CHEESE PUFFERS
I don’t have the book Baking With Dorie, but found the recipe on-line here.
I made a 1/3 recipe, which should have resulted in 4 puffers. I used a mix of gruyere and parmesan, as that’s what I had handy. I added a finely chopped scallion. I was using our top oven, which only has a single rack, and I didn’t put a drip pan below the baking tin. To reduce the risk of spillage, I used a scant ¼ c. measure and made 5 puffers out of it. Next time I’ll go with just the 4, as it seems a safe, dripless amount.
These were easy, fun and tasty – light, cheesy, a little crispy on the outside and soft-spongy on the inside. Seems you could have many variations – something for when you’re craving quiche or souffle, but don’t want all the work. I’ve put the recipe in my keeper file, but I do think they deserve a more sophisticated name.
Served today with garden greens in vinaigrette for a very nice lunch.
