Goat Cheese Mini-Soufflés, And Taking Care of Business

Sometimes we have to put all fun aside and take care of business. Ug-g-g....it is income tax filing time of the year again. Paperwork is not my friend. I'd rather do almost anything else, and with my procrastination tendencies, a lot of other things get done just to avoid the inevitable. Put car shopping into the mix and I'm thrown into a complete tizzy. I am not a car person...but, I try to feel the love, really I do. I mean shouldn't I be excited about spending so much money? I have been balancing income tax prep between car dealing leaving little time for cooking, so I got Chinese takeout yesterday. Opening my fortune cookie I was hoping it would say, "You will be getting a lot of money soon." No, no, no, it said....."It is what you haven't done that will torment you." Hey, don't I know it! Well the torture is just about over. I've mailed off the taxes, chosen a nice safe car and made a pretty good deal on it (thanks to my friend, Gerry!) Now they want me to pick out a color! With all of those pretty colors to choose from, at least 3 sing to me. I keep telling myself it is just a car color...pick one. Today, I know I will. In the meantime, I thought a good lunch would take care of business as visions of car colors danced through my head. Nothing like a good diversion to let the inner mind work. And a good diversion this was. I've been wanting to make Goat Cheese Mini-Soufflés since meeting Allison Hooper, the author of the cookbook, "In a Cheesemaker's Kitchen" and tasting some of her artisanal cheese. I took the cookbook out from my bookshelf and turned to the recipe I tagged earlier. I had already bought the Vermont Butter & Cheese Company goat cheese in anticipation, so I went to work. I prepped the salad as the little soufflés baked, and in no time had a tasty lunch. Now, if I only had some of her "Vermont True Decadence Brownies" leftover from last week, I could probably think a little clearer ;-)
These little cheese soufflés are light and delicate, and work just as well for a brunch alongside oven roasted potatoes and fresh fruit.

Goat Cheese Mini-Soufflés
(Adapted from "In a Cheesemaker's Kitchen", by Allison Hooper)

The souffle ingredients:
3 ounces cultured butter lightly salted
2 tablespoon bread crumbs
2 ounces all purpose flour
8 ounces whole milk
16 ounces chèvre, plain
6 eggs, separated
1 dash Tabasco
Salt and ground pepper to taste

Salad ingredients:
3/4 pound arugula
1 cup candied walnuts*
1 cup pink grapefruit

Champagne Vinaigrette ingredients:
6 tablespoons champagne vinegar
3 teaspoons salt
1 1/2 teaspoons freshly ground pepper
3/4 cups olive oil

Preheat oven to 350 degrees F.

Rub the inside of six 3/4-cup souffle dishes or two and one half muffin tins with one ounce of butter. Coat with breadcrumbs and tap out excess. Set aside.

Lightly toast flour in a heavy bottomed pot over medium heat. Add butter and stir until flour and butter are combined to form a roux. Add milk while whisking over medium heat. Whisk until smooth and roux thickens to a mashed potato consistency.

Remove from heat and allow to cool. Add the chèvre and egg yolks and mix using a rubber spatula, until well combined. Season the base with Tabasco, salt and pepper.

While the base is cooling, whip egg whites until they form soft peaks., then fold into the souffle base.

Divide the mixture among prepared souffle dishes. Bake in the oven until they are puff and golden brown (about 50 minutes).

Whisk together vinegar, salt and pepper in a bowl, then add the oil in a slow stream, whisking until emulsified.

Prepare the salad by dividing the arugula onto six plates. Top with candied walnuts and grapefruit, and drizzle with 2 tablespoons of champagne vinaigrette.

Once baked, remove soufflés from the oven. If they fall, this is all right. Cool and run a sharp knife around the sides of the dishes to loosen the souffles. Serve immediately on the salad.

Serves 8.*I used pecans made using my Spicy Nuts recipe (click here).

Goat Cheese Mini-Soufflés recipe, click here.

Red Carpet Chocolate Cherry Martini

I can't recall the exact time we met as young stews, but Marcie and I became good friends in a short time. Her relaxed southern California manner, long chestnut hair and turquoise jewelry seemed so different from my Ohio roots. She was a Sandra Bullock lookalike, before Sandra Bullock. Not taking a lot seriously, she laughed often. She grew up riding horses year round in the warm California sun. Animals felt comfortable beside her and she beside them. She actually felt comfortable everywhere. We became roommates along with a few other friends in a carriage house on an Old Westbury estate on New York's Long Island. Pam, The Gypsy Chef was one of them, but that is a whole other story. Somewhere around the time we decided to load up our VW Bugs to move to San Fransisco, Marcie invited me to go to the Academy Awards and the Governor's Ball that year. Her charming stepfather, Jerry, an exec for Disney, was in charge of security for the ceremony and every year received tickets. Let's see...lemme think...OK, I'll go (in a New York minute!) We flew out to L.A. from New York and I met her mom and stepfather for the first time. Her mom was slim and stylish in her capri pants. As we sat and chatted, she balanced a cigarette in one hand and a martini in the other, and her somewhat husky voice was warm and inviting. She was California casual chic, with full command of life. Their ranch style home was informal, but very pulled together, just like Marilyn. Oh yeah, I even liked her name. Over her delicious dinner, her motherly wisdom realized I needed a new dress to wear to this Hollywood bash. So she loaned me one. Cinderella had nothing on me! The evening came, the red carpet rolled out and the stars arrived. I remember having a captivating conversation with the beautiful Estee Lauder as she came in with the other guests. At one point we were backstage as the winner's exited the stage after receiving their award. We saw Oscar from a whole new viewpoint. Steve Martin was a presenter then, during his "arrow through the head" days, and this year he is a co-host. (Click on the photo to enlarge the program.)The Governor's Ball afterward was a glorious blur for this 20 something. I was so glad I had Marilyn's loaner on...my Ohio dud's just wouldn' t have been right! Marcie was used to all of this, I guess that was why she was so comfortable everywhere. Picture taking was tightly controlled, so I have no pics. Marcie is looking through her photos, so hopefully I'll be able to add a few later. The next day we had a chance to have our photos taken with the large Oscar, but my dratted camera jammed....where were iphones when you needed them?! Even the studio camera men couldn't get it to unjam. I have the pictures in my mind, but the years have caused them to fade a little around the edges, just like my souvenir program. Marcie's son is very involved in acting now, so you never know if we'll be revisiting the Awards Ceremony in the future, sans the loaner dress and with a martini in my hand.Marilyn this martini is for you. Thanks for the memories.

Now....the envelope, please!

Red Carpet Chocolate Cherry MartiniPer serving:
3 ounces chilled Chocolate vodka
a splash or 2 of cherry juice

Pour the chocolate vodka in 8 ounce chilled martini glasses, or mix desired servings in a pitcher. Add a splash or 2 of chilled cherry juice, more or less according to taste. Put in a chocolate stick as a stirrer. I used Mademoiselle de Margaux Chocolate twigs. Serve immediately.
Red Carpet Chocolate Cherry Martini recipe click here.

Dean's List Vermont True Decadence Brownies

Last Saturday a local shop had a cheese tasting from Vermont Butter & Cheese Company. One of the owners, Allison Hooper was offering samples of her very special artisan cheeses. Her book, "In a Cheesemaker's Kitchen" was displayed beside her. I stood and thumbed through it as she presented her cheese. Each sampling drew me in more than the next, as I eyed the recipes in her book. I have bought her products for years, but had never tasted these cheeses. We chatted as she signed my book and she graciously allowed me to take a few pictures. She was headed to Paris that evening to judge cheese at the large exhibition there. When I returned home, I sat with the book and a cup of tea, trying to decide what to try first. My son is home on spring break from college and I showed him and his friend a few of the pictures from the book. It was a nice diversion from the math they were working on. Later that evening I asked my son if he had gotten his grades back yet from this last quarter. The guy of few words quietly said "yes", and I excitedly asked, "So what were they?" He got straight A's...Dean's list, again! OK, decision made....no Humble Pie for him, he was getting Vermont True Decadence Brownies, or Dean's List Brownies, as we called them today!! Hopefully, I'll be making them often. As they sat on the counter cooling, I even noticed a squirrel at the kitchen door sniffing. Do squirrels like chocolate? Or was it the nuts I added...they aren't in the recipe, but we love nuts in our brownies. Nice addition. After they were cool, I gave a warm brownie to my son, and he ate it with a smile on his face the whole time! I then wrapped some up to take next door as a thank you to my neighbor for hauling away all of the large pine branches that fell last week during the storm. All in all, these Vermont True Decadence Brownies got an A+++ the whole way around. Thanks, Allison! Next I'm making the Goat Cheese Mini Souffles. Can't wait.

Vermont True Decadence Brownies
(Adapted from "In a Cheesemaker's Kitchen", by Allison Hooper)

10 ounces unsweetened chocolate
16 ounces cultured butter lightly salted
9 eggs
4 1/2 cups sugar
1 tablespoon vanilla extract
8 ounces crème fraîche
2 1/4 cups all-purpose flour
12 ounces of semisweet or dark chocolate chips

Preheat oven to 300 degrees F.

Grease a 13x18 inch sheet pan.

Melt chocolate in a double boiler over low heat, then cool to room temperature.

Whisk eggs slightly, then add sugar, vanilla extract, and crème fraîche. Mix until incorporated.

Fold chocolate and butter mixture into the egg and sugar mixture, alternating with the flour in 2 parts. Do not overmix! Fold in chocolate chips.

Bake for 45 to 50 minutes. You will want these brownies to be slightly gooey. Cut the brownies into 2 inch squares.

Makes 24 squares.

Note: For a thicker brownie, use a 9x13 inch pan.

Diane's notes: I wanted the thicker brownie, but just wanted to make half of the recipe. I used an 8x8x2 inch square pan. I used 4 extra large eggs, about 7 ounces. I also added 1 cup chopped nuts. Walnuts or pecans work well. It took almost an hour in the oven. I checked often towards to end, so as to not over bake. This makes 16 squares, 2 inches high.

Vermont True Decadence Brownies recipe click here.

Shrimp Bisque And The Wrath Of Mother Nature

The other night, I felt a little bit like Dorothy in the Wizard of Oz as the hurricane force 80 mph wind shook my house. While the rain pounded, I was grateful that it wasn't snow like places just south and inland were getting. Then it's counted in feet and not inches. The next morning I went out to assess the damage and found some of my window screens littering the yard. A neighbors fence fell just a few feet away from my car and some huge pine tree branches just graced it on the other end as they hit my electrical lines. Miraculously, I still had electricity. But...why does my car all of a sudden have good car Karma?? Maybe it knows it is on it's way to car heaven soon! Anywaaaay....I had to go to the local market and since I knew it was an astronomical high tide along with the storm surge, I brought my camera. The sun was out, but the storm hadn't finished with it's ravage. The surf roared over the street, flooding it as it hit the houses in it's way. Tree branches were scattered all over the streets and one of our favorite beaches succumbed to the high waves. You could actually swim in the parking lot now. Where we sit on benches on a hot summer's day, looked solemn with each passing wave. As the tide receded, I wiped the sea spray from my camera and made my way to the store. I had intended on buying scallops for a bisque, but some fresh wild caught shrimp were on sale for $5.99 a pound. Change of plan...change of recipe...I would make Tyler Florence's Shrimp Bisque. It has orange in it, so I grabbed one of those. Orange and shrimp together are such happy flavors. I already had brandy, another happy flavor, so I just needed some leeks to fill in the blanks. Tyler calls for chives to garnish it, but I thought a few basil leaves from my kitchen basil plant sounded better....and they were. This bisque is fresh, sunny and bright...you just can't fool with Mother Nature.I hope all facing the aftermath of this storm and the other wrathful acts of Mother Nature, have an anchor to help get them through.

Shrimp Bisque
(adapted from Tyler Florence)

1 1/2 pounds medium shrimp, in the shell
1 orange, rinsed well
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
2 leeks, trimmed,halved lengthwise, and rinsed well
1 onion, trimmed, peeled and halved
2 celery stalks, cut into big chunks
2 carrots, peeled and cut into big chunks
3 fresh thyme sprigs
1 bay leaf
2 tablespoons tomato paste
1/2 teaspoon cayenne
1/4 cup brandy
3 tablespoons all purpose flour
4 cups heavy cream
Kosher salt and freshly ground black pepper
Finely chopped fresh chives, for garnish

Peel and devein the shrimp, reserving the shells; refrigerate shrimp until ready to use. Using a vegetable peeler, peel several strips of orange zest and grate the remaining zest. Cover and refrigerate the grated zest for garnish.

Heat the olive oil in a large pot over medium heat and melt the butter into it. Add the shrimp shells, leeks, onion, celery, carrots, thyme, bay leaf, strips of orange zest, tomato paste and cayenne. Cook, stirring often, until the shells are red and the vegetables begin to soften, about 10 minutes.

Take the pot off of the heat and carefully pour in the brandy. Return the pot to medium heat , cook for a minute more, then sprinkle in the flour. Stir and cook for another 2 minutes. Now add water to cover, about 2-3 cups and deglaze, scraping up all of the browned bits with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and simmer gently until the soup is reduced and thickened, 30-45 minutes. Strain into a clean pot and season with salt and pepper.

When you are ready to serve, return the bisque to simmer, add the shrimp, and cook for 2-3 minutes, just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the reserved orange zest and the chives.

Diane's notes:
I prefer basil instead of chives for the garnish, if you have some on hand. I also added some paprika to enhance the color and flavor. I just added a small amount at a time until the look and taste had more depth. Instead of deglazing the pan with water, I used a high quality fish stock or clam juice. Add more tomato paste for your taste. Since acidic foods like orange and tomato mixed with cream can cause a slight curdling, just give it a good whisking before serving. The heavy cream may be substituted for half and half, or any combination of milk or cream that suits your taste. To give the shrimp more flavor, I dusted them with paprika and gave them a quick cook over medium high heat in a cast iron skillet. This sears them with a nice crust and gives them a crunch at the first bite.
Shrimp Bisque recipe, click here.

Baked Chèvre With Pink Peppercorns

Warm baked chèvre or goat cheese, sliced and breaded is a staple on many French bistro menus, and I'm glad of it. It's creamy and tangy taste just gets better when warmed. Usually served on top of toasted bread with salad greens with a light vinaigrette, you'd think it couldn't get any better. I wanted to serve it warm but not individually, so I added in a little cream and some mixed shredded cheese. That mixture went into a small French casserole to heat under the broiler to form a light golden crust. A few pink peppercorns that I bought in Paris at a favorite spice shop, sprinkled on top gave it a punch of color and peppery taste. I roasted some baby red peppers, and plunked one right into the warm cheese. Bread sticks served along the side work well for dipping.
Baked Chèvre with Pink Peppercorns

4 ounces goat cheese log, room temperature
1 tablespoon cream
1 tablespoon finely grated mixed Italian blend cheese
1 teaspoon pink peppercorns

In a bowl mix together the goat cheese, cream and grated cheese. Put in an oven proof baking dish such as a large ramekin. Place on a tray or foil and broil in toaster oven for about 5 minutes or until golden brown. Don't let it get too hot or the cheese will "break" and become grainy.

Top with pink peppercorns and garnish with a baby roasted pepper. Serve with bread sticks, crostini or crackers.

Makes about 5 ounces.Hand painted French plate is Terre è Provence.
Small French baking dish (covered) is Insea.
Both were bought at Marshall's. I love Marshall's!

Baked Chèvre with Pink Peppercorns recipe, click here.

Lemon Sunshine

I like easy and this microwave lemon curd is a big easy. When I first saw it on La Table de Nana's site (take a peek, you'll love it!), it intrigued me with it's versatility as well as it's ease. I had just bought some big lemons. They weren't the biggest lemons I have bought. No, no, no, the biggest lemon I've bought was my car! Two days ago it was in the shop yet again. If you follow me, you may remember in October how it broke down on the New York Thruway, 5 hours from home. I should have sold it then, but now my mechanic says it has to go, after just 44,000 miles. I came home a little stunned at the urgency, and once again I had lemons on my mind. I needed a diversion, an easy diversion. I had some sugar cookie dough already made in the freezer and in 10 minutes I could be rolling out cookies while the lemon curd magically cooked in the microwave. Done deal! I sandwiched this lemon velvet between 2 sugar cookies and had sunshine on a plate. Now does anyone have any suggestions for a new 2010 car? A sweet one, please.

This is for my Saturday Blog Showcase hosted by Ann at Thibeault's Table and Lori at All That Splatters. Every Saturday they take turns hosting this event, where we make a recipe from another blogger. This week Ann is the host. So grab a cup of coffee and be prepared to sit a spell here. Thanks Ladies!

Microwave Lemon Curd

1 cup white sugar
3 eggs
1 cup fresh lemon juice
zest of 3 lemons, finely grated
1/2 cup unsalted butter, melted
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

Makes about 3 cups.
Microwave Lemon Curd recipe, click here.
Sugar Cookie recipe, click here.

Blue and white plate by Royal Copenhagen.
Citrus press is French white porcelain.
Lemon sunshine by La Table de Nana.
Car by Volkswagen.
Peace of mind when I get rid of the car...Priceless!

Cherry Almond Low Fat Granola

It's that time of year again to send a care package to my daughter who lives in Seoul, South Korea. I went to the mall yesterday (a rarity for me) to get a few requested items. Sephora was first on the list and then I went on an OPI nail polish hunt. Of course, there has to be food involved in this package. She wants some good ol' comfort food like Annie's Mac 'n Cheese and then on the exotic end, Indian spices from London. Since she loves healthy food, I am making granola with some of her favorite ingredients. My son is coming home for college spring break next week, so I'm making a large batch. It is low fat and packed with whole grains. I often make it with just old fashioned oats, but today I used a combination of 50% oats, 23% wheat flakes, 17% barley flakes and 10% rice flakes. And how do I know those exact percentages you ask? Ha, I bought an 8 cup bag of mixed grains that listed the percentages. You may use a favorite combination of grains or just old fashioned rolled oats. This granola is sweetened with honey and agave nectar. Agave nectar has the advantage of having a low glycemic index. If you can't find it, then maple syrup or all honey may be substituted. I think I'll feel a little better knowing she'll start her day in a healthful way....because you know, a mother never stops worrying.
Cherry Almond Low Fat Granola

8 cups old fashioned rolled oats, or a combination of mixed grain flakes
1 cup pecans
1 cup slivered almonds
1 cup shredded sweetened coconut
1 teaspoon ground cinnamon
1/2 cup honey
1/3 cup agave nectar
1 cup dried unsweetened cherries
1/2 cup dried blueberries

Preheat oven to 350 degrees. Have ready a 11x17x1 inch nonstick sheet pan.

In a large bowl, mix the oats, cinnamon, pecans, almonds, and coconut. Add the honey and agave nectar while stirring to mix thoroughly. Make sure all of the honey and agave nectar are evenly mixed in. Spread on the sheet pan and put in the oven. Bake for about 15-20 minutes until golden brown, stirring about every 5 minutes. Be careful it doesn't burn or get too brown around the edges. Once it is a golden brown color, take out of the oven and add the dried fruit. Let cool, put in an airtight covered container and store for up to 2 weeks.

Serve for breakfast with milk or yogurt or eat it just plain for a quick snack.
Cherry Almond Low Fat Granola recipe, click here.