Cheese Souffle

butter, room temperature, for greasing the souffle
2 T grated Parmesan
1 1/2 ounces (3 T) butter
3 T flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 T water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

Preheat oven to 375 degrees F.

In a small saucepan, heat the butter. Allow all of the water to cook out.

In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

Serves 5

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Chilaquiles Verdes de Orizaba

3 cups water
1 lb. tomatillos
6 each green arbol or serrano chiles
1 teaspoon garlic, chopped
1/3 cup onion
1/4 cup cilantro, washed and picked
1 teaspoon salt
2 T chicken stock
1 lb. corn tortillas, made into chips
1/2 cup crema
1/2 cup questo fresco, crumbled
1/2 cup onion, julienned
9-ounces chicken breast, cooked and shredded

Put the water and tomatillos in a pan over high heat, cover and let cook for 12 minutes.

Remove the tomatillos from the water and let cool.

In a blender, place the tomatillos, chile, garlic, cilantro, onion and salt. Blend until smooth, but still retaining some texture.

Pour the salsa into a heated pan with no oil. Allow the salsa to simmer over low heat and continue to cook for 3 minutes. Add the chicken stock and test for salt. The salsa should be slightly salty to taste. Reduce for 3 more minutes to merge the flavors.

Still over the heat, submerge the tortilla chips in the salsa, pushing down on them all with a spoon to ensure that all the chips are submerged. Let simmer a couple of minutes, until all the chips have absorbed the excess liquid, but the mixture is not dry and the chips are not soggy.

Remove from the heat, place on a serving platter and garnish with the crema, queso fresco, onion and chicken.

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Steak Marinade

This is great on a hanging tenderloin of beef, aka hanger steak.

2 1/2 cups soy sauce
1 lb. golden brown sugar
4 T granulated garlic
1 T ground ginger
1 cup Jack Daniel's whiskey

Mix together all ingredients.

Marinate meat for 20 minutes before grilling or broiling.

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Amish Apple Dumplings

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/2 cup cold water
6 small apples, pared and cored
1/2 cup brown sugar
1 cup granulated sugar (divided use)
1 teaspoon cinnamon (divided use)
2 T butter
2 cups water, plus more to dampen edges of dough

Mix flour and salt. Cut in shortening. Add cold water, 1 tablespoon at a time, until all flour is moistened. On a floured surface, roll out the dough to an 18-inch by 12-inch rectangle. Cut into 6-inch squares.

Place an apple in the center of each square. In a small owl, combine 1/2 cup brown sugar, 1/4 cup of granulated sugar and 1/2 teaspoon cinnamon. Spoon about 2 tablespoons of this mixture into the center of each apple.

Top each with 1 teaspoon of butter. Moisten edges of dough with a little water. Bring corners to center, pressing center along edges to seal. Place the dumplings in a 13-inch by 9-inch pan.

Preheat oven to 375 degrees F.

Combine the remaining cinnamon, 3/4 cup granulated sugar and 2 cups of water in a saucepan. Heat and stir to dissolve sugar. Pour the syrup around, not over, the dumplings in pan.

Bake 40-45 minutes.

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Goat Cheese Popovers

4 ounces herbed goat cheese, or mix a little chopped parsley and chives into the cheese, cut into 24 pieces
6 eggs
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 pinch nutmeg
2 cups milk
1/4-1/2 cup heavy cream

Preheat oven to 400 degrees F.

Brush muffin cups with oil and place in the oven to get hot.

Place the eggs, flour, salt, pepper and nutmeg in blender and blend about 10 seconds until well combined. Scrape down sides.

With the blender running, slowly pour in milk and cream and blend until smooth. The mix will be really liquidy, but that's okay.

Remove the muffin pans from oven and fill each half way with batter. Place a piece of goat cheese in the center of each cup and pour remaining batter to fill each cup 2/3 full.

Bake popovers until puffed and golden, 35-50 minutes. Mine came out great at 35 minutes. Watch your oven after 30 minutes or so.

Serve hot.

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Lemon Fusilli with Arugula

1 T olive oil
1 T minced garlic (2 cloves)
2 cups heavy cream
3 lemons
kosher salt and freshly ground black pepper
1 bunch broccoli
1 lb. dried fusilli pasta
1/2 lb. baby arugula, or 2 bunches of common arugula, leaves cut in thirds
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Variation:
Deconstruct a roasted chicken (on or off the bone) and place over the top of the dish just before serving.

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

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Bradley Ogden's Crispy Chicken Picnic Subs

1 teaspoon Dijon mustard
1 T red wine vinegar
1/4 cup plus 2 T extra-virgin olive oil
salt and freshly ground pepper
cayenne pepper
1 1/2 pounds skinless, boneless chicken breasts, sliced on the bias 3/4 inch thick
1 1/2 pounds skinless, boneless chicken thighs, trimmed of excess fat and sliced on the bias 3/4 inch thick
2 T balsamic vinegar
2 T chopped basil
1 teaspoon chopped thyme
2 medium tomatoes, thinly sliced
1 small red onion, thinly sliced
8 slices of bacon
1/2 cup buttermilk
2 cups plain coarse bread crumbs
vegetable oil, for frying
eight 7- to 8-inch-long rolls, split
3 ounces blue cheese, crumbled
1 large bunch arugula, stemmed


In a large bowl, whisk the mustard with the red wine vinegar, 1/4 cup of the olive oil and a generous pinch each of salt, pepper and cayenne. Add the chicken and let stand at room temperature for 1 hour.

Meanwhile, in a medium bowl, combine the remaining 2 tablespoons of olive oil with the balsamic vinegar, basil and thyme and season with salt and pepper. Add the tomatoes and onion; let stand for 1 hour.

In a large skillet, cook the bacon over moderately high heat until browned, about 6 minutes. Drain and coarsely chop.

Remove the chicken from the marinade and pat dry; discard the marinade. Return the chicken to the bowl, add the buttermilk and toss. Put the bread crumbs in a large plastic bag and season with salt and cayenne. Add the chicken, a few pieces at a time, seal the bag and shake to coat. Transfer the coated chicken to a large plate and press the crumbs to help them adhere.

In a large nonstick skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the chicken over moderately high heat, turning once, until golden and crisp, 4 to 5 minutes. Transfer to a rack and let the chicken cool.

Spoon the tomatoes and onions onto the bottom halves of the rolls and drizzle with any leftover marinade. Top with the chicken, blue cheese, bacon and arugula. Close the sandwiches and serve.

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Vanilla Yogurt Raisin Bread

1 cup vanilla flavored yogurt
3 T vanilla extract
3 T butter
3 1/4 cups bread flour
1 teaspoon salt
2 T sugar
2 teaspoons active dry yeast
2/3 cup raisins

Soak the raisins in the vanilla for at least one hour. Place all of the
ingredients in your machines fully assembled pan, in the order specified
by the manufacturer. Select the basic or white cycle and press start.

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Steakhouse Wheat Bread

3/4 cup warm water
1 T butter, softened
1/4 cup honey
1/2 teaspoon salt
1 teaspoon instant coffee granules
1 T unsweetened cocoa powder
1 T white sugar
1 cup bread flour
1 cup whole wheat flour
1 1/4 teaspoons bread machine yeast

Place the warm water, butter, honey, salt, coffee, cocoa, sugar, bread flour, whole wheat flour, and bread machine yeast in the pan of a bread machine in the order listed. Put on regular or basic cycle with light crust.

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Cole Slaw

4 cups finely shredded green cabbage
1 cup finely shredded carrots
1 very small green bell pepper, finely shredded or chopped
2 T minced or grated onion

Ingredients for the dressing:
1 cup mayonnaise
1 teaspoon celery seed
1 1/2 teaspoons sugar
4 T white distilled vinegar
2 T sour cream
1/4 to 1/2 teaspoon dry mustard
salt and freshly ground black pepper to taste

Combine all of the dressing ingredients together with a whisk, pour over the vegetables, mix well and chill a few hours or overnight, to meld the flavors.

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