Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Goat Cheese Gougère with Herbs and Garlic
This recipe makes a delicious, buttery dough rather like a choux
paste, which results in a savory herb bread that is sort of like a
popover and a rich egg bread combined. It is adapted from
Chevre! The Goat Cheese Cookbook by Laura Chenel and
Linda Siegfried. Vary the herbs with what is in season, but use a
combination of only two or three herbs at a time.
1½ cups water
12 tablespoons unsalted butter, cut into pieces
¾ teaspoon salt
Freshly ground black pepper
1¼ cups unbleached flour
¼ cup whole-wheat flour
6 extra-large eggs, at room temperature
5 ounces chevre, fresh or aged, or feta
¼ cup fresh chopped Italian flat-leaved parsley
3 tablespoons each: chives, marjoram
4 large cloves garlic, finely minced
About 1 tablespoon sesame seed
Butter and flour a large baking sheet. In a medium saucepan, heat
the water, butter, salt and pepper over medium heat, stirring until
the mixture comes to a boil.
Add the flour all at once and beat with a wooden spoon, for about a
minute, until the mixture begins to form a ball. Remove from heat
and let cool. Preheat oven to 375°F.
Transfer the mixture to a food processor and add the eggs one at a
time, beating until smooth and satiny after each addition.
Break the goat cheese into large pieces or crumble the feta into
small pieces and add it to the processor with the herbs and garlic.
Process until just blended.
Drop the dough by heaping tablespoons onto the prepared baking
sheet, forming a large wreath shape. Sprinkle with the sesame seeds
if desired and bake until well-browned, about 35 minutes. Serve
immediately or while still warm.
Serves 6-8
Recipe © Susan Belsinger
Next recipe: Honey and Egg Fresh Herb Bread