I am bringing the “year of making” to as many aspects of my life as I possibly can, and one very easy way for me to do this is through the meals I make. With some very simple ingredients – farm fresh eggs, milk, cheese, and some diced ham, you can have a very elegant but entirely satisfying dinner. I have based my recipe on Hubert Keller’s recipe for the same. Ham and Cheese Soufflé
As the days are growing ever so shorter, the bounty at the farmer’s market continues in abundance. I was saddened to have gotten what is most likely the last of the local blueberries.
This is my “take” on a recipe from the Red Spoon Blog’s “Blueberry Gratin”, and trust me, this is indeed an awesome use of fresh blueberries.
- 1 1/2 cups plain yogurt
- 1/2 tsp. Kosher salt
- 1 tsp. Vanilla
- 1 cup packed brown sugar
- 1 pint fresh blueberries
Turn on broiler.
Mix together yogurt, Kosher salt, and Vanilla. Spoon 1/2 of the yogurt mixture into the bottom of an oven safe dish. Cover with blueberries and pour the remaining yogurt mixture on top. Sprinkle the top with brown sugar and place dish on baking sheet.
Put under broiler for 5 minutes, or until brown sugar is all bubbly and caramelized.
Remove from broiler and serve.
It is just incredibly delicious, and tastes great the next day – if you manage to have any leftovers!
I read with great regularity the Red Spoon Blog, however many times her recipe ideas do not work in my budget or on my time schedule. However, as she so aptly said, sometimes simpler is better.
This recipe is one that fits both categories – affordable and quick. I had my quiche in the oven in about 50 minutes. Now, the better part – I now have a healthy and nutritious lunch to bring to work – and it is delicious served room temperature!
I tweaked her recipe a bit – so if you are a “purist” for homemade piecrusts, you can find the complete directions here. However, my Pillsbury Pie Crust worked just fine, I just popped the extra crust in the freezer for the next time I make this dish!
It was the best of times… Charles Dickens
It was a truly spectacular 9 days, but who was counting. There was good food, great conversation, some awesome beer, a little Idol, and photography – lots of great photography.
We went to Van Raalte Farm on a couple of different days – I live here and had never been there. It is really an amazing place; the paths are all clearly marked and imagine my wonder as I saw so much wildlife in the city limits – the first morning a fox barked at us! We also saw plenty of birds – even bluebirds and turkeys! I will indeed visit there again.
Here is a little montage of our week. Enjoy!
Greetings Gentle Readers!
Is your life as hectic as mine is. Do you drag in from work at the end of the day with waning energy and do you then open a can of nothingness and make something less than satisfying for dinner? On the other hand, perhaps you stop at Mickey D’s and let them prepare your dinner? Or, do you take a page from my book and pour yourself a bowl of cereal because that is all the energy you can muster?
Well, stop the presses; I have an answer for the Work Day Cooking Blues!
I found this recipe at The Red Spoon Blog, and I must confess – I believe I have perfected her already perfect recipe!
Simple ingredients that you probably have in your refrigerator, with one or two exceptions and with a couple of additions to your weekly grocery list, you will be all set. The best part…you can reheat the soufflé in the microwave! Yes, I indeed said, reheat in the microwave, I kid you not! Add a fresh salad, a slice of crusty bread, and a nice glass of white wine and – voila! A good and healthy dinner for you, just what one needs to pamper one’s self at the end of a long day!
I can hear the collective groans out there, Gentle Reader – but trust me, making a soufflé is easy! If you can separate eggs, you can make an amazing soufflé!
Therefore, without further adieu – I give you my “go to” soufflé recipe…
I know many of you participate in 10 on Tuesday, but today it is just two – and a delicious two it is at that!
I have long been in search of the perfect bread recipe and, Gentle Reader; I have finally found it! The recipe comes from The Red Spoon – and it is incredibly simple.