The Bardic Chef

Broiled Beholder and Other Dungeon Delicacies

My home town - known for pompous assholes who wear surprisingly simple clothing, swirling rumors about anything and everything - and chee...

Recipe: Mortigny Puffs

By 1:05 PM , , , , , , , , , , , ,

My home town - known for pompous assholes who wear surprisingly simple clothing, swirling rumors about anything and everything - and cheese. Mortigny collects cheeses from not only Richemulot, but the surrounding territories as well, and many shops fronts boast of selling nothing but these fine delicacies. I miss working with them, having them infused in every dish. One day... one day I'll be back.

Mortigny Puffs

Ingredients:
- 5 tbsp butter
- 1 tsp salt
- 1/4 tsp parsley
- 1 cup water
- 1 1/4 cup flour
- 5 eggs (large)
- 1 cup cheddar cheese (grated)
- 3/4 cup parmesan cheese (grated)

Directions:
In a small pot, boil the water, butter and salt together, adding in the flour and stirring until it becomes dough-like. Continue cooking for 2 - 3 minutes until the dough is no longer overly liquid. Move to a bowl and allow to cool for only a couple of minutes, then add the eggs and mix well. Add in the mozzarella and parsley, mix, and form into small balls, about 2 1/2 tbsp in size. Best if prepared on parchment paper, placed on a baking sheet or stone. Must be placed two inches apart. Top with parmesan.
Bake 12 minutes in an oven with a very high flame - then lower the flame to medium high, and cook for 20 minutes more.

You Might Also Like

0 comments