Hi everyone and welcome back to my kitchen today, I have a really amazing treat for you
We're gonna be you doing our make-ahead Thanksgiving, and we're gonna do some appetizers or hors d'oeuvres or whatever you call them
These are Parmesan goo jairs. That's just a fancy name for
Parmesan cheese puffs these start with a choux paste much like a cream puff shell and you add some
Delicious parmigiano Reggiano to it, and it's gonna be amazing these are gonna. Be hard to stop eating
I promise you let's go see how these all come together
Okay, we have an amazing appetizer that we're gonna share with you today
It's called Parmesan goo shares and for those of you. Who don't know what a goo share is think about a cream puff. She'll only
Savory, and it's gonna be made with cheese
It's like a little French version of cheese puffs, and it's just really easy to eat and really delicious
And it's really easy to make and because we're doing make a head Thanksgiving these are gonna
Be easy to make in advance freeze before baking and then you can just pop them in the oven and bake them when you're ready
So this video is being done in conjunction with the people who make parmigiano-reggiano
I was selected to share a recipe made with their cheese, and I'm gonna give a little overview of
parmigiano-reggiano if you're not familiar with that cheese its Parmesan cheese
but it's real authentic Parmesan cheese that comes from Italy and
This is cheese that has been made the same way for over 900 years in the same place
And it is an artisanal cheese, and it is amazing and I want to thank them for sending me this
really generous amount of
parmigiano-reggiano, and it's
Fantastic, it's buttery
It's nutty it's delicious
And you can use it in so many ways I always have parmigiano-reggiano in my refrigerator anyway
To be able to do this for you today and have them send me this was really quite an honor
I have to say so what you have here are three very large pieces off of the wedge
And I went ahead and I kind of took some chunks off one and I shaved some with my vegetable peeler off of another
But you know when you want to eat it like this is just delicious
Eaten out of hand or you can drizzle this with a balsamic vinegar, and it is utterly amazing
It's great with a with a glass of wine or just by itself and the way that the cheese is aged
It is very dry, and if you just put like the tip of your paring knife in there
and then just give it a little bit of a twist you know cheese makers have special tools for this I
Have a paring knife, so we're just gonna go with that
but you can just do that you can also grate this you know for the top of your pasta or whatever you can take a
your vegetable peeler
And then you can just run it along the edge like that and then you'll get these beautiful
Shards of parmesan which are wonderful also on pasta?
But especially delicious in a salad this really accentuates the flavors of whatever you're serving it with it's just really delicious
Well I'm gonna leave a link down below where you can learn more about parmigiano-reggiano
You can usually find it in your better cheese stores at your better grocery stores that have a cheese counter
And if you want to make sure that you're getting authentic parmigiano-reggiano, but you'll want to make sure you see the rind is
Gonna have parmigiano-reggiano on the rind just like that
You see that
It's literally stamped into the side of the cheese now when you get down to the rind
don't you throw that away honey you just
Slice that right off you enjoy your cheese
And then you put that rind in the freezer and the next time you make up a big pot of your favorite Sunday gravy
Aka spaghetti sauce then you throw that parmesan rind right on in there
And it's going to flavor your sauce like nobody's business. Oh you can put it in soup Italian Wedding soup vegetable soup
minestrone whatever you've got so I would like to thank the good folks at parmigiano-reggiano for
Allowing me to share this with you today this recipe we're making again parmesan Gujjars
Perfect appetizer for your Thanksgiving Day meal, and we're just gonna go ahead
we're gonna get started what you're gonna need is a stick of butter a
Cup of cold water a cup of all-purpose flour
4 eggs
1/2 a teaspoon of salt and a cup and a half of
Parmigiano-reggiano, and that is it super easy and we're gonna go ahead and clear we'll be back and we'll get this thing started, okay
I went ahead and I save a little time bringing the butter and the water to a boil
remember when we made
Choux paste pet shoe for cream puffs. That's the exact same thing. We're doing here only this time
We're doing it savory, and we're making it a cheese puffs, and it's good be amazing. You've got your water and your butter
simmering away I
Put my salt in there you can leave the salt out
but you know a little bit of salt is always gonna heighten the flavor of whatever you're cooking and
Then what we're gonna
Do is we're gonna pop the flour on in there, and we're gonna give this a good stir
And we're gonna keep stirring until the paste forms, and I'm just gonna turn my pot here
And you're gonna want to cook this you see how it's a little bit
Everything is coming together right and you want to cook this so that this dough dries out a little bit
You don't want it to be too moist
When it starts to stick if you can visibly see it sometimes with these non-stick pans that you can
But when it starts to stick a little bit to the bottom of the pan you'll know that you've dried it out
Sufficiently that we can move on to the next
Step, it's wanting to stick a little bit. We're good to go okay
We're gonna turn off our burner, and we're gonna move on to the next step. We've transferred our
Choux paste into a separate mixing bowl. I've just my big a cup measuring cup here
we're just gonna go ahead and give this a little bit of a whip just to kind of get some of that heat out of
There and then we're gonna go ahead and start adding our eggs one at a time
That's good, that's not gonna cook the eggs at this point so what we're gonna
Do now is we're gonna add the eggs one at a time and beat them in one at a time just like that
One more egg
You can see how thick it's already becoming
You don't you don't want to do them all at one time because it's harder for them to be incorporated and
This way you know that they're all incorporated
And our last egg goes in see how easy. This is and it's gonna be a super impressive appetizer
Perfect now you have a plain choux paste at this point you can move on and you can pop these on a baking sheet and
You can make them for cream puffs, or you can do what we're gonna
Do we're gonna go ahead and add in our one and a half cups of parmesan
parmigiano-reggiano that we graded and then I took what I
The chunks that I took and the the shavings and it kind of just broke them up
Okay now we're ready to put this into a piping bag and make little beautiful little cheese puffs that are gonna
Get some are gonna get frozen some are gonna get baked off because I want to show you the finished product
But because we're doing make ahead Thanksgiving
I want to show you how easy these are just to pipe on a baking sheet and freeze, and then you can have them
Ready for your entire holiday
All right, I'm just gone ahead, and I've put the choux paste in a pastry bag and
I'm piping this on some a big baking sheet lined with parchment
And this is the one I'm gonna put in the oven and I probably could do another row here
I'm just gonna go ahead and put some more in here
And you what you want to do is you want to put your bag fate?
you know straight down and you want to squeeze gently and you want to count to three one two three boom easy and
These are gonna puff up, but what you're gonna have here
Is these little Peaks and you don't want those little Peaks, so go ahead and wet your fingers
And take them wet finger there and tap it down
Just like that
Because those little Peaks will burn and you don't want that
Remember these are for a nap tiser so you don't want them to be enormous
At this point if you want to make a head and fries
What you're gonna want to do is just pop these in your freezer?
I have piped out a pan that I'm going to put in my freezer the most important tip
I can give you is please dry fit your cookie sheets in your freezer before you start
Because this sheet. I know will not fit in my freezer this one
I know will so maybe you need to do a couple on a sheet this size in order to do all the dough
but I'm gonna freeze these and
After they're frozen after at least six hours, you're gonna. Just take them out pop them in a ziploc bag
Go ahead and write on it what it is
And then you can refer to the recipe for how to bake these off these are gonna
Go directly in the oven I have my oven set at
375 and these are gonna cook for about
25 to 30 minutes until they're puffy golden brown and dried out if you want to cook them from frozen you're gonna
Just pop these on a baking sheet
And you're gonna put them in the oven at
400 degrees and you're gonna bake these for 25 to 30 minutes as well until they are golden brown puffy and dried out
So I'm gonna pop these in the oven I'm gonna put these in the freezer and we'll be back
It'll show you what these look like well there. You have it these baked for 28 minutes
I remove them from the oven and let them cool for 5 minutes before removing them from the sheet
and I put them over here on our little display and
I'm gonna let Rick taste one because I cannot express to you. How amazing it smells in my kitchen right now
It's really delicious
Go ahead and eat that and I'm gonna. I'm gonna pop one open just so you can see what it looks like on the inside
They're super light and you can see
Airy and cheesy and crispy on the outside, and they're just super delicious. I wanted to share a couple more pieces of information
from the parmigiano-reggiano folks
Something interesting that you might not know and I have said this before
parmigiano-reggiano is lactose free
When they make cheese the lactose is actually flushed away when they drain the whey away from the curd
So you can enjoy parmigiano-reggiano if you are lactose intolerant?
and it's really good for you because it is a great source of both protein and calcium and
Also, I did want to stress that when you buy Parmesan cheese
please don't buy the pregrated stuff because
You're gonna lose flavor and a lot of times that pregrated stuff has things added to it that you might not want to eat
When you buy it directly from the wheel you know what you're getting you can bring it home
And you can do so many things with it. It's not even funny the last thing
I wanted to share with you
Is that parmigiano-reggiano is currently holding a sweepstakes on their website and that is a holiday sweepstakes where and you can enter and?
One person will win five large wedges of Parmesan cheese to share with their family and friends to put on their
cheese boards or to enjoy in holiday recipes and
I'll leave a link down below where you can go and enter and I'm gonna enter because I think it's super
exciting and who wouldn't want who wouldn't want to win five big wedges of
Parmigiano-reggiano these Parmesan co-chairs are an excellent addition to your holiday meal for appetizers
They're great when you have them in the freezer if you have drop-in company you just throw them on a baking sheet put them in
the oven for
45 minutes boom done enjoy these can be served warm or at room temperature. I think they're better warm because you get a full-on
Intensified flavor from the cheese that has baked in there, and they're just gonna be delicious
You are gonna. Love them. If rick is telling you you're gonna love them
You're gonna love them, so I hope this gives you an idea for your appetizer for a make ahead Thanksgiving
I hope you give it a try if you enjoyed today's video, please consider giving me a thumbs up
And if you're new to my kitchen welcome, it's always a pleasure to just invite new people in all the time
I hope you enjoyed what you saw today, and I encourage you to hit the subscribe button
And if you're already a tried-and-true member of the Marines kitchen family
Please remember to hit the bell notification button because we don't want you to miss out on all the real food for real people
Real easy recipes that we present all the time right here on our YouTube channel and straight from our kitchen
I want to thank you for joining me today. It's always a pleasure to have you here with me. I hope you enjoyed it
I hope you give these parmesan gujjars a try, and I hope you love them and until next time. I'll see you
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