Thursday, April 15, 2010

Lady Marmalade!

Oh watch out ladies and gentlemen!!! Many of you know but just in case you haven't heard yet...I am a vendor at a fantastic underground farmers market!!!! Tomorrow (Friday) is the big day and I am getting all of my ducks in a row...85 half pint jars of marmalade, signs made, table cloth purchased, labels are tied on and the table and dolly are in the car! I am excited, scared, excited....nervous...and excited! Here is a little preview for all of you!

If you are in the neighborhood come on by my stall at the forageSF underground market ( for more info and to sign the guest list)

Oh...and I was invited (by special invitation) to be a vendor at a second underground market!!! So..if you can't make it this Friday come on down on May 1 to the Local Flavor underground market!

Sunday, April 4, 2010

Souffle Success!

Tonight I made my very first souffle...EVER! I had this idea that a souffle was near to impossible to make. All of those souffles in movies and on tv deflating the instant a slight motion occurred gave me the wrong idea. It's all a lie! Break out your casserole dishes and whip up a souffle...the only hard part is washing the dishes afterwards!

Spinach and Gruyere Souffle (from Everyday Food, issue 68)

2 tbps. unslated butter, room temperature, plus more for the baking dish
1/3 c. plain dried breadcrumbs
5 c. (5 oz.) packed spinach, trimmed and washed
2 tbsp. all-purpose flour
3/4 c. plus 2 tbsp whole milk
1/2 c. grated gruyere cheese
salt & pepper
2 large eggs separated, plus 2 large egg whites

1. Preheat oven to 375F. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tbsp water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
2. In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2-3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3-5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
3. In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 c. souffle base; pulse until blended. Stir spinach mixture into remaining souffle base.
4. In a large bowl, using an electric mixer, beat 4 egg whites and a pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned and firm to the touch, about 35 minutes. (Avoid opening the oven during the first 25 minutes of baking.) Serve immediately.

Serves 8 (at least that's what the magazine says)
Prep time: 25 min
Total time: 1 hr