End of the Month Souffe'

Well, here it is....getting near the end of the month and our pantry is looking somewhat ravaged.  And why not?  Since stocking up 30 days ago, we've been cooking (and eating) our way through its contents.  But we still have enough left to get us through, providing we use our larder wisely.


Of course it helps to have planned for this eventuality. 


Every time I go to the store, I pick up a few "extra" things.  Call it insurance. I'd rather do that than be panic-stricken, wondering how to make a meal out of crackers and capers! (Although I might try doing something with that some time....stay tuned! :) )


Looking around  the pantry today, I spotted the ingredients for one of my favorite things to cook....believe it or not, souffle. In this case, Tuna Souffle'-because that's what we had on hand.   

Some people are intimidated by it...all the whisking and beating and thissing and thatting; so much to do!  And so many things to worry about!  White sauce, eggs, egg whites....ugh!  The first time I ever attempted one, it looked like....well, let's just say it didn't look like a souffle!  The thing didn't rise and it was raw in the middle. Thankfully, mine was not the only dud. 


Our Home Economics teacher (shout out to Mrs. Schlosser) was there with patience and sympathy.

As she walked around the room examining each dish, the teacher pointed out what might have gone wrong.  In many cases we simply hadn't done the eggs right.  Either the yellows had started to cook when added to the white sauce creating "scrambled egg islands," or the egg whites weren't beaten enough to help make the dish rise to the occasion.  The other problems were oven not hot enough, cooking time, oven doors slamming and not keeping the oven door closed until cooking time was done.  Picky! Picky! Picky!


When she got to my dish, the instructor nodded.  "What do you think went wrong?"  I looked at her squarely and said "I did."  Naturally.  

Home Ec and I weren't exactly getting along to that point. I mean, wasn't I the kid who just about sewed their hand to the skirt they were supposed to be making for a class project?  The one who sewed the skirt pleats inside out once their hand was liberated from the sewing machine's death grip? And wasn't I the one who was transferred over to cooking to save myself from myself?


Now this....this....puffy cakey thing, for lack of a better term, was about to be my undoing!  Ugh!  


The teacher, a true saint, smiled.  "Looks like you didn't do the roux correctly. Probably not enough flour."  If cooking ever needed a CSI, she'd have been perfect for the job!


The next day we tried it again....and voila!  It worked!  The thing puffed up like it should and was done clear through!   All it took was a bit of patience and a lot of attention to details. 

Those two things still hold true.  Patience and attention to details. You can't rush through making a souffle'...but you can use short cuts.  We'll get to those in a few moments.  But first things first.


BASIC 4 EGG CHEESE SOUFFLE'

Pre-heat oven to 350°
4 eggs (white and yolks separated)
    1 cup milk,warmed
    1/4 cup flour
    1/4 cup butter
    1 1/2 cup cheese grated
    1/4 tsp creme of tartar (optional)
    FOR TUNA SOUFFLE', add 2 cans of drained tuna, 2 diced green onions

Butter the bottom and sides of a large, tall walled bowl. It should be deep enough to allow your souffle' to expand and rise to almost double its size.
Sometimes I coat this with a bit of fine seasoned bread crumbs or a mixture of bread crumbs and Parmesan cheese.  Set it aside.


Beat the egg yellows until they are smooth. They'll probably even get a little lighter in color and stream evenly when you raise the whisk out of the bowl.  Set these aside.
The egg whites will be handled a little later...for now just make sure there are no bits of egg yellow floating in them.
Egg whites are finicky...they won't whip up if there are any impurities hanging around, even if those impurities are other egg parts. Sheesh!

Anyway....
Prepare your roux by melting about 1/4 cup of butter in a deep pan, as it's melting add 1/4 cup of flour and whisk, whisk whisk or stir, stir, stir while this cooks.  The flour/butter mixture should thicken and turn light brown.  (If you're using whole wheat flour it'll get darker than with regular flour). Turn off the heat but keep pan on the burner.

Add a small amount of the roux to the milk and mix. Set the burner on low,then add this milk/roux mixture back to the remaining roux while stirring. Stir until fully blended.  The roux will thicken the milk, which is a good thing.  If you go no further, you have made a white sauce.  Gee!  But we're not done yet.

Tempering egg with a little roux

Reduce the heat. Add a bit of this roux stuff to the egg yellows while whisking. This is how you "temper" the eggs-that is, add them to a hot ingredient without partially cooking them first. Once you see that the eggs and roux have incorporated, add it all back to the remaining roux/milk mixture in the pan...continuing to whisk over a low flame.

Once this is all mixed together, you can add the cheese. Stir constantly while the cheese melts.  If you go no further, you'll have mastered a basic cheese sauce.  Yay! But we're still not done.  Turn off the flame and let this rest while you handle the egg whites.

This is a make or break situation.  Done right, your souffle will be light, airy, soft and moist.  Done wrong, you'll have a dry, hard, springy thing that may or may not be edible.  Maybe as a bread? Hmmmm.

Beating egg whites

Eggs softly peaked

Watch carefully as your egg whites develop.  Some people use cream of tartar to help with this process, but its not necessary.  Sometimes it even makes them too stiff, but what ever is your preference so be it.
Personally I don't use cream of tartar in souffle', preferring it in meringue.

Folding egg white into batter

Now comes the next important step....folding the egg whites into the batter.  Notice I said "fold" not "stir" or "mix" or even "incorporate."

Batter and prepared bowl

You want the egg whites to still be and act like egg whites, so the batter is going to look wrong.
Our Home Ec teacher gave us a hint that still rings true today...when it comes to souffle' the wronger it looks the righter it is!

Next, pour the batter into the prepared bowl and put it in the oven to cook for 30-35 minutes.
While that happens, and if you want, you can make a nice simple sauce utilizing some of the steps we worked on at the start of this recipe. Of course, you'd use a lot less flour!  White sauce, cheese sauce, you name it.  Although not necessary, such a thing would add an extra dimension of flavor to the dish

WHITE SAUCE FOR SOUFFLE'
 1 cup milk
3 Tablespoons flour
3 Tablespoons butter or margerine

Put butter in pan, add flour and whisk over heat until butter and flour thicken.
Add milk and continue to whisk while this mixture thickens more.  Season with salt and pepper to taste. You can add other seasonings too. Some folk even add a bit of nutmeg.


The finished product, Cheese Souffle' with White Sauce will be an unexpected surprise for end of month dining. You don't have to stick to just cheese, either.  Add some tuna, chicken, ham or beef...veggies like diced onion, artichoke hearts, shaved carrots, peas...the sky's the limit!


Thanks to my Home Economics teacher, I learned that cooking is more than a chore and that making a souffle' can be a lot of fun.

Experiment! Enjoy!

Souffle' with white sauce and salad

SHORT CUT!          SHORT CUT!         SHORT CUT!
 
Sometimes there just isn't time to make a conventional white sauces. That's why God made condensed cream of whatever soups! They come in lots of different flavors and sure cut down on the preparations!
Of course you'll still have to make the roux, no way around that. The roux contains the flour that helps to hold the whole thing together. 
I learned that the hard way in Home Ec class.

Pizza Jones and The Eggplant Alternative

Sometimes I get a craving for something a little cheesy with pepperoni, mushrooms, tomatoes and onions....something yummy.  Sounds like a Pizza Jones to me!

But with so many dietary considerations our the house, I'm trying to keep an eye on carbohydrates.  Eggplant is a great way to get most of the fun of good pizza without any of the starchy guilt. You can even cut it with a pizza cutter when the time comes!

Preheat oven to 375 degrees, assemble all ingredients and tools.

Scoring eggplant with a fork

Select firm, shiny, unblemished eggplants. These will become your pizza's base.  Once the veggies are washed clean, score the skin with a fork.

If you want to peel it, that's fine too. It's one of those personal preference things. Just be careful not to over cook it, skinless eggplant slices tend to get mushy quicker than their "clothed" counterparts.

NOTE: I don't bread my eggplant usually....it just tends to make everything too gummy and overcooked.  Besides, bread is what we're trying to avoid with this dish.

Next, slice the eggplant into disks and place these on  a wire rack for

Seasoning on the rack

seasoning. This step is important; it's where your pizza's "crust" starts developing flavor.


Think garlic, oregano, basil, dried onion...things you'd expect in a traditional pie. Be generous.   While doing that, heat and prepare your pan with either release spray or an even coating of oil. Then add the eggplant slices, spiced side down.  While they're cooking, season side two, then flip and cook them too. 

Cut the other ingredients in between spicing, flipping and so on.  You know the ones...tomatoes, mushrooms, green onions, pepperoni....what you usually like on your "regular" pizza pies.  In truth, I haven't tried pineapple with it yet, although Hawaiian is one of my favorite pizza types!

Don't let the eggplant slices get overcooked!  A little browning is all that's needed. Pay extra attention if you skinned the vegetable ahead of time...don't want it to turn to mush!

Prepare one or two cookie sheets by coating with an even film of olive oil or cooking spray.  Sometimes I sprinkle a little cornmeal on top of this, sometimes I don't  For this recipe I didn't but if you want to, so be it.
You'll find an extra texture and flavor to the underside of your "crust" when it's done.

Parm/Romano cheeses and green onions

Arrange eggplant slices to form a base for your other ingredients.  Then it's all a matter of layering.  Start with cheese, the "glue" for your pizza.  I sprinkle some grated Parmesan and Romano, then go in for the kill with a generous dose of Mozzarella.

After that comes the diced green onions.  I prefer these to the full grown onions because they have a more delicate flavor-they give a hint of their lineage without going overboard, and are tiny, delicate slivers rather than big, strong tasting strands. 

Next comes diced fresh tomatoes. 

Tomatoes diced

I don't bother with  canned tomatoes here, but if you must don't forget to strain them first. After that I usually do a little more spicing - garlic, oregano, a little crushed dried anise or fennel - and then back to layering.
Then I add an additional sprinkle of Parm/Romano...then more layering.

IMPORTANT: Try to distribute everything evenly, that way you'll be sure your flavors will be balanced.

Pepperoni and mushrooms

Next comes pepperoni, mushrooms and what ever else you might like....olives are nice, anchovies, green and or red bell peppers, sausage, spinach, diced garlic....kitchen sink.  Go ahead!  Have some fun!  Just remember to drain anything that comes with extra liquid, and in the case of the kitchen sink, make sure you have a professional installation-don't want any leaking going on!

At long last comes the final few additions....a nice sprinkling of Parm./Romano,a dash more garlic and oregano if you think it's needed, then a final bit of Mozzarella....just because.  

With a final flourish, put the assembled "pizzas" in the oven and bake for 15 to 20 minutes, or until everything is cooked and the cheese is melted.  There might be a slight browning to the top of any exposed eggplant edges. That's okay.

After it's done, take the pies out of the oven and let them rest for about five minutes while you call everyone to the table.  This pie will slice easily with your favorite pizza cutter.  Serve with soda, beer or other favorite beverage and any side-dishes you want.  But even if you just serve it solo, you can feel assured that you've eaten your veggies.

No guilt, no gluten Eggplant Pizza...Enjoy!

Eggplant Pizza....Enjoy!

 

As always, let me know what you think...if you have any variations or suggestions....any recipes you'd like to see on the site-along with your name as contributing cook.

KITCHEN THOUGHTS and Grilled Cheese

Is there a more wonderful place on earth than a warm, inviting kitchen?
Pots and pans hanging within reach, clean work surfaces and tools at the ready....a well appointed. properly outfitted kitchen is any cook's hope, desire and goal.

Randi's kitchen

Most of us aren't in possession of stainless steel walls, professional strength burners or that oh-so-useful salamander!  Drat the luck!

But in truth, the room doesn't have to be huge or full of the latest appliances.  Most of us have to work with what's available.  There are very few of us with the (be still my heart!) instant hot water spigot over the stove.  But we all have a place to prepare our meals....from a window sill and a hot plate to the Waldorf's main kitchen we all have that one location from which good things can come.

And that place should be seen as special, treated with respect and kept clean...ready for meal prep or snacking at a moment's notice. After all what comes out of there goes into not only our bodies, but the bodies of those we know and love.
What makes a great kitchen?  Part of it is the room itself, some of it is the tools available...no lie there. But the most essential ingredient-the one that makes or breaks everything else?  The cook.

It boils down to the cook and their commitment to produce the best possible food experience. The cook's passion.  Without it, the resulting meal can seem lifeless....even if technically perfect. 

So when you're setting up that special part of your world, treat it as special....sacred...ready for the task at hand and unavailable for bullshit.   Arguments don't do well in kitchens-too many sharp objects!  Clutter doesn't work well in a kitchen-garbage and good food don't mix!

What does work is a clean surface, some ready tools and the best ingredients you can get.  A bit of thankfulness to the Cosmos during preparation couldn't hurt, either!

As for a recipe today....how about something simple?!
Let's celebrate Saturday with some good old fashioned Grilled Cheese!

What makes this version stand out?
It's crunchy....inside and out!
This is accomplished by pre-toasting the inside  portion of the bread before adding cheese.

A hot skillet and release spray works, but so does a toaster, especially the kind with the bagel setting. Put both slices of bread into one toaster hole and press the bagel button and let it go on a mid-low setting.

When it comes out, the exposed parts of the bread will be toasted and the other will still be waiting for the pan!  Also, with the toaster method, you don't add any extra butter or grease.  Nifty way to cut a few fat corners, eh?   As for bread choice, that's a personal matter.  Sometimes I absolutely JONES a toasted sourdough....other times my tasters will have nothing if it can't have a multi-grain or even toasted oat.  Toasting is to bread what grated cheese is to spaghetti....another opportunity for the Yum Factor.

Types of cheese?  Again it's a personal decision.  Have fun!  Mix it up!  Try some Pepper Jack! Throw a couple tomato slices into the mix!  Maybe even experiment with left over pieces of French Toast-minus the syrup and confectioner's sugar-for an added dimension of taste.  Try cooking it with a little bacon grease or olive oil, garlic and herbs-just make sure your skillet is very hot, but not smoking before adding the food...that to insure crispiness.  Otherwise it'll get grease soaked and nasty.

I've had it made with thin-sliced, toasted eggplant....between softened tortillas....
I've even heard of someone trying it with waffles....although I've personally not had that experience to date.
REMEMBER-Slice your cheese thin...repeat THIN!  Better to layer thin sheets of cheese than wait for a big chunk to melt! Your bread will be hopelessly burnt by the time it does! 

No matter how you slice it, Grilled Cheese is simple, satisfying and adaptable for most people.
If you have any suggestions, ideas or anything feel free to share!