Chefs' recipes for your kitchen

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April 12, 2006|By LAURA VOZZELLA | LAURA VOZZELLA,SUN REPORTER

Chef Interrupted

Delicious Chefs' Recipes That You Can Actually Make at Home

Gordon Ramsay Makes It Easy

By Gordon Ramsay

John Wiley & Sons / 2005 / $24.95

The star of the Fox television show Hell's Kitchen tells us home cooking can be heavenly. Some recipes -- Banana and Passion Fruit Smoothie or Toasted Bagel With Serrano Ham and Broiled Tomatoes -- can be accomplished by anyone with a toaster or blender. There is more sophisticated fare, too, such as Scallops in Prosciutto With Monkfish and Rosemary.

The recipe categories are less than intuitive. Turnip Soup With Langoustines and Mango can be found in a chapter named "Posh," while Salmon Fish Cakes turns up in "Just for Kids."

Instructions could be more detailed. Makers of the fish cakes are told to mix pureed salmon with mashed potatoes, then form them into fish-shaped cakes. Maybe that should be obvious to anyone who's worked with Play-Doh, but a picture of the finished product would have helped.

laura.vozzella@baltsun.com

Warm Gougeres With Crunchy Sea Salt

Serves 8

1 cup whole milk

1 cup (2 sticks) unsalted butter

2 teaspoons sugar

1 teaspoon salt or kosher salt

1 cup quark cheese or whole-milk yogurt

1 3/4 cups all-purpose flour

6 large eggs

1 cup grated parmesan or Gruyere cheese (divided use)

coarse sea salt or kosher salt

Preheat the oven to 375 degrees and line two baking sheets with parchment paper or nonstick liners. In a large saucepan over medium-high heat, combine the milk, butter, sugar and salt and bring to a boil. Stir in the quark or yogurt and reduce the heat to medium. Add the flour and stir until the mixture dries out slightly and no longer tastes of raw flour, 7 to 9 minutes.

Transfer the batter to the bowl of an electric mixer fitted with the paddle attachment and beat in the eggs one at a time until smooth. Beat in 1/2 cup of the grated cheese.

Use 2 spoons to drop 1 1/4 -inch (walnut size) blobs of batter on the lined baking sheets. Sprinkle each puff with a pinch of the remaining grated cheese and pinch of coarse salt. Bake until puffed and brown, about 20 minutes. Serve as soon as possible.

From "Chef Interrupted"

Per serving: 444 calories, 17 grams protein, 31 grams fat, 18 grams saturated fat, 25 grams carbohydrate, 1 gram fiber, 233 milligrams cholesterol, 560 milligrams sodium

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