Tuesday, June 12, 2012

Chicken n cheese Souffle


  •      INGREDIENTS
    • 3 tablespoons unsalted butter
    • 3 tablespoons all-purpose flour
    • 1 cup whole milk
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground white pepper
    • 1/4 teaspoon freshly ground nutmeg
    • 3 large eggs yolks, at room temperature
    • 1 1/4 cups smoked cheddar cheese, grated and packed (about 4 ounces)
    • 1 cup cooked vegetables ( spinach) 
    • 4 large egg whites, at room temperature
    • 2 tablespoons minced parsley.

    INSTRUCTIONS
    1. Heat the oven to 375°F and arrange a rack in the bottom third. Generously coat 6X 12X 4 cm dish with butter and sprinkle it lightly with breadcrumbs to coat evenly; set aside.
    2. Melt butter in a small saucepan over low heat. When it foams, add flour and stir occasionally until flour has cooked slightly, about 4 minutes. Gradually whisk in milk and bring to a boil, stirring frequently. Remove from heat and whisk in salt, pepper, and nutmeg.
    3. Whisk egg yolks in a large bowl until smooth. Whisk about 1/3 cup of the milk mixture into yolks until smooth. Add remaining milk mixture, whisking until blended. Stir in cheese and set aside. Place a baking sheet in the oven to heat while finishing the soufflé, at least 5 minutes.
    4. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until soft peaks form, about 5 minutes. Increase the speed to high and beat until peaks are stiff and smooth but not dry, about 2 minutes more.
    5. Gently fold 1/3 of the egg whites into the cheese mixture until blended and no white streaks are visible. Add remaining whites and chives and gently fold until thoroughly combined. Pour into the prepared soufflé dish.
    6. Place soufflé on the heated baking sheet. Bake until it is well risen, the top is browned, the edges appear dry, and the center is set (it doesn’t move if lightly touched), about 35 to 40 minutes. Serve immediately

Beef stew

Ingredients:

  • 3 lbs boneless chuck roast, cut into 2-inch pieces
  • 3 tbsp vegetable oil
  • 2 tsp salt
  • 1 tbsp freshly ground pepper
  • 2 yellow onions, cut into 1-inch chunks
  • 1/4 cup flour
  • 3 cloves garlic, minced
  • 1 cup honey
  • lemon juice 
  • 3 cups beef broth
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 4 carrots, peeled, cut into 1-inch slices
  • 2 stalks celery, cut into 1-inch slices
  • 3 large russet potatoes, peeled and cut in eighths
  • fresh parsley to garnish (optional)


  1. On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid).
  2. When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
  3. Once browned, remove the beef with a slotted spoon set aside.
  4. Add the onions and sauté for about 5 minutes, until softened.
  5. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.
  6. Add the garlic and cook for 1 minute.
  7. Add honey , lemon juice and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the honey and lemon juice  as it comes to a simmer.
  8. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef.
  9. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
  10. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.
  11. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.

Wednesday, June 6, 2012

Creamy Potato Salad




  • medium potatoes (2 pounds)
  • 1/2 lb bacon
  • 1/2 cup finely chopped onion
  • 1 1/4 cups mayonnaise or 1 1/4 cups salad dressing
  • teaspoons sugar 
  • teaspoons vinegar
  • teaspoons mustard
  • 1 1/2 teaspoons salt
  • hardboiled egg, coarsely chopped

Directions:


  1. 1
    Cook potatoes in boiling, salted water until tender.
  2. 2
    Drain well.
  3. 3
    Peel and cube potatoes.
  4. 4
    Transfer to a large bowl.
  5. 5
    Add onion and bacon bits.
  6. 6
    Combine mayo, sugar, vinegar, mustard, and salt.
  7. 7
    Add mayo mixture to potatoes.
  8. 8
    Toss lightly to coat potato mixture.
  9. 9
    Carefully fold in the chopped eggs.
  10. 10
    Cover and chill thoroughly.


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