from https://ofbaking.wordpress.com/2011/09/11/corn-souffle-and-a-book-review/

ingredients

Cindy Mushet’s Corn Souffle

*She serves this with a red pepper sauce, a recipe for which she includes in her book 🙂

**Here’s a tidbit from Mushet’s two-page primer on souffles: “When whipping egg whites, make sure that your mixing bowl and whisk or beaters are perfectly clean.  Begin whipping on low to medium-low until the whites look frothy, then turn the mixer to medium and beat until the whites hold soft peaks when the whisk is lifted from the bowl… If you are not adding sugar, be very cautious when whipping to firm peaks because it’s easy to go too far without the added moisture and elasticity of sugar. You can save overbeaten whites by adding another egg white to the mixture and stirring it until well incorporated, but since the ratio of ingredients is now out of whack and the whites are not at their optimum volume, your souffle will have a tenser texture and will not rise as high as expected.

• 3 tbsp unbleached all-purpose flour
• 2 tbsp fine cornmeal
• 1/8 tsp smoked paprika
• 1/2 stick unsalted butter, cut into pieces
• 1 tsp minced garlic (about 1 medium clove)
• 1 1/2 cups whole milk
• 2 cups fresh corn kernels (about 3 ears)
• 1/4 cup (1 oz) finely grated parmesean cheese
• 1 tbsp chopped fresh basil
• 1 tsp salt
• 5 large eggs, separated, plus 1 additional egg white
• 1/4 tsp cream of tartar

directions

1. My Advice: Get everything ready and measured before beginning.  You definitely need to work quickly once you’ve started a souffle.
2. Make the bechamel: In a large bowl, whisk together the flour, cornmeal, and paprika.  Melt the butter in a medium saucepan over medium heat.  Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.  Remove from the heat, add the flour mixture, and whisk well to remove any lumps.  Return to the heat and cook for 1 to 2 minutes, whisking constantly.  Remove from the heat again and add the milk slowly, whisking constantly to remove any lumps.  Return to the heat and bring to a boil, whisking constantly.  Boil for 1 to 2 minutes, then add the corn kernels and continue to cook through.   Remove the heat and whisk in the Parmesean, basil, and salt.  Whisk in the egg yolks and transfer to a large bowl.  Set aside.
3. Preheat the oven to 400F and position an oven rack in the bottom third.  Generously butter the souffle dish (71/2 cup dish), coat it with finely grated Parmesan, and tap out the excess.
4. Whip the egg whites: In the very clean bowl of the stand mixer, whip the 6 egg whites and the cream of tartar on medium speed until they form firm peaks.  You may also use a hand mixer and a medium bowl. Be careful not to overbeat.  With the spatula, gently stir in one-fourth of the egg whites into the bechamel to lighten the mixture.  Fold in the remaining whites until there are no more streaks of whites.
5. Fill the Dish and Bake: Transfer the batter to the prepared baking dish and place on the baking sheet.  Bake for 20 minutes, then reduce the oven temperature to 375F and bake for 18 to 22 minutes longer, until set and firm to the touch.

from https://ofbaking.wordpress.com/2011/10/03/ridiculously-good-caramelized-onion-tart/

ingredients

Phenomenal Tart Crust

• 1 ½ cup whole wheat stone ground flour
• 3 tbsp dark muscavado sugar
• 1 stick cold butter, cubed
• 1 tsp salt
• 1 egg yolk
• 3-4 tsp ice water
• (see frangipane tart crust recipe)

Caramelized Onion Filling

• ½ c mozzarella
• 2 tbsp romano
• 2 extra large onions
• ¼ cup mozzarella
• 4 cloves garlic, minced

directions

1. 1. Prepare pastry crust. Combine flour and sugar. Crumble between you fingers until sugar is fully incorporated. Add salt. Use a whisk to fully incorporate and aerate. Add butter. Using a pastry blender or your fingertips (rubbing butter into the flour), mix until the mixture resembles coarse bread crumbs. Add egg yolk. Incorporate fully. Slowly add just enough water so that the dough sticks together. Form into a ball and refrigerate for at least one hour.
2. 2. Cut onions into 1/4″ rounds. Place in a cold heavy-bottomed pan with just enough olive oil to coat the bottom of the pan. Toss onions and set on medium heat. Cook, stirring occasionally until onions begin to soften. Then, salt lightly, set heat to low, and cover. Cook, stirring occasionally until onions begin to color (maybe 20-30 minutes). Remove cover, add garlic, set heat to medium, and stir often until browned. Set aside.
3. 3. Remove pastry dough from the refrigerator and roll out to fit your tart pan. Gently lay into pan, careful not to press in, but gently set in. Fork the bottom and bake at 450 until lightly browned (10-15 minutes).
4. 4. Remove from oven and let crust cool. Spread 1/2 cup mozzarella cheese and 2 tbsp romano evenly on the tart crust. Then spread with onions, top with 1/8 cup mozzarella cheese and 2 tbsp romano.
5. 5. Cover with tin foil and bake at 450 for 30-45 minutes or until cheese is lightly browned.
6. 6. Sit down, slice off a piece, and enjoy.

from https://ofbaking.wordpress.com/2011/07/25/swiss-chard-burgers/

ingredients

• 1 lb Swiss Chard (When making with collard greens instead of swiss chard, use about/just over half the amount of greens)
• 1/2 cup cooked quinoa
• 1/2 cup roughly ground almonds
• 1/2 cup Panko bread crumbs
• 1/4 tsp cayenne pepper
• 3 egg whites
• 2 tbsp greek yogurt
• 1 tbsp honey
• 2 garlic cloves
• 1/2 tsp dijon mustard

Burger Buns

• 2 cups bread flour (or all-purpose)
• 2 1/4 tsp instant yeast
• 2 1/2 tbsp sugar
• 1/2 tbsp salt
• 3/4 cup skim milk
• 1 small egg or 1/2 large egg
• 4 tbsp butter, room temp, divided
• Sesame seeds for topping
• 1-2 tbsp milk for brushing

directions

1. Prepare dough. Beat milk and egg. Set aside. In a mixer bowl using a dough hook attachment, combine flour, yeast , sugar and salt. Make a well in the center and pour egg mixture into the well. Beat on low-speed for a minute; then on medium for three minutes.  Add butter in two additions, making sure the butter is completely incorporated before each addition. Continue to beat for about three more minutes.
2. Form the dough into a ball and place in an oiled bowl to raise until doubled (1-2 hours).
3. Prepare burgers. Preheat oven to 375. Set a large pot of water to boil.  While you’re waiting, use your food processor to roughly grind almonds (see above).  When processing almonds, process for one second; wait; process again. Processing too much or too quickly could make almond paste.
4. Combine 1/2 cup ground almonds, breadcrumbs, and cayenne pepper. Set aside.
5. Beat egg whites; add yogurt, honey, garlic, mustard and mix thoroughly.
6. Boil Swiss chard until just tender (3-5 minutes). Cool slightly; squeeze out as much water as you can and place in a food processor. Blend for just about 1 second (be careful not to make Swiss chard paste by processing for too long!).
7. Using a spatula, mix Swiss chard and quinoa.  Then add almond mixture and finally add egg white mixture.
8. Make six patties (1/4cup of the mixture per patties) and place on a baking sheet lined with parchment paper. Bake for about 30 minutes; flipping halfway through.  Patties should be slightly browned and crispy on each side.
9. While patties are baking, divide bun dough into six pieces and shape into balls.  Place on parchment paper lined baking sheet and let rest for 10-20 minutes.
10. When patties have finished baking, set on a cooling rack and heat oven to 350.
11. When oven reaches 350, bake buns until browned (about 30 minutes). You may have to cut one open to be sure they’ve cooked all the way through.
12. Serve and enjoy!

ingredients

• 2 pretzel rolls (or any really good bread)
• a bunch of mozzarella (or any) cheese
• 1 bunch basil
• 1/2 pint blackberries (or any berry)
• 2-4 tbsp balsamic reduction (make by heating balsamic in a pan with brown sugar until thickened)

instructions

1. Warm the inside of the rolls to allow for easy melting. Then, put down a layer of cheese, a “layer” of berry mixture, and another layer of cheese (for dan, use slightly less than twice as much cheese).
   –
2. Make dat grilled cheese.

Adapted from: https://rachaelray.com/blogs/recipes/grilled-cheese-with-blackberry-balsamic-and-basil-rachael-ray

ingredients

• 1 pack brioche or Hawaiian buns
• 1 lb ground beef
• 1 pack bacon (8oz)
• 1 medium onion, chopped
• 5ish cloves garlic, minced
• 1 8 oz. can crushed pineapple (in 100% juice) not drained
• 1 cup ketchup
• 1/4 cup honey
• 2 tablespoons packed brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon mustard
• 1 tablespoon cider vinegar
• 1 tsp each chili powder, salt
• 1/2 tsp each ground ginger, smoked paprika, pepper

instructions

1. Cook bacon till crispy. (Find a good way to do this).
   –
2. Mix together everything from pineapple down.
   –
3. Heat oil in a large saucepan, cook for a few min, add beef and cook until cooked through, stirring often.
   –
4. Add sauce and bring to a simmer. Reduce heat and simmer for 20 minutes. When done, crumble bacon into mixture and serve with toasted buns (and maybe cornbread too!).

Adapted from: https://carlsbadcravings.com/hawaiian-sloppy-joes

ingredients

• 8 large eggs for a 12-inch skillet
• 1/4 cup milk
• 2 cloves garlic, minced
• 1/2 large onion (or 1 small onion), choppe
• 1/2 cup frozen peas, thawed
• 1 bunch chopped asparagus
• 1/2 cup fresh mozzarella, cubed
• 1/4 cup feta, crumbled
• salt, pepper, olive oil

instructions

1. Preheat oven to 400F.
   –
2. Whisk the eggs, milk, garlic, and 1/4 tsp salt until combined. Set aside.
   –
3. Heat 1/2 tbsp olive oil in cast-iron skillet over medium heat. Add the onions and cook until soft.
   –
4. Add the asparagus and a pinch of salt and pepper, cook about 5 minutes. Add the peas, then the egg mixture, and shake pan to distribute. Add cheese and bake 30-40 minutes or until eggs are set.
   
   
   From https://www.loveandlemons.com/frittata-recipe/