Thursday Night Nicoise Salad

Thursday Night Nicoise Salad
Allow all of your salad stars to shine on their own. Dress each component of your salad individually and pile onto a platter. Simple food is just so darn pretty. Make something like this whatever you have on hand!

Sunday, July 13, 2008

Today's News ~ Music 4 U & an excellent recipe 4 U to check out!

Greetings Foodies! I added a music option to this blog page (or, as Louie calls it.... my "blob") ~ Anyway, now you can enjoy Benise and other Spanish guitar selections on this cool live feed customized radio station. Simply click the play button (upper right of my page) and if you're not too excited about the song, click on the "next" button (to the right of the square "stop" button) to switch to the next track. Enjoy the music while you check out my stuff.

After working with some of these tantalizing images over and over, I felt the need to whip up another Jacques Pepin Cheese Souffle', a recipe that he learned from his "Maman". I am sharing this recipe with you today....... don't be intimidated! It's not a traditional/textbook cheese souffle' where you're required to seperate the eggs and beat the whites and all of that extra work........It's a pure pleasure to make and it is sure to make your house smell insanely delicious. I never want to leave home when the house smells this good!


Jacques Pepin's Maman's Cheese Souffle'


6 tablespoons (3/4 stick) unsalted butter plus more to butter a 6 cup gratin dish

6 tablespoons all purpose flour

2 cups cold whole milk

1/2 teaspoon each, salt & freshly ground black pepper

5 extra large eggs

2 1/2 cups of grated Swiss cheese (preferably Gruyere)

3 tablespoons minced fresh chives



Preheat oven to 400 degrees. Butter a 6 cup gratin dish. Set aside. Melt the butter in the saucepan and then add the flour. Mix well with a whisk. Cook for 10 seconds. Add the milk in one stroke and whisk well. Keep cooking and whisking until the mixture thickens and comes to a strong boil (it takes about 2 minutes). It should be thick and smooth. Remove from heat. Add salt & pepper. Allow about 10 minutes for the white sauce to cool.


Meanwhile, crack eggs into a bowl. Beat well with a fork. Add the beaten eggs, the cheese and the chives to the cooled sauce. Mix well to combine. Pour into the buttered gratin dish and cook immediately or set aside until ready to cook ~ you can do this ahead! yippee!


Bake 30 to 40 minutes until the souffle' is puffy and well browned. (See my picture below)....Serve immediately. It will stay puffed for awhile but it's best when served right away. I love to serve this with a simple green salad, lardons (thin strips of crisp bacon), fresh french bread and a glass of champagne. That's tonight's menu. Bon Appetit' my friends!

7 comments:

  1. awesome! Man I love food! ( and it shows)
    Can you do some kind of photo layout of roasted peppers and asparagus? sorry, the thought of them makes me giddy :)
    well, 56 minutes til lunch guess I'll go back and look at the photos again.
    Great Job, luv ya

    Joe
    ( you know...Joannes husband?.........we see each other on holidays?......the guy who tries to sneak out with your leftovers?..........yeh thats right, I'm that guy)

    ReplyDelete
  2. Joe.... You are friggin hilarious!!! I can't stop LOL.... Hey, I'll sneak in some photos of roasted peppers & asparagus - it shouldn't be too tough... they're two of my all time favorites....Plus, I love it when you're giddy. Hi to the fam. Be sure to check back for more food and new updates... Luv ya too, KLF

    ReplyDelete
  3. wow! that trout photo is killin me! I just went fishing in Michigan and it was "catch and release" so I looked for fish, caught fish, held fish and released fish but didnt get to eat any fish :(

    ReplyDelete
  4. Joe...Looked, caught, held and released...LOL LOL LOL...sorry dude...you need to EAT some, damn it! That trout was super fresh and beautiful. My brother's neighbor caught it over 4th of July weekend. I coated each piece in some seasoned-up flour, then egg wash, then panko bread crumbs...fried it in olive oil and butter. It was my favorite fish dish ever! Wish you guys were over for dinner that night!

    ReplyDelete
  5. OH MY GOD!!! Yeah sure I love my wife but white chocolate and coconut are on a whole nother level!
    I'm not ashamed to admit my eyes got a little bit misty when I looked at those cookies.
    whew....I'm better now...

    ReplyDelete
  6. sniff....sniff.....sigh...those red passion peppers just speak to me ..ya know?....sigh....I'm sorry.. I shouldnt get so emotional but we're having a moment here....sniff sniff

    ReplyDelete
  7. Joe, You crack me up. LOL. I must have you and Joanne over for dinner SOON. I would LOVE to cook for you and I know we would have a blast in KPK. Let's plan it, shall we? I need to know your likes and dislikes again so that I don't build an entire meal on one of your least favorite dishes! Hahaha. That would suck. Call me.

    ReplyDelete

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MORE 4 U

From here, you can continue scrolling down to check out some of my favorite dishes and KPK highlights.

For more posts (articles), recipes, stories and pictures, you can scroll up (in the right column under "What You Missed") and click on 2008, 2009 2010, 2011, 2012 or 2013. As of June, 2013, there are are total of 139 posts in KPK. You can spend more time here when you know where to look, right?! Another way to enjoy my kitchen is to click on any items of interest in the section entitled "Passion Posts", also up above in the right column.

Love, Katie ~ I am so glad you're here! Stay awhile!

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