Thinking about this post and what I would write (with a sick little girl sweating out a fever on the couch nearby), and thinking about Dorie and the people who’ve come together around so many of her cookbooks…well, it’s pretty amazing. It’s like she’s this incredibly neat, welcoming person and she draws a lot of really cool people into her sphere with her approachable self and approachable writing. These relationships have spilled into our offline lives, creating something ineffable.
But, the best part? We get to do it again.
I often forget how much I love gougères. My husband came home the day I’d made these nutty, lightly mustard-y gems, took one bite, and sighed with happiness. Easy to put together, though one cannot “write the Great American novel” while making them, I love how freezing makes them so, so easy to whip out when guests come over.
That is one of my favorite things about Dorie’s cookbooks: I love the attention to leftovers/reheating, preparing certain parts in advance for multi-course ease, and the aforementioned freezing instructions. It has immeasurably upped my game with dinner parties and even random let’s-have-a-cool-snack-with-some-wine get togethers. I’ve dropped off a bit over the last couple years in terms of that kind of thing, but I’m so excited to work through this new book! Together with all of you!
Anyway, I highly suggest having one of these gougères with some brut champagne, an acidic white wine, or even a nice dry gin martini. I had it with the latter and it was a really great Tuesday night treat to celebrate the new release!
It was also a joy to “hear” Dorie’s instructions for a new recipe in my head again as I worked through it. I hope you all enjoyed these as much as we did.