Monday, August 30, 2010
Sorry
It has been one crazy month! I think Brandon has only been home for like 6 days of it...OK maybe more, but he has been traveling a ton for work and I haven't been cooking.... Stay Tuned and I promise I will continue to update the blog with recipes!
Monday, August 2, 2010
Macaroni Souffle
I have never claimed to actually "know" what I am doing in the kitchen... I just really love food, and enjoy preparing dishes for me and Brandon. This recipe got the best of me... I totally mixed up the order of the steps, but it still turned out super yummy!
3z macaroni
melted butter-to coat
3 tbsp dried breadcrumbs
4 tbsp butter
1 tsp paprika
1/3 cup plain flour
1 1/4 cup milk
3oz cheddar or Gruyere cheese, grated (I mixed the two together... and put more than 3oz in :) I am a cheese freak)
2oz Parmesan cheese-grated
salt and ground black pepper
3 eggs, separated
1. Boil macaroni according to the instructions on the package. Drain well and then set aside. Preheat oven to 300 degrees Fahrenheit
2. Brush the sides of a 1.2 liter souffle dish with melted butter, then coat evenly with breadcrumbs, shaking out excess.
3. Put the butter, paprika, flour and milk into a saucepan and bring to a boil slowly, whisking it constantly until it is smooth and thick.
4. Simmer the sauce for a minute, then take off the heat and stir in the cheeses until they melt. Season well and mix with the macaroni.
5. Beat in the egg yolks. Whisk the egg whites until they form soft peaks and spoon a quarter into the sauce mixture, beating it gently to loosen it up.
6. Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the prepared souffle dish.
7. Bake in the center of the oven for about 40-45 minutes until the souffle has risen and is golden brown. The middle should wobble very slightly and the souffle should be creamy inside.
Recipe adapted from: Vegetarian Cooking and Vegetable Classics
3z macaroni
melted butter-to coat
3 tbsp dried breadcrumbs
4 tbsp butter
1 tsp paprika
1/3 cup plain flour
1 1/4 cup milk
3oz cheddar or Gruyere cheese, grated (I mixed the two together... and put more than 3oz in :) I am a cheese freak)
2oz Parmesan cheese-grated
salt and ground black pepper
3 eggs, separated
1. Boil macaroni according to the instructions on the package. Drain well and then set aside. Preheat oven to 300 degrees Fahrenheit
2. Brush the sides of a 1.2 liter souffle dish with melted butter, then coat evenly with breadcrumbs, shaking out excess.
3. Put the butter, paprika, flour and milk into a saucepan and bring to a boil slowly, whisking it constantly until it is smooth and thick.
4. Simmer the sauce for a minute, then take off the heat and stir in the cheeses until they melt. Season well and mix with the macaroni.
5. Beat in the egg yolks. Whisk the egg whites until they form soft peaks and spoon a quarter into the sauce mixture, beating it gently to loosen it up.
6. Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the prepared souffle dish.
7. Bake in the center of the oven for about 40-45 minutes until the souffle has risen and is golden brown. The middle should wobble very slightly and the souffle should be creamy inside.
Recipe adapted from: Vegetarian Cooking and Vegetable Classics
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