Goat Cheese Souffle from Awesome on 20

Goat Cheese Souffle

Goat Cheese Souffle from Awesome on 20

It’s the end of my second day of work, and I’m completely exhausted. My brain is totally fried. But I love you, and I just couldn’t leave you hanging. I apologize for my potential incoherence.

When I originally conceived of this post, I wanted to talk about how exciting it was to have a new job and a grown up paycheck. I wanted to tell you that even though I’m still going to try to live off $20 a day, it’s a good idea to treat yourself every once in a while. You’re not a monk, after all. Sometimes you deserve something fancy and French. You’re worth it.

Goat Cheese Souffle from Awesome on 20

But then serving an egg-based dish took on a whole new meaning. One of our chickens became seriously ill over the weekend, and she passed away Wednesday night. This is the first pet I’ve ever had to watch die. We took her to the vet and got her medicine. We also started tube feeding her. I openly wept while holding our chicken down as my husband forced a long thin tube down her throat so that she didn’t starve to death. We struggled with whether or not to continue treatment in the hopes that she would recover, or to have her put to sleep. Ultimately, she died of natural causes before we could take her to her follow up appointment. It was heartbreaking.

Now we have to make the difficult choice of whether or not to rehome our remaining chicken. Hens are social and need a flock. We love her and want to keep her, but we can’t get another chicken, and it could be very unhealthy for her to be alone. She’ll have to stay with us at least for a little while, just in case whatever our other girl had was contagious, but soon our backyard may be empty.

RIP Targaryen

I have absolutely loved having fresh eggs every day. They were the best tasting eggs I’ve ever had. It could be my imagination, but I just knew that my chickens laid the best eggs. Soon, both our girls may be gone, and I won’t have those gorgeous eggs anymore. Each of the eggs remaining in my fridge is precious to me now. I want to use them to make the most delicious dishes.

I hope you don’t mind my long sad story. Pets are part of our families, even when the species is slightly unconventional. This goat cheese souffle is an excellent showcase for beautiful fresh eggs. It’s subtle and delicate and sophisticated. Everybody will be so impressed and only you will know how easy it actually was. You can certainly buy the most expensive cheese in the store, but even if you look for the one with the lowest price, this will still be great. I already did that experiment for you.

Goat Cheese Souffle from Awesome on 20

Go hug your pets. Then make yourself some eggs. Or a goat cheese souffle. It will be heavenly.

Goat Cheese Souffle
Serves 3
Light and airy goat cheese souffle is impressive and indulgent and just plain awesome.
Write a review
Print
Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 125 ml milk
  2. 1/2 small onion, chopped
  3. 1 dried bay leaf
  4. 1/2 teaspoon pepper
  5. 25 grams butter
  6. 2-1/2 tablespoons flour
  7. 2 tablespoons chopped parsley
  8. 1 egg yolk
  9. 100 grams soft goat cheese, crumbled
  10. 3 egg whites
  11. 2 tablespoons grated parmesan
for the sauce
  1. 150 ml heavy cream
  2. 25 grams soft goat cheese, crumbled
  3. 3 tablespoons shredded Swiss cheese
Instructions
  1. Preheat oven to 375.
  2. Heat milk in a small sauce pan with the onion, bay leaf, and pepper just until it barely starts to bubble.
  3. While the milk is heating, melt the butter in a medium sauce pan, then add the butter to make a roux. Use a whisk to combine them and cook for about two minutes. Strain the infused milk into the roux and whisk to combine. Bring to a boil and let it cook for a few minutes until it thickens up and becomes almost pasty. Remove from heat.
  4. Add the chopped parsley, egg yolk, and crumbled goat cheese. Stir to combine and season to your liking. Set this aside for now.
  5. Whisk the egg whites to stiff peaks. Feel free to add a bit of salt. I use my stand mixer, and I always wipe down the bowl and whisk attachment with a bit of vinegar on a paper towel first, just in case. Gradually turn your mixer up to 8. Don't go too far. It only takes a few minutes.
  6. While your eggs are whipping (keep a close eye on them) you can prepare your ramekins (I've also made this in a casserole dish because I don't have a proper souffle pan). Lightly butter the inside then coat it with grated parmesan, just like you would do with flour for a cake pan. Put in a spoonful, then tap it around the sides and let the excess fall into the next buttered ramekin. Repeat this until all three are lightly coated in cheese.
  7. Stir in a dollop of your egg whites to your cheese mixture first, just to lighten it up a bit, then add the cheese mixture to the mixing bowl and gently fold everything together. Try to work quickly and gently to maintain volume.
  8. Gently spoon your souffle mixture evenly into the three ramekins. Bake for 12 to 15 minutes until set. These are going to get another bake, so you can make them ahead to this point. You can turn them out, but I don't have another oven safe dish, so I just left mine in the ramekins and served them that way.
For the sauce
  1. Preheat oven to 400.
  2. When you're ready to serve, heat cream and remaining goat cheese in a small sauce pan until smooth.
  3. Spoon sauce over each souffle, and add grated Swiss cheese and a few grinds of pepper.
  4. Return souffles to the oven to bake for another 15 minutes. They will puff up again and the cheese will be lovely and brown.
  5. Serve immediately for optimum puffiness. Be careful, though, because they stay hot for a long time.
Notes
  1. Leftover goat cheese sauce is excellent on toast, topped with a soft boiled egg and a generous sprinkling of coarse salt.
Adapted from Good Food
Adapted from Good Food
http://awesomeon20.com/
Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party
A Dozen Awesome Labor Day Party Recipes

A Dozen Awesome Labor Day Recipes

A Dozen Awesome Labor Day Party Recipes

I don’t know about you, but I couldn’t be more excited to be looking down the barrel of this long weekend. And I get a bonus fourth day off since I’ll be starting my new job on Wednesday!!!!! I can’t wait. I’ve got a little shopping planned, and I just found out we’re going to a bbq on the beach on Sunday. 

I hope you have some relaxing with friends planned for this final hurrah of summer. For me, there’s really no point to a party if there’s not great food. Make any of these, and I’m pretty sure everyone will love you.

Awesome Party Snacks

 

Show up anywhere with a plate of jalapeno deviled eggs and you are instantly hip. Retro deliciousness!

You’ll have to race my husband to the bacon-wrapped jalapeno poppers. He might not leave you any. We brought these to our last bbq on the beach. They didn’t last long.

I think this time it looks like we’re going to show up with sausage rolls. Who else will think to bring British food to such an American holiday?

Awesome Party Burgers

 

You have to have burgers at a bbq. Here’s a great basic burger recipe.

Or you can spice things up with Spicy Southwest Burgers. Get excited! We’ve made both of these at the beach. What else is there?

Awesome Party Salads

And I suppose you should serve something to go along side your burgers. That’s what grown ups do. Keep it traditional but fabulous with this dill potato salad.

Or if you’re diggin’ that spicy action, keep it hot with Southwest Pasta Salad. We make this for almost every picnic.

Passion Fruit Green Tea from Awesome on 20

It’s going to be hot so you’re going to need a giant jug of sweet tea. Make it tropical with passion fruit green tea. And spike it with vodka. It’s a holiday.

Awesome Party Desserts

 

Of course, if you want to be a real labor day hero, show up with a bottle of booze and dessert. Bring giant chocolate chip cookies and everybody will be your best friend.

Caramel swirl cheesecake bars travel well, and are pretty much heaven to eat.

If you love the summery citrusy flavor of lemon, and you want to show some extra love to your gluten-free friends, take along this lemon polenta cake. Not only does it taste amazing, but since it’s unfrosted, you don’t have to worry about anything melting.

And seriously, make someone’s day extra super awesome by making these orange cream cheese swirl brownies. I cannot urge you vehemently enough. Just do it. You can thank me later.

And if you are lucky enough to get Monday off from work, take a moment out of your feasting and relaxing to give thanks to all the people who fought so hard for things many of us take for granted, like a weekend. That hasn’t always been a thing. Even if you’re like me and you have a very unglamorous, low-paying job, you’re still much better off than workers a hundred years ago.  And if you’re interacting with someone who isn’t fortunate enough to get this holiday, for heaven’s sake, be extra nice to them. They’re serving you on a holiday. Make it as special for them as you can.

Happy feasting! Don’t forget to be awesome!

 

 

Spinach and Ricotta Baked Pasta from Awesome on 20

Spinach and Ricotta Baked Pasta

Spinach and Ricotta Baked Pasta from Awesome on 20

This cheesy spinach and ricotta baked pasta saved the day.

You see, I had a dilemma. I don’t really care for leftovers most of the time. I get bored easily. It’s a thing. But I also can’t afford to waste food. If there’s a bowl of spinach and ricotta mixture left over from calzone grilled cheese sitting in my refrigerator, I can’t just let it go to waste. That bowl is probably worth two bucks. It hurts my heart to waste.

Spinach and Ricotta Baked Pasta from Awesome on 20

 

Luckily, there was also some macaroni and a half empty jar of pasta sauce kickin’ around my kitchen. And since Emily went home, and it’s now just the two of us again, I had just enough ingredients lying around to make something completely new without leaving the house or spending another dime. Super score!

What’s better than gooey cheesy pasta with hidden spinach and tomato sauce for added flavor, texture, and a slight decrease in guilt. Of course, putting a slice of provolone over the whole thing can only make this situation a whole lot brighter. A perfect, individual one pot dinner that takes about five minutes of actual effort and helps you clean out your fridge and pantry. There are so many ways this recipe is winning. 

Spinach and Ricotta Baked Pasta from Awesome on 20

Oh, and it’s vegetarian, so you can share it with your veggie friends. Yay! I love my veggie friends. And I love pasta and cheese. And I really love saving money. Eating, though, eating is definitely the best part.

Spinach Ricotta Baked Pasta
Serves 2
Individual baked pasta with spinach, ricotta, tomato sauce, and topped with melted provolone. A great way to use up leftovers in a whole new way.
Write a review
Print
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 4-6 ounces small pasta, I used macaroni
  2. 1/2 cup spinach and ricotta mixture
  3. 1/2 cup tomato sauce
  4. 2 slices provolone
Instructions
  1. Preheat oven to 400.
  2. In a medium pot, boil pasta until al dente. I always cook mine one minute less than the box suggests. Drain pasta.
  3. In a small mixing bowl, stir together spinach and ricotta mixture, tomato sauce, and cooked pasta.
  4. Spoon into ramekins and top with a slice of provolone.
  5. Place ramekins on a cookie sheet to make transport easier and to catch possible drips.
  6. Bake for 15 minutes to heat through and brown the cheese.
  7. Let cool for 10 minutes and dig in. Pat yourself on the back for not being wasteful and for making a delicious dinner.
Notes
  1. Amounts are approximate. We're using up leftovers here, so get creative and use up whatever you have.
http://awesomeon20.com/
Check us out at Chef in Training's link party
Check us out at Chef in Training’s link party
Related Posts Plugin for WordPress, Blogger...