Classic Cheese Soufflé

Classic Cheese Soufflé

In the pantheon of seemingly intimidating and near-impossible dishes to prepare at home, soufflé holds a pretty prominent position. Granted, while a homemade soufflé can be a little fussy when it comes to preparation, there is absolutely no need at all to be intimidated by this dish. The ingredients are actually quite humble and mainly consist of typical kitchen staples that everyone keeps on hand, and the prep-work itself isn’t all that taxing. Trust me, if you can mix ingredients and whip egg whites, then you can make a soufflé!

The key to a successful homemade soufflé is mise en place (French for “putting in place”). In the culinary world, this term refers to having all your ingredients prepped, measured, and ready to go before you begin to prepare a dish. Mise en place is especially important for a recipe like soufflé that involves several steps, and once you get it going, you really don’t want (or need) to stop and separate eggs or grate cheese. Having proper mise en place will undoubtedly assure a successful soufflé! Also, keep in mind that this really isn’t a “make ahead” dish. A soufflé should really be prepared just before you plan to serve it, and it should be served immediately once it has finished cooking. So you can definitely see here how proper mise en place is important for this recipe!

I’ve made soufflés before, but I was most recently inspired to prepare one after dining with loved ones at the fantastic Grille 29 in Birmingham, AL during our annual holiday shopping outing. One of their desserts is a marvelous chocolate soufflé that we all adamantly adored, and its sheer deliciousness inspired me to prepare my own soufflé of a more savory persuasion. I love a cheese soufflé mainly because of its versatility. It’s rich-tasting enough to be served as an entrée, perhaps accompanied by a salad, but it’s also light enough to be served as an appetizer or a brunch dish accompanied by fresh fruit. I hope my following recipe inspires you to try to make this classic dish yourself!

3 tbs. butter (plus extra for greasing)

3 tbs. all-purpose flour

At least ¼ cup finely grated parmesan

1 cup milk

1 tsp. salt

½ tsp. pepper

4 egg yolks

7 egg whites

1/8 tsp. cream of tartar

1 cup grated cheese*

*For this recipe, you can really use just about any kind of cheese you like. In my most recent preparation, I used a Vallagret, a very mild Swiss cheese made by Mississippi State University, which made for a very delicious soufflé! You can also use regular Swiss, gruyere, or cheddar. Just make sure the cheese you use is a *good* cheese and not something overly processed.

Preheat the oven to 400 degrees. Make sure to adjust the racks so that the soufflé will have room to rise properly. Prepare a large soufflé dish by greasing the inside very liberally with butter. Then, sprinkle the parmesan in an even coating throughout the inside of the dish. (If you don’t have a soufflé dish, that’s fine. Just make sure to use a casserole dish with a flat bottom and tall sides. For individual, smaller soufflés, you can use ramekins. This recipe will make one large soufflé or approximately eight small ones.)

In a saucepan, bring the milk to medium heat. Make sure it doesn’t boil but that it stays warm. In another pan, melt the butter at medium heat, and add the flour, salt, and pepper. Cook for two minutes, stirring constantly. Remove from heat, and add the milk, whisking vigorously until everything is evenly blended. Then, whisk in the egg yolks until they are thoroughly combined, and then whisk in the grated cheese until the entire mixture is evenly blended.

For preparing the egg whites, make sure to use a glass or metal bowl and an electric mixer. In the bowl, combine the egg whites and cream of tartar and beat on high speed until the whites form stiff peaks. (The process is similar to making a meringue, sans sugar.)

In a large mixing bowl, gently fold the egg whites into the cheese mixture one small batch at a time. Do not beat or whip too vigorously, but continue to fold in the egg whites until they are all thoroughly incorporated into the cheese mixture. Pour the mixture into your prepared dish, leaving at least one or two inches of space at the top, and bake for 30-35 minutes. If your oven has a tendency to overheat, you may want to reduce the temperature to 375 degrees. Make sure that you don’t open the oven door too early, or your soufflé could deflate. The soufflé should be lightly browned. (If you’re using ramekins, reduce the cooking time to around 15 minutes.)

Once the soufflé has finished cooking, remove it from the oven and serve immediately as desired. 

 

(As you can see here, we used a typical Corningware dish for our large souffle, and it still turned out perfectly!) 

 

(Perfect little dishes of fluffy, cheesy goodness!)  

Enjoy! (And Happy New Year!)
:)

 

Pumpkin Chili

Pumpkin Chili  

It’s my favorite time of year again, which means it’s time for more autumnally-themed recipes!

Throughout most of my life, I haven’t been much of a chili eater. I mean, honestly speaking, most chilis, unless made completely from scratch, are pretty gross. It wasn’t until my adulthood that I started to develop an appreciation for this hearty dish.

This particular version of chili is my absolute favorite chili recipe for many reasons. For starters, it’s incredibly easy to prepare and requires only a minimal amount of patience. Secondly, the addition of the pumpkin – an idea that came to me one autumn a few years ago – makes for a rich, decadent texture. This chili is so thick, it could truly be eaten as a dip! Also, this recipe is particularly easy to modify. Don’t have pumpkin on hand? Don’t sweat it. If you omit the pumpkin, you’ll still have a delicious homemade chili. Want it more or less spicy? Not a problem. Just tweak the amount of pepper. Do you like additional ingredients, such as bell pepper? Just throw it in! This is the kind of recipe that you can definitely make your own!

1 lb. ground chuck

1 large onion, chopped

3 cloves of garlic, minced

2 tbs. olive oil

29 oz. peeled, crushed tomatoes (approximately two regular-sized cans)

2 cups beef broth or stock

1 tbs. instant coffee

2 tbs. chili powder

½ tbs. cayenne pepper*

1 tbs. cumin

1 bay leaf

15 oz. can of pumpkin

2 tsp. salt

1 tsp. black pepper

*This amount of pepper makes for a spicy chili. However, if you are a fan of super-spicy chili, feel free to add more. If you only want a slight kick, reduce the amount to around 1-2 tsp. If you aren’t a fan of heat, then feel free to omit it altogether

**I don’t like beans in my chili, so I omit them. However, if you prefer your chili with beans, feel free to add them during the cooking process.

Brown the ground chuck on medium-high heat in a heavy bottomed pot. Once the meat is thoroughly cooked, drain off the excess fat and reserve. In the same pot, add olive oil and bring to medium-high heat once again. Add onions and cook, stirring occasionally, for around 10 minutes or until the onions are translucent and soft. Add garlic and cook for two additional minutes, continuing to stir occasionally.

Add tomatoes and broth, and stir, making sure to scrape the bottom of the pot. Add coffee, chili powder, cayenne pepper, cumin, and the bay leaf, and stir the mixture for a few moments until all ingredients are thoroughly incorporated. Allow the mixture to cook, covered, on medium heat for 20 minutes. Then, stir in the reserved meat and the pumpkin, and allow the chili to cook for an additional 10-15 minutes. Remove from heat, remove bay leaf, and allow to cool for a few minutes before eating. Serve as desired.

Recommended garnishes:

Grated cheese

Tortilla chips

Chopped onions

Chopped fresh tomatoes

Avocado

(This chili is also quite delicious served over rice!) 

It's great pumpkin!

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

Parmesan Squash Cakes with Red Pepper & Tomato Ricotta Sauce

Parmesan Squash Cakes with Red Pepper & Tomato Ricotta Sauce

Fresh yellow squash has to be one of the quintessential Southern summer treats. There is always plenty of it to be found, and it’s an incredibly affordable and versatile ingredient. Our preferred method of cooking yellow squash at home is sliced, tossed in a bit of cornmeal, and fried until golden brown. However, there are many other options for preparing this summer staple. It can be sautéed with other vegetables, it can be transformed into a rich and decadent casserole, and it can even be made into ratatouille, which I have shared with you all before! (Summer Vegetable Ratatouille with Creamy Polenta)

This preparation of yellow squash, however, has to be one of my favorites. Everyone always thinks of crab cakes or salmon cakes, but hardly anyone ever thinks of a squash cake! My mom and I have been preparing this dish for a few years, and we adore it. The flavors are surprisingly complex, and this recipe is a great way to elevate this humble ingredient.

I suppose that versatility is the theme of this blog entry, as these delicious cakes are just as versatile as the sauce recipe that will follow. If you don’t have yellow squash on hand, these cakes can be made just as easily with zucchini. They’re hearty enough to be served as a main course or over pasta, but they are also a perfect side for grilled chicken or fish. Better yet, they would be a fantastic hors-d'oeuvre for a summer gathering!

Parmesan Squash Cakes

2 large or 3 small yellow squash, grated

1 small onion (or ½ of a large onion), finely chopped

1 cup breadcrumbs

3 eggs

½ cup parmesan, grated

1 tsp. parsley (dried)

½ tsp. oregano (dried)

½ tsp. thyme (dried)

½ tsp. garlic powder

½ tsp. salt

½ tsp. black pepper

¼ tsp. celery salt

Canola oil

After grating the squash, make sure to squeeze out as much moisture as you can. DO NOT SKIP THIS STEP: If the squash still retains a lot of moisture, the cakes will not cook properly.

Combine all ingredients (except for the canola oil) until evenly mixed. If the mixture is too stiff and will not hold together, add another egg. If the mixture is too loose, add a few more breadcrumbs.

Heat the canola oil in a skillet until it reaches about 350 degrees. (If you don’t have a kitchen thermometer, drop a tiny bit of the mixture in the oil. If it starts to bubble and brown, then it’s ready.) The oil should be about ½ inch deep in the skillet. Form the cakes by hand as desired. Do not make the cakes too large, or they will not cook properly. (Think: Something that can be eaten in two or three bites, not hamburger size.) Carefully place the cakes in the oil a few batches at a time (two or three). Flip the cakes every two or three minutes until they are evenly browned on all sides. The total cooking time for each cake should be around 8-10 minutes. You may need to lower the oil temperature if the cakes start to brown too quickly. If you find that they are browning too quickly on the outside but aren’t fully cooked on the inside, remove them from the oil and place them on a baking sheet in the oven at 350 degrees for a few minutes.

Once the cakes are evenly cooked, place them on a plate lined with paper towels to absorb the excess oil. Allow them a few minutes to cool, and serve as desired.

This robust ricotta sauce is incredibly versatile. You can use it over pasta or as a dipping sauce for fried ravioli, breadsticks, or even veggies. Add sautéed ground beef, and you have the perfect filling for stuffed pasta. Don’t have ricotta on hand? Don’t sweat it. Leave it out, and you’ll still end up with a rich and hearty tomato sauce.

Red Pepper & Tomato Ricotta Sauce

1 roasted red bell pepper, chopped*

1 14.5 oz can of crushed tomatoes

1 tsp. salt

1 tsp. pepper

½ tsp. basil (dried)

½ tsp. oregano (dried)

½ tsp. rosemary (dried)

1 clove of garlic, minced

1 small onion (or ½ of a large onion), finely chopped

1 cup ricotta

*You can find roasted red peppers in a jar in many grocery stores and specialty food shops these days, but they’re quite easy to prepare at home. Just take your pepper, coat it liberally with olive oil, and roast it in the oven at a high temperature until it starts to become soft. Remove it from the oven, and allow it to cool. Then, peel off the charred skin, remove the seeds and stem, and use the roasted pepper as you wish.

In a saucepan, bring all the ingredients (except for the ricotta) to medium-high heat. Stir until all ingredients are thoroughly combined. Once the mixture starts to simmer, reduce heat to low, cover, and allow it to cook for about 15 minutes. Remove the saucepan from the heat, and mix in the ricotta cheese until thoroughly combined.

At this point in the cooking process, I put the sauce in my food processor and pureed it until it was smooth and velvety. You can accomplish a similar texture in a standard blender or with an immersion blender. However, this step is purely optional. If you wish to leave your sauce a bit chunky, by all means, do so. 

(Now that's one sophisticated squash!)

Enjoy!

Cajun Pasta with Shrimp, Sausage, and Chicken + Salad with Creole Vinaigrette

I adore one-pot pasta meals, and this particular recipe is probably my favorite. There are many variations of this recipe that can be found floating around online. I believe the original recipe can be attributed to Emeril Lagasse. All things considered, I can’t take *full* credit for the recipe, but this is my final version with my own tweaks and adjustments.

This dish is a definite crowd pleaser, but if you’re only serving two or three people, you will love the leftovers! I know this recipe contains many ingredients, and it requires a good bit of prep work, but the actually cooking process is quite simple and well worth the extra prep. Another aspect of this recipe that I appreciate is that it’s quite customizable. Don’t have shrimp? Throw in some extra sausage or chicken! Want to add some shelled crawfish tails? Go for it! You can make this recipe your very own, just like I did!

Cajun Pasta with Shrimp, Sausage, and Chicken

Roughly ½ lb. pasta, cooked*

1 large yellow onion, chopped

1 bell pepper, chopped

14 oz. smoked sausage, sliced

2 boneless, skinless chicken breasts, cut into 1” cubes

4 oz. salad shrimp*

2 tbs. olive oil

2 cloves of garlic, minced

½ cup chicken broth or stock

½ cup milk

2 tbs. sour cream

2 tsp. dried thyme

2 tsp. dried oregano

2 tsp. Creole seasoning

3 green onions, chopped

½ cup grated Parmesan cheese

Salt and pepper to taste

*I used egg noodles for this recipe. I love to keep egg noodles on hand, as they’re so cheap and versatile, but you can use whatever pasta you like. This recipe would work equally well with a long pasta, such as linguine, or an elegant, bite-sized pasta like farfalle.

*I used salad shrimp for this recipe because they’re fairly inexpensive. However, feel free to use larger shrimp if you so wish.

Bring the olive oil to medium high heat in a large, heavy-bottomed pot. Add the onion and bell pepper, and cook until the vegetables soften, and the onion becomes translucent. Add the chicken, and cook for about five minutes, or until the chicken is completely cooked through. Then add the sausage and garlic, and cook for an additional one or two minutes. Add the chicken broth to deglaze the pot, and then add the thyme, oregano, Creole seasoning, milk, and sour cream, and allow the mixture to simmer for three to five minutes.

Next, reduce the heat to medium, add the pasta, shrimp, and green onions, and toss vigorously with the other ingredients in the pot. Allow this to cook for around three more minutes. Remove the pot from the heat, and add the Parmesan cheese. Toss vigorously once more. Season with salt and pepper as desired. Allow the pasta to cool for a few minutes, and then serve as desired. 

 Laissez bon temps rouler!

 Enjoy a bowl-full with a big shot of Bayou Satsuma Rum from Louisiana!

And what could possibly be a better side to such a decadent dish than some fresh, crunchy romaine lettuce dressed with this zesty-yet-slightly-sweet vinaigrette?

Creole Vinaigrette

2 tbs. Creole mustard

2 tbs. apple cider vinegar

½ tsp. salt

¼ tsp. pepper

2 tsp. sugar

½ cup extra virgin olive oil

Combine ingredients in a lidded jar, and shake vigorously until thoroughly combined. Feel free to adjust the ingredients to your liking. If you prefer more zip, add more mustard, or if you prefer your dressing to be a bit sweeter, add more sugar.

 

What a refreshing summer treat!

Enjoy!

 

Japanese Curry with Chicken

I discovered the art of Japanese curry when I was in undergrad, and I’ve been making this recipe for YEARS. Several of my friends have asked for my recipe, so I’ve finally decided to write a food blog entry about it.

Unsurprisingly, curry is not a dish that is native to Japan. It was actually introduced by the British during the Meiji Era (1868-1912) after they fell in love with the exotic dish during their colonization of India. Interestingly enough, just as curry became one of Britain’s national dishes over the years, it eventually became one of Japan’s favorites as well.

Japanese curry is markedly different from the other varieties found throughout Asia. The base is typically a curry powder, and the main ingredients include onion, carrots, potatoes, and a meat, usually beef, chicken, or pork. Also, Japanese curry is typically mild, though some spicy varieties exist. Like most curries, however, it is usually served with rice. Believe it or not, most people of Japan prefer to begin their recipes with a prepackaged curry roux. Many of these prepackaged roux can be found in the United States in Asian markets or the international food aisle of supermarkets. I prefer the from-scratch version, though, for many reasons; I can control the amount of heat and curry flavoring present, and the preparation is just as easy as when using a prepackaged roux.

As previously noted, this recipe begins with a curry powder as opposed to a paste. Yellow curry powder can easily be found in any local grocery store, but how do you know which is best to purchase? Every brand will have some slight variations in ingredients, thus resulting in slightly different flavors. If you’re a purist, there are a vast multitude of homemade curry powder recipes available online. Meanwhile, I personally have no problem with store-bought varieties. My best advice is to choose a spice brand with which you are familiar. You may want to sample a few different brands in order to determine which ones you prefer.

Japanese Curry with Chicken

4 tbs. butter

1 tbs. sesame oil*

½ cup flour

2 tbs. yellow curry powder

1 large yellow onion, chopped

2 cloves garlic, minced

5 cups chicken broth

3 to 4 potatoes, peeled and chopped into chunks

3 to 4 carrots, peeled and chopped into chunks

1 red bell pepper, chopped*

1 lb. boneless, skinless chicken, chopped into chunks*

Salt and pepper

*The sesame oil is optional. I just like the flavor it imparts.

*Like the sesame oil, the red bell pepper is optional. Again, I just like the flavor!

*This recipe can be just as easily prepared with another protein, such as beef.

*For a spicier curry, you can add cayenne pepper. If I want a little extra kick, I’ll throw on a bit of sriracha when I’m preparing individual servings.

In a large, heavy-bottomed pot, bring the butter and oil to medium-high heat. As it melts, add the flour and stir. It should begin to form a roux. Add the curry powder and stir vigorously. The roux can burn easily, so continue to stir vigorously, adjusting the heat if necessary. Once the ingredients form a thick paste, add about 2 cups of the chicken broth along with the onion, garlic, and bell pepper. Stir gently until the liquid starts to thicken and the vegetables become soft (around 3 to 5 minutes). Add the remainder of the chicken broth along with the potatoes and carrots, and let the mixture come to a simmer, stirring occasionally. Make sure to scrape the bottom of the pot as you stir to prevent sticking. Add about 1 tsp. each of salt and pepper; you can always add more after the dish has finished cooking. After the root vegetables begin to become fork-tender (but not mushy), roughly 20 minutes, add the chicken. Continue to cook for 10 minutes or until the chicken is completely cooked through. 

The liquid of the curry should have a gravy-like consistency. If you find it a bit too thin for your tastes, let it simmer a bit longer until the liquid reduces, or make a paste with cornstarch and some of the curry liquid, and add it to the pot. If you find the curry a bit too thick, gradually add more chicken broth until the curry reaches your desired consistency. 

Remove the pot from the heat. Once the curry has become cool enough to eat, serve over steamed white rice. 

 (Yes, this recipe makes a LOT, but you'll love the leftovers! It's even better after it sits overnight!)

 Get curried away in deliciousness!

Enjoy!