. Stir in the scallion greens, the sliced scallions, chives, carrots, and squash.
Heat the oil in a 8 to 9 inch nonstick skillet over medium-high heat. Ladle about 1/4 of the batter, spreading over bottom of pan to make an even disc. Reduce heat to medium and cook until bottom of pancake is browned (about 3 to 4 minutes), flip and cook the other side for another couple of minutes.  Repeat with the remaining batter. As you remove pancakes from the pan you may drain on paper towels if necessary, keep warm in warm oven until all are cooked. (Or you may allow them to cool and serve at room temperature.)  To serve cut each pancake (pizza style) into 6 to 8 wedges, serve with the bowl of dipping sauce.

Recipe adapted from Mark Bittman, New York Times


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Daeji Bulgogi (Korean-Style Grilled Pork)

Daeji Bulgogi (Korean-Style Grilled Pork)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com


Marinated and cooked on the grill, these thin slices of pork tenderloin are irresistible.  You can serve them with steamed rice, or wrapped in a lettuce leaf.  Traditionally kimchi and pickled vegetables are served along with this dish.
1 pound pork tenderloin, (remove any silver skin)
1/4 cup soy sauce
2 tablespoons brown sugar
3 to 4 cloves garlic, minced
2 tablespoons mirin or sherry (not cooking sherry)
2 tablespoons gochujang*
2 tablespoons toasted sesame oil (Asian style)
1 tablespoon grated fresh ginger root
1 teaspoon dry red pepper flakes (more or less depending upon the degree of heat you enjoy)  I use about 1/4 teaspoon.
2 to 3 green onions, both green and white parts, minced
1 small onion, thinly sliced
For serving: 
Leaf lettuce of your choice
kimchi
Pickled vegetables**
•For easier slicing, put the raw pork tenderloin in the freezer for 45 minutes to an hour. In the meantime in a small bowl, mix the soy sauce, brown sugar, minced garlic, mirin (or sherry), gochujang, sesame oil,  grated ginger root, pepper flakes and green onion. Stir to combine.
•Slice the pork into thin slices (approximately 1/8-inch).  The most effective way of marinating is in a plastic zipper-style freezer bag. Place the sliced pork and onions in the plastic bag, then pour the marinade in.  Massage bag gently to distribute the marinade on all of the meat. Place the bag in the refrigerator for at least 3 hours, or up to 24 hours.
•When ready to grill the meat, take the bag from the refrigerator and set aside while you light a charcoal grill.  When the charcoal is ready, clean and oil the grill grate. Place the slices of meat on the grill in a single layer, grill quickly (about a minute per side.) Serve immediately; tuck a few slices of meat in the lettuce leaf along with some kimchi and pickled vegetables, if desired.

* One of the key ingredients in the marinade is gochujan (fermented hot red pepper paste), which provides a majority of the flavor. Available in well stocked Asian grocery stores, it's worth searching out if you want to make bulgogi.  If, like me, you cannot find it locally you can order it through amazon.com as I did:

It comes in different levels of 'heat' ~ I purchased level 3 (medium hot), and found it to be very palatable). I don't like to feel as if my mouth is on fire, and this one tastes just right to me. (If you would like the dish to have more spice, increase the amount of red pepper flakes.)

** Easy recipe for Quick Asian-style pickled vegetables can be found HERE at the Whole Foods recipe site.

I hope you enjoy!

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Summer Squash Gratin with Salsa Verde

Summer Squash Gratin with Salsa Verde
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Recipe yields 4 to 6 servings
This is substantial enough to be served as a main dish, but also makes a wonderful side dish with something from the grill. Feel free to substitute the Gruyere with Jarlsberg or another cheese that melts well.
Salsa Verde: (this is tasty on grilled chicken or fish, too.)
1 teaspoon fresh (or 1/2 teaspoon dried) oregano or marjoram.
1/4 cup coarsely chopped mint (optional)
1 cup coarsely chopped flat leaf (Italian) parsley
3/4 cups extra-virgin olive oil
1 small clove garlic
1 anchovy (it won't make the sauce taste 'fishy', it just adds a lovely layer of flavor)
1 Tablespoon capers, drained (rinse them and drain if they are packed in salt)
1 fresh lemon
freshly ground black pepper
Gratin:
2 pounds summer squash (all one type, or a mix)
1 1/2 cup fresh bread crumbs (dried will not work well)
3 Tablespoons butter
3/4 cups sliced shallot
1 teaspoon minced garlic
1 tablespoon thyme leaves (or 1 1/2 teaspoon dried)
1 chile, seeded and finely chopped (jalapeno, serrano, or New Mexico)
1 cup grated Gruyere Cheese, or any good melting cheese
Kosher salt and freshly ground black pepper
********
First make the salsa verde: I use a mortar and pestle to make this, but you can use a food processor if you prefer. Pound the garlic and anchovy, then add the herbs and pound them with a couple of tablespoons of the oil into a thick paste. Add capers and lightly crush, stir in the remaining oil, a few grinds of freshly ground pepper and a generous squeeze of fresh lemon juice. Taste for seasoning, add more lemon juice if desired. (I always add more)
To assemble the gratin:  
•Heat oven to 400˚F. Slice the squash into 1/4-inch slices. Toss slices in a large bowl with 1 teaspoon kosher salt and allow to sit for 10 minutes (this will release some of the water from the squash)


•Place the breadcrumbs in a bowl. Heat a small saute pan over medium heat for 1 minute. Place the butter in the hot pan and swirl around; allow butter to cook for a few minutes until it is nicely browned and smells nutty. Pour the brown butter (including the brown bits from the bottom of the butter pan) over the bread crumbs, toss with a fork or silicone spatula to coat the crumbs evenly with the butter. Set aside to cool.
•Drain the squash and transfer it to a large mixing bowl. Add the shallots, thyme, minced garlic, chile, 1/2 of the salsa verde and some freshly ground black pepper. Toss ingredients to combine, add the grated cheese and half of the butter-coated bread crumbs. Toss again and taste for seasoning (the garlic will be pungent at this point, but mellows out as the gratin bakes.)
•Place the squash mixture in a 9x9-inch (or equivalent) gratin dish, (or divide mixture evenly into 4 individual gratin dishes.) Sprinkle the remaining bread crumbs over the top. Bake large gratin for 35 to 40 minutes, the individual gratins for 15 to 20 minutes (or so, until squash is just tender, cheese is bubbling, and bread crumb topping is nicely golden brown.) Tent with foil if crumbs begin browning too quickly. Remove from oven, allow to sit for a couple of minutes, then enjoy!
•Any extra salsa verde can be passed at the table to drizzle over the gratin, it also makes a delightful sauce, spooned over grilled chicken or fish.


Recipe adapted from "Sunday Suppers at Lucques" by Susan Goin.

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Pea Pod Salad with Radishes, Basil and Ricotta Salata

Pea Pod Salad with Radishes, Basil and Ricotta Salata
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
4 servings
This salad is best served shortly before serving so the basil stays bright and pea pods and radishes crisp.


3/4 cup thinly sliced radishes
1 1/4 cups (approximately) fresh pea pods
4 ounces ricotta salata cheese (about 1 cup)
1/3 cup basil leaves, torn (more or less to taste)


Dressing:
1 clove garlic, minced
pinch of kosher salt, or more to taste
1 Tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 Tablespoons extra virgin olive oil
Freshly ground pepper, and coarse salt, to taste.


First make the dressing: Using the flat side of a knife make a  paste of the salt and garlic, place in a small bowl and add balsamic vinegar and lemon juice; stir well to combine thoroughly. Drizzle in the olive oil, whisking or stirring constantly, add salt and pepper to taste.


Toss the pea pods, radish slices together in a large bowl. Just before serving drizzle with the dressing and toss to coat evenly. Sprinkle the ricotta salata and basil leaves over, and toss again gently. Serve right away.

Tomato Slabs Roasted with Pesto and Parmesan

Tomato Slabs Roasted with Pesto and Parmesan Cheese
As shared from the kitchen of Once Upon a Plate by Mari 

(www.onceuponaplate1.com) 
Makes about 6 servings (recipe can be reduced, or multiplied easily)
Ingredients:
2 to 2 1/2 pounds large red tomatoes

• 3 tablespoons good quality olive oil
• 2 teaspoons dried oregano
• Kosher salt
• freshly ground black pepper
• 1/2 cup pesto, homemade, or your favorite store bought
• 1/2 cup freshly grated Parmesan cheese (or Romano, or Mozzarella)

Position oven rack in middle of oven, and preheat the oven to 425˚ (F) 

Core the tomatoes and slice them horizontally (through the equator) into 1/2 inch-thick slices. Place them in a single layer on a sheet pan lined with baking parchment for easy clean up. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, a light sprinkling of salt, and generous grinds of freshly ground black pepper.

Bake the tomatoes for 5 to 7 minutes. Remove from the oven, spread each slice with a layer of pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 5 to 7 minutes, until the Parmesan is melted. With a flat metal spatula arrange the tomatoes on a serving platter. May be served hot, warm, or at room temperature.  Enjoy!

Recipe adapted from "The Barefoot Contessa" by Ina Garten.

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Sweet and Salty Mixed Nuts

Sweet and Salty Mixed Nuts
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
Makes 2 cups (can half or double the recipe.) May use any assortment of the following nuts that you like: almonds, hazelnuts, peanuts, pecans, pistachios, walnut halves or only one type of nut if you prefer.
Ingredients:
2 cups raw, shelled nuts
1 quart water
3/4 cups powdered (confectioner's) sugar
Peanut, or other mild vegetable oil to the depth of 2 to 3 inches in a deep fryer, pot, or cast iron skillet.
Method:
1.) Place the powdered sugar in a medium large size heat resistant mixing bowl, set aside. 
2.) Place the water in a pot with the nuts and bring to a boil; remove from heat, drain and immediately toss thoroughly with the powdered sugar until each nut is well coated.
3.) Heat oil in deep fryer, pot or cast iron skillet to 375˚ (F) and fry the nuts until golden colored, don't crowd the pan. Drain them on a cookie sheet, a silicone baking mat or a colander. (Don't drain them on paper towels or a kitchen cloth because they will stick.)
4.)While still hot sprinkle with kosher or sea salt to taste.
Note: Nuts will crisp up as they cool.  Enjoy immediately or store in an airtight container.
Recipe adapted from The Fog City Diner,  San Francisco, CA

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Lavender Blossom Martini

Lavender Blossom Martini
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
Ingredients:
Cocktail Shaker
Ice
Vodka; preferably "Rain Organic" Lavender Lemonade Vodka
St. Germaine Elderflower Liqueur
Lavender Flower Syrup (if not available substitute Lavender Simple Syrup, recipe below)
Lavender sprigs (optional)
For one drink:
1 1/2 ounce vodka
1/2 ounce Elderberry Liqueur
1/2 ounce Lavender Syrup
Lavender sprig for garnish
Method: Place all ingredient (except lavender sprig) in cocktail shaker with ice. Shake vigorously, pour into martini glass, garnish with lavender sprig and enjoy.
Lavender Simple Syrup

1 tablespoon dried lavender blossoms (organic, culinary lavender only.)
1/2 cup sugar (If you like a sweeter syrup, add more ~ up to a cup of sugar)
1 cup water

In a small saucepan combine the sugar and water, bring to a boil, stir to dissolve sugar. Add lavender to pan and remove from heat; allow to cool to room temperature then strain lavender blossoms from the syrup.

Store strained syrup in a glass or ceramic container, cover and refrigerate for up to 7 days.

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Warm Bacon Salad Dressing

This is wonderful on fresh spinach salad (or mixed greens salads.)  Because berries are in season right now I added blueberries, blackberries, extra bacon, and also some toasted pumpkin seeds and sliced celery.  You can skip the berries and add hard cooked eggs, (sliced, wedged, or crumbled), sliced scallions,  chopped green or red bell peppers, croutons (and cheese of your choice, sliced, diced or crumbled.)


Warm Bacon Salad Dressing
From the Kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1,com
(Makes a little over 8 ounces of dressing)


1 1/4 cups pineapple juice
1/2 cup brown sugar
1/3 cup water
3 Tablespoons corn starch
3 Tablespoons apple cider vinegar
1 Tablespoon soy sauce or Tamari 
Freshly ground black pepper ~ a few grinds (optional)
4 to 6 slices bacon (Applewood smoked makes an extra flavorful dressing)


Note:  The dressing is prepared in the same pot/saucepan in which the bacon is fried.


In a medium bowl, combine all ingredients (except  the bacon), stir well to dissolve sugar and cornstarch. Set aside.


Cut bacon slices crosswise into  1/2 to 1-inch pieces, place bacon pieces in a 2 to 3 quart pot/saucepan, turn heat to medium high and cook bacon until medium crisp, stirring occasionally to cook it evenly. (Do not overcook the bacon or it will be tasteless!)  With a slotted spoon, remove bacon to paper towel to drain. When cool enough to handle, chop or crumble into medium size pieces.
  
Pour out all but 1 Tablespoon bacon drippings from pot, add pineapple juice mixture and simmer until thick, stirring frequently.  If dressing is too thick, thin a bit with a little water or more pineapple juice. Stir in bacon pieces to warm through. Taste, and adjust seasonings.  Serve hot or warm over salad.




Enjoy!






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Banana Poppy Seed Muffins with Citrus Glaze

Banana Poppy Seed Muffins with Citrus Glaze
As shared from the kitchen of Once Upon a Plate

www.onceuponaplate1.com

Recipe yields 12 standard size (2 1/2-inch size) muffins

I changed the recipe slightly, as noted below.

  3 ripe bananas
  1 egg
  3/4 cup sugar
  1/4 cup vegetable oil
  2 teaspoons grated orange peel
  2 cups all-purpose flour*
  2 tablespoons poppy seeds
  2 teaspoons baking powder
  1/2 teaspoon salt
  Citrus Glaze (recipe below) 

Place oven rack in middle position; preheat oven to 375*(F) 

Grease, Butter or spray 12 muffin cups

Puree bananas in blender or food processor. (Puree should equal about 1 cup)

Add egg, sugar, oil and orange peel to banana puree and pulse until well combined.

In a large bowl combine flour, poppy seeds, baking powder and salt
Stir banana mixture into flour mixture until just moistened. Distribute batter evenly into 

prepared muffin cups.
Bake 20 minutes or until wooden pick inserted in center comes out clean. 

Cool 5 minutes then remove muffins from pan. Place on wire rack (set inside in a baking sheet, or place the rack on parchment or wax paper.)
Drizzle with Citrus Glaze while warm.

* My notes:  I reduced the all-purpose flour by 1/2 cup, and added 1/4 cup wheat bran plus 1/4cup old-fashioned rolled oats, and increased the baking powder by 1/2 teaspoon

(total 2 1/2 teaspoons baking powder.)
 

Citrus Glaze: 

In a medium size bowl combine the following: 
1 1/4 cups powdered sugar 
1/4 cup orange juice 

1 teaspoon grated orange peel and 
1 teaspoon vanilla extract

My notes about the glaze: You may not need the full 1/4 cup orange juice, ~ it's better that 

the glaze be slightly thick, about the consistency of thin pancake batter.  Start stirring in by 

tablespoonfuls until desired consistency is reached.) The orange I used wasn't very flavorful 

so I added 1/4 teaspoon pure Orange Extract to the glaze mixture.

Adapted from  "The International Neighbor Cookbook"

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Double Raspberry Streusel Bars

Double Raspberry Streusel Bars
As shared from the kitchen of Once Upon a Plate by Mari
www.oncuponaplate1.com

Yields 24 2-inch Squares


2 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon table salt
2 sticks (16 tablespoons) Butter, cut into 1/2-inch cubes ~ room temperature
Plus 2 tablespoons butter, room temperature (Divided use)
1/4 cup brown sugar, firmly packed
1/2 cup rolled oats (old fashioned type)
1/2 cups nuts (walnuts, pecans, or almonds), finely chopped
3/4 cup raspberry preserves or jam
3/4 cup fresh raspberries (may use frozen, thawed)
1 tablespoon fresh lemon juice


Preparation:  Adjust oven rack to middle position. Preheat oven to 375* (F).  Line 13x9-inch baking pan with foil, or parchment paper (interior bottom and sides) allowing some overhang to ease the baked streusel out of the pan after baking and cooling.  If using foil, spray with baking spray.


If using a stand mixer ~ Use paddle attachment. Mix flour, granulated sugar and salt at low speed until combined (about 5 seconds or so.) One piece at a time, add butter to flour mixture while beating at low speed. Continue mixing on low speed until mixture resembles damp sand (approximately 1 to 1 1/2 minutes.)


If using food processor ~ With metal blade in place, process flour, granulated sugar until combined (about 5 seconds.) Scatter 16 tablespoons of butter pieces over flour mixture, pulse until mixture resembles damp sand (usually requires 20 to 25 one-second pulses.)


Measure 1 1/4 cups of the flour mixture into a medium bowl, set aside.  Place  remaining flour mixture in prepared pan, distribute evenly and tamp down firmly with a flat bottomed measuring cup, or your hands in order to form an even bottom crust.  Bake in preheated oven until edges begin to brown (about 14 to 18 minutes, depending upon your oven.)


Meanwhile, add brown sugar, oats and nuts to reserved flour mixture, toss with a fork or your fingers to combine. Add remaining 2 tablespoons butter to mixture and rub between your fingers until butter is completely incorporated. Press/pinch pieces to form hazelnut or small marble size clumps. Set aside.


Mix preserves/jam, raspberries and lemon juice in a small bowl,  with a fork mash some of the berries, leaving some texture so some berry pieces remain.


Spread the filling evenly over the hot crust. Sprinkle streusel topping evenly over filling (don't press streusel into the fruit.)  Place pan back into the oven and continue baking until topping is deep golden brown and filling is bubbling (about 22 to 25 minutes.)  Cool to room temperature on wire rack for 1 to 2 hours.  Remove from baking pan by gripping the parchment paper or foil overhangs. With a large sharp knife cut into squares and serve.  May be stored, air tight for up to 4 days... the bars will not be as crisp as when first baked, but will still be delicious!

Recipe adapted from Cooks Illustrated, September 2005 issue.


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Greek-Style Potato Salad

Greek Style Potato Salad

As shared from the kitchen of  Once Upon a Plate by Mari

www.onceuponaplate1.com

You can eat this right away after assembling, but it's best if made ahead and refrigerated( a few hours or overnight) to allow the flavors to marry. Remove from refrigerator and allow salad to lose some of the chill for best flavor before serving.  Can be served cool or at room temperature.

Yield: Flexible,  just use this as a guideline, adjust according to how much salad you want to make. The following recipe will provide 4 to 6 servings

Ingredients:

2 pounds small red potatoes

2 Tablespoons lemon juice (or white wine vinegar)

1/2 pitted kalamata olives, sliced or quartered

1/2 to 3/4 cup marinated artichoke hearts, drained, any tough, fibrous outer leaves removed & discarded *

1 tablespoons capers in brine, drained and rinsed

1/2 cup feta cheese, cut into 1/2-inch dice (can add more feta if desired)

2 tablespoons red onion, cut into fine dice (> 1/4-inch)

Flat leaf Italian parsley, leaves pulled from stems and leaves roughly chopped

Optional: Any of the following ~  3/4 to 1 cup diced cooked chicken, cooked shrimp, 2 or 3 hard cooked eggs, chopped.

When potatoes are completely cool, gently stir in remaining salad ingredients.

Dressing:

3 Tablespoons fresh lemon juice (or white wine vinegar)

1 teaspoon dried oregano, crumbled or 1 Tablespoon fresh oregano, chopped

2/3 cups olive oil

Optional: 1 small garlic clove, peeled and finely minced.

1/2 teaspoon salt

Several grinds of freshly ground black pepper 

Cut potatoes into quarters or halves depending upon their size. Steam for 7 to 10 minutes (test with the tip of a knife after 5 minutes of cooking) Potatoes should be tender throughout, but still firm enough to hold their shape without falling apart or crumbling.

Immediately transfer the hot potatoes to a bowl toss with 2 tablespoons of lemon juice, and set aside to cool completely.

Meanwhile,  whisk (or shake in a covered jar with tight fitting lid) the dressing ingredients until well emulsified. Taste and adjust seasonings.

Pour dressing over potato mixture and carefully toss to distribute dressing evenly. Taste and adjust seasonings.

*Note: If you like, reserve artichoke marinade and whisk into the dressing.

Asparagus-Cream Cheese Rolls in Prosciutto with Vinaigrette

Asparagus-Cream Cheese Rolls in Prosciutto with Vinaigrette
As shared from the kitchen of Once Upon a Plate by Mari 
(www.onceuponaplate1.com)


Yield: It's entirely flexible.  You'll need 3 asparagus stalks, 1 slice of prosciutto, and 1  tablespoon of cream cheese for each roll.


Instructions: Wash and trim any tough end stalks from asparagus, cutting the lengths an inch or two longer that the prosciutto is wide.


Have ready a big bowl of water with plenty of ice cubes in it.


Plunge asparagus spears into a large pot of boiling water for 2 to 3 minutes (until JUST barely tender.)  Immediately remove and place in bowl of iced water.  Leave in ice water for a couple of minutes until spears are cold. Drain well on clean dish towel or paper towels.


Spread each prosciutto slice with about 1 tablespoon of softened cream cheese, leaving 1/2 inch at one of the prosciutto end bare (to help seal the roll.)  Lay 3 asparagus spears crosswise, (at the cream cheese end) on the prepared prosciutto, roll gently but firmly towards the "unfrosted" end. Place seam side down on serving platter, or individual plates.


For the vinaigrette ~ only a tablespoon or less is required to drizzle on each roll.
(Recipe easily doubled or tripled if you are making a large quantity of asparagus rolls):


1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
1 clove of garlic, crushed and minced
Salt and pepper to taste
1 tablespoon minced fresh chives (can mix in with the vinaigrette, or reserve and sprinkle as garnish.)


Combine the olive oil, vinegar, mustard, and garlic in a bowl; whisk well. Stir in the chives and salt and pepper.


Enjoy!




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Cheese Puffs filled with warm Bacon Mornay Sauce

Gruyère Puffs filled with Warm Bacon Mornay Sauce

As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com)
Inspired by Tyler Florence's Wayfare Tavern, San Francisco


The number of Gougeres this recipe yields will depend upon the size in which you form the batter. 1-Tablespoon size generally will produce about 2 dozen pieces.  I always half this recipe for my small family. Incidentally the Cheese Puffs are delicious, served warm on their own, without the Mornay filling.

Make and bake the Gougeres. (May be made one or two days ahead, providing they are stored in a perfectly airtight container.)

Cheese Gougeres 

1/2 cup water
1/2 cup whole milk
1 stick unsalted butter
pinch of kosher salt
1 cup all-purpose flour
4 large eggs
1 cup shredded Gruyère cheese (1 cup)
1/4 cup freshly grated Parmesan cheese, for sprinkling

Kosher salt and freshly ground black pepper
1/8 teaspoon grated nutmeg (optional)

       Preheat the oven to 375 degrees F.

Line 1 large or 2 smaller baking sheets with parchment paper or a silicone baking mat. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil.  Once butter is fully melted dump in all the flour at once and stir it in with a wooden spoon until you have a smooth dough. Continue to stir over low heat until it dries out and pulls away from the pan in one mass - about 2-3 minutes.  Scrape the dough into a bowl, allow to cool slightly before beating the eggs into the dough with an electric hand mixer, or stand mixer with paddle attachment, one at a time.  Add the Gruyère cheese, salt, pepper and nutmeg.

Using 2 tablespoons (dipping in warm water as you go), or use a piping bag fitted with a 1/2 to 3/4-inch tip, place tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with Parmesan cheese and bake for 20-25 minutes, or until puffed and golden brown.  Immediately upon removing from oven pierce a small hole in the top of each with the tip of a small paring knife tip to allow steam to escape. This will also be the hole through which you will pipe the Mornay Sauce.

The puffs can be made up to 2 days before serving, providing they are stored in an airtight container at room temperature

Just prior to serving continue with the recipe and assembly:

For the Bacon Mornay Sauce

Prepare the garnishes for the sauce:

2 to 3 Tablespoons fresh chives, finely sliced


Cook the bacon:
4 strips bacon, cut into thin pieces, crosswise.
Fry over medium heat until almost crisp; don't over cook.
Drain and set aside for garnish.

Ingredients for the sauce:

• 2 1/2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups warmed milk
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• pinch freshly grated nutmeg (optional)
• 2 ounces grated cheese,  Gruyere, Parmesan, etc.

Directions

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the mixture is pale yellow and foams up a bit, about 1 minute. Do not allow it to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. At this point it is a bechamel sauce.

Next stir in the cheese and whisk until melted. Keep warm over very low heat. If the sauce seems too thick, thin with a little milk.  If made a few minutes ahead, butter a piece of parchment paper cut the same size as the surface area of the saucepan, butter the paper on one side and place buttered size down, directly on the sauce so it does not form a skin.

The sauce with cheese is Sauce Mornay. (Great over steamed vegetables.)


To continue, fill a piping bag with the warm sauce and, pipe some of the Sauce Mornay into each puff until it barely overflows. Sprinkle tops with a few bacon pieces, sprinkle with finely sliced chives and serve immediately while still warm. 


Recipe adapted from several of my cookbooks. 


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