Pub Gougères with Anchovy and Cayenne

Posted on July 8, 2012

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The French are right about a lot of things.

Add a notch to the spatula. Our recipe for “Pub Gougères with Anchovy and Cayenne” has been selected as a community pick on Food52 as part of their “meat as a flavoring” contest.

Anchovies give this riff on traditional cheese gougères a bistro-pub feel and a bold taste. Salty, spicy and savory, these are best with a strong, hoppy beer. These are great right out of the oven or made ahead for a crowd. Go check it out.

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Posted in: kitchen