Blue Cheese Souffle (Ina Garten)


 

This recipe was chosen by Summer of Sexy Apartment for the Barefoot Bloggers. This is my first time making a souffle, I made 6 small ones, and only one of them survived the photo, they started to deflate not long after taking them out of the oven,  as I’m not a fan of blue cheese I used a sharp cheddar instead. I had a little left over mixture so hubby put it in his omelette maker and called it his omelette souffle, obviously it wasn’t as light and airy but it still tasted delicious.

 

Cheese Souffle

                             This was the best one

.3

                          The deflated ones

DSCF0050

                            Hubbys Souffle Omelette

Copyright, 2004, Barefoot in Paris, All Rights Reserved

Prep Time:

15 min

Inactive Prep Time:

Cook Time:

30 min

Level:

Intermediate

Serves:

2 to 3 servings

 

Ingredients

  • 3 tablespoons unsalted butter, plus extra for greasing the dish
  • 1/4 cup finely grated Parmesan, plus extra for sprinkling
  • 3 tablespoons all-purpose flour
  • 1 cup scalded milk
  • Kosher salt and freshly ground black pepper
  • Pinch cayenne pepper
  • Pinch nutmeg
  • 4 extra-large egg yolks, at room temperature
  • 3 ounces good Roquefort cheese, chopped
  • 5 extra-large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar

Directions

Preheat the oven to 400 degrees F.

Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.

Chinese Curried Beef


I was going through some of my old cook books the other day & came across the Womens Weekly Chinese Cooking Class Cookbook. This is one of the recipes I made. This recipe is as it is written in the book. I buy my  sauces from Asian shops, the ones from the supermarket don’t taste authentic.

Chinese Curried Beef

 

Ingredients

500g (1lb) fillet steak

3 potatoes

2 onions

2 teaspoons curry powder

2 tablespoons oil

2 tablespoons oil, extra

3 teaspoons curry powder, extra

2 tablespoons sate sauce

1 tablespoon Chinese chilli sauce

1 tablespoon soy sauce

1/3 cup water

1 chicken stock cube

3 teaspoons cornflour

1 tablespoon dry sherry

 

Directions

Slice fillet steak thinly, peel potatoes, cut into cubes, peel onions, cut into quarters, separate each layer

heat oil in pan or wok, add potatoes, cook five minutes or until just tender but still crisp. Toss occasionally. Add onions and curry powder, cook further 2 minutes, remove from pan.

Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through. Add potato, onions and extra curry powder, to for 2 minutes.

Add combined sate sauce, chilli sauce, soy sauce, water, crumbled stock cube, cornflour and sherry. Toss until sauce boils and thickens. Reduce heat, simmer three minutes.

Serves 4

 

Cheddar Corn Chowder (Ina Garten)


This recipe was chosen by Jill of My Next Life for the Barefoot Bloggers, another great recipe from Ina Garten. I blitzed mine for a more creamy and velvety taste and texture. This was alot of soup for the 2 of us so I froze the remainder in single portions for another time, thanks Jill.

 Cheddar Corn Chowder

Ingredients

  

  • 8 ounces bacon, chopped
  • 1/4 cup good olive oil
  • 6 cups chopped yellow onions (4 large onions)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground turmeric
  • 12 cups chicken stock
  • 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
  • 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
  • 2 cups half-and-half
  • 8 ounces sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.