Feeds:
Posts
Comments

Posts Tagged ‘Side Dish’

We love cheese; any kind; all kinds; every kind of cheese. Gorgonzola is one of our favourites but we seldom ‘treat’ ourselves because it’s just too expensive calorie wise. Last week as a very special treat, I noticed a very tiny amount in the refrigerator…hmmm, was JT even going to tell me about it? The piece was about 40g, and my first thought was to slice an apple and pop the two into my mouth…destroy the evidence, as it were. But then, I came across Manu’s recipe for Gorgonzola Soufflé and I saw the writing on the wall…my friends, it HAD to be done! Because I had about 1/2 the cheese required for Manu’s recipe, I cut everything in half and used smaller ramekins. Click on the link here to see her original recipe, she has amazing step by step photography. I’m not that detailed.

Just out of the oven. Don't blink!

Gorgonzola Soufflé

Ingredients:

(makes 2 ramekins of 125 mL (1/2 cup) capacity):

  • 10 g (3/4 tbsp) butter, softened – plus a little extra, melted
  • 8.5 g (0.3 oz.) flour
  • 62.5 mL  (1/4 cup) milk
  • 1 egg, separated
  • 62.5 mL  (1/4 cup)  white wine
  • 40 g (1.25 oz.) Gorgonzola
  • Salt
  • 25 g (~2 tbsp) Grated Parmesan

Directions:

  1. Preheat oven to 205° C (400° F).  Brush 2 (125 mL 1/2 cup capacity) ramekins or oven proof bowls with melted butter.  Refrigerate for 15 minutes.
  2. Melt butter in a medium saucepan over low heat.  Add flour and cook, stirring for 1 minute.  Slowly add the milk,  stirring continuously for 2-3 minutes or until thickened.  Stir in the Gorgonzola.
  3. Remove from the heat and whisk in the egg yolk and sea salt. Now I found this mixture a little too thick (much thicker than Manu’s photos) so I added about a 1/4 cup dry white wine to loosen it up, it worked out great — plus it gave me an excuse to open a bottle, and perhaps to share a taste of it!!
  4. Beat egg whites with electric mixer until firm peaks form.  Gently fold through the cheese mixture.  Fill the ramekins two-thirds full and sprinkle with the grated Parmesan.
  5. Bake for 12-15 minutes or until puffed and golden.
  6. Photograph immediately.  Eat.

Oh, you blinked!

I must say that this recipe is a keeper, thank you Manu, we adore Gorgonzola and the lightness of the souffle really allowed the cheese to sing. I know my friend Barb and Kevin would love this, I will keep it in my back pocket for the next time we have them over!

Read Full Post »

Recently a friend and I dropped in for a bite at Susur Lee’s restaurant “Lee’s” on King Street. It was my first time there, but certainly not my first time enjoying his food. JT bought me his cookbook in 2009 for Christmas, and although most of the recipes are way too laborious, I definitely recommend this one. It is abso-f-in-lutely the most wonderful explosion of flavours you can imagine! It is an ever morphing ingredient list, which entirely depends on what’s fresh and available. Don’t allow my recipe or his to deter you from this dish…make it your own! Use the same shredder for all the ingredients that require shredding, and that way each bite is an adventure!

Inspired by Lee's Slaw

Lee Inspired Asian Slaw (adapted from Susur Lee’s Singapore Slaw)

  • 2 cups shredded purple cabbage
  • 2 cups shredded celeriac (celery root)
  • 1 cup shredded English cucumber
  • 1/2 cup shredded carrots
  • 1/2 cup very thinly sliced celery
  • 1″ diametre chives in similar length to the shredded veg
  • 1 cup any kind of vegetable sprouts (arugula would be great)
  • 1/2 cup of chopped cilantro
  • 1/2 cup chopped green onion
  • 3 tbsp chopped peanuts
  • 1/2 cup pickled onion (this is definitely worth the effort)
  1. Pile on a decorative plate, alternating colours. Dress and toss in front of your guests. It’s a real show stopper!

Pickled Onion (directly from Lee’s recipe)

  • 1 red onion
  • 1 cup rice wine vinegar
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon fennel seeds
  • 1 bay leaf
  • 1 sprig thyme
  1. Peel and julienne red onion and set aside in a medium bowl.
  2. In small saucepan, bring vinegar and water to a boil. Season with salt, peppercorns, fennel seeds, bay leaf, and thyme; continue boiling for another 5 minutes.
  3. Pour mixture over onion while hot and let sit for 1 hour or more. This lasts a good long time in the refrigerator, if you don’t consume it first!

Papaya Dressing

The main thing about this dressing is that you need a balance of salty, sweet, sour and spicy – so if you don’t have something at hand, improvise, as I did!

  • 1/2 cup ripe sweet puréed papaya
  • 1/4 cup rice wine vinegar
  • 1 teaspoon mirin
  • 1 1/2 tablespoons puréed onion
  • 1 tbsp agave nectar
  • 2 tbsp Rose’s Lime Cordial
  • 1/2 tablespoon peeled and chopped fresh ginger
  • 1 tsp fresh green or red Thai chillies
  • 1/4  or more teaspoon salt
  1. Blend until smooth using an immersion blender.
  2. Refrigerate until ready to serve.

This salad keeps well refrigerated if you keep the wet ingredients (such as cucumber) separated from the dry and dress it when you serve it!

Read Full Post »

%d bloggers like this: