CHEESE PUFFS FILLED WITH MUSHROOM SALAD

FOR THE CHEESE PUFFS:
1 cup milk
1/4 cup butter
1/2 teaspoon salt
Dash each nutmeg and white pepper
1 cup all-purpose or unbleached flour
4 eggs
3/4 cup shredded cheddar cheese, divided use
1/4 cup shredded Parmesan cheese
FOR THE DRESSING:
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon dried oregano
6 tablespoons extra-virgin olive oil
FOR THE SALAD:
1 medium cucumber
3/4 pound domestic mushrooms, trimmed and thinly sliced
2 tablespoons finely chopped parsley
1/4 cup slivered red onion
4 cherry tomatoes, stems intact, for garnish

TO MAKE THE CHEESE PUFFS:
Preheat oven to 375 degrees F.

In a medium saucepan, heat milk and butter; add salt, nutmeg and pepper. Bring to a full boil; add flour all at once, stirring over medium heat until mixture leaves sides of pan and forms a ball (about 2 minutes). Remove pan from heat. Beat in eggs, one at a time, beating after each addition until mixture is smooth and glossy. Stir in 1/2 cup of the cheddar cheese.

Using a large spoon, drop mixture onto a greased baking sheet to form 4 equal mounds, about 2 inches apart.

Combine the Parmesan cheese and the remaining 1/4 cup cheddar; sprinkle evenly over cheese puffs.

Bake until puffs are well browned and crisp (40 to 45 minutes).

WHILE CHEESE PUFFS ARE BAKING, PREPARE DRESSING AND SALAD:
For the dressing, in a small bowl mix vinegar, mustard, salt, pepper and oregano. Using a whisk or fork, gradually beat in olive oil until dressing is slightly thickened; set aside at room temperature.

For the salad, partially peel cucumber, leaving 1/2-inch-wide strips of peel between peeled 1/2-inch strips. Slice cucumber in half crosswise. Cut 8 to 12 paper-thin rounds of cucumber to use as a garnish; cover and set aside in refrigerator. Slice remainder of cucumber in half lengthwise. Scoop out and discard seeds; then cut into enough thin half-moon-shaped slices to make 1/2 cup.

In a bowl combine cucumber slices, mushrooms, parsley and onion. Cover and refrigerate until needed.

TO SERVE:
Mix salad lightly with dressing just before filling cheese puffs.

Remove cheese puffs from oven. Immediately slice off upper third of each puff. Spoon a fourth of the mushroom mixture into each of the puffs and replace tops. Place a filled cheese puff on each of 4 salad plates; garnish with 2 or 3 of the reserved cucumber rounds and a cherry tomato. Serve at once.

Serves 4
Adapted from Source: Annette Gooch, Universal Press Syndicate, Inside Bay Area
The ANG Food Section, May 10, 2006