Tuesday, January 20, 2009

The February issue including “Souffles Decoded” should be hitting stands within the next few days. Stay tuned for more recipes to come online that will be included in the March issue soon. Bon Appetite!

Monday, January 12, 2009

Souffles Decoded

White Chocolate Orange Souffle
1/2 cup whipping cream
1/4 cup granulated sugar
6 ounces imported white chocolate, coarsely chopped
4 large egg yolks, room temperature
2 teaspoons grated orange peel
2 teaspoons Triple Sec orange liqueur
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
2 tablespoons sugar
2 ounces imported white chocolate, coarsely chopped
Powdered sugar

Preheat oven to 350 degrees Fahrenheit. Butter 6-cup soufflé dish then sprinkle with granulated sugar to coat. Heat cream and 1/4 cup granulated sugar in heavy medium saucepan over medium heat, stirring until sugar dissolves. Add white chocolate and stir until chocolate dissolves. Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 minutes - do not boil. Whisk in Triple Sec. Transfer mixture to large bowl.
Using electric mixer, beat egg whites and cream of tartar until soft peaks form. Add 2 tablespoons powdered sugar and beat until stiff peaks form. Fold in egg whites into warm egg yolk mixture in 2 additions. Transfer mixture to prepared soufflé dish. Bake until soufflé is puffed and top is golden brown, about 35 minutes. Dust with powdered sugar and serve immediately.

Gruyère and Parmesan Cheese Soufflé
1/4 cup butter
5 tablespoons all purpose flour
1/8 teaspoon ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups coarsely grated Gruyère cheese
1/4 cup finely grated Parmesan cheese
8 large egg whites

Position rack in center of oven and preheat to 400 degrees Fahrenheit. Generously butter one 10-cup soufflé dish or six small soufflé dishes; sprinkle with Parmesan cheese to coat. Melt butter in a large heavy saucepan over medium heat. Add flour and nutmeg. Cook until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth and thick but not quite boiling; stir constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl then add yolk mixture all at once to sauce. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese. Using electric mixer, beat egg whites in large bowl until stiff peaks form. Fold whites into warm cheese base in three steps. Transfer soufflé mixture to prepared dish. Sprinkle with more grated Gruyère cheese.
Place soufflé in oven; reduce heat to 375 degrees Fahrenheit. Bake until puffed and golden brown. The soufflé should be slightly set in center, about 40 minutes for large soufflé or 25 minutes for small dishes. Serve immediately after cooking.

Super Easy Soups

Cajun Minestrone

1/4 cup olive oil
1 medium onion, chopped (1/2 cup)
1 lb Andouille sausage, cut into cubes
2 teaspoons finely chopped garlic
1, 1 lb bag frozen turnip greens, thawed and drained
1, 1 lb bag frozen “vegetable gumbo,” thawed and drained
1 can (15 oz) Trappey’s Jalapeno black-eyed peas
2 cups prepared tomato sauce
5 1/4 cups chicken broth + 2 cups water
8 oz. uncooked small shell or elbow macaroni pasta
Salt, black pepper, and Tobasco to taste

In a large pot, heat broth and water to boiling, then add pasta and cook until al dente. Heat oil in a heavy stock pot over moderately high heat just until hot. Add onion, garlic and sausage to oil, stirring occasionally, and cook until onions are tender, about 5 minutes. Add greens, vegetables, and peas and sauté, stirring constantly for about one minute. Stir in tomato sauce until sausage and vegetables are coated. Add pasta and broth mixture. Season with salt, pepper and Tobasco. Simmer, uncovered, stirring occasionally for about 10 minutes. Serve with cornbread. Yields 10-12 servings.

Artichoke & Asparagus Bisque with Blue Cheese

2 tablespoons butter1 small onion, chopped1/3 cup dry vermouth1, 14-oz. cans artichoke hearts
1 lb asparagus, steamed and chopped3 cups chicken broth1/4 teaspoon dried thyme1 cup whipping cream1/4 cup crumbled blue cheese (about 2 ounces)
Melt butter in heavy large saucepan over medium heat. Add onion and sauté until clear, about 10 minutes. Add vermouth and simmer until all liquid evaporates, about 5 minutes. Add artichokes, asparagus, broth, and thyme. Simmer until artichoke hearts begin to fall apart, about 10 minutes. Remove from heat. Cool slightly. Puree one half of soup at a time in a blender until smooth. Return soup to saucepan. Stir in cream and blue cheese. Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes. Season to taste with salt and pepper and serve. Yields 6 to 6 servings.

Easy Black Bean Soup

2 tablespoons olive oil
1 small chopped red onion
2 garlic cloves, chopped
1 10-ounce can diced Rotel tomatoes and green chilies, mild or hot
1 or 2, 8-ounce cans of MexiCorn, drained
3, 15-ounce cans black beans, drain one.
2 cups chicken broth
4 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
Garnish with fresh jalapeno peppers and sour cream, if desired
Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in Rotel, MexiCorn and cumin. Add beans and then pour in broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer about 15 minutes. Mix in cilantro. Season soup to taste with salt, pepper and cumin. Ladle soup into bowls. Top with dollop of sour cream and serve with tortilla chips. Sprinkle with shredded cheese and fresh cilantro, if desired. Yields 8 to 10 servings. Can be frozen


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