Cheddar Gougeres with Anchovies

Ingredients

• 5 tablespoons unsalted butter
• 2/3 cup 2% milk
• 1/4 teaspoon salt
• 1/2 cup flour
• 2 eggs
• 1/3 cup grated cheddar cheese
• 1/4 cup grated parmesan or romano cheese
• 1 teaspoon fresh thyme
• 1/4 teaspoon ground black pepper
• 3 anchovy fillets, diced
• dash of cayenne 

Directions

• Preheat the oven to 350. Line a baking sheet with parchment paper or a baking mat.
• Make the choux pastry. 
• Melt butter in a small pan, then add milk and salt. Bring the mixture to a simmer.
•  Add the flour, and stir and stir until the mixture is smooth and pulls away from the sides of the pan.
• Add one egg, and beat until smooth. Add the second egg, and beat until fully incorporated. 

• Mix in cheese, thyme, pepper, anchovies, and cayenne.

• Place heaping teaspoonfuls on the baking sheet. Bake for about 30 min until golden brown.
• Consume with beer.

 

Sichuan Cucumbers

Sichuan Cucumbers

Ex-boyfriends.  I'm sure we all have traces of ex-boyfriends lingering in our lives. An old sweatshirt, some pictures shoved into the edges of a box, a birthday or christmas present.  Some extremely normal people might even have a collection of memorabilia. I am such a person, and my collection is childhood recipes. I have one from each ex-boyfriend, filed neatly away in my recipe box by name - as in, 'Mike's mom's spaghetti sauce' or 'Owen's mom's soup.' My introduction to Sichuan cucumbers came thanks to an ex-boyfriend's mom. They are light and crunchy and cold and delicious. This is not the original recipe, since Sichuan peppercorns weren't terribly common in California at the time. But it retains all of the tasty crispy goodness for summertime munching.

Ingredients

about 2 medium cucumbers (3-4 cups chopped)
1/2 t salt

2 T olive oil
1 T sesame oil
3 cloves of garlic
1 t whole Sichuan peppercorns
1/2 t red pepper flakes
1/4 c rice vinegar
1 t sugar
1 t sesame seeds

Directions

Slice cucumbers in half lengthwise, and remove seeds if they are seedy.  Cut into spears about 1 inch long. Toss in a bowl with the salt and let sit for about 30 min.

Meanwhile, mince the garlic and saute in olive and sesame oil over medium heat until fragrant, about 2-3 min. Add Sichuan peppercorns and continue to saute for another 2-3 min. Add red pepper flakes, vinegar, and sugar, and bring to a simmer.

Rinse cucumbers in a colander. Return to a bowl, squeezing out any excess water with your hands. Pour the piping-hot vinegar/oil mixture over the cucumbers and mix well. Sprinkle with sesame seeds.
Stick in the fridge for at least an hour to chill.