This French Fridays with Dorie post is late. I had meant to bake these soufflés Thursday night for dinner, but then when jwa came home, he was all, “Let’s go out. Oh, and I’ve already had about four eggs today.” So, yeah, more eggs didn’t sound like a great idea and I am always easily able to be talked into going out to eat. So, I covered the unbaked soufflés with plastic wrap, popped them in the fridge, and was prepared to hope for the best.
1. A 2-3 hour rest in the fridge is not the end of the world. I baked two soufflés when we got home (just in case they were completely hosed in the am) and they seemed to rise fine. Of course, after baking and cooling to room temperature, they went back in the fridge. The two soufflés I baked Friday morning, while still tasty, did not rise as much. Science!
2. I love cumin, so I loved the cumin flavor in these souffles.
3. My muenster was not fancy, French muenster, but normal, everyday, run-of-the-mill muenster. This is one of the reasons I didn’t feel too bad about not baking . . . → Read More: FFwD: Muenster Cheese Soufflés
Oh my god, I love polenta. Creamy polenta, sautéed polenta — doesn’t matter. I just wish corn was healthier than it is, especially when I could probably eat polenta multiple times per week. I think I have found a solution! Polenta that is half traditional polenta and half quinoa! Because quinoa is good for you, it all works out.
I wish I could take credit for the idea, but I actually saw it at the store. You know those little tubes of pre-made polenta you can buy? Well, that polenta isn’t that great compared to homemade, but they also now make a quinoa polenta version. I saw it the other day and I couldn’t believe what a great idea it was. So, I made my own at home.
I had also recently just made some apricot vinegar and although we had been using it in wonderful salad dressings all week, this dish seemed like a great use for it as well. I love making polenta with sautéed greens, so I just stuck to that theme here. I used some rainbow chard and used the same cooking technique as I did . . . → Read More: Quinoa Polenta with Sautéed Greens, Parmesan & Apricot Vinegar
So, I am a participant in Saucy Mama’s Sliced Recipe Contest…hooray! If you haven’t heard of Saucy Mama, they are a Pendleton, Oregon company that makes wonderful mustards. I first heard of them last year, around the time of IFBC in Portland.
So, for this recipe contest, there’s the mustards (the new Dill, Creamy Garlic, and Hatch Chili), of course, and then a secret ingredient — bacon! I have tried all the mustards at this point and they are all delicious, so coming up with this first recipe was somewhat easy. First some photos and then the recipe!
It’s kind of like a cream cheese wonton only so much better because there’s dill mustard, bacon, and a little spinach to make it all healthy.
The wontons can be made ahead and then baked or fried before serving and the chutney can be made a couple of days ahead. So this appetizer is very easy to throw together for a party or . . . → Read More: Saucy Mama’s Sliced Recipe Contest: Cream Cheese, Dill Mustard & Bacon Wontons with Apricot Chutney Dipping Sauce
Wow, this French Fridays with Dorie was really good! And just like last week’s recipe, it is super, super simple. In fact, I don’t think I’m giving too much away if I type out: slice a baguette, toast it, spread it with goat cheese, top with sliced strawberries, give it a few grinds of black pepper, and then drizzle with balsamic vinegar. Done!
And I should probably mention that the strawberries are from our garden!
The only change I made was that I used slices of biscuit, as I didn’t have any baguette. It kind of ended up as an almost-savory, grown up, strawberry shortcake-type thing. Mmm!
Okay, here’s a link to everyone’s posts and my photos below.
. . . → Read More: FFwD: Goat Cheese & Strawberry Tartine
The trickiest part of this recipe is probably locating the halloumi cheese. I used Mt. Vikos brand, which I’ve found easily before at both New Seasons and Zupans. I’m sure places like Whole Foods have it as well (and also Barbur World Foods, no doubt). This cheese browns and crisps up nicely instead of just melting. And it is delicious.
In the summer, when asparagus is no longer plentiful, just substitute more zucchini, bell peppers, or some yellow squash. And for the next little stretch of time, when asparagus is still around — especially in the Northwest, where it’s still basically winter and we all have our flannel sheets on the bed until July — try to use the big, fat stalks, so you can just toss them in at the beginning with all the other vegetables. If they are skinnier, put them in after the other vegetables have roasted for 10 or so minutes.
We recently had this on the side with some halibut (sprinkled with a little cumin and smoked paprika and grilled) and whole wheat couscous. And before that it was a successful side dish for Chicken Tagine with Chickpeas and . . . → Read More: Moroccan Vegetables with Halloumi Cheese