Friday night I decided to try something new. I didn’t really know what at first, but as I was flipping through my Vegetarian cookbook, I came across a recipe for a mushroom and cauliflower gougère. I didn’t have any mushrooms, but I did have some asparagus, so I decided to try my own version of the recipe.
The recipe came together quite quickly. I made the dough, which includes a generous amount of butter and cheese, and spread it around the sides of a cake pan. Then I quickly cooked up some onions, cauliflower and asparagus with some pureed tomatoes, thyme and rosemary, and put the mixture in the center of the dough. It went in the over for about 40 minutes, and it puffed up like crazy. The dough doubled in size, but by the time it reached the table just a few minutes later it had lost some of its airiness.
The gougère was quite decadent. The dough was creamy yet fluffy, and the vegetable filling balanced out the richness of the dough. I also thought it looked quite beautiful — and the asparagus made for a nice colorful addition. I thought it turned out even prettier than the photo in my cookbook since it was more colorful. I was also surprised that this was relatively easy to make. Including the beet, grapefruit and goat cheese salad I made, everything took about an hour and a half.
Since I started getting my LOVE Delivery veggie boxes, I’ve been getting a lot of beets, and I find that I absolutely love cooking with them. I was a little intimidated when I first was faced with cooking beets since I’d never cooked one before, but just simply roasting them and then peeling them is about all you need to do.
This salad was particularly tasty and it looked very pretty, though the warm beets did start running a bit in the dressing when I moved the plates.
Recipe: Beet, Grapefruit and Goat Cheese Salad
- 1-2 beets
- 1 small grapefruit
- 1 small shallot
- red wine vinegar
- olive oil
- lemon juice
- goat cheese
You’ll need about half a beet and half a small grapefruit per person.
Preheat the oven to 400 degrees. Wash the beets and wrap in foil. Put the beets in the oven for 40 minutes. They are done when you can easily pierce them through the foil with a knife. (You can roast beets in advance and keep them in the fridge.)
Unwrap the foil and allow the beets to cool until you’re able to peel off the skin with a paring knife. Cut the beets in half and then create quarter-inch thick slices.
Peel your grapefruit and cut it in half. Slice those halves into quarter-inch thick slices, removing any seeds.
For the vinaigrette, finely chop the shallot and place it in a small bowl. Pour in red wine vinegar until the shallots are just about covered, and let them sit for at least 10 minutes. Add olive oil, lemon juice, salt and pepper to taste.
Alternate the beet and grapefruit slices in a line on your salad plates. Spoon a small amount of the vinaigrette over the salad and top with some crumbled goat cheese.