Weekly Cooking (and related issues) Thread

[Jamestown1630]

Gosh, that’s something for a real party!

-JT

[mykroar]

please de-ping me...thanks

[pugmama]

I just ordered this cookbook-like I need another one in my collection. LOL!

I do this light dinner when I have a lot of leftovers and want to do something other than meat with all those leftovers. I really like Melissa Clark’s recipes.

http://cooking.nytimes.com/recipes/12816-rescue-the-vegetables-souffle

http://cooking.nytimes.com/recipes/1017329-salmon-with-anchovy-garlic-butter

[Twotone]

A party or if you’re depressed & in need of a sustained comfort food pig-out!

I’ve never tried to do a soufflé. I always remember the scene from Sabrina (Audrey Hepburn, William Holden, Humphrey Bogart) where they pull her not-done dish out of the oven, & the kindly fellow she’s taking a class with tells her that if you’re happy in love you burn the soufflé, & if you’re unhappy in love, you forget to turn on the oven.

[SkyDancer]

Doing Stroganoff using beef tips. Experimenting. LOL

[Liz]

Ina/s foolproof Cheddar Spinach Souffle. Comes out perfect everytime. Knowing how to make a white sauce facilitates the longish recipe.

SPINACH CHEDDAR SOUFFLE

PREP Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.

BATTER Cook/stir melted butter, flour 2 minutes. Offheat, whisk in the hot milk, the nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp pepper. Cook/whisk on low til smooth and thick a min.

Offheat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach 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 one quarter 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 deg. Bake 30-35 min (don't peek!) until puffed and brown. Serve immediately.

INGREDIENTS 3 tablespoons unsalted butter, plus extra for greasing the dish 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling 3 tablespoons all-purpose flour 1 cup scalded milk 1/4 teaspoon of nutmeg Pinch of cayenne pepper Kosher salt and freshly ground black pepper 4 extra-large egg yolks, at room-temperature 1/2 cup grated aged Cheddar cheese, lightly packed 1 package frozen chopped spinach, defrosted and squeezed dry 5 extra-large egg whites, at room temperature 1/8 teaspoon cream of tartar

Copyright 2010, Ina Garten, All Rights Reserved

[pugmama]

This is a fabulous dessert!

https://bookpage.com/the-book-case/16710-recipe-week-apple-pie-souffle-salted-caramel#.Vus5whhQZEK

[Jamestown1630]

The first souffle I ever ate was almost exactly like that; but my cousin used a blender and put the spinach in with other ingredients; the whole souffle came out green.

Would have been great for today!

-JT

[Jamestown1630]

That does look fabulous; and that’s a very nice website. I hadn’t seen it before.

-JT

[CottonBall]

I love to add quinoa, the colored varieties, to rice. It makes it pretty, and healthier!

[CottonBall]

I love Ina’s recipes. Unlike some the other food network hosts, hers turn out as described.

[leaning conservative]

When you add quinoa do you cook it the same as just doing rice?

[leaning conservative]

I will probably never make a scuffle, but as usual I am loving the pictures, recipes, comments & community!

[leaning conservative]

A scuffle???? SoUFFLE!

[pax_et_bonum]

Looks delicious!

I’ve never made soufflé, but would like to give it a try. What changes should I make for high altitude?

[Liz]

High altitude changes?

I have no idea.

Maybe there is a chart somewhere that has the info....try google.

[pax_et_bonum]

I will - just thought you or someone here might know.

[Jamestown1630]

It’s very easy, especially if you start with the ‘sturdy’ version.

-JT