Blue Cheese Souffle

My best friend, Jan is coming for dinner this evening and I have been debating what to make for dinner.  I was looking through Barefoot in Paris by Ina Garten and came across this recipe.  Souffles are not difficult as long as you follow the recipe and do as much ahead as possible.

Here is the recipe below.  I am going to serve it with a warm baguette and arugula salad.  Dessert will be an open-face apple tart.

 I included a photo from the book because after two glasses of wonderful Chablis, I forgot to take a photo of the souffle.  Let me assure you that it looked beautiful and tasted fabulous. 

 http://www.foodnetwork.com/recipes/ina-garten/blue-cheese-souffle-recipe.html

   
   
   
 
  
  

Whole-Wheat Bread Dough

I got the most recent issue of Fine Cooking before I went to Hawaii and I almost forgot about the recipe below.  Since we are back in the cold tonight I thought why not make some bread.  This is a super-easy recipe.  I did use my mixer but the recipe says you can do it by hand, if necessary.  It does need to sit in the fridge for at least eight hours so take that into consideration.

http://www.finecooking.com/recipes/whole-wheat-bread-dough.aspx

   
    
   
   

   

Roast Chicken with Bread and Arugula Salad

My very good friend, Juia made this for me for dinner a few weeks back.  It was one of  the best chicken dishes I have ever eaten.

The chicken needs to be prepped and put in the fridge for at least 24 hours prior to roasting so factor this step in if you decide to make this fabulous dish.

Of course I will be making chicken stock tonight with the leftover carcass!

Recipe is below.

 
    

   

  

  

  

 

   

Pineapple Upside-Down Cake

I use to make this cake years ago.  My father and my middle daughter, Alex both loved it.  I misplaced the issue of Fine Cooking containing the recipe and they were kind enough to provide me with a faxed copy.

I returned from Hawaii last week and was inspired by the gorgeous pineapples grown there. 

Allow yourself about two hours for this cake since it takes almost an hour for the cake to bake.  It is delicious served warm or at room temperature.

   
    
    
    
   

Pasta with Bacon and Tomates

I saw Valerie Bertinelli make this the other day and I just had to try it.  I halved the recipe tonight and it worked just fine.  I might even have some leftovers for lunch tomorrow.

It is a super fast recipe and a perfect fast dish for dinner.

Make sure you reserve some pasta water for sauce.

The recipe is below.
http://www.foodnetwork.com/recipes/valerie-bertinelli/pasta-with-bacon-and-tomatoes.html

   
    
    
 

Baguettes

I have made baguettes in the past with satisfactory results, but nothing like I can buy from my French bakery.

I was watching Cooks Country a few weeks ago and they have inspired me to try again.  Allow yourself at least 24 hours after kneading the bread so it to rest in the fridge before proceeding.

I had an issue transferring the baguettes from my “too small” pizza peel so unfortunately they lost some of their shape in the process of getting them on to the baking stone.

I purchased the Couche and Diastatic Malt Powder from King Arthur.

Here is the recipe.

https://www.americastestkitchen.com/recipes/8048-authentic-baguettes-at-home

   
    
    
   

  

Creamy Mushroom and Spinach Lasagna

Fall always inspires me to use mushrooms.  This is a vegetarian lasagna which is a perfect fall dish.

It takes a bit of time so allow yourself about an hour for the prep time.  It also needs an hour plus fifteen minutes baking time.  The recipe suggests that you allow twenty minutes cooling time after baking.

The bechamel with the addition of fresh basil and parmesan cheese tasted amazing.  It would be a great vegetarian sauce to serve on pasta for a quick week night dinner.
   
    
    
    
  

 

No Cook Pasta Sauce

It is just me home for dinner tonight and I decided to make a quick pasta dish.

I scourged the fridge and came up with the following ingredients.

Half ball of Buffalo Mozzarella

1 clove chopped garlic

2 slices of Italian Proscuitto thinly sliced

Six Cherry  Tomatoes halved

Handful of Arugula 

1/2 cup good quality Olive Oil

Cooked and drained Farfalloni Pasta

Mix  the above ingredients in a bowl and add salt and pepper to taste.  Serve with freshly grated Parmesan Cheese.