Everything-Seasoned Gougères with Scallion-Cream Cheese Filling

Everything-seasoned Gougeres

Just like in Seinfeld’s “The Muffin Tops” where Elaine sets out to prove that nobody really wants to eat a whole muffin, we’re largely in the camp that believes that nobody really wants to eat a whole bagel. And judging by the range of “bagel-light” hybrids (flagel, crogel, and the like), we’re not alone. Bagels are big. They’re doughy. And even though they’re inevitably filled with something delicious, you still have to bite through an inch of starch to get to the stuff inside. In our opinion, the crust flavor and the filling are the selling points of a bagel. If we can get those flavors in something more delicate, let’s do it. So we turned to the airy cheese puffs known as gougères to see if they could replace our morning favorite.

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Classic British Pork Pies

A pork pie sliced on a plate with grapes and apples

British pork pies

Almost from the beginning of this blog, there have been a number of recipes that we’ve wanted to make, but have lacked the time, ingredients, or frankly, the willingness to tackle. Pork pies are one of those recipes. For any of our readers who are unfamiliar, the traditional British pork pie is a hearty, venerated and highly portable vittle served cold and protected from the elements with a robust pastry shell. Between the layer of meat and pastry is a set aspic jelly. At this point, our carnivorous Brit readership (alright, Nathan?) will be slavering and ready for the recipe. More trepidatious American sensibilities might be juggling with the concepts of “cold pork”, “robust pastry” and “aspic jelly”. Fear not, Brad, buddy, all will be explained. Oh? You’re not? Well, you kind of look like a Brad. You just do. Sorry.

Traditional British Pork Pies

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Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard

Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard Tender chicken, caramelized onions and Swiss chard in a creamy garlic sauce, topped with a blanket of buttery, flaky, ultra-crisp phyllo dough. This is comfort food pretty enough for the fanciest dinner party, but tasty enough for a relaxed family meal. 

(Note: This would also be a great way to use up leftover Thanksgiving or holiday turkey. Chop or shred the cooked leftovers and fold into the sauce and vegetables before adding the pastry top.)

I think it was probably about 12 years ago that my mom bought us our first piece of really good cookware, a 5-quart Le Creuset dutch oven. At that point, we were still using a cheap, thin-gauge pan set I had bought in college, which burned pretty much anything that got near it, even if the oven wasn’t on. Being the weirdo that I am, I even remember the first thing I made in it, Duck Leg Ragu. I remember it, not because it was particularly amazing, but because while I was cooking it, something miraculous happened … The bottom of the pan didn’t scorch before the duck had browned. There wasn’t a blackened ring of sauce in the exact same shape as the burner. It was a red-sauce miracle!  That’s when I realized that investing in a few items of really special, well-made cookware was much better than having a crappy set of pans in every size. Since then, our special collection has slowly grown, and I love each piece. We cook a lot (I know you’re shocked) and I use these skillets, fry pans, and grill pans almost daily. The great thing is, well-made cookware lasts for generations so if you have kids, tell them whoever helps in the kitchen inherits the good stuff.

Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard
Super crispy phyllo tops a comforting, creamy chicken stew.

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