Practically Perfect (In Every Soufflé).

I feel a little sheepish for being gone so long.  I've thought about you through the entire process, eagerly waiting to unpack, arrange and organize my kitchen, not to mention  let loose and whip up something that tastes as pretty and perfect as this new kitchen feels.  

(that's spicy cabbage (it is yummy) - you get something fancier, though for recipe, click here)

It is possible that I imagined John following me around with the camera, documenting every single exciting difference (granite counter tops, for example) but that would have been a frivolous thing to do, amidst all the boxes, errands, organizing, and rearranging.  Yet I snuck and did it (a little) anyway.  From many angles.  And with many different camera settings.  While John wasn't looking.  

Eager as I was to get back here, I relearned a valuable lesson (or two, or twenty): you can't rush something special.  Part of me has always known that quality takes longer.  That's sort of an underlying theme with TwinYolks, that extra work is worth the effort.  Sigh. I am often not so patient, though you have been.  You have waited.  You must be hungry.  Here, have a real treat. Yes, I made it especially for you.

This recipe is direct from The Kitchen Bible.  There are hundreds of recipes in it, most of which, I'm sure, will launch you nonstop to your happy place, but this one is special.  Why?  Lots of reasons, (new house, new recipe...) but for me, mostly because it was hard work. 

 (Ever beaten egg whites before?  I hadn't.  My arm was so tired that I summoned John, and from there we were yelling,

 "take over!" 

"no, you take over!" 

 "oooooowwwwwiiiiiieeeeee,"  

  You don't beat egg whites, you obliterate them, and it's exhausting.)  

(Yes, I have a hand mixer.  Where at the moment?  I don't know.)

Secondly because though they looked like little puffs of heaven, I doubted - thanks to my numb arm -  the effort would be rewarding. I was dead wrong.   It's kind of awesome, I think, when something as passive as food proves you wrong.

These guys are creamy, fluffy, puffy, crispy, salty, and sweet.  Sort of like a quiche, if it were transformed into a wisp of a cloud.  Also, if you make sure not to over bake even a hair, it is creamier on the inside than yo momma's mashed potatoes and gravy.  Need I say more?  Okay.  The 'Bible' says they "taste every bit as good as they look."  So that's final.

If your arm falls off while beating egg whites, it will still be worth it.  Also you must make sure you have an hour of unattended Soufflé-time.  (I prioritized you guys.)  Last, but not least, John and I believe that the nutmeg could be replaced with a *tiny crushed garlic clove, but haven't got the arm strength left to prove it, so if you are feeling confident, give it a try and let me know what you think.  

(white stuff= obliterated egg whites)

Hope you like it.  

Spinach Soufflés

(makes 4 servings)

8 oz. spinach, rinsed but not dried

4 tbsp. butter, plus extra for the ramekins

1/3 cup all purpose flour

1 1/2 cups whole milk

2/3 cup grated Parmesan cheese

*pinch of nutmeg

salt and freshly ground black pepper

4 large eggs, separated

Place the spinach with any clinging water in a large saucepan over medium heat.  Cover and cook for 3 minutes, or until tender.  Drain and let cool.  A handful at a time, squeeze out the excess liquid.  

Preheat the oven to 400 degrees F (200 C).  Butter four ramekins and place on a baking sheet.  

Melt the butter in a medium saucepan over low heat.  Whisk in the flour and let bubble for 1 min.  Whisk in the milk and bring to a boil over medium heat.  Return the heat to low and simmer for about 3 minutes.  Stir 1/2 cup of the Parmesan cheese and the *nutmeg into the saucepan.  Season with salt and pepper.  Transfer the sauce to a large bowl.

Roughly chop the spinach and stir into the cheese mixture.  Cover with plastic wrap pressed on the surface and let cool to room temperature.  Stir in the yolks.

Beat the egg whites until stiff peaks form.  Stir about one quarter of the whites into the spinach mixture, then fold in the remainder.  

Divide the mixture among the ramekins.  Using a knife, make a shallow circle around the ramekins about 1/4 in (6mm) from the edge.  Sprinkle with the remaining Parmesan cheese.  Bake about 20 minutes, until puffed and golden.  Serve at once.  

P.S.  The Kitchen Bible teaches you how to beat egg whites, and so much more.  It is a must-have.  You can snag it off my sidebar if you like.  Also, if you have any questions making this dish, please comment and ask!  

The Primary Colors Of Your Kitchen

(These are primary colors.  Very important.  Without them there would be no green, purple, pink, orange, mauve, gray, you get the picture...)

I don't have many pictures in this post, but please keep reading because what I have to say is more important than an illustration.  Right now, my return flight departs Denver in about four hours.  I'm up, but my nephew is not, so I am mulling over a few lessons learned, ever so quietly, so that you (dear reader) can get your kitchen staples together and cook alongside me when I return.  Mom or not, these are the general, must-have ingredients that need to be in your kitchen cupboards to make meals faster, easier and tastier.   You can do a lot with them or a little, depending on your schedule.  They are the primary colors of your kitchen and recipe color scheme:

• White Flour - Unbleached.  This seems like a DUH, but it's important to note the unbleached.  Though white flour is less healthy than wheat, it's easier to work with and unbleached is better because the bleaching process kills important vitamins.
• 2 kinds of olive oil, one high quality & one larger, standard, affordable type.  We use Colavita for standard (cooking, baking, everything) and a nonspecific splurge of a tiny bottle of something special (taste oils at specialty food stores for your favorite) when the oil needs to stand out (i.e. dipping, etc.).
• Garlic, shallot, onion - these should be in your possession at all times.  Buy dried garlic for backup, use fresh whenever possible (same with onion.  I've yet to find a "fresh" shallot).  A shallot is a small red layered cross between an onion and garlic.  It is very flavorful and versatile.  Of course onions, red or white, need to be around.  Try to move beyond the yellow ones in the grocery store and look for new varieties.  Always choose heirloom (and local) if available.  All three of these will be used time and time again.

• Pasta - any kind.  Pasta is your friend.  It will assist you when ingredients run low.  Buy organic and buy a lot.  Reacquaint yourself with cooking it al dente.
• Unsalted butter - get the sticks back in your fridge.  Ditch that tub of Smart-whatever-butter (or buy both).  You need the little logs.  Simply put, they are easier to use when measuring.  I hate trying to get an exact tablespoon out of a cold tub of butter.  This change will be a huge time saver for cooking and baking.
• Kosher Salt / Sea salt - Morton's salt is like the strip mall of salts (that's a bad thing).  Kosher is grind able and saltier so you use less.  Use a good sea salt sparingly along with the quality olive oil.  Cook with Kosher salt on a regular basis.
• Red Star Dry Active Yeast - even if you have never made bread in your life, this stuff is like the door to Narnia and will guide you to doing creative doughs and breads you never knew you could do.  Have it around for when you are bored.  It wants to hang out on the shelf with the unbleached flour.  It's quick and available everywhere.
• Farm fresh eggs - as you can see from TwinYolks, we wouldn't survive without them.  I go through almost 2 dozen a week (I bake, too, believe it or not) and I still get excited about the different colors they come in and their rich flavor.  If you are still buying the white-only please branch out.  There is nothing to fear from a brown (or pink, or green) egg.
• Lemon - good recipes call for grated lemon zest.  We don't get lemons locally, because we don't live in the tropics, but my sister has a lemon tree that produces lemons, looks beautiful and makes her house smell clean.  An apt solution (a mature lemon tree costs about $45.00).

• Whole milk - you cannot be afraid of calories when you are cooking with local foods.  Whole milk is good for you and it enriches the flavor of everything you use it with, from cereal and cookies to sauces and pancakes.  We buy Grade A Unpasturized Whole Milk (though the government is making this difficult) from the CSA.  If you can't find anything similar in a store (you will have to look hard, maybe even ask around) and are skeptical about whole milk, at least get a half gallon of something high quality - you need it.  Anything less than whole tastes like water - why spend all that money on milky water?

Yes, you CAN find and join a CSA.  They are everywhere.  Give it a try and let it change your life.  You don't have to buy everything all the time, but incorporating better tasting foods slowly will make you hungry for more, and I promise you, it is delicious.

Lastly, moms, daughters, grandmothers, dads and dudes, everyone who wants to cook needs the ultimate staple: a GREAT cookbook.  Do your life a favor and buy The Kitchen Bible.  It is the best book out there on techniques, recipes, and ideas.  It is easy to follow, gives time management tips for every recipe and even pairs meals with wines.  Simply put: You must own this book.  

Can't wait to cook with you - hope this helps it become an easier process.  Thanks for putting up with my sweet (yet so silly) husband while I was away.  You are the best.

Addendum - the BLUE primary color girl in the above photo makes the COOLEST fresh veggie onesies and tees for kids.  I mean, they are "put your hand over your heart and sigh" must - haves.  Put your money into supporting the anti-Hannah Montana mom who knows what's up.  You can check out the cuteness and fun here.