Partnering with Castello for a Summer of Blue
I'm kinda weird about some foods. I can't have chicken and eggs in the same meal. I love tons of sugar in my coffee, but never in my tea. I have to eat my M&Ms and gummy bears in a certain color order (and it isn't the same order for both of them), and although I bake with creamy peanut butter, I can't stand it on its own. I have to have crunchy peanut butter. I also can only eat blue cheese in certain ways. I can't have it in a dip with my wings, but I can eat it in a salad, provided there is chicken and berries involved. I can also eat blue cheese if it is in bread, but not on it as in a sandwich.
I don't really have a good reason as to why I am so particular about how I eat my blue cheese, but I think a good part of has to do with the fact that I believe many ways people use blue cheese doesn't fully complement the distinctive flavors. I think when used properly, blue cheese is one of the best tasting cheeses, and can really help certain flavors in other foods come out.
That is why I love adding blue cheese to gougères, which are basically savory cream puffs or profiteroles. These blue cheese and crispy pancetta gougères may seem as though they are fancy, but they are actually so simple to make, and are great dinner rolls for a Tuesday night meal. You can eat them on their own, or spread a bit of butter on them, or even fill them with a number of fillings - my personal favorite being garlicy collard greens and meat.
Also, you can easily double the recipe, make them larger and use them as burger buns during a Tuesday night BBQ. Imagine a juicy burger sandwiched between these large blue cheese and crispy pancetta gougères. Yeah, I had to wipe some drool of my chin too.