Fallen Souffle

I was so excited to be asked to participate in the Cookbook Spotlight for the new book Kitchen Sense by Mitchell Davis which is being co-hosted by Cath at a Blithe Palate and Sara at i like to cook. This is quite an extensive cookbook and I could write about many of the recipes but I will focus on my first dish, a Berry Crisp. The original recipe is called Apple Cranberry Crisp but I had a hoard of berries and other fruit from a trip to the Farmer’s Market so I decided to use those up instead.

The recipe is totally fail-proof and absolutely delicious. I served this on Father’s Day with some good vanilla ice cream. It reheats beautifully, keeping it’s topping crisp and can be made ahead of time and reheated.

In regards to the cookbook itself, it really has just about every recipe you could think of. From the basic to the exotic and unique, it’s all in there. I really liked how there are suggestions for advance prep, variations, and what to do with leftovers. My only dislike is that there are no pictures! But that will just entice you to actually MAKE the dishes! Overall, a very nice cookbook that I would recommend to everyone.

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I am usually pretty good about planning meals for the week, whether or not I actually stick to that menu is another story. Evan had a softball game on Wednesday night so I took this opportunity to watch some of the shows I had DVRed from the week. One that I recored was a 30-Minute meals about things you can make after you go to a wedding. Who needs to eat after attending a wedding is what I want to know- but that’s beside the point, it goes along well with the Wedding Week on Food Network I guess.

She made the very lady-like Croque Madame- which I have seen Ina make and have always wanted to try. It seemed like the perfect time to make it since Evan would not touch something like this- especially with the egg staring at him.

This was a wonderful light dinner. I really love sunny side up eggs and I would never have thought to top it on a sandwich. I like Rachael’s open faced version, which doesn’t seem as heavy as Ina’s version. I made this with a multi grain bread and reduced fat swiss to not feel as guilty. I did use 2% milk instead of my usual skim to keep a nice consistency. I did overcook my bechamel a bit, hence the tan color, I would have liked it to be more pale. Nonetheless this was a delicious meal that I will certainly make again…when Evan is away that is

Rachael Ray’s Croque Madame

4 tablespoons butter, divided
1 rounded tablespoon all-purpose flour
1 cup milk
Salt and pepper
1/8 teaspoon fresh grated nutmeg, eyeball it
2 teaspoons Dijon style mustard
2 slices white bread
2 large eggs
4 slices deli ham
4 slices deli Swiss cheese
Chopped parsley leaves, chives or thyme leaves, for garnish - choose from any or all on hand

Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.

Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.

Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.

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So Evan was feeling a bit cramped in his office so he kicked me out…but decided to move my computer and his fancy flat panel monitor to our kitchen! Yes, indeed the kitchen is my favorite room in the house (though my bedroom is coming in close second these days, since I don’t see enough of it!) so why not put it where I am most often- or I should say where I want to be most often. It really is perfect, I don’t have to schelp upstairs after work to check e-mail, now I can have a clementine and peruse the web right next to our sliding glass doors so I can keep an eye on the mutts. Hopefully this means I will post more often too! I have a cake order this week that I will share as well as my completed cake for my Wilton II class next Tuesday, yeah I have cakes on the brains these days! I also have a review of a cookbook I was asked to write about…so stay tuned for more!

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I started working part time at one of those meal assembly places and I have been inspired to start prepping some of our dinner a couple of days in advance. On Monday I prepped two meals at the same time and stuck everything in a plastic bag and threw them in the fridge until we were ready to eat them. (You could also put them in the freezer) It has really been a time saver, especially when I come home from work absolutely starving and I have no energy to think about what to make.

One meal I came up with is an Orangey Beef and Broccoli. It’s healthy, quick and tasty -so what could be better! Add some steamed rice for a complete meal, and it’s easy cleanup!

Orangey Beef and Broccoli
serves 2

Add the following ingredients to a gallon size plastic bag:
1 pound of stir fry beef
1 T. vegetable oil
2 T. orange marmalade
1/4 cup teriyaki sauce
1 T. minced garlic
1 T. minced ginger
1 T. sesame seeds

Seal bag and mix to incorporate. Keep in fridge for 2 days or put in freezer.

When ready to cook, thaw if frozen.

Heat a skillet or wok over medium high heat. Add contents of bag and cook for about 2 minutes. Add 1/2 head of broccoli to skillet and cover to allow to steam to desired doneness. Stir mixture and plate with steamed or fried rice.

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No I didn’t get eaten by a Longhorn, I have just been playing catch up for the last week; on housework and sleep and work…yuck. I don’t think I cooked once last week, I felt so sorry for Evan he either had to cook or eat leftovers for most of the week. But I am slowly coming back around, though I have another crazy couple weeks ahead of me!

So I went to the Farmer’s Market on Saturday and picked up quite a load of fresh fruits and veggies. I love this time of year because everything is in season, strawberries are winding down, blueberries are at their peak and peaches and making there way in…I could not be happier. And Evan is even trying new things! Tonight I made a shrimp scampi, and though he preferred regular spaghetti sauce on his pasta he did eat some shrimp! Victory!

So as a reward I made a chocolate cake…ok I really just had a craving for one but I figured we deserved it since I have been making all of these cakes and then giving them away! So I am at my utmost level of laziness because the layers are uneven and I didn’t even spread the frosting out well but you know what it is one of the best darn cakes I have ever tasted. Moist and rich and lots of sweetness, now lets hope I can get to sleep tonight!

So I will leave you with the recipe for the frosting since it is on the top of my head right now. I will try and post some of the quick dinners I have been coming up with…hopefully they will turn out!

Easy Cream Cheese Frosting
2- 8 ounces bricks of softened cream cheese
6 T. softened butter
3 cups powdered sugar
1-2 teaspoons of vanilla

1. Cream together cream cheese and butter. Add vanilla and mix. Slowly add sugar until well combined. Add more if you want it a bit stiffer. Slather on a chocolate or carrot cake and enjoy!

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