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Archive for the ‘kitchen’ Category

So, how’re things?  What’s that?  Where in the hell have I been?  Uh…

Well, it began with THE LAWN. I’m pleased to report that, aside from a little edging and compost-adding, the garden has grown. As soon as it’s pretty enough to post, it’ll be here in all its glory. My seedlings are still doing really well (thanks, Ikea!), so I can’t wait to put them in the ground now that things have warmed up around here.

Then the project-monster expanded his reach. He crept inside the house, approached the kitchen, and knew he’d found his prey. In reality, Chris gave me the lovely Valentine’s Day present of re-vamping my kitchen – new paint, new grout, new shelves, new butcher block table, new everything. I was tickled pink at the idea and so pleased to see the results, but in between I got a little cranky and impatient. It’s tough to take a girl out of her favorite room for a week and a half!

Anyway, it’s almost all done and beautifully shiny and bright. I’ll be making up for lost time in the days to come!

Before the turmoil, I had been reading Julia Child’s My Life In France, inspired by a book club on The Kitchn. Although I don’t have half the patience or ambition of this amazing woman, I was inspired to get a little French up in this biz.  Enter the soufflé.

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Dude!  Souffles aren’t that hard – I had no idea! 

Provencal Goat Cheese and Herb Soufflé (adapted from Epicurious)

1/4 cup extra-virgin olive oil
5 tablespoons all purpose flour
1 large garlic clove, minced
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1 tablespoon minced fresh basil
1 tablespoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 cup crumbled chilled soft fresh goat cheese (such as Montrachet)
1/2 cup (packed) grated Gruyère cheese (about 2 ounces)
8 large egg whites

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Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes (I used six individual soufflé cups and had overflow, so I filled the above dish also.  This makes a lot – invite friends)!  Heat olive oil in heavy large saucepan over medium heat. Add flour and minced garlic. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in whole milk, then white wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix egg yolks and salt in small bowl. Add egg yolk mixture all at once to sauce; whisk quickly to blend. Mix in 1 tablespoon basil, 1 tablespoon thyme and 1 teaspoon rosemary. Fold in cold goat cheese and Gruyère cheese (cheeses do not need to melt).

Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm souffl
 base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with ground black pepper.

Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 35 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.  And they mean immediately.  I snapped some pictures before the sagging happened, and it happened so quickly! 

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Oh yeah – a rimmed baking sheet is helpful.  Forgot to mention that.  Add some nasturtium-studded salad, and you’ve got a beautiful meal that even Julia would be proud to serve – Bon Appetit!

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Hungry, honey?

For Jenny H: Lewd towels promised, lewd towels delivered – these are my latest creations…

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Designs courtesy the super easy, divine and addictive Sublime Stitching, writing courtesy me.  I’m so proud.  I may add to them soon, to cover up the line I accidentally transfered under the “dinner” girl, but they’ll do for now.

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