Chocolate Souffle

Surprisingly, I've made very few sweet recipes this month. So I'll finish off with this chocolate souffle. After experimenting a bit with a few different recipes and combining what, to me, is the best of all of them ...things like preserving high quality taste and texture, but not having an extra egg yolk left over or having TOO many steps. I also adjusted the size -- this recipe makes just 2-3 servings, though you can easily double it (or more) as needed).

Ingredients
softened butter & granulated white sugar - as needed to grease & dust ramekins
2 oz dark chocolate
1 T butter
1 T flour
¼ C milk
pinch salt
¼ tsp instant coffee
2 eggs, separated
pinch cream of tartar
2 T sugar

Directions
Preheat oven to 375°F.

Coat 2 large (8-oz) ramekins (or 3 5-oz ramekins) with softened butter, all the way up the sides. Put a tablespoon sugar in each ramekin, tilting and rotating them to coat all sides; tap out excess sugar. Place ramekins on a baking sheet.

In a small sauce pan, melt butter over low heat. Sprinkle in flour, whisking to combine; continue stirring as mixture thickens to form a roux. Whisk in milk until mixture is smooth and thickens (2-3 minutes). Remove from heat.

Chop chocolate into small pieces. Gently stir into thickened milk; let sit to melt chocolate.

Meanwhile, in a separate bowl, combine egg whites and cream of tartar, whipping until very frothy. Add 1 tablespoon sugar, continue whipping until opaque. Add remaining sugar, continue whipping to soft peaks.

Stir chocolate mixture -- chocolate should be fully melted. Stir in egg yolks, salt and instant coffee.

Gently stir about one third of egg whites into chocolate mixture until completely incorporated. Fold in another third. Finally, gently fold in final third...just until fully combined.

Divide evenly amoung ramekins. Bake 18-28 minutes until souffles have risen beyond the ramekin rims and are set in the centers.

Best served immediately...souffles do fall and settle (though they are still delicious even after they've cooled!) -- mine had already fallen sightly even before I coud take a photo.

Chive & Cheese 'Crackers'

This is a recipe from Eating Well. I'm a carb junkie -- bread and crackers are much more of a weakness than candies and sweets. Except maybe chocolate. But even then, I can eat, like...FIVE M&Ms and be happy; but with bread and crackers, one is never enough!

So when this recipe started wtih a 5 ounce Boursin cheese and was self-proclaiming they they are "can't-stop-at-one crackers...like cheesy shortbread cookies" I figured I should definitely give them a try!

They're good. The flavor is really good, but the texture is more cookie-like. But I wouldn't call them a cracker. Even less 'crisp' than a shortbread cookie (lots of cheese and no sugar, a softer texure is not surprising!). So it's like...a savory cookie. Which isn't what I was hoping for.

Still, I'm posting this -- partly to remind myself to maybe play with the idea and see if I can't come up with something more cracker like, crisper, in texture.

But probably not right away...it's supposed to be 90°+ tomorrow and I don't want to be baking multiple batches of anything this afternoon. I'm more likely to whip up a cool drink for a hot summer day.

Saffron Cream Sauce

Saffron + lemon + vanilla + paremsan + chives...  I do like trying new and different flavor combinations; but I wasn't sure about this -- particularly with the vanilla. But saffron (as pricey as it can be) always sounds so very "gourmet"! 

This was...okay. Truly, it may simply need a little salt! Might depend on the variety & saltiness of your parm. I have some leftovers in the frig, so I'll give it a second chance, but my initial reaction was pretty ho-hum.

Food Network - Pappardelle* in Saffron Cream

* For those of you who know your noodles, those are not pappardelle in my photo. I had these wide egg noodles on hand already, an easy and very reasonable substitute.

Israeli (Pearl) Couscous with Nectarines

Most often with couscous, I go savory (parmesan or gruyere with some fresh herbs is a favorite). Israeli (or "pearl") couscous is wonderful as a savory side, but between the two, I prefer pearl couscous when the preparation is sweet -- with apricots and warm spices makes a great breakfast alternative to oatmeal.  The slightly chewy texture, relatively quick cooking time and bland mild flavor that goes with anything...it's great! And although the smaller, standard variety of couscous works just fine, I also personally prefer pearl couscous for most cold salad recipes...similar to other pasta salads. Here's a mix that can go hot or cold:

Ingredients
2 C cooked pearl couscous (prepare according to package directions - super easy)
½ sweet onion, small diced
1 nectarine, small diced
¼ C orange juice
1 T melted butter
salt to taste
¼ C fresh basil leaves, chopped or torn

Directions

Gently stir together all ingredients - reserving a little of the basil leaves for garnishing. If you're preparing this hot the butter doesn't have to be melted in advance, just mix it in with the hot prepared couscous and it'll melt as it mixes. Garnis with remaining basil just before serving.

Orange Mustard Glaze

Credit to FoodNetwork's Guy Fieri (Diners, Drive-ins & Dives) who visited Crazee Burger in San Diego where they serve a turkey burger with an orange-mustard glaze. There's a recipe available from Guy...maybe, maybe not (???) the exact recipe from the restaurant. I made my own version of an orange-mustard glaze for a twist on the typical burger (or over beef, chicken, etc)...mine was a turkey burger with Swiss cheese and crispy shallots. Most of the same ingredients in my sauce version, but a little more mustard and a little less heat (I'm a wimp with spicy stuff!).

Ingredients
1 T vegetable oil
¼ C finely diced onion
2 T diced jalapeno pepper (I left the seeds out, but if you like heat, leave 'em!)
1 clove garlic, minced
½ C orange marmalade - with the peel adds nice texture
2 T grainy dijon mustard
pinch each black pepper and chili powder

Directions
Cook onion in a small saucepan with vegetable oil until translucent; add jalapeno and garlic, cooking until softened. Add remaining ingredients; bring just to boiling, stirring to combine evenly.

Kettle Chips with Parmesan & Herbs

Easy way to 'gourmet' a bag of kettle chips...  Original recipe from Better Homes & Gardens.
Lots of different herbs or seasonings could be used for different flavor varieties!

Ingredients
1 bag kettle-cooked potato chips (8-9 oz)
½ C finely ground parmesan cheese
1½ T chopped fresh thyme
2 T chopped fresh chives
zest of 1 lemon
½ tsp garlic powder

Directions
Preheat oven to 425° F. Combine cheese, herbs, lemon zest and garlic powder in a small bowl. Arrange chips in a single layer on a baking pan. Sprinkle ¾ of the herb-cheese mixture over chips. Bake 5-8 minutes, until cheese starts to brown. Remove from oven; immediately top with remaining herb-cheese mixture.

Seared Salmon with Balsamic-Blistered Tomatoes

You know that 'trick' where if you get kids (especially picky eaters) to help with growing, picking, or preparing food themselves they'll eat things they probably wouldn't otherwise? Well, it doesn't just work for kids...

I'm a lot more willing to try different things now than when I was 10, granted; now, I make an intentional effort to try (and try to like) foods that my 10-year-old-self would have put tremendous effort into avoiding. Tomatoes are one of them. And while I still just can't appreciate them raw, I have found some ways I really like them now... outside of canned, condensed tomato soup -- a favorite of my 10-year-old-self (and, admittedly a "comfort food" I'll still eat today, though I prefer a more 'grown-up', homemade version now).

With all the sunshine lately, my little cherry tomato plant finally has some bright red jumbo-gumball-sized fruit ready for picking, and my basil plant -- though it is trying my patience -- has sufficient leaves I can harvest enough for a small recipe without reducing it to ragged stems. Add in shallots and balsamic vinegar...sign me up!

And...I have salmon. So, this Cooking Light recipe was perfect! 

Sundried Tomato & Herb Compound Butter

This is a great basic recipe - lots of different herbs, lemon zest, dried peppers or pepper flakes, etc. could be substituted in place of the tomatoes, garlic, and parsley to make any variety of herbed butters. Slices of compound butter can be served on hot steak, pork chops, fish,  chicken or over vegetables or smeared on dinner rolls... Lots of options!

Ingredients
1 C butter, softened
¼ C chopped fresh parsley
3 T oil-packed sun-dried tomatoes*
1 clove garlic, minced
s & p to taste

* I use my own oven-roasted cherry tomatoes, from my garden when they're in season

Directions
Whip butter until very fluffy and pale.
Meanwhile, drain the tomatoes of oil; finely chop.
Mix in chopped parsley, tomatoes and garlic. Add salt and pepper to taste. (I started with about ¼ tsp each...)

Lay out a sheet of plastic wrap on the countertop* and spoon butter into a thick strip; wrap with plastic, gently shaping, as needed, to form a log. Chill at least 2 hours until firm.

Slice into ¼ inch thick servings; Top hot fish, beef, pork, chicken or vegetables (corn on the cob!)  and serve immediately. Also delicious on bread and rolls.



* I have an olive boat that I use - line it with plastic wrap and  fill it with the herbed butter; close the plastic wrap over the 'log', grab it by the loose ends and gently lift it out of the olive boat, roll it back and forth a bit on the counter to round out the log nicely, twisting the ends to seal in the process. 
   










 You could get fancy and press tablespoon servings of herbed butters into individual molds before chilling.

Mushrooms in Lemon-Wine Sauce

Ingredients
4  T butter
2 T olive oil
1 lb mixed wild mushrooms
1 tsp flour
½ C white wine
1 T lemon juice
1 T chopped parsley*
s&p

* other herbs could be substituted

Directions
Melt butter in large frying pan; add olive oil. Stir in mushrooms; sauté over high heat until liquid is gone and mushrooms brown. Sprinkle mushrooms with flour; add wine and lemon juice while stirring. Add chopped parsley (reserving a pinch for fresh garnish) and remaining butter, stirring; remove from heat once butter is melted. Serve, garnished with remaining fresh parsley.

Zucchini Cakes

This is almost Trisha Yearwood's zucchini cakes & herbed sour cream. I reduced the recipe by half, and further reduced the breadcrumbs (and added a little extra parmesan). The bread crumbs are needed, as a binder, but I reduced the ratio a little; would love to more, but I'm afraid they'd fall apart. As is, they need to be handled gently. The herbed sour cream is great, but the cakes could be serve with other sauces or toppings as well.

Ingredients
1½ C shredded zucchini
¾ C bread crumbs
3 T grated parmesan
1 tsp each fresh, finely chopped basil and oregano
1 clove garlic, minced
½ tsp salt
pinch pepper
2 eggs
¼ C sour cream
vegetable oil, for frying

Directions
Scramble eggs with sour cream. Stir together all ingredients until well combined. Let sit 10-15 minutes to allow bread crumbs to absorb moisture.

Heat skillet over medium heat, adding just enough oil to coat the pan. Form patties with zucchini mixture (about 3" in diameter and 3/8" thick). Fry zucchini cakes until crisp and golden on both sides. Remove to paper towel lined rack (or plate), salting to taste.

Serve immediately, while still warm. If reheating is needed, use the oven (not a microwave) to preserve crispness.

Potato-Cheddar-Bacon Tart

Saw this in Food & Wine last month. Since it's wrapped in bacon, it looks like a LOT of bacon. Considering it serves 8-12, it's no more than a couple slices per person. And it makes an impressive presentation! I reduced the recipe and made it in a smaller dish (8.5inches...original recipe for a 10 inch skillet), and eliminated tarragon -- I'm not a fan. I also increased the salt (after tasting the final product); you'd think with all the bacon it wouldn't need it, but it's a lot of potatoes...sprinkle the salt between layers.

My version/measured amounts below... (VERY similar to Food & Wine's).

Ingredients
1 lb bacon
1 tsp black pepper
1 T salt
1 small yellow onion, fine chopped
2 tsp fresh rosemary
2 tsp fresh thyme
1 tsp fresh sage
8 oz shredded cheddar (white)
1+ lb Yukon Gold potatoes
     I used 4 medium-large potatoes

Directions
Preheat oven to 350°F.

The photos are even better than descriptive directions. It helps to stagger the bacon strips, laying every other strip starting a couple inches away from the center so the very center doesn't get too thick. (I think I'd also trim the ends of the bacon strips if I made this again in this slightly smaller dish so there's not so much overlap on the top, center.) Salt and pepper each layer of potatoes (4 or 5 layers), then the onion-herb mixture, then cheese, then more potatoes...

Bake, covered, 1½ hours. Uncover; bake an additional 1½-2 hours.
This is a bit more than the original recipe indicates. My potatoes needed the additional time. The tricky part is draining off the drippings before serving...

Moroccan Slow-Cooker Turkey Meatballs

I have serious doubts about how authentic (or not) meatballs are as a Moroccan staple. Including the dried apricots and the spice mix give these turkey meatballs (the poultry, not the country!!) a bit of 'Moroccanish flavor'.

Ingredients
2 lbs ground turkey
½ C bread crumbs
2 T heavy cream
¾ C chopped fresh parsley (or mix of parsley & cilantro)
3 garlic cloves
½ tsp each: cinnamon, cloves, nutmeg
1 T paprika
¼ tsp cayenne
1 14oz can diced tomatoes
½ C chicken broth
½ C chopped, dried apricots
1 small onion, minced or grated
¼ C pomegrante molasses
2 T lemon juice
2-3 scallions
salt & pepper

Directions
In a large bowl, combine turkey, bread crumbs, heavy cream, 1 clove garlic - minced, ½ cup chopped parsley (or parsley-cilantro mix), 2 teaspoons paprika, ¼ teaspoon each cinnamon, cloves, nutmeg and cayenne, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.

In slow cooker, combine tomatoes, chicken broth, apricots, onion, 2 garlic cloves - crushed or minced, 1-2 tablespoons pomegranate molasses, lemon juice, 1 teaspoon paprika, ¼ teaspoon each cinnamon, cloves and nutmeg, remaining chopped parsley, ½ teaspoon salt, ¼ teaspoon black pepper. Stir.

Roll turkey mixture into 1-1½ inch metballs; place gently in sauce in slow cooker. Cover; cook on high at least 3 hours.

Before serving, drizzle meatballs with remaining pomegranate molasses and garnish with thinly sliced scallions.

Crispy Fried Shallots (and shallot oil)

Instant upgrade to a simple teryaki chicken bowl (or stir fry, or salad...)

Ingredients
shallots, thinly sliced
flour
oil (for frying)

Directions
Sprinkle & toss thinly sliced shallots with flour; shake off excess.

Heat oil to 265° F. Gently place shallots in oil - don't crowd them or they'll stick to each other. Turn as needed (if they're thin enough, it may not be necessary) until golden brown. Remove using a slotted spoon (or 'spider' if you have one) to paper towel lined baking sheet. Best served warm.

Extra can be stored in airtight container; warm them briefly in a hot oven to restore crispness, as needed.

As long as you haven't burnt them (which taints the flavor of the oil as well), strain the oil to remove all solids. Shallot oil is great for making vinaigrettes, or adding a subtle flavor to other dishes calling for oil.

Red Velvet Cupcakes

Red velvet is not one of my favorites; it's not 'bad', but I'd prefer a straight out chocolate cake -- without the food coloring and with mroe chocolate! But red velvet continues to be popular, and it is colorful especially around some holidays. Independence Day is as good of an excuse as any. This recipe has nice texture, moist yet with a good 'crumb', and holds a nice crown.

Ingredients
½ C butter, softened
¾ C sugar
2 eggs
1 t vanilla
½ C sour cream
¼ C buttermilk
2 T red food color
1¼ C flour
¼ C cocoa powder
½ t soda
½ t salt

Directions
Prehead oven to 350°F.

Cream butter and sugar (3-4 minutes). Beat in eggs and vanilla until light and fluffy. Beat in sour cream and buttermilk until well combined; it may 'break' (not to worry...).

In another bowl, combine dry ingredients; mix into batter until just combined.

Scoop into paper lined muffin tins. Bake 20-22 minutes, until toothpick inserted in the center comes out clean.

Red velvet is traditionally frosted with cream cheese frosting.

Peach - Prosciutto Flatbread

Not your traditional pizza. Inspired by an All Recipes naan/flatbread pizza suggestion...

 I used my own homemade pizza dough as a base (a little more effort), and a store-bought balsamic glaze (less effort). I didn't have ricotta, so I laid down a base of an Italian blend of shredded cheeses. I didn't grill the nectarines (which I used in stead of peaches) though grilling would add another layer of flavor, but I did carmelize them a bit in a skillet before tossing them on the pizza. Fresh basil from my garden topped it off. 

Not your typical pizza, but it was fresh and summery with the sliced stone fruit!

Pan Pizza Dough

I already have a good, basic pizza dough recipe. This one has one rise, in the pan, and involves very little 'tossing' (or patting, stretching, etc.) It's a softer, less chewy, more breadlike dough -- not better or worse, just different. It would, I think, be better for going 'deep dish' in a smaller pan, though it's already fairly thick.

Ingredients
9 oz (250g) flour -- about 1¾ C flour
1 tsp salt
¾ tsp yeast
6 oz (¾ C) water
¼ C olive oil (may not need it all!)

Directions
Combine flour, salt and yeast in large bowl (bowl of stand mixer). Add water and 1 tablespoon olive oil. Mix until dough comes together and no dry flour remains. Knead, by hand or with mixer & dough hook, 5-8 minutes until dough is smooth and elastic; it should still be fairly sticky, pulling away from the sides of the mixer bowl, but still sticking to the bottom.

Pour as much of the remaining oil is needed to generously coat a 9x13 rimmed baking sheet. Coat dough with oil and gently stretch to a rough rectangle on the baking sheet; it does NOT need to cover the entire pan at this point. Cover the baking sheet with plastic wrap and let rise 1½ to 2 hours; dough should nearly fill the pan and be light and pillowy.

Preheat oven to 500°F. Carefully remove plastic wrap and gently lift edges/corners of dough to stretch and fill the pan to all edges. Top pizza as desired. Bake 15-18 minutes until bottom crust is crisp and top is browned and bubbling.