Recipe

Gougères – Traditional Cheese Puffs from France

France is famous for fine wine and great cheese, and with this easy recipe you can be enjoying both in less than an hour. Gougères are traditional cheese puffs dating back to 17th century France, and are the perfect accompaniment to a glass of Riesling, Pinot Grigio, or Sauvignon Blanc (all of which you can find in our Wine Shop). Today we're making them with our delicious Compte Gruyère cheese (straight from France!); on sale right now for 20% off!

Ingredients

  • 1 cup water
  • 7 tablespoons organic butter
  • 1 1/4 cups organic flour
  • 2 cups grated Compte Gruyère (set aside extra)
  • 4 organic eggs
  • Dash of nutmeg
  • 1 egg yolk; set aside for glazing
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine water and butter and bring to a boil.
  3. Remove from heat and quickly stir in flour until batter takes the form of a rough doughy ball.
  4. Add eggs one by one slowly, stirring constantly.
  5. Once eggs are incorporated and batter is smooth, add the cheese, salt, and pepper.
  6. Spoon dough onto baking sheet in walnut-sized balls. You may have to shape them into balls with your hands or two spoons. Make sure to give them room.
  7. Glaze each ball with egg yolk and lightly sprinkle with extra Gruyère.
  8. Bake for 25 minutes or until puffy and golden. Serve immediately, or refrigerate and reheat in a hot oven.

Cool Down with Some Fresh Lemonade

Is that summer heat getting you down? We feel you, and that's why we're sharing these two recipes that bring a twist to the traditional lemonade we're all familiar with. Plus, the main ingredients for both of these recipes are on sale this week! You can get organic grapefruit for $0.50 off per pound and our delicious yellow nectarines for $1 off per pound!

Basil Nectarine Lemonade

Ingredients

  • 3/4 cup organic sugar (or to taste)
  • 3 1/2 cups water
  • 1 cup organic basil leaves (set some extra aside for garnish)
  • 2 organic nectarines (1 sliced thinly and set aside)
  • 1 cup freshly squeezed organic lemon juice (6 lemons)

Directions

  1. Prepare an ice bath large enough to hold a medium-sized bowl.
  2. Pour sugar, 2 cups water, basil, and 1 nectarine (chopped) into a medium saucepan. Stir until combined, then set heat to medium-high and bring to a boil.
  3. Cook, stirring occasionally until all of the sugar has dissolved, leaving a syrup. Let simmer for 5 minutes.
  4. Pour the syrup into your medium bowl, and place in ice bath to cool.
  5. Once cool, strain syrup through a fine sieve over a pitcher, pressing hard on any solids that remain.
  6. Once strained, stir in remaining 1 1/2 cups water, the nectarine slices, and the lemon juice. Pour into glasses filled with ice cubes and garnish with basil.

Pink Grapefruit Lemonade

Ingredients

  • 1 cup organic sugar
  • 2 cups water
  • 2 1/2 cups freshly squeezed organic lemon juice (14 lemons)
  • 1 lemon, sliced into thin rounds (garnish)
  • 2 cups freshly squeezed organic grapefruit juice (3 grapefruit)

Directions

  1. Prepare an ice bath large enough to hold a medium-sized bowl.
  2. Pour sugar and water into a medium saucepan. Stir until combined, then set heat to medium-high and bring to a boil.
  3. Cook, stirring occasionally until all of the sugar has dissolved, leaving a syrup.
  4. Pour the syrup into your medium bowl, and place in ice bath to cool.
  5. Once cool, stir together the lemon juice, grapefruit juice, and syrup into a pitcher. Add the lemon rounds and ice cubes to desired level.

 

 

 

 

When you're done, snap a picture of your drink and share it with us! @BoiseCoop #bocoluv

Local Garlic Scapes + Delicious Pesto

Did you know that garlic scapes only grow on hardneck garlic? This makes them a niche crop – most conventional garlic farmers don't grow hardneck garlic because removing the scapes takes too much extra work. Luckily, our friends over at Fiddler's Green Farm grow organic hardneck garlic, and that means they have some scapes to share with us!

They'll be here at the Co-Op for tomorrow's First Friday event, and will be sampling some delicious garlic scape pesto. It's a delicious treat that makes a perfect snack this time of year! We're sharing the recipe if you want to try making it yourself.

Garlic Scape Pesto

Makes about 2 cups

Ingredients

Special Equipment: A food processor and rubber spatula
10-12 garlic scapes, knobby seed-pods removed and discarded
1/2 cup slivered almonds (toasted for extra flavor)
3/4 cup extra virgin olive oil
1/3 t0 1/2 cup grated Parmesan cheese
Salt and Pepper to taste
Juice of ½ lemon

Directions

  1. Rinse scapes in cold water, then roughly chop into half-inch pieces.
  2. Pour scapes and slivered almonds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.
  3. With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds.
  4. Add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Taste carefully — you might like to add more salt and pepper.
  5. Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.
  6. Garlic scapes are available only from June through mid-July. Consequently, you might want to buy lots of them, as I do, and make several batches of pesto. These you can freeze in air-tight containers for up to three months.
  7. When you're finally done, snap a picture and share it! #bocoluv