Wednesday, January 26, 2011

Carrot Soufflé

adapted from Simply Recipes

This is a very tasty side dish, easy to make and very interesting way to use carrots. I didn't read very carefully and accidentally made enough for a small army, but it was no bother. The leftovers were just as good.

serves 8

2 lbs carrots
1 cup whole milk
2 cups cracker crumbs
3/4 cup cheddar cheese
1/3 cup minced onion
1 Tbsp (13 grams) butter
1 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
salt to taste
3 eggs

Turn on the oven to 350 F (175 C). Butter a 2 quart baking dish and set aside.
In a large pot, bring water to a boil and let the carrots boil 10 min, or until soft. Then puree carrots until smooth with a blender.
In a bowl, slowly mix the carrots with the milk, stirring slowly between pours until smooth and even. Then stir in one cup of crackers, cheese, onion, butter and spices.
In a separate bowl, whip eggs to a froth, then whisk them into the carrot mixture. Spoon entire bowl into prepared baking dish, sprinkle one cup of cracker crumbs on top
Bake 40-45 minutes when the soufflé is puffed up and golden.

Sunday, January 16, 2011

Tomato Artichoke Soup

adapted from A Couple Cooks

I once had a roommate that would bring home huge batches of her mom's homemade tomato soup. We were often threatened that if we swiped the soup from the freezer that we would have hell to pay.
Since then I have wondered: what in the world was in that soup? I have eaten many tomato soups with varying measures of enjoyment, but nothing to ever get possessive over. In my search to replicate this amazing tomato soup recipe, I have tried lots of recipes, and this one comes pretty close in my book. The artichokes provide a nice flavor and it is perfect for a cold night with some fresh bread. Enjoy!

1 Tbsp butter
1 large onion, chopped
2 cloves garlic, minced
3 bay leaves
1/2 tsp oregano
1 tsp basil
1 tsp parsley
2 cups fire roasted diced tomatoes
1 cup canned artichokes
1 cup water
1 cup milk
1/2 cup cream

Chop the onion and garlic and saute with butter and bay leaves in a large pot until the onions are translucent. Chop the artichokes into smallish pieces. Add the artichokes, tomatoes, 1 cup water and spices. Bring to a boil and turn down the heat, allowing the soup to simmer for about 10 minutes.
Using an immersion blender, carefully blend the soup to a smooth consistency. (You may have to do it in batches so you don't get splashed with hot liquid!) Add one cup of milk and 1/2 cup of cream and mix in until blended.
Top with croutons and parmesan and serve immediately.

Monday, January 10, 2011

Salmon Cream Cheese Crackers

I made these at Christmastime as an appetizer and they were great! I really came to love gravlax in Finland and I try to use it as often as I can. Be sure to use gourmet mustard, the plain old yellow kind will not suffice.

cream cheese
fresh dill (I had to use dried... boo.)
cured salmon gravlax
Mustard (must be artisan!)

Spread the crackers with a layer of cream cheese, add a dollop of mustard and put a slice of gravlax on top. Garnish with dill (fresh if you have it) and refrigerate until serving.