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Kirk's Traveling Kitchen News and Blog

Eleven Madison Park


Eleven Madison Park (EMP) recently changed ownership from Danny Meyer's Union Square Hospitality Group to the restaurant's chef and general manager. As a longtime fan of the restaurant and space (it is one of the grandest restaurants in North America) I decided to swing by for a long lunch on a recent trip to New York. It has always been a hobby of mine to see how eating establishments evolve over time, and EMP should be a case study on how this can be done with aplomb. Fabulous meal, exceptional staff and still the best dining room in Manhattan, it is worth a trip the next time you want a truly special dining experience. And they still serve delectable, tiny, straight-from-the-oven gougeres as an amuse bouche. Here's one of my gougeres recipes:

Recipe Card for Item: Gougeres (Savory Cream Puffs)

Quantity Produced: 3 dozen Gougeres

Water 1 ½ Cups
Butter, Cubed ¼ Cup + 1 teaspoon
Flour 1 ½ Cups
Salt, Kosher Pinch
Eggs 6
Gruyere, Shredded 1 Cup
Fresh Black Pepper ½ teaspoon

Preparation Procedure-

Preheat oven to 400d.. Simmer water, butter and salt. Add flour and cook until shiny, stirring constantly, 5-10 minutes. Remove from heat and add eggs, one by one. Add pepper and gruyere, combine thoroughly. With pastry bag or freezer bag with corner cut off, pipe into little mounds on parchment lined sheet pan. Bake 20-30 minutes or until golden.