This week, Souffles - again. Because I tried a new one ;-)
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-JT
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!
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.
sounds wonderful... May I be added to your ping list?
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.
please de-ping me...thanks
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
This is a fabulous dessert!
https://bookpage.com/the-book-case/16710-recipe-week-apple-pie-souffle-salted-caramel#.Vus5whhQZEK
I will probably never make a scuffle, but as usual I am loving the pictures, recipes, comments & community!