#111 It's the Cheese

Gruyere Puffs with Roasted Garlic-Tomato Sauce (Yields: x servings)

For this recipe you will need:

• 7 tablespoons butter, diced
• Pinch of salt
• 1 cup water
• 1 cup flour, sifted
• 5 medium eggs
• 1/4 cup imported Gruyere cheese, freshly grated

Egg Wash:
• 1 egg yolk
• 1/2 teaspoon water

Roasted Garlic-Tomato Sauce:
• 1 cup tomato & cumin seed sauce, without cumin seeds
• 12 cloves garlic, roasted, peeled, and cut in half lengthwise
• 6 fresh basil leaves, minced
• Salt & pepper, to taste
• Vegetable oil, for frying
• 12 fresh basil leaves, for garnish

Preheat oven to 400F.

To prepare the puffs, combine the butter, salt and water in a heavy-bottomed saucepan, and bring to a boil. Immediately remove from the heat and add the flour all at once. Beat the mixture vigorously with a wooden spoon, until the mixture comes away from the sides of the pan and forms a ball.

Return the pan to low heat, stirring constantly, cook the mixture for 2 – 3 minutes longer, until the dough is shiny and does not stick to the sides of the pan. Transfer to a large mixing bowl and stir in the 5 eggs, one at a time, with a wooden spatula. Stir in 1/2 cup of the cheese, mixing until the dough is smooth and glossy.

Lightly butter and flour a large baking sheet. Fill a pastry bag fitted with a plain 1/2-inch tip with the warm dough and pipe it onto the sheet in mounds 1 1/2 inches in diameter, spacing them about 2 inches apart (you should have 16 – 20 mounds) set aside.

In a small mixing bowl beat the egg yolk with the water and brush the egg wash over the top of each mound. Sprinkle the mounds with the remaining 1/4 cup of cheese.Bake in the centre of the oven for 20 – 25 minutes, or until golden brown and crisp. Remove from the oven and let cool.

Bring the tomato sauce to a boil in a saucepan, stir in the garlic and basil and season with salt and pepper. Keep warm.

Meanwhile, heat 1/2-inch of vegetable oil in a deep skillet to 325F. Fry the 12 basil leaves, two or three at a time, for 30 seconds, until they’re bright green and translucent. Remove from the oil and drain on paper towels. Sprinkle lightly with salt and set aside.

Divide the sauce between 4 warm serving places. Place 4 or 5 puffs on each plate, garnish with the fried basil leaves and serve immediately.

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