{"id":12555,"date":"2011-05-10T08:07:53","date_gmt":"2011-05-10T06:07:53","guid":{"rendered":"http:\/\/archives.piajanebijkerk.com\/WordPress\/?p=12555"},"modified":"2011-05-13T00:05:30","modified_gmt":"2011-05-12T22:05:30","slug":"marjorie-taylors-spring-menu-starting-with-gougeres-endive-salad","status":"publish","type":"post","link":"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/05\/10\/marjorie-taylors-spring-menu-starting-with-gougeres-endive-salad\/","title":{"rendered":"Marjorie Taylor’s spring menu, starting with Goug\u00c3\u00a8res & endive salad…"},"content":{"rendered":"

\"\"all photos and recipes in this post by Marjorie Taylor from The Cook’s Atelier<\/a><\/small><\/p>\n

Marjorie Taylor’s Spring Menu:<\/p>\n

*<\/p>\n

Goug\u00c3\u00a8res<\/em>
\nendive salad with roquette, fava beans, garden radishes
\nand oil-cured olives
\nMonsieur Vossot’s filet de canard<\/em> with Jerusalem artichokes, asparagus, fava beans, young spinach and herbs
\nOrange sorbet
\nStrawberry tartlet with soft cream<\/p>\n

 <\/p>\n

*<\/p>\n

Goug\u00c3\u00a8res<\/em> recipe:
\nMakes about 30 1 1\/2-inch hors d\u00e2\u20ac\u2122oeuvres<\/small><\/p>\n

Goug\u00c3\u00a8res<\/em> are the perfect little bite served with a chilled glass of cr\u00c3\u00a9mant <\/em>from Burgundy…<\/p>\n

1 1\/4 cups water
\n10 tablespoons butter
\n1 teaspoon sea salt
\n1 cup all purpose flour
\n5 eggs
\n3\/4 cup Gruy\u00c3\u00a8re cheese, grated<\/p>\n

Preheat the oven to 350 degrees F.\u00c2\u00a0 Line a baking sheet with parchment paper.<\/p>\n

To make the choux <\/em>paste, combine the water, butter and sea salt in a heavy saucepan over medium heat until the butter melts and the mixture comes to a full boil.\u00c2\u00a0 Immediately remove from heat, add the flour all at once, stirring vigorously with a wooden spoon.\u00c2\u00a0 Keep stirring until the mixture has formed a smooth mass and pulls away from the sides of the pan.\u00c2\u00a0\u00c2\u00a0 Beat the mixture over low heat for a minute or so more to dry it.<\/p>\n

Make an egg glaze:\u00c2\u00a0 Whisk one of the eggs in a bowl and set aside.\u00c2\u00a0 With a wooden spoon, beat the remaining eggs into the dough one by one, beating thoroughly after each addition.\u00c2\u00a0 Beat just enough of the reserved beaten egg into the dough until it is shiny and just falls from the spoon.\u00c2\u00a0 Beat in the Gruy\u00c3\u00a8re cheese.\u00c2\u00a0 Transfer the warm dough to a pastry bag fitted with a 1\/2-inch plain tip, and pipe onto the prepared baking sheet.\u00c2\u00a0 Brush the tops with the egg glaze and lightly sprinkle the top with a little cheese.<\/p>\n

Place the goug\u00c3\u00a8res<\/em> in the oven immediately and bake until they have puffed, are nicely browned, and feel light for their size, about 25 minutes.\u00c2\u00a0 These are delicious served warm straight from the oven.\u00c2\u00a0 Or, let cool completely, and store in an airtight container for up to a few days, and recrisp in a 350 degree oven for 5 minutes.<\/p>\n

\"\"\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6
\nEndive salad with fava beans, roquette<\/em>, oil-cured olives and garden radishes
\nServes 6<\/small><\/p>\n

This salad is a favorite at The Cook\u00e2\u20ac\u2122s Atelier <\/a>and the ingredients can vary depending on what looks good at the market…<\/p>\n

\"\"<\/p>\n

5 Belgian endives, cores removed, separated into spears
\n1 handful of roquette
\n1 handful of radishes, thinly sliced
\n1 cup shucked fava beans
\n1\/3 cup oil-cured black olives, pitted and thinly sliced length-wise
\n2 tablespoons chervil or flat-leaf parsley leaves
\nlemon slices (optional)
\nParmesan, cut into thin slices using a vegetable peeler
\nA grind or two of black pepper and a sprinkling of fleur de sel<\/p>\n

Lemon vinaigrette:<\/p>\n

1 shallot, finely diced
\n1 tablespoon lemon juice
\n3 tablespoons extra-virgin olive oil
\nSea salt and freshly ground black pepper to taste<\/p>\n

In a large bowl, place the shallot, lemon juice and a pinch of salt and set aside for 5 minutes.\u00c2\u00a0 Whisk in the olive oil.\u00c2\u00a0\u00c2\u00a0 Add a few grinds of pepper and taste for seasoning.\u00c2\u00a0 Add the endive, roquette, radishes and fava beans to the bowl and toss to gently coat in the vinaigrette.\u00c2\u00a0 Arrange the salad on chilled plates, piling it up in the center.\u00c2\u00a0 Tuck the lemon slices in and around the salad.\u00c2\u00a0 Scatter the chervil and olives over the top of the salad finish with a few slices of Parmesan.<\/p>\n

\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6
\n\"\"<\/a><\/p>\n

Recipe from Marjorie Taylor, The Cook\u00e2\u20ac\u2122s Atelier<\/a><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

all photos and recipes in this post by Marjorie Taylor from The Cook’s Atelier Marjorie Taylor’s Spring Menu: * Goug\u00c3\u00a8res endive salad with roquette, fava beans, garden radishes and oil-cured olives Monsieur Vossot’s filet de canard with Jerusalem artichokes, asparagus, fava beans, young spinach and herbs Orange sorbet Strawberry tartlet with soft cream   * […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-12555","post","type-post","status-publish","format-standard","hentry","category-kitchen"],"yoast_head":"\nMarjorie Taylor's spring menu, starting with Goug\u00c3\u00a8res & endive salad... - pia jane bijkerk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/05\/10\/marjorie-taylors-spring-menu-starting-with-gougeres-endive-salad\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marjorie Taylor's spring menu, starting with Goug\u00c3\u00a8res & endive salad... - pia jane bijkerk\" \/>\n<meta property=\"og:description\" content=\"all photos and recipes in this post by Marjorie Taylor from The Cook’s Atelier Marjorie Taylor’s Spring Menu: * Goug\u00c3\u00a8res endive salad with roquette, fava beans, garden radishes and oil-cured olives Monsieur Vossot’s filet de canard with Jerusalem artichokes, asparagus, fava beans, young spinach and herbs Orange sorbet Strawberry tartlet with soft cream   * […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/05\/10\/marjorie-taylors-spring-menu-starting-with-gougeres-endive-salad\/\" \/>\n<meta property=\"og:site_name\" content=\"pia jane bijkerk\" \/>\n<meta property=\"article:published_time\" content=\"2011-05-10T06:07:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2011-05-12T22:05:30+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/archives.piajanebijkerk.com\/WordPress\/wp-content\/uploads\/2011\/05\/MarjorieTaylor_spring2011_3.jpg\" \/>\n<meta name=\"author\" content=\"guest blogger\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"guest blogger\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/05\/10\/marjorie-taylors-spring-menu-starting-with-gougeres-endive-salad\/\",\"url\":\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/05\/10\/marjorie-taylors-spring-menu-starting-with-gougeres-endive-salad\/\",\"name\":\"Marjorie Taylor's spring menu, starting with Goug\u00c3\u00a8res & endive salad... - 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