Spicy Pineapple Pepper Slaw

I'LL MAKE THIS QUICK....

cuz WHAT YOU SEE IS WHAT YOU GET...

this is a great salad on it's own, but perfect for tacos and the like.

SPICY PINEAPPLE SLAW

there are no specific measurements.

i make small batches of this all the time.  just use your taste buds.

a little of this and a little of that...

warning...this is pretty spicy

1st you need the Pickle Jalapenos i recently posted....

you will dress the salad with the juice and add some of the pickled jalapenos in...

1 small head of cabbage. 

 i usually use 1/2 heasd.  just depends on how much you are making.

diced pineapple

celery sliced thin might be nice...

cilantro

smoked black pepper

red pepper flakes

or I REEEEEALLY LIKE....So. African smoked pepper from Trader Joe's

cumin

lime zest and or juice if you want

NOTE... SALT ONLY IF NEEDED and just before serving.  this will keep in the fridge, but if you salt it...it will weep and lose it's crunch factor.

i have also use nectarines, pineapple and shredded carrots...YUM !

Forbidden Rice Risotto

comfort food.  that's what cold weather is all about...

but with a HEALTHY TWIST

let's just say that this is NOT your typical "risotto".

i would call it "risotto-like"...but it definitely fits the comfort-food category

all the deep rich flavors from the slow cooking and reducing are there, but the black rice has a different texture...almost "al dente-like" to regular rice.  it maintains it's shape no matter how long you cook it.  i cooked this for a good 1 hour and 20 minutes!  the black rice does not act like the Arborio used in classic risotto, but it does make an interesting twist on a popular comfort food dish.  

the end result was delicious and worth the effort, but i think i'll leave the risotto up to the professionals.

on the other hand....

for a fabulous easy recipe using this super-food rice...one on the sweet comfort food list, check out my post on "Black Rice Pudding".  i'm not sure i will make the risotto again (due to the time and effort), but i will surely be making the rice pudding for a healthy dessert alternative or breakfast treat..

Forbidden Rice...once revered for Emperor's only...is now considered one of the new "super-foods".

not only is it full of antioxidants, it is packed with a load of health benefits and more are being discovered.  for more information you might want to click HERE  and  HERE.

FORBIDDEN RICE RISOTTO

original found at Sparkpeople by user LITTLE_NIKKE

1 cup dried forbidden rice

2 1/2 - 3 cup vegetable or chicken broth

NOTE...i ended up using 4 cups homemade broth AND almost 1 can of low sodium broth (see more notes)

1 tbsp butter

1/2 medium shallot chopped fine

1/2 tsp dried thyme

1 big Tbsp shiitake mushroom powder

1/3 cup white wine

1/8 cup grated parmesan cheese

fresh thyme, basil or Italian parsley for topping

8-10 crimini mushrooms, sauteed and browned for additional topping

in a saute pan, melt the butter over medium heat and saute shallots until translucent.  do not brown.  add the forbidden rice and cook for a minute, stirring well so that the rice is well coated with butter and shallots.  deglaze the pan with the white wine and stir to incorporate.  when the wine reduces turn the heat to medium-low and add warm chicken stock...1/2 cup at a time.  add the dried thyme and shiitake mushroom powder.  when 1/2 cup has absorbed, add another...then do this again and again until all stock has been used and risotto looks creamy, done and delicious.  i guess this is "risotto 101".  i have never made risotto, but this is what i was told to do.  i'm sure it takes practice for a perfect risotto.

when you feel it is done, check for seasoning, stir in some grated parmesan and top with fresh thyme, basil OR Italian parsley...and sauteed crimini mushrooms.

A FEW NOTES...if i were to cook this again...i would probably pre-cook the black rice.  then go on with the risotto-like instructions.  i bet it would shorten the overall cooking time, make for a softer bite and it would take less stock.  the recipe called for 2.5 cups of stock and i went through about 5-6 cups of liquid AND it was on the stove for about 1 1/2 hours before it was done..

also when reheating (i had left-overs) just add a little more stock.

Mushroom Soup with Middle Eastern Flavors

creamy, non dairy, warm, comforting, light, yet filling.

serve as a starter, side or main.  

pureed soups are great for parties or quick family meals because they come together in no time and can always be made ahead.  there's no meat that will get over cooked or veggies that will get mushy.  it reheats well with no separation when non dairy and can be dressed for any occasion.  serve on it's own or dolled up with a little greek yogurt and fresh herbs for the nice presentation.

 a soup like this is so easy to make when you have an immersion blender or a Vitamix.  i lean towards the stick blender when making hot soups.  i don't like to transfer hot liquids from one vessel to another. 

 as you'll see this recipe is fairly elementary...saute the vegetables, add the stock, season well, cook for a little while to combine flavors and puree.

quick note on the dried mushrooms...i always have a big container of dried shitake mushrooms in the pantry.  i find they are always reliable, a bit stronger and they add a nice woodsy flavor to many dishes.  i find them at Costco for a great price.  if you want to use fresh, go ahead...i don't know the quantity...maybe 1/2 - 3/4 lb.?

and GARAM MASALA ?...a wonderful blend of spices mostly associated with Indian food.  it usually includes coriander, chili, cumin,  cinnamon, cloves, mustard, black pepper, nutmeg, cardamom.  here is just one of many  recipes for Garam Masala.  you can make your own, but i buy it for 1.99$...much easier.  garam masala can very greatly from vendor to vendor.  the brand i like best is by SADAF called Garam Masala Seasoning.   i find mine at a great market called Wholesome Choice in Irvine, CA.

MUSHROOM SOUP WITH MIDDLE EASTERN FLAVORS

makes almost 6 cups

1 lb. crimini and white mushrooms, sliced

1 heaping cup (20 Grams) of dried shitake mushrooms

(rehydrate in 1 cup of boiling water)

1/2 onion diced

1 small shallot, diced

3 - 5 cloves ROASTED garlic

2 Tbsp olive oil, separated

1/2 Tbsp butter

3 cups chicken broth.  homemade is best but i only had 2 cups so i had to use 1 cup of canned low sodium

1/2 cup white wine

2 Tbsp Garam Masala

1 tsp salt...more or less to taste

fresh ground pepper

roast a garlic head in 380 F oven for 40 min.

rehydrate dried shitake mushrooms in 1 cup boiling water and let sit.

saute onion and shallot with 1 Tbsp olive oil and 1 tsp salt in stock pot that you will be cooking the soup in until translucent.  you might need to add a splash of stock to this...i was trying to keep the oil at a minimum.

add garam maslala and saute for a couple minutes to wake up the spices   then add 1/2 cup white wine and bring to a boil.  turn off heat and set aside.

saute crimini and white mushrooms in a skillet with 1Tbsp olive oil and a pat of butter until golden brown.  when done set aside some of the best looking slices for garnish.

dice the shitake mushrooms and add with mushroom liquid to the stock pot.

add sauteed mushrooms, roasted garlic, diced shitake and chicken stock to the stock pot.

bring to a boil and simmer for a few minutes.

get your immersion-stick blender out and puree to desired thickness.  i like to puree until smooth creamy texture.  if it's too thick for you, add some more stock and bring back to a quick boil so flavors will meld as one.

check for seasoning.  salt?...pepper?...

ready to serve as is or garnish as you please.

try a little dollop of plain yogurt and your reserved mushroom slices with a sprinkle of parsley or chives.

you could add a touch of heavy cream, but i find it isn't necessary...i try to keep the fat to a minimum and cream seems to make the soup heavy.

Mean Green Collard Terrine

THE MEAN GREEN COLLARD GREENS TERRINE

i love terrines...i think they can be a work of art.

just about anything can be made into a terrine.  usually you find the good ones in specialty stores or just see them out for special occasions, but once you have made one yourself, i'm sure you'll enjoy a nice beautiful terrine more often.  sometimes i'll have one in the fridge to nosh on through the week.  a little slice can turn an uneventful weekday into at least something a little gourmet...you know what i'm talking about...add a little fancy into your diet and everything looks better.

 first, start with an idea of which type you want...hot or cold, meat or veggie, egg base or aspic...

one of my first terrines was a Pate de Campagne (found here)...for my meat loving friends i suggest you try this one...DELICIOUS!

but...for the veggie lovers the green terrine was a hit..(i DID slip that little layer if ham in).  as i look back i think i bit off a little more than i could chew with this "veggie terrine idea"...i had this visual of a fabulous layered  terrine one day so i went out and bought loads of greens, came home to realize the idea would be a little more effort than expected.  being the perfectionist that i think i am,  i had the bright idea that if i blanched and shocked EACH LEAF it might retain the beautiful green color rather than that semi grey color collards can get when cooked...out came the pots and the bowls and the ice and the paper towels.  after washing each leaf carefully...now i have to touch and coddle each leaf again?!...me and my "bright ideas"

this was definitely a hands on, made with love terrine...more like a work of art rather than a simple dish of collard greens.

THE RECIPE...?....or INSTRUCTIONS to...

A MEAN GREEN COLLARD TERRINE

there really isn't much of a recipe...more like instructions of how to.

if you really have some questions about this terrine please leave a comment and i'll help out.  otherwise here is my attempt at writing out the recipe for this particular terrine...every terrine will come out different and mid way through the building you might want to add a different layer.  i happen to have some sliced ham in the fridge so i slipped a few slices in.  i recommend something with a little more flavor...maybe a little prosciutto or black forest ham.  i find that you need to slightly over season terrines because they just soak it up...choose your ingredients wisely and definitely season as you go along.

2 bunches of collard greens...washed very well, tough middle stalk removed

7 - 10 large asparagus

1 bunch of haricots verts

sliced meat of your choice...prosciutto would be nice

1 - 2 cups good stock made from pig's trotters or chicken feet...something that will be very gelatinous

make your stock...i always keep some rich hearty stock in my fridge.  it has to be made from trotters or tails or chicken feet..(something that creates a gelatinous broth when chilled). not only will this give the terrine some good "glue", but it will have more flavor than using a gelatin or aspic base.

blanch and shock each vegetable separately...this will keep the nice deep green color.

if using a collard layer...keep your greens flat for easier layering and nicer presentation.

next i lined the glass loaf dish with a layer of collard leaves.  let them hang over the sides as you build the inside of the terrine.

now you just start layering...make thick enough layers so you can tell what it is, but just do whatever you want with the vegetables you have chosen.  i happen to have some ham in the fridge so i threw a layer of that in...i think it should have been something else, but it worked.

once you're done with the inside, pour a little broth over the top.  then take the over-hanging leaves and cover the top.  lightly press down to compact everything...there might be some over-spill of broth, so be ready for that...

cut a piece of parchment to cover the top and then cover with foil.

bake in 350 oven for 30 minutes

IMPORTANT NOTE...i used a bain marie,so the outside wouldn't get browned.

preheat your oven and your bain marie vessel of choice.  make sure your water is hot going into the bath.

NOTE...the timing depends on how much you have packed in there, how much liquid, how done you like your veggies and so on and so on...i think mine was 30-40 minutes.  i looked for little bubbles boiling on the sides of the glass dish and took it out.

let this cool to room temp and refrigerate.

to remove you'll need to run a flat thin blade around the edges...or dunk in some hot water to loosen.

slice and serve at room temp or slightly warmed as a side.  i bet a nice poached egg would really be delicious with this and some crumble prosciutto over top

thanks for making it to the end and, again...please leave a comment with any questions

Tri-Color Vegetable Terrine

forgive me followers for i have sinned...

it has been 2 weeks since my last post...

i hope the next few goodies will make up for my "writers block".

i've been cooking, shooting and eating loads of good stuff, but i just can't get enough time on the computer to write about it all.  i have about 9 drafts waiting to be finished....you know how it is...just to much selfish playin' around with FOOD.  now i have to get down to business and share what i have found delicious fabulous and fun.

this is a fabulous Tri-Colored Terrine i came across while on one of my terrine hunts.  i'm way in to terrines lately.  i'll be posting about a Collard Green Terrine, along with a Trotter Terrine and hopefully a Vanilla Cherry Chai Jello Terrine if i can ever keep one around long enough to get a photo.

this particular terrine looks fairly simple, but it has some interesting flavors that hit your palate with every bite.  the carrot has a hint of nutmeg and ginger...the cauliflower a hint of lemon zest and the broccoli a touch of scallion and coriander.  it all works together beautifully.

serve alongside your cheese platter for an appetizer...as a first course on top of some fresh greens...or as a lovely side to your main course.  it works well at room temp or slightly warmed before serving.

note...if served right out of the oven you will find this to be more of a dense souffle.  although the flavors will be there, i doubt it will slice very well...and i didn't go through all that layering to present a spoonful of delicious vegetables.  let it set in the fridge.  to get it out of the loaf pan i suggest using the parchment sling method if you are going to invert it for presentation.  OR it's much easier if you just slice it straight out of the dish...CAREFULLY.

TRI-COLORED VEGETABLE TERRINE

adapted from recipe at Cookeatshare by Global Cookbook

3 cups broccoli Florettes

2 cups diced carrots

4 cups cauliflower florets

3 large eggs separated

6 Tbsp fat free cream cheese

3 tsp lemon juice

1-2 tsp lemon zest

1 Tbsp minced fresh chives

1 tsp fresh grated nutmeg

dash of ground ginger
dash of coriander.

salt and fresh ground pepper

preheat oven to 375 F degrees.  lightly oil and line the bottom of a medium glass loaf pan with wax paper or parchment.

blanch the vegetables separately in lightly salted water and shock immediately in cold ice water.  dry vegetables on paper towels or use a salad spinner.
puree the broccoli with 1 egg yolk, 2 tbsp cream cheese and 1 tsp lemon juice.  repeat with the carrots and then the cauliflower. keep your processor clean in between vegetables.
stir the chives into the broccoli with a dash of coriander...salt and pepper to taste
stir the grated nutmeg and ginger into the carrots
stir the lemon zest into the cauliflower

whisk the egg whites until stiff, then carefully fold 1/3 into each vegetable mixture until just combined.
check seasoning in each one.
spoon the broccoli mixture into prepared pan, carefully smoothing the surface.
carefully top with the carrot mixture as not to disturb the broccoli and do the same with the cauliflower, smoothing each layer....this can be a little difficult...have patience.
cover with a piece of lightly oiled wax paper.
place loaf pan in a roasting pan and pour almost boiling water to come 2/3 of the way up the sides of the loaf pan.  transfer to the oven and bake for approx. 40 minutes.  remove wax paper and cook for 10 - 15 minutes longer, till the top feels hard to the touch.  remove from oven and let cool in the pan.

NOTES...this came out much more souffle-like than i had anticipated, BUT DELICIOUS.  really great warm as a side dish or served room temperature as an appetizer with some lovely ripe Brie, Camembert or as shown with a little Maytag Blue.

Grandma Hulda's Sweet Dills

GRANDMA HULDA'S SWEET DILL PICKLES

these are a year 'round staple in our fridge...

always has been, always will be a big barrel jar of Grandma's sweet pickles in the back of the fridge.  sometimes i swear at them as i maneuver around that big glass jar to squeeze something new in, but i wouldn't remove them if my life counted on it...or rather if i counted on staying alive through the night.

Grandma Hulda wasn't what you would call a gourmet cook by any means, but she knew how to throw down a few special things...

these pickles are one of those special things 

and i have yet to meet their match in the pickle world.

i must admit, the idea for this post came about quite a few weeks ago.  it originally was to be all about the last surviving chunk of Easter ham and my fabulous low fat Ham Salad...BUT then...out came the pickles from the back of the fridge for the photo shoot.  as i was shooting a big light bulb went on and i  said...

"ham salad = boring"...

"Grandma's Pickles?...everybody loves pickles AND everybody loves something from Grandma."

hence the recipe for the easiest bestest crunchy sweet pickle ever!

they need to be in the back of your fridge on the ever-ready just for that extra little crunch for your salad, sandwich or burger.

pack a cute little jar of your favorite spreadable salad like ham, tuna or chicken and serve with your pickles.  put them along with your cheese platter, hors d'oeuvres or condiments...or...top off with a layer of chopped sweet pickles for a tasty on the go treat.  great for picnics  or just your everyday brown bag lunch.

GRANDMA HULDA'S SWEET PICKLES

what you'll need...

1 46 ounce store bought jar of Hamburger Dill pickles...crinkle cut

3 cups of white sugar

2 Tblsp pickling spice

2 Tblsp apple cider vinegar

drain the juice from the pickles and put them in a large bowl...save the jar, toss the store bought juice.

add the sugar, spices and vinegar to the pickles and stir to combine.

let this sit on the counter for at least an hour, maybe 2, so the pickles can weep out their juices and the sugar dissolves.  you can stir them a few times during the weeping.

put the pickles and all the new juices back in the jar and in the fridge...let set at least 3 days before using.

i must add that these pickles are best over time...and i mean time because after the first batch is gone, you need to save about a cup of the old juice and add it to the new batch.  after the pickles have done their weeping add a little of the juice from the previous batch to cover the pickles.  you might not need the full cup, but it's kinda fun to keep the juice as an on going flavor addition...

not a totally necessary step, but it's how Grandma Hulda did it and i wouldn't change a thing about these pickles.

they're just perfect as is...Grandma Hulda's way.

PS...as for the lower cal Ham Salad?...
try using cottage cheese instead of mayonnaise.
put the cottage cheese in the processor and blend to smooth.
then add chopped ham and just a few chopped pickles.
pulse to a spreadable texture.  don't over process.
season to taste.

you won't miss the mayonnaise if you take care in the seasoning with salt and pepper.  the pickles add just the right sweet/tart flavor...enjoy

Asian Style Pig Ear and Pork Terrine

PIG EARS ?!

yes, they're in there...that pretty  little unassuming stripe is EAR.

 introduce yourself slowly...bit by bit... to the "Nose to Tail" concept.  take the easier softer route and disguise your pig parts in a fancy terrine...sneak it in to your next charcuterie platter...or present as a creative hors d'oeuvre that will amaze your guests.

OR, if you're already gung-ho for "tip to toe"...simply enjoy this delicious Asian style terrine with some pickled ginger,  garlic chili sauce or a pinch of wasabi...yummm 

PIG EAR and PORK TERRINE

i sort of made this up, so if i've left something out please let me know and i'll fix it asap

FOR THE EARS

basically the most important part is the ear...cooking the ears.  i've posted about cooking pig ears in the past as seen ear...woops i mean HERE ...sorry, there's too many jokes readily available when talking ears.  there are a few details like removing any hairs and the pre-boil that can't be missed, please check the link.

(i know it looks scary, but i thought i better show you a photo of what you'll be dealing with...)

in a nut shell you need to cook 3 - 4 pig ears in an Asian flavored stock found HERE (without the Duck, of course).  simmer for about 3 hours or until they are very fork tender.  carefully pull out the ears and strain the broth through some cheese cloth.  let the ears (lay flat) and broth cool (separately) and get to room temp while you are preparing the ground pork.

FOR THE GROUND PORK

1 1/2 lbs of lean ground pork

2 - 3 cloves garlic, chopped

2 - 3 Tbsp fresh ginger, diced small

1/2  onion, diced

1 tbsp soy sauce

1 - 2 tsp sesame chili oil...or just sesame oil

a dash of cayenne

salt and pepper to taste

in a skillet with olive oil, saute the onions garlic and ginger until fragrant.  add ground pork...while pork is cooking separate so it is not in chunks and add the soy sauce and sesame oil...cook completely...salt and pepper to taste.  flavor and seasoning are very important in every part of a terrine.

let this cool a bit for easier handling.  process the pork mixture until it gets to a fine spreadable texture...not as far as a smooth pate, but you don't want any lumps or chunks.  you will want to add a little of the stock in to make a spreadable mixture...again, taste for seasoning when done.

FOR THE TERRINE

line a medium loaf pan with plastic wrap.  i used a glass pyrex loaf dish.  use enough wrap to over hang the sides.  i suggest you lightly oil the dish before trying to get the plastic wrap all the way in.

lay a few long chives down on the bottom for decoration.  

put about an inch of the ground pork mixture evenly on the bottom...then press lightly a layer of ears cut to fit as one layer.  then spread another layer of ground pork...another layer of ears, again, cut to fit for a whole layer.  end with a layer of pork mixture.  note...sprinkle a few small bits of chives in the layers for a little color.

now this next step is terrine 101, but if you don't know it can get messy so be prepared for overflow...

pour a little of the stock over the filled terrine.  a little at a time until it looks well moistened, but not saturated.  cut a rectangle out of cardboard that will fit the inside of the terrine...cover the cardboard with plastic. use the cardboard to press down and release any extra liquid (stock) and air pockets.  this will most likely overflow a little.  i like my terrines tight and well set with no air bubbles or gelatinous areas so i let set with some weight on the terrine...a foil covered brick works well...or some heavy cans.  then refrigerate for a few hours until completely chilled.

to unmold you might need to run a little warm water over the outside...if all turns out well, you should be able to flip the terrine out on a platter and peel off the plastic wrap to reveal a beautiful Pig Ear and Pork Terrine.  cut with a VERY sharp knife and serve with pickled ginger, chinese mustard, garlic chili sauce or maybe some wasabi.

Finally, The Successful Souffle

ahhhh....now this is what i'm talkin' about.

HOUSTON, WE HAVE LIFT OFF...

A DELICIOUSLY SIMPLE CHEESE SOUFFLE...

well, i can cross this off my "Bucket List"

success with the "CLASSIC CHEESE SOUFFLE"

light, soft, airy, smooth, dissolve in the mouth cheesy egg goodness.  like a little cloud of heaven has finally arrived on the plate.

if you're interested in making a savory souffle and it's your first attempt, i suggest you try this recipe by Alton Brown...really, no kidding.  who would have thought Alton Brown vs our beloved Julia Child in a recipe match?...i choose Alton?...yikes!  well that's just crazy talk...but true for this novice souffle cook.

as you might already know this is not my first attempt at "The Elegant Souffle".  i posted about my failure with Julia Child's Souffle a few days ago.  i was so dismayed and upset with my failure that it took a while for me to try again.  i was up late one night and caught an Alton Brown rerun...he seemed to demystify "The Souffle".  in this episode he just showed the basics of souffle making...nothing crazy, no contraptions, just straight up souffle talk.  i had to try again...even though it was an Alton Brown recipe.  not to diss Alton by any means, but he does get carried away sometimes with his complex instructions and odd contraptions.

photo above is right out of the oven...
the other photos of the full souffle were taken anywhere from 5 minutes to an hour after taking it out.  it held up VERY well.
the little photo below of the single serving is the only picture i could get before i finally HAD to dig in.    sorry it's not the beauty shot i had hoped for, but you can see how well it held up on the plate.  i was just so excited that it turned out...so fabulous, light and fluffy all on it's own.  i think it would also be delicious with a sauce of some sort.  can't wait to try it again and give it some more thought.

NOTE to first time souffle cooks....have everything ready.
get your mise en place in place!
be ready with all the separate bowls and utensils...that said, be ready for a big mess, or just a lot of dirty bowls and such.  i'm sure the second time around it won't be so bad, but it's all worth the trouble...

trust me, a successful souffle can make your day !

CHEESE SOUFFLE

recipe from Alton Brown...no adaptations

i have copied the recipe exactly for your convenience, but please check link for printable recipe, others comments, ratings and reviews.

ingredients

butter, room temperature, for greasing souffle dish

2 Tbsp FINE grated Parmesan

1 1/2 oz. butter...3 Tbsp

3 Tbsp flour

1 tsp dry mustard

1/2 tsp garlic powder

1/8 tsp kosher salt

1 1/3 cups milk, hot

4 large egg yolks

6 oz sharp cheddar cheese

5 egg whites plus 1 Tbsp water

1/2 tsp cream of tartar

directions

use room temp. butter to grease an 8 inch souffle mold.  add the grated Parmesan and roll around the mold to cover the sides.  cover with plastic wrap and place in the freezer for 5 minutes.

preheat oven to 375 F

in a small sauce pan, heat the butter.  allow the water to cook out.

in a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt.  whisk the mixture into the melted butter.  cook for 2 minutes

whisk in the hot milk and turn the heat to high.  once the mixture reaches a boil, remove from heat.

in a separate bowl, beat the egg yolks to a creamy consistency.  temper the yolks into the milk mixture, constantly whisking.  remove from the heat and add the cheese.  whisk until well incorporated.

in a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm.  add 1/4 of the mixture to the base.  continue to add the whites by thirds, folding VERY gently.

pour the mixture into the souffle dish.  fill the souffle 1/2 inch from the top.  place on an aluminum pie pan.  bake in the oven for 35 minutes.  do not open the oven during cooking...you don't want any of the heat to escape...even cooking temp. is important.

serve immediately...or at least call everyone or ANYone into the kitchen to marvel at your success.

Julia's Cheese Souffle

i believe someone, maybe even Julia herself, said...

"A FALLEN SOUFFLE IS NOT A FAILED SOUFFLE..."

 well, i must say...i have proven this to be incorrect...
taste?...not so good, but okay...
looks?...complete failure...

i must preface this post by saying that i made the attempt at Julia's Souffle a few months ago.  it was my first attempt at a souffle and it literally kicked my butt!...i have since made another souffle with complete success...will post about the FABULOUS SOUFFLE asap
 i didn't want to post about this one because it was such a failure in puffy delicate souffle terms...but i think it's necessary to show the failures to put us in our place, but better yet....to make our successes stand out even better...when something turns out perfect  people should stand up and cheer...there should be a national souffle day...or a big banner outside the house...big party...big something!....

(this is how my post read right after i made Julia's souffle)
just look at my poor little souffle....i'll bet you wouldn't even know it was a souffle if i wasn't calling it that. trust me...it IS a souffle. don't get me wrong here, i wasn't trying to be creative and take license with Julia's recipe...i wouldn't do that. i know i like to change things up by adding this or that to a lot of recipes i try, BUT for this one i went by the book. Julia's book...Volume ONE. i'm just glad that i read somewhere that a fallen souffle is not a failed souffle...because BOY did this one fall.

i followed the instructions to the T, even down to the straight-pin collars. Julia suggests using straight pins to hold it together so i dug around in the sewing room and found the darn pins...i wanted everything to be just right. i was so proud of my little collared ramekins.

i carefully prepped everything. mise en place at the ready. i think the rule is that when any recipe calls for folding in whipped egg whites you should be well prepared. time is of the essence. i had both of Julia's books out on the counter - "The Way To Cook" and "Mastering The Art Of French Cooking Volume One".  no room for error, or so i thought.  everything came together just fine. the instructions are precise and easy to understand.  i thought i was on top of everything...checking and rechecking the step by step recipe...no help from my sous chef aka the peanut gallery.  i was totally ready to take the credit for my wonderful souffle, but also fully aware that i would also be the one to blame for failure.

the photo above is one of the only shots i could salvage of the souffle still above the rim of the ramekin.  i wish i would have had a video of my 15 seconds of souffle fame.  i swear, the second the collar came off this thing just sank.  i had the camera set up t o shoot the finished product right out of the oven because i read that they usually fall within 5-10 min. i thought i had a little window of time there to get at least one decent shot of the real deal....NOT ! as fast as i could push the shutter release it was falling, falling falling...FALLEN.
right when they came out of the oven the souffles were up near the top of the collar...a good 2 inches from the rim of the ramekins, but as you can see in the photo below they quickly sank to 2 inches below the rim of the ramekin...

so...long story short.  yes, i ate them.  yes, they were OKAY, but did not resemble any souffle i had ever tasted, seen or ever imagined.  they were more like an over cooked cheesy omelet...and not a very good one at that.  will i try this again?...YES!

the souffle will not win !!!


stay tuned for the Perfect Souffle...

SWEET POTATO SPOON BREAD

WOOPS !...i almost forgot about this delicious SPOON BREAD.  i never know why they call it bread, it truly isn't bread.  i did, however, cook this in a loaf pan...does that make it bread ?...it's got a little cornmeal in it...does that qualify as bread ?...

geez, who cares if it's bread or not...it's DELICIOUS !!!  so  easy, fabulous and almost like a fancy souffle.  impress your holiday table with this light and flavorful perfect side.  as a matter of fact, i think i'll make it again for X-mas dinner.  if there's any left-overs, serve this for breakfast or brunch with a fried egg and some leftover ham.  or a poached egg nestled in a big spoonful of this...hmmmm 

look at me...already planning for my left-overs...

I JUST LOVE THE MEAL AFTER THE MEAL.

SWEET POTATO GINGER SPOON BREAD

adapted from Whole Living Magazine

1/2 cup corn meal

12 oz. sweet potato

1 1/2 cup 1% milk

2 large eggs separated

2 extra large egg whites

2 Tbsp maple syrup

1 Tbsp fresh grated ginger

1 tsp salt

bake sweet potato until cooked through.  let cool slightly, remove skin and mash.  let cool a little more.  bring milk to a simmer on the stove.  whisk in cornmeal and continue whisking as the cornmeal cooks, approx. 2 minutes.  remove from heat.

preheat oven to 350 degrees.  spray 8 x 8 glass baking dish with non stick...i halved the recipe and used a 9 x 5 loaf pan....works great.

stir together mashed potatoes, cornmeal mixture, egg yolks, ginger, salt and maple syrup in a large bowl.  using an electric mixer, whip egg whites until very stiff peaks form.  stir (good stir, not fold) stir in 1/2 egg whites into potato mixture.  GENTLY FOLD in remaining half egg whites.  spread into casserole dish and bake for 35 minutes or until set.

CRUSHED BACON and or CANDIED PECANS might send this over the top !!!