Celery Root Puree was the recipe this week but ummmmmmmm no. Just no. I can’t. So I made some cheesy bread poufs instead. These were the first recipe the Doristas made when this whole FFWD business began and I gotta say I was really sorry to have missed them. I do actually plan on making all the (appealing) recipes I’ve missed at some point but I was particularly looking forward to these. Bread + cheese = 100% a good idea. I made these super-easy little cocktail nibbles for our Festivus celebration but then I decided we had enough food probably so I froze them before I baked them.
In case you’re like “What’s Festivus?” here’s a little overview:
We had a Festivus shindig with our neighbors, complete with the traditional Festivus pole (made by Tristan)
That’s our neighbor Jason wrapping himself around the Festivus pole while enjoying a turkey leg. Yeah, we had a good time. The gougeres were overkill that night so I made them last night to go with Buffalo Chicken Mac & Cheese which you should all try even if you hate buffalo wings like I do. It’s pretty flippin’ great. Having the gougeres ready to go in the freezer was so nice and easy. I just baked them for a few minutes longer and they puffed up all brown and beautiful and cheesy-like.
I used the same “stinky” Gruyere in these that I made the crackers with last week and it was equally delicious. Stinky cheeses are the best cheeses after all. There are still some left in the freezer that I plan on making sometime during my dad’s upcoming visit. We’re also going to make the Finnish Pulla together and I was thinking of making him a Pizza Rustica too. Lots of good cooking coming up in the next few days! We’re also going to see either Les Miserables or The Hobbit or both. Good stuff.
Found a link to the recipe online if you want to give them a try (and I just know you do).