Speedy Cheese Souffle

Speedy Cheese Souffle

Freelance writer Casey Ellis likes to serve this dish with a large green salad that includes some bitter greens to play against the souffle's slightly sweet undertone. She uses a 13- by 9-inch ceramic oval dish, but any shallow dish will work as long as the souffle batter fills it no more than 1-inch deep.

INGREDIENTS:

Butter for greasing baking dish
Fine-grated Parmesan cheese for coating baking dish
6 ounces cream cheese, preferably at room temperature
2/3 cup sour cream
2 tablespoons honey
Salt to taste
3 egg yolks
4 egg whites

INSTRUCTIONS:

Preheat oven to 375°. Generously butter a 10-cup baking dish and coat it with a thin layer of the grated Parmesan. Put the dish in the refrigerator while you prepare the souffle mixture. In a large bowl, beat together the cream cheese, sour cream, honey and a pinch of salt. Add the egg yolks and beat until mixture is smooth. In a separate bowl, with clean beaters, beat the egg whites until foamy. Add another pinch of salt and continue beating until soft peaks form, about 3 minutes. Do not over-beat. Stir about a third of the beaten egg whites into the cream cheese mixture and then gently, but thoroughly, fold in the rest. Ease this mixture into the prepared baking dish, set the dish in the oven and immediately reduce the temperature to 350°. Bake 17-20 minutes, until the souffle is puffed, set and golden brown on top. Serve immediately.

William Hill's Chicken Salad

William Hill's Chicken Salad

I got this recipe years ago at the William Hill Winery in Napa Valley, California's famous wine grape growing region.  Years ago, not only could you meet the winemaker and taste any wine you wanted, they were so happy to see you they also fed you!

3/4 C mayonaise

1/2 t. dried ginger

1/2 t. salt

1 t. curry powder, or more to taste

3 C cubed cooked chicken

1 1/2 C red seedless grapes

1 C celery, chopped

1/3 C chopped green onion

1/2 C chopped roasted pecans

In a large bowl, mix all ingredients.  Chill and serve.  Makes 5 1/2 cups.

I served this during Easter week last year, in the original post, Peep!

Knitionary

Halloumi and Grape Salad

Halloumi and Grape Salad on these gorgeous plates!

Halloumi cheese is firm and salty and common in Eastern Europe.  I think any large cheese shop would probably carry this.  I loved it.

Halloumi and Grape Salad

For the dressing:

4 Tbls. olive oil

Publish Post

1 Tbls. lemon juice

1/2 tsp. sugar

salt and pepper

1 Tbls. chopped fresh thyme or dill

For the salad:

5 oz. mixed greens

3 oz. seedless green grapes

3 oz. sedless black grape

9 oz. halloumi cheese

3 Tbls. olive oil

young thyme or dill leaves to garnish

Thinly slice the cheese.  Heat the oil in a large frying pan.  Add the cheese and fry briefly until golden on the underside.  Turn the cheese and cook the other side.

Arrange salad greens and grapes on a platter.  Top with cheese and pour dressing over.  Garnish with thyme or dill leaves.

Read more: http://knitionary.blogspot.com/2012/09/moroccan-dinner.html#ixzz2dVWoks3V

Alsatian Pizza with Bacon and Caramelized Onions

Alsatian Pizza with Bacon and Caramelized Onions

source, Epicurious, Fred Thompson

This recipe is for topping only.  You can make your own thin crust pizza dough, or purchase it fresh from your local pizza store like our friend did! 

3 Tbls. butter

2 yellow onions, thinly sliced

1 Tbls. firmly packed light brown sugar

3 slices thick-cut applewood smoked bacon, cut into strips

1/4 lb. Gruyere, thinly sliced

2 Tbls. chopped fresh thyme

Cook onions with butter and sugar on medium-low heat, stirring, until onions are golden brown, about 20 minutes.  At the same time, in a second saute pan over medium heat, cook the bacon, stirring, until crisp, about 8 minutes.  Drain on paper towels.

On partially grilled pizza crust, top each with the onions, bacon and cheese.  Season with salt and pepper.  Return to grill and cook until each crust is firm and browned at the edges and cheese has melted a bit, 4-6 minutes.  Slice with pizza wheel and enjoy.  I loved this so much and think it would be great for a luncheon.

View the original post here.