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We tried two new appetizers from Richard Olney last night: REC: Anchovy Puffs

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Posted to Thread #10885 at 8:29 pm on Jun 1, 2008

ANCHOVY PUFFS
<i>Petits Choux aux Anchois</i>

From <i>Lulu's Provenšal Table</i> by Richard Olney.

These were really good--just like gougeres, but with anchovies instead of cheese. Olney says: "These puffs are particularly good served warm; they and a chilled Tempier rosÚ do wonders for each other." (Lulu is the matriarch of the Tempier wine family. I couldn't afford her rosÚ just now even if I could find it, but I'm sipping some cheap TJ's rosÚ while I'm typing). Leftovers were wonderful for lunch, crisped in the toaster oven.

1 cup water
A big pinch of salt
5 Tbs. butter, cut into small pieces
1 cup flour
4 eggs
5 salt anchovies, rinsed, filleted, and chopped, or 10 fillets (I used a 2-oz tin, rinsed and chopped).

Preheat oven to 375░F.

Combine the water, salt and butter in a saucepan, place over medium heat, bring to a boil, and as soon as the butter is melted, remove from heat. Add the flour all at once, stirring with a wooden spoon. Return to the heat, stir vigorously, then beat until mixture pulls away from the sides of the pan in a smooth mass. Remove from heat and let cool for 2 or 3 minutes.

Beat in the eggs, whole, one at a time, continuing to beat each time until the egg is completely incorporated and the paste smooth before adding the next egg. Add the chopped anchovies at the same time as the last egg and beat well. At 3-inch intervals, drop teaspoonsful of the paste onto an ungreased baking sheet and bake for 25 minutes without disturbing. Turn off the oven, prick each puff with a sharply pointed knife, and leave them in teh oven for 10 minutes to dry out.


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