Blueberry-Pecan Waffles

Mmmm....



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Chilled Lemon Soufflé

sadly only got around to photographing one serving...the next day !!!

So yes, there was Superbowl cooking - and what a spread it was. Buffalo Chili (as in made from ground buffalo) by Alex, some fantastic shrimp steamed up for cocktail by Mark, and just a couple of contributions from me : Frijoles Borrachos (beans to mix with the all-meat chili) and Cheesy Pepperjack Cornbread (see previous blog on NFL cooking here) , some carb friendly fare that I'll put together in another post (I'm working on a collection, for my food crazy and newly diabetic brother-in-law)...and a new dessert, Chilled Lemon Soufflé . I wanted something light but luscious, not chocolate (since that was on the low-carb menu), and most importantly something make ahead. I am a serious foodie, it's true....but a serious NFL junkie as well....and the last thing I want to be doing is cooking when there's a game on. (I also don't want to be : answering the phone, cleaning the house, or on the computer...you have been warned ;) )

This dessert was just amazing, and one I'll be making often. It's a bit different, as  soufflés go...it's not baked, just mixed together and chilled. The recipe I adapted this from called for a collar - a fold of parchment paper tied around the rim of the dish - but where you're not baking this one it's not going to rise or anything...just put in in a dish it will fit in and don't bother with making yourself crazy with origami. I used a good old French White Corning casserole dish , but a large glass bowl or trifle dish would be gorgeous. It does involve eggs - so make sure yours are fresh beyond reproach - and a copious amount of lemon zest. Though I like the whole idea of organic foods, I would never presume to tell someone else to buy them...but in the case of lemons that you're going to be zesting, I kind of like to go the extra mile (and $$) and buy organic. I'm always a bit leery of whatever they spray those trees with, and the spray is on the outside, where the zest is. If you do buy conventional lemons (and I've zested many) just make sure to scrub them really, really well. Oh, and if you don't have a zester , just use a peeler...try and peel only the yellow part, and chop it really fine once you get it off.

Garnish with the Almond Topping and fresh berries of your choice...for a true Culinary Orgasm.

Chilled Lemon Soufflé
Adapted from Appetizers, Finger Foods, Buffets & Parties


Zest and juice of four lemons
5 large eggs, separated
3/4 cup plus 2 tablespoons superfine sugar
1 envelope unflavored gelatin (such as Knox)
2 cups heavy cream

Put lemon zest, egg yolks, and half the sugar in a large bowl. Whisk until mixture is creamy.
Sprinkle gelatin over the lemon juice in a microwave safe bowl, and let sit for 5 minutes. Microwave for 30 seconds, and whisk to make sure gelatin is all dissolved. Let cool a bit, then whisk into egg yolk mixture .
In a separate bowl, lightly whip the cream into soft peaks. Fold into egg yolk mixture.
Whip the whites to stiff peaks, adding the rest of the sugar at the very end. Beat until stiff and glossy, and quickly fold into egg yolk mixture. Pour into dish and chill for 4 - 5 hours.

Almond Topping
(this really makes the whole thing)

1/2 cup sliced almonds
1/4 cup powdered sugar

Preheat broiler, and line a cookie sheet with foil. Spread almonds out on foil and sift sugar over them. Run them under the broiler for about a minute (keep a VERY close eye on them as they burn quickly), until just golden brown. Let cool, and sprinkle over soufflé.

Cioppino - Quick and Healthy

tasty...delicious...and good for you !!

okay, so I realize "quick" and healthy" are not terms you usually think of, reading this blog. I definitely know how to do both, though...and this soup/stew/whatever is the perfect example. It helps that a) the base is mostly tomatoes, with a little olive oil and fish stock...all inherently healthy ingredients and b) this is a fish dish - also inherently healthy. Hard for even me to fatten this up :) And because it's fish, you don't want to cook it forever...half hour tops, and you're done here. (Well, I did have my own fish stock ready to go in the freezer, which helped...but that's a blog for another day).

Cioppino is an Italian-style fish stew that originated in San Francisco. There are a million variations - it really lends itself to whatever the catch of the day is (even when the "catching" happens in your own freezer)  but the basic premise is a an herby tomato base in which you simmer delights of the sea. Pretty simple, really. Classic Cioppino as seen in nice restaurants and swankier dinner parties usually comes with lovely chunks of white fish and a gorgeous array of shellfish nestled in beautiful shells on top. On a Wednesday night at my house, though, it's just the actual edible parts of shellfish (mussels, clams, shrimp, squid etc....you can actually find decent frozen mixes, Trader Joe's has one) and whatever white fish is around - usually left over from our summertime deep sea fishing trip. I think tonight's guest was part of my massive pollock...check this bad boy out !

took me 10 minutes just to reel it up !

Soup is really just so forgiving...simmer in a fragrant liquid for a while, and that tired old frozen fish just thinks it's in heaven :). Some nice crusty bread , a glass of wine or a beer...yeah, that's what I'm talkin' about !

mmm yum !

Cioppino

As noted, really any combination of fish and shellfish goes well in this dish...use whatever you like and have around.

2 tbsp olive oil
1 large onion, chopped
2 shallots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 tsp salt
1 tsp fresh ground pepper
1 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp each dried basil, thyme, and oregano
1 bay leaf
1/2 cup white wine
1 cup fish stock or clam juice
28 oz can chopped tomatoes, any flavor but Mexican
6 oz can tomato paste
1 pound shellfish (meat, no shells) - mussels, clams, shrimp, scallops, squid etc) - frozen works fine
1 1/2 pounds white fish (cod, haddock, pollock etc) , cut into chunks
1/4 cup chopped fresh parsley

Heat oil in bottom of large stockpot. Add onion, shallot, bell pepper, celery, and garlic, and cook until onion is translucent, 5 - 10 minutes. Add herbs and spices (except parsley), wine, stock, chopped tomatoes (with their juice), and tomato paste, and bring up to a simmer. Add shellfish and white fish, and simmer another 10 - 15 minutes or until done. Stir in parsley just before serving.