Come on spring

There is not a lot to report from Many Branches. The winter drags on but February goes fast and soon we will be covered in sunshine for several months.  My bones could use a dose of sunshine for sure. I don't want to hurry life, but come on spring.

I am starting to assemble my wardrobe for Italy.  Johnna, Angela, and I will tour Italy a week before Alyssa's wedding.  After a week we will land in Florence on Friday for the wedding on Saturday and then the three of us will do Tuscany and then fly home.  That's a long trip, but I am eager to take it.  Andy is staying home with the dogs and David is doing the same.  Mike is on the fence so we will see if it will be an all woman contingency from America.

Another of the neighbor's large DEAD trees fell into our yard and destroyed a section of our fence eleven days ago.  He is taking his time getting things back to normal and we still have a gaping hole in the fence and now have to guard the dogs against coyotes and now from going through the fence. This is the third dead tree (of theirs) to fall on our property one missing the house by a yardstick distance. Life is full of pitfalls as it is, why can't people do what they should do in a timely manner?  I know people have bigger problems than we but it is irritating and unnecessary.

I have gone soup mad during this long winter.  I have one going every day and it is so satisfying.  I've made nice mushroom soup for when Beth gets home tonight. We two like this soup very much, the guys not so much.

I've made another good Sam's product buy.  They have finished pork ribs in a vacuum package.  It's an entire rack finished to perfection and it eliminates the mess and work of doing ribs yourself and having them turn out so-so.  These are ready to go and delicious.

 We've just returned from Kroger where I bought another chunk of Boar's Head ham.  It is so delicious and can be used in many many dishes.

Andy is enjoying his two classes at OSU.  He is a forever learner.  I have begun another book by Kristina McMorris, The Edge Of Lost.  I finished her Sold on a Monday which was really good. I like her style of writing.

Winston has fully recovered from his bout with the Coyote. All three dogs are doing well. (But, the coyotes are back.)

Madeleine is getting a sister or brother in October.  (She is very precocious so we will see how that event plays out.) October is turning into a busy interesting month.

Let's think spring.



+

Buns

2/2012

sacre bleu !

For years Nate and I have been uttering 'sacre  bleu' which, to us, means oh my gosh (or something worse.) In life and cooking one could utter those words several times a day. The words are true when one starts finding great blogs to read and finding out how other households are maintained. Today I've found some great blogs such as The English Kitchen and her suggestion Mennonite Girls Can Cook. These rolls from the latter look simply scrumptious and I am going to serve them when the Cincinnati Lechlers come for Easter, if not before.




*Herbed Oatmeal Pan Rolls*
Makes 9 pan rolls
Printable Recipe
Recipe and pictures from Mennonite Girls Can Cook

Wholesome and delicious. These tasty rolls are perfect with soups, stews or even on their own, buttered with some tasty strong cheddar on the side.

250ml boiling water (1 cup)
40g rolled oats (not old fashioned) (1/2 cup)
2 TBS butter
200g strong white bread flour (2 cups)
65g granary bread flour (1/2 cup, multigrain)
2 TBS caster sugar
1 tsp fine sea salt
1 TBS easy bake yeast (bread machine, quick rise)
1 large free range egg, at room temperature

For the herby topping:
2 TBS butter, melted
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
1/8 tsp garlic powder
2 tsp finely grated Parmesan Cheese

Combine the boiling water, oats and 2 TBS butter in a small bowl, stirring to melt the butter. Let stand and cool to just warm before proceeding.

Measure the white and granary flours into a large bowl. Whisk in the sugar, salt and yeast. Beat the egg into the warm oat mixture. Stir this into the dry ingredients until all are well incorporated. Turn out onto a lightly floured surface and knead dough until you have a smooth, soft dough, which is not sticky, adding more strong white flour as needed. Shape into a ball and cover with the bowl. Let rest for 20 minutes.

Grease a 9 inch square metal baking tin. Punch the dough down and then press it into the baking tin to fill all the corners. Take a sharp knife and cut down through the dough to the bottom of the pan, cutting it into 9 equal squares. (3 cuts across and 3 cuts down.) Cover with a tea towel and allow to rise for 30 minutes.

Preheat the oven to 190*C/375*F/ gas mark 5. Once the oven has heated bang the pan of rolls into it and bake for 15 minutes. While they are baking, stir together all the ingredients for the herby topping. At the end of 15 minutes, remove the partially baked rolls from the oven. Brush the tops with the herby topping. Return the pan to the oven and cook for another 10 to 15 minutes until golden brown and they sound hollow on the bottoms when turned over and tapped lightly with your fingers. Tip out onto a wire rack to cool to warm. Best served fresh, but can be revived by a gentle reheating in a warm oven for 8 to 10 minutes.



Think of those rolls with this stew. Yum!

This recipe makes a very light and airy bun. So good.

• 4 1/2 cups warm water
• 2 tbsp. quick rise yeast
• 1 cup oil
• 1 tbsp.vinegar
• 2 tsp.salt
• 1/2 cup sugar ( I use 1/4 cup)
• 10 cups flour/ a little more if needed

1. start with about 6 cups flour, add the yeast salt and sugar and stir together.
2. add the warm water, oil and vinegar.
3. stir together with a wooden spoon adding more flour till it is hard to stir.
4. add remaining flour a bit at a time till you have a soft, smooth and elastic dough that is no longer very sticky when kneading.
5. knead for a few minutes by hand on a floured surface.
6. let rest in greased and covered bowl in a warm place for about 40 minutes. I use my oven with the light on.
7. Make into buns and let rise for another 40 minutes.
8. Bake for about 20 minutes at 375 degrees. Watch your oven, temperatures vary.
9. Share and enjoy!!!!!
10. from Mennonite Girls Can Cook 

Writing about bread put me in mind of the Sally Lunn tea shop in England. I could not wait to get home to make her bread. I also remember two elderly ladies sitting beside my friend and me thanking us for what the Yanks did for them during the war. Forever grateful they continued with their Sally Lunn tea content that  the Americans had been rightfully thanked.

Sally Lunn Batter Bread Recipe

• Prep: 15 + rising Bake: 25 min.
• Yield: 12-16 Servings

152540

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 cup warm milk (110° to 115°)
• 1/2 cup butter, softened
• 1/4 cup sugar
• 2 teaspoon salt
• 3 eggs
• 5-1/2 to 6 cups all-purpose flour
• HONEY BUTTER:
• 1/2 cup butter, softened
• 1/2 cup honey

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.
• Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
• Combine the honey butter ingredients until smooth. Serve with bread. Yield: 12-16 servings.

The Sally Lunn Bun is the Original Bath Bun.

It is a rich round and generous brioche bun’ similar to the historic French festival ‘breads’. Sally Lunn, a Huguenot refugee (perhaps better known as Solange Luyon) came to Bath in 1680 via Bristol after escaping persecution in France. In Lilliput Alley she found work with the baker and introduced her now famous light and delicate ‘bun’ to pre Georgian Bath. Sally’s fame, together with that of her bun grew and grew alongside that of the city of Bath. Versions of the Sally Lunn Bun can be found around the world in Canada, The United States, New Zealand and Australia. Further, even in the UK attempts have been made to copy the original Sally Lunn Bun. The original and very secret recipe is passed on with the deeds to Sally Lunn’s house and is still made  by hand today.

 

Feb. 2013

Thursday, February 21, 2013

Easter Brunch

Classic French Onion Soup Recipe

Yield: 6 - servings

Prep Time: 30 minutes

Cook Time: 2 hours and 45 minutes

Total Time: 3 hours and 15 minutes

A savory, traditional French onion soup.

Ingredients:

For Soup
3 large yellow onions, thinly sliced
6 tablespoons unsalted butter
1 teaspoon sugar
1 cup Muscadet or dry white wine
1/2 cup medium dry sherry
1/4 teaspoon freshly ground pepper
6 sprigs thyme
2 bay leaves
8 cups of either beef or chicken broth
Note: I have used both chicken and beef broth, but if you prefer the classic presentation use only beef broth, if you would like a lighter taste, use chicken broth or even a combination of the two.
For Croutons
12-18 slices of baguette
2 tablespoons butter
1 large clove garlic
3 cups freshly grated Gruyere cheese
1 cup freshly grated Parmigiano-Reggiano

Directions:

Preheat oven to 400 degrees.
Melt the butter in a large Dutch oven that has a lid. Add the onions and sugar, sauté for 5 minutes then stir in the white wine, sherry and pepper. Place in the oven and bake without the lid and stir intermittently for about 1 hour till the onions begin to brown. Put the lid on and cook for about another hour or until the onions are caramelized.
Remove onions from oven and turn oven on to broil.
At this point, tie your fresh thyme and bay leaves together with kitchen twine.
Put the beef and/or chicken stock into a large pot and bring to a boil. Add the thyme/bay leaf bundle to the pot, turn the heat down to a simmer and let broth simmer for about 35 minutes.
While the broth is simmering, place the bread on a baking sheet and broil for a few minutes on each side until golden. Remove from oven and take the garlic clove and rub on one side of the bread, then butter the bread.
Now, take the caramelized onions and divide into 6 oven-proof containers. Add the broth to the onion mixture till it almost reaches the top of the container. Place 2 or 3 pieces of bread on top and sprinkle with the Gruyere and Parmigiano-Reggiano.
Place the containers in an oven proof pan and place under the broiler for 2 to 5 minutes till the top is golden. Please keep a close eye on this so that it does not burn.
Serve immediately.

http://www.returntosundaysupper.com/page/2

It is time to start thinking about the two-meal Easter Day which is arriving very early this year on the last day of March.  Guests always arrive early, around 11:00 or noon.  We start off with drinks and nibbles and progress to choices of five or six soups and salads.  It's a long day and no one is in a hurry.  I like the pace and the people.  I think this looks like an introduction to Easter and spring, so this will be one of the soup choices for 2013. Each time I went to Paris on business, I always brought home a present for the house.  One time I bought white soup bowls with lids and lion grips.  French onion soup equals French bowls.

 

Meatball Bubble Biscuits
Source: Barbie F.pinterest

1 can Pillsbury golden layers biscuits - each pulled into 2 layers
10 frozen fully cooked Italian style meatballs - thawed and cut in half
2 sticks string cheese - cut each into 10 pieces
1 T. parm cheese
1/2 t. Italian seasoning
1/4 t. garlic powder
1 c. marinara sauce
Disclaimer:
I do not own this picture or recipe. Pinterest

Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and Italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.

 

Do you know that Red Lobster now has their Cheddar Bay Biscuits (mix) in a box for you to make at home?  I found it at Sam's.  I saw this woman putting four boxes of something big in her basket and noticed it was from Red Lobster...I got excited!  (30 biscuits in 3 packs of 10) All you do is add 3/4 cup cold water, 1/2 cup shredded sharp cheddar cheese, 1 pouch of the mix, 1/3 cup butter, 1 pouch garlic herb blend which is enclosed.  I am making these today, so I will let you know how they turn out.  Don't kid me now, I know you've had these and loved them.

 

I am making these savory rice, broccoli, and cheese, 'cakes' in a cupcake pan today.

Disclaimer:
I do not own this picture.  I got it and the recipe from Pinterest.

This, however, is my picture just before oven time.
 I added some pepperoni to my mix of cheese, broccoli, rice, eggs, salt and pepper.

My results.

 

Biscuits and slices

Saturday, January 22, 2011

Biscuits and Slices (Another oldie)

I have made many, many trips to London and one trip stays in my mind when I think of sweets. (By the way, I have given up sweets, but more on that later.) There was an antiques show in London inside a tented area. I found one nice furniture piece and then stopped for a slice and tea. The slice was a low chocolate cake like brownie in which something like a wafer, Kit Kat maybe, candy bar had been baked. Each slice contained the bar and it was all topped off with a sprinkle of confectioner's sugar. To take a bite one encountered a soft brownie and then a slim crisp snap topped off with a cloud of sugar. Very nice and I have yet to see a recipe. For months I haunted bookshops in London looking for the recipe and that is where I encountered the Women's Weekly from Australia. If it isn't in there, it isn't anywhere. I am getting another of the books (magazines) called Biscuits and Slices, so I hope I find the recipe which I won't be able to taste since I have given up sweets. I am not a fan of desserts though I like to make them. I taste them when they come from the oven and lose interest once a day has passed. I read about a new diet where this 300 pound woman gave up ice cream for three months and lost 30 pounds. (Now she must have eaten a gallon an evening, but it worked.)For three months ice cream is the only thing she gave up. Then she gave up another thing and so on until she lost all her weight. I am a week into it and don't miss the sweets at all. Monday I am giving up bread, another thing that I won't miss that much. I am not waiting three months to see if there is a difference before I give up something else. Another article said one could lose 18 pounds in a year by just giving up cola--even diet cola. I don't care for that either--but Diet Snapple is my drink of choice. I will give it up down the road for water, but one week at a time. I don't want to make a big fuss about this because nothing bores me more than hearing about someone's diet after I have worked all day on a special meal. It's just a little experiment for me, but I will let you know what happens.

The two pictures will show you what the 'cake' looks like. Instead of nuts as in one of the pictures, a thin sliver of crisp wafer was offered to set the entire thing off as special. If you know the recipe or how to accomplish this, please email me or comment on this post. dorislechler@aol.com


Writing about England made me think of my very favorite times that I spent there. Hands down it was the Newark Antiques Market that was held several times a year. I have not been in five or so years and wondered, today, if it still existed. Seeing as how one can barely get ones stripped down body on an airplane, it does not seem logical that I could get on with twenty trunks and cartons filled with antiques...not any more. It was always a problem getting the stuff to the airport, on the plane, checking into customs, sometimes twice, getting it off at home, security and customs again...it wore me out and I did it one third of each and every year. The customs officials started calling me by name, after they discovered I always had paper work for every item I bought.

Maybe it was the baked potatoes that drew me to England. At the Newark flea market they were remarkable. Slathered in real butter, cheese, slaw, or any condiment you wanted the potato itself could stand alone. It was always large, white, fluffy,and begging for a dollop of butter and or sour cream. Once we arrived the potato started the long arduous day off properly. Most of us did not stop to eat the entire day, but bought other treats to take with us on the ride home. Their sliced pork sandwiches were outstanding as well. Yum!

We would board a chartered bus that arrived at our hotel, yes, there were that many of us, usually forty or more, at 4:00am. This was not a tour. Everyone arrived solo and equipped to shop. The driver was familiar with the routine and joined in the fun of it, or so we thought. Two hours later, still in the dark during the winter months, we arrived to wait in line for the gates to open. The race was on and it was literally every man and woman for herself or himself. Friendships were left at the gates or on the bus. We were snarling at each other if we encountered one another while shopping because everyone wanted nearly the same things. These were American dealers who watched what every one else was buying and tried to buy it first and as cheaply as possible. We were competing with our dealer contacts in England and France as well. They tried to buy it first to sell it to us at great mark ups and we tried to buy it first to cut out the middle man. It was dog eat dog. Many a pill was popped to get some of us through the day which did not end until late into the night. The walking! OMG, our dogs were barking but we carried on. I had bags on wheels and pulled them over the bumpy terrain, so it was my arms, my legs, my head. We were all a mess in so many ways. We, usually pulled out at 6:00pm. If the buying was especially good, some of us went back the next day--if we had any money left. It was strictly cash and carry so there was the conversion of money and the amount to consider before even starting that trek.

On the way home the bus was so packed that people had to hold their packages on their laps because both sides of the under bus was full, the over heads were jammed and we could not stow anything in the aisles. It was soooooo worth all of the trouble, the cold of the winter, the heat of the summer, the fluctuating money conversions, the waiting for the English banks to give us our own money, the packing of it all to get it home and the joy of opening the boxes in the comfort of home to find everything arrived without breakage (which happened rarely.) It was the phone calls that made me the happiest. The finding for collections, mine and my customers, that gave me pleasure, and the profits to feed my habit so I could go back and start all over again. Our Cooke Rd. home can thank those many trips for its extras.

I have no idea how big the market is now, but then it had 4,000 dealers with a waiting list. It covered the entire fairgrounds. I have listed the information that I got on the Internet in case you are a lover of antiques and exquisite torture. LOL

Europe's largest Antique Fair


Europe's largest antiques event takes place in Newark, Nottinghamshire. Stall holders and buyers from around the globe come to the Newark & Nottinghamshire Showground every other month to take part in this internationally renowned trading event.

With up to 4000 stalls, the fair holds quite possibly everything you could imagine from furniture, rugs, paintings and textiles, to sports memorabilia, toys, grandfather clocks and antique maps

The Newark fair has to be experienced to be believed. It's a treasure trove of possibilities for your interiors. Here you'll find everything you could possibly need to decorate and stylize your home.

Cost: Thursday - 9am - 6pm: £10 (Allows entry on Friday also)
Friday - 8am - 4pm £5

Accompanied under 16s are admitted free of charge

Get over yourselves (food network TV)

Wednesday, February 22, 2012

Food Network TV~Get over yourselves!

Wednesday, February 22, 2012

Cook's Corner this week has an interesting recipe for spinach balls with mustard sauce. I have always liked spinach in almost any form even though some forms of it leave an odd feel to the tongue. In this issue of the blog, balls will be featured.

Spinach Balls with Mustard Sauce
Makes about 70
Mustard Sauce:
1/2 cup dry mustard
1/2 cup white vinegar
1/4 cup sugar
1 egg yolk
Spinach balls:
2 packages (10 ounces each) frozen spinach, thawed, squeezed dry
2 cups herb stuffing mix, crushed
1 cup grated Parmesan cheese
1/2 cup (1 stick) butter, melted
3 green onions, finely chopped
3 eggs
Pinch of nutmeg
To make mustard sauce: Combine mustard and vinegar in a small bowl. Let stand at room temperature 3 to 4 hours.
In a small saucepan over low heat, combine egg yolk and sugar. Add mustard mixture. Cook over low heat, stirring constantly, until thickened. Cover and chill.
To make spinach balls: Preheat oven to 350 degrees. Line a baking sheet with parchment.
Combine all spinach ball ingredients in a large bowl. Mix thoroughly. Shape into 1 inch balls.
Bake until golden brown, about 10 to 15 minutes.
Serve spinach balls with mustard sauce for dipping.
Sharon Breyer, Westerville


Ham balls:
2 pounds ground ham
1 pound pork sausage
2 cups oats
2 eggs
1 cup milk
Glaze:
1 cup brown sugar
1 teaspoon dry mustard
1/2 cup white vinegar
1/2 cup water
To make ham balls: Preheat oven to 350 degrees.
Mix ham and sausage together in a mixer. Add oats, egg and milk. Form into balls. Arrange in two 13-by-9-inch pans.
Bake 30 minutes.
Meanwhile, prepare glaze: Combine all ingredients.
When ham balls have cooked 30 minutes. Pour glaze over. Cook until balls are cooked through, about 30 minutes longer.
Linda Kaltenback, Dublin


Teriyaki Ginger Chicken Meatballs

Ingredients

• 1-12 oz package al fresco Teriyaki Ginger Chicken Meatballs
• 3/4 lb fresh Pineapple, sliced 3" x 3/4"
• 1/3 sec extra virgin olive oil cooking Spray
• 1/4 cup hoisin sauce
• 2 Tbsp Water
• 2 fresh peppermint leaves

Directions

Spray pineapple slices with cooking spray and grill or pan brown, lightly brush both sides with hoisin sauce. Cut rings into bite size pieces about 1 " wide (just big enough for the meatballs to sit on top of).

Prepare a medium skillet with pan spray and brown al fresco all natural Teriyaki Meat Balls over medium high heat on both sides. Add water, cover and fully heat meatballs. 
Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze. 
Set-up on a platter, and put remaining hoisin sauce in a small dipping bowl. Garnish with fresh mint. Serve immediately.

What a good idea--the meatballs are already made and tasty!


The above recipe is from the Food Network. Strangely a person who has been on the Food Network for a year or so is being thrown off because a few of her recipes are similar to those of Ina Garten and Martha Stewart. Seriously? It is odd to me that people can claim to hold title to certain recipes and no one else can present them on TV with simply a change or two of ingredients, or, no change at all for that matter. Just because one claims to have 'developed' a recipe doesn't (surely) mean that the rest of us cannot use the same ingredients and present the dish to be eaten without giving credit. How can anyone claim a recipe as theirs when we have been eating combined ingredients, open to all, since time began? I like to get ideas from Food Network and I don't care who developed the recipe and it isn't as if Martha hasn't used other peoples' recipes and ideas for years according to several books and articles. I don't watch Ina any more because the repeats are so often I can say the dialogue with her and if she were to claim all the recipes for chicken, then all the hens in America would be safe. There are bigger issues in this world, get over yourselves.

TV chef fired by Food Network for 'plagiarising dessert recipes from Martha

Read more: http://www.dailymail.co.uk/news/article-2102027/TV-chef-Anne-Thornton-fired-Food-Network-plagiarising-recipes-Martha-Stewart.html#ixzz1n7rOFfbX

Food for thought

Wednesday, February 9, 2011

Food For Thought

Food For Thought

This morning, as every morning, I have a three-dog paper- reading, coffee- sipping experience. One puppy in my lap, one at my right hip and one with her head on my shoulder as though she is enjoying Cook's Corner with me. We especially like Wednesday mornings because of this experience. Not as much as we once did, when Cook's Corner was whole, but nice just the same. The economy has caused the downsizing of the once prized section of The Columbus Dispatch and now it is wedged in with gossip, crosswords, advice, and horoscopes. It has lost a bit of panache and some of its best food writers.

This morning the recipe for chocolate bourbon butterscotch souffles evoked a memory of the best souffle I have ever tasted. Never having made one in my entire life, it has been on my bucket list since I first flipped a pancake. Chartres Hotel Best Western Le Grand Monarque, France makes the best souffle I have ever tasted. Their food, actually, ranks up there with the best food in France, but then that is just the opinion of a hungry auction attendee from Ohio. Several times a year I went to, and enjoyed, the Galerie de Chartres an auction house for the very best French dolls and toys. I never collected dolls, but I bought and sold and wrote about a certain doll called Bleuette for six or so years. The auction at Chartres was one of my favorite places to go and Le Grand Monarque was one of my favorite places to stay. Each room was decorated differently and well.

The Grand Marnier (orange liqueur) souffle at Le Grand Monarque tops my scrumptious list. One had to order it before the meal in order for it to be perfect in all of its quivering glory as it was carried to the table with ohhhs and ahaaaas greeting this sweet perfection. I searched the web and there are tons of recipes for Grand Marnier souffles and I bet they can't be that much different from the one I tasted with friends, dealers and collectors in France.

Today I am printing the chocolate bourbon butterscotch souffles which serves eight as shown in this mornings Cook's Corner. This one is different because you can make it a day ahead and pop it in the oven at the last minute, according to instructions which indicate the cold rest helps it hold its fluff and height. Let me know what you think. I am trying it once I get back to sampling sweets , but for now I am content with my memories of the Grand Marnier at Le Grand Monarque.

Chocolate Bourbon Butterscotch Souffles

Butter and sugar to coat the ramekins
6 tablespoons butterscotch sauce from a jar
1/4 cup butter, 1/2 stick
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
6 eggs, separated
pinch of salt
2 tablespoons water
3/4 cup sugar
3 tablespoons bourbon
1/2 teaspoon cream of tartar

Lightly coat the inside of 6 ramekins with butter. Coat them with sugar, tapping out any excess. Place one tablespoon of butterscotch sauce in the bottom of each ramekin.
In a large microwave-safe bowl, combine the butter and both chocolates. Zap it on high in 20 second-intervals, stirring between each, until melted and smooth. (Or melt it as you usually do.)
In another large bowl, combine the egg yolks and salt. Use an electric mixer to beat until slightly thickened and pale.
In a small saucepan over medium-high, combine the water and half the sugar and bring to a boil.
Resume beating the egg yolks. With the mixer running, drizzle in the hot sugar mixture. Whip on high until light and fluffy, about 5 minutes.
Fold the egg yolks into the chocolate mixture. Stir in the bourbon.
In a clean fresh bowl, whisk the egg whites with the cream of tartar until frothy. Slowly add the remaining sugar while continuing to beat, beating until the whites hold a stiff peak. Gently fold into the chocolate and yolk mixture. Spoon into the ramekins, smoothing the tops and wiping the rims. Refrigerate at least 2 hours or overnight.
When ready to bake the souffles, heat the oven to 350 and bake them for 15 to 17 minutes, or until risen and puffy with a soft-firm top and a set center. Serve immediately. Good luck.

This is an on line recipe.
Grand Marnier® liqueur gives this classy dessert dish a fabulous orange flavor. Plan on serving this right away. The souffle will fall if held long.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
1/4 cup (4 Tablespoons or 1/2 stick) butter, melted and cooled
1/4 cup flour
1-1/3 cups milk
1/8 teaspoon fine sea salt
6 egg yolks (reserve whites)
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
3 Tablespoons Grand Marnier® orange liqueur
6 egg whites
1/2 teaspoon cream of tartar
Preparation:
Preheat oven to 350 F. Grease an 8-cup souffle dish with butter. Set aside.

Whisk together butter, flour, milk, and salt in a small saucepan. Heat over low heat, stirring constantly, until smooth and thickened. Remove from heat and set aside.

Beat yolks with sugar, vanilla, and Grand Marnier® until smooth and slightly thickened. While constantly whisking, slowly blend in 1/4 cup of the milk mixture until blended. Continue whisking and blend in the remainder of the milk mixture in a slow, steady stream until combined.

Beat egg whites and cream of tartar until stiff peaks form. Fold into the egg yolk mixture. Pour into prepared pan. Bake 35 to 40 minutes until puffed and golden. Serve immediately. (Souffle will fall if held long.)

Yield: 4 to 6 servings

chicken again...

It's a spring day in Columbus and no furnace guys tramping through my house. Things are back to normal after a really big winter hit.

I learned a new great grandbaby is due in October. So far that's two weddings, an engagement, and a birth for the new year.

The Florida girls are deep into our Italy holiday and wedding.  We are covering Italy before and after the wedding. Why not?


If you are looking for a good book, I can't put down Kristina McMorris' Sold on a Monday.

Now, this looks like a good moist chicken breast.  I don't know why I am on chicken this week, but I saw this on my son's Facebook and thought it looked really good stuffed with caramelized onions and cheese.

From Cafe Delights

5 from 3 votes

Print

French Onion Stuffed Chicken Casserole

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

French Onion Stuffed Chicken Casserole makes for a delicious dinner! Juicy, succulent chicken breasts stuffed with caramelized onions and glorious melted cheese. A perfect weeknight or weekend dinner. Low Carb and Keto approved!

Course: Dinner

Cuisine: American

Keyword: Stuffed Chicken

Servings: 4 people

Calories: 414 kcal

Author: Karina

Ingredients

• 2 tablespoons unsalted butter
• 4 large onions halved and thinly sliced
• Pinch of salt and pepper to season
• 2 teaspoons fresh chopped thyme divided
• 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
• 2 cloves garlic minced
• 1/2 cup beef broth or stock divided
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• 2 teaspoons garlic powder
• 1 teaspoon ground thyme
• 1 cup shredded gruyere cheese (or mozzarella cheese)
• 4 tablespoons freshly grated parmesan cheese

Instructions

1. Preheat oven to 400°F (200°C).
   

   Lightly grease a 9x12-inch baking dish. Set aside.
2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
3. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned. 
4. OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavors into the onions. Let cook for a minute until the sauce thickens slightly.
5. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
6. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme. 
7. Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks. 
8. Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside. 
9. Heat oil in the same skillet over medium-high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
10. Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.
11. Discard toothpicks. Serve with pan juices and onions.