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Weekly Cooking (and related issues) Thread

Posted on 03/17/2016 2:29:56 PM PDT by Jamestown1630

I've had a recipe for Souffle that I've been wanting to try; it comes from a book called 'Seaport Savories', published by the Junior Auxiliary of the Alexandria Hospital in Virginia. The book appears to be out of print but you can still find it; and it's superior for a cookbook of its kind, with lots of interesting recipes:

www.amazon.com/SEAPORT-SAVORIES-Historic-Alexandria-Virginia/dp/0963965204

The same organization also has a new book that also looks good:

http://www.thetwig.org/web/3805795/19

When I made this the other day, I think I discovered why souffle dishes are always round, or round-ish: I was too lazy to dig out the regulation baking dish, and poured this into a square one at hand. I wound up with enormous puff-balls in the four corners, while the center didn't rise at all (???). At any rate, it was very tasty and went together quickly:

Dilled Onion Souffle

Butter for pan

2 T. Butter

1 medium Onion, minced

1/2 tsp. dried Dill Weed

1/4 tsp. salt

2 T. Flour

3/4 C. Milk

3 eggs, separated

2 T. freshly grated Parmesan Cheese

Heat oven to 375 degrees, and butter a 4-cup souffle dish lightly.

Melt butter in a saucepan. Saute onion in butter until golden and tender. Add dill weed, salt and flour, and cook for about 2 minutes more.

Using a whisk, slowly pour in the milk and stir constantly until thickened. Remove pan from stove and add each egg yolk separately, beating after each addition.

Whip the egg whites until firm but not dry. Fold them into the egg mixture. Pour into buttered mold and top with the grated Parmesan Cheese.

Bake for 15-18 minutes, or until brown and puffy. Serve immediately.

______________________________________________________

I used to have a cold Strawberry Dessert Souffle recipe that came out beautifully, and lost the recipe years ago. But I found the following, which is technically not a souffle, but an easy, frozen mousse-like dessert. It has the benefit of not requiring raw eggs as many recipes like this do, in case you have raw egg concerns and can't find Pasteurized ones:

http://www.craftsy.com/blog/2015/04/strawberry-souffle-recipe/

______________________________________________________

Finally, if a souffle seems daunting or you want one without too much fuss, there's always the old Fanny Farmer 'Sturdy Souffle', which I've posted before and which doesn't require the separation of the eggs and folding-in of the whites:

http://www.freerepublic.com/focus/chat/3306728/posts

-JT


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: souffle; strawberrymousse
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1 posted on 03/17/2016 2:29:56 PM PDT by Jamestown1630
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To: 2nd amendment mama; 4everontheRight; ADemocratNoMore; afraidfortherepublic; Aliska; Andy'smom; ...

This week, Souffles - again. Because I tried a new one ;-)

(If you would like to be on or off of this weekly cooking ping-list, please send a private message.)

-JT


2 posted on 03/17/2016 2:31:02 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

Here’s my St. Patrick’s Day cooking story.

I am no one’s idea of a cook, but when I was having a St. Patrick’s Day party, I decided to make a beef and barley stew in the crock pot.

No one told me how much barley expands. Did you ever see the movie “The Blob”?

The portion that survived in the crock pot was quite tasty.


3 posted on 03/17/2016 2:37:58 PM PDT by mrs. a (It's a short life but a merry one...)
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To: mrs. a

That’s funny. So far I only do one recipe - a soup - involving barley, and I do it in a saucepan. But I’ll remember your experience if I ever crock-pot it ;-)

-JT


4 posted on 03/17/2016 2:41:43 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

I invented a good salad last night. Herewith, the recipe:

Uncle Miltie’s Quinoa Kitchen Sink Salad

1 Cup Qunioa
2 Cups Water
Boil in a rice cooker until done.
Remove from cooker and cool in a wide salad bowl.

Prepare the following ingredients. Add when all the ingredients are ready and the Quinoa is cooled.

4 Tbs Hazelnut Oil
4 Tbs Lemon Juice
Salt to Taste
2 TBS Honey
2 TBS Pine Nuts
1 Orange, peeled, sectioned and sliced to 1/4 inch bites
1 Avocado, cubed
4 TBS Grated Parmesan (the good stuff)
1/4 Cup Blueberries
Rosemary, 1 long branch de-stemmed, chopped finely
Oregano, 1 Tbs fresh chopped
2 Cups Garden Greens chopped to salad size (lettuce, kale, beet greens, chard, etc.)
1/4 - 1/2 Cup Italian Parsley, destemmed, chopped
1 Carrot, shredded
1 Apple, chopped to small bite sized pieces. Greener is better, Granny Smith preferred.

Take a look through the garden and refrigerator crisper and try most any other complimentary fruit or vegetable.

Toss. Correct for salt.

Enjoy!


5 posted on 03/17/2016 2:42:46 PM PDT by Uncle Miltie (Trump / Cruz 2016!)
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To: mrs. a

LOL. I wondered about that the first time I tried a barley soup recipe and it read to use 1/4 cup barley. I thought “that can’t be right” so I doubled it. It wasn’t quite the experience you describe, but we did have a good amount of barley in the soup!!


6 posted on 03/17/2016 2:43:07 PM PDT by Hoffer Rand (Bear His image. Bring His message. Be the Church.)
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To: Hoffer Rand

7 posted on 03/17/2016 2:45:46 PM PDT by Uncle Miltie (Trump / Cruz 2016!)
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To: Uncle Miltie

Is Miltie Irish? :-)

Two briskets are in the works. Bon Appetit!!


8 posted on 03/17/2016 2:53:11 PM PDT by NormsRevenge (SEMPER FI!! - Monthly Donors Rock!!)
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To: Jamestown1630
This unusual Torte Souffle is a masterful Japanese chef/s creation.
Intensely chocolate; light as air; served w/ chocolate whipped cream.

Chocolate Torte Soufflé

METHOD Elec/mixer 10 min 5 egg whites, tsp sugar using hand-held or
stand mixer. Increase to med--beat to soft peaks, slowly pour in scant 2/3 c
sugar; beat stiff; do not overbeat. Gently fold in chocolate.

PREP CHOCOLATE Melt over bain on med flame 10-12 min 2.5 oz milk
chocolate, 4 oz dark chocolate, 7 tbl butter. Whisk 5 egg yolks; fold gently
into whites.

FINAL Bake in 8" springform lined with buttered/floured parchment 350 deg
25-35 min----pick comes out w/ a few sticky crumbs. Cool on rack til just
warm; unmold.

SERVE slightly warm w/ chocolate whipped cream
(Sprinkle in cocoa and sugar to taste while whipping cream.)

9 posted on 03/17/2016 2:54:14 PM PDT by Liz (SAFE PLACE? A liberal's mind. Nothing's there. Nothing can penetrate it.)
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To: NormsRevenge
No. But I have eaten much kosher meat.


10 posted on 03/17/2016 2:55:47 PM PDT by Uncle Miltie (Trump / Cruz 2016!)
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To: Jamestown1630

A beautiful cloudless day here near the Southern reaches of Puget Sound and two racks of baby back ribs just went into my smoker. Roasted cauliflower, garlic bread and the final batch of green beans from last year’s garden. Ice cream drumsticks for dessert. I’ll diet next week when the rains return.


11 posted on 03/17/2016 2:59:51 PM PDT by dainbramaged (Get out of my country now)
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To: All
This melting molten lava cake---does not puff up---takes some skill but worth
the effort. Can do batter up to 5 days in advance---keeps in fridge til needed.

Hot Chocolate Soufflé

BATTER bring 12 tbl butter to simmer; add 8 oz best semi/dark/choc. Mix
smooth on low (begins to simmer at edges). Combine w/ cup sugar/3 tbl
cornstarch; mix thoroughly. Add 4 eggs/4 yolks; mix/smooth/dissolve on low
heat. Fridge batter overnight (will keep 5 days in fridge).

WHEN NEEDED Line 4 metal soufflé rings w/ parchment; spray. Set rings
on 4 sprayed parchment squares on sheetpan. Fill 2/3 w/ batter. Bake 375 deg
28-30 min.

PLATE Hold mold w/ tongs, slide metal spatula under; transfer to plate.
Gently liftoff mold, remove paper. Sprinkle w/ conf.

SERVE very hot on berry coulis with ice cream on side.

NOTE Sans ring molds: cut top/bottom off 3-8 oz tomato sauce cans (get three desserts).

12 posted on 03/17/2016 3:10:15 PM PDT by Liz (SAFE PLACE? A liberal's mind. Nothing's there. Nothing can penetrate it.)
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To: dainbramaged

I’m dieting now - and You’re Terrible. You could at least have left out mention of Garlic Bread :-)

Returning to my salad,

-JT


13 posted on 03/17/2016 3:11:41 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Liz

That looks sinful - I remember when the ‘lava cake’ fad hit the restaurants around here many years ago. Somewhere I have a recipe for doing it in a mug in the microwave, which I’m sure pales compared with yours.

-JT


14 posted on 03/17/2016 3:14:15 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Uncle Miltie

On a whim, I bought Quinoa tonight at the store...
Never bought it before...

And here you are with a recipe.
Freeper Karma!


15 posted on 03/17/2016 3:26:03 PM PDT by libertarian27 (FR Cookbooks - On Profile Page)
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To: Jamestown1630

sounds wonderful... May I be added to your ping list?


16 posted on 03/17/2016 3:27:44 PM PDT by DollyCali (Don't tell God how big your storm is... tell your storm how BIG your God is!)
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To: Jamestown1630

Your onion soufflé reminded me of this recipe I got from the King Arthur Flour catalog I get every now & then... It’s yummy.

Creamy Onion Shortcake

Delicious creamy herbed onions are spooned over biscuits and baked in the oven to make a lovely accompaniment to a roast, stew, or soup.

Onions:
4 tablespoons butter
5 cups (2 1/4 to 2 1/2 pounds) chopped onions
1/2 teaspoon salt
1/2 teaspoon each sage, thyme and rosemary, optional

Dough:
4 cups King Arthur Unbleached All Purpose Flour
1/3 cup buttermilk powder
5 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup (1 stick) butter
2 cups milk

Topping:
3 large eggs
1 cup half and half
1/2 teaspoon salt
6 drops Worcestershire sauce

To prepare the onions: Saute the onions, salt, and herbs in the butter until the onions are deep golden brown; set them aside. Preheat the oven to 400 F. Butter a 3 quart casserole or two 9” x 9” pans.

To prepare the dough: Whisk together the flour, buttermilk powder, baking powder and salt. Cut in the butter, mixing until coarse crumbs form. Add the milk and stir to moisten. Drop 1/4 cupfuls of dough evenly into the prepared pan(s).

To assemble the shortcake: Spread the onions over the dough. Whisk together the topping ingredients, and pour over the onions. Bake the smaller pans for 25 to 30 minutes, the larger pan for 35 to 40 minutes, until the edges start to brown and the top feels firm. A toothpick inserted into the center might not be dry, but shouldn’t have wet dough clinging to it. Remove from the oven, and serve warm. Yield: 18 servings.


17 posted on 03/17/2016 3:29:28 PM PDT by Twotone (Truth is hate to those who hate truth.)
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To: Uncle Miltie

This looks terrific! Will try!


18 posted on 03/17/2016 3:32:54 PM PDT by pugmama
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To: DollyCali

You’re added!

-JT


19 posted on 03/17/2016 3:40:45 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

YUM! That strawberry souffle looks delicious even with the cold snap we are experiencing at the moment.

America’s Test Kitchen aired a show last week on souffle. She made a cheese version and whipped it up in no time. Shared a good deal of information in the fears and fables of the dish.
https://www.americastestkitchen.com/recipes/7670-cheese-souffle.

Thanks for the ping! Just passing thru at this time. Busy season this year! Catch ya later.

*Life is uncertain. Eat dessert first.* -Ernestine Ulmer


20 posted on 03/17/2016 3:41:50 PM PDT by V K Lee (u TRUMP TRUMP TRUMP to TRIUMPH Follow the lead MAKE AMERICA GREAT)
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