Cheesy Egg Soufflé

Apr 30, 2015

Soufflé for Mother’s Day breakfast? Mom would be impressed! Don’t be put off by what you may have heard about making soufflé, they’re a lot more forgiving than you think. Get whisking… Mom’s perfectly puffed cheesy soufflé is just 45 minutes away.

Prep. time: 15 mins   Cook time: 25 mins   Makes: 6 individual soufflés

Ingredients

• 3 tablespoons butter, plus melted butter for greasing soufflé dishes
• 2 1/2 tablespoons flour
• 1 1/4 cups milk
• 4 large eggs
• 1/2 cup finely grated Gruyère cheese
• 1 cup finely grated Parmesan-Reggiano, plus more for the soufflé dishes
• Salt and freshly ground pepper
• Pinch cayenne pepper
• Freshly grated nutmeg

You will also need 6 (1 1/4-cup) soufflé dishes

Directions

1. Preheat oven to 400°F and move oven rack to center of oven. Brush the souffle ramekins evenly with the melted butter; sprinkle with a little Parmesan cheese to coat. Place soufflé dishes on a baking sheet. Set aside.
2. Separate the eggs. Add the egg whites to a clean dry bowl. Set aside. Reserve egg yolks.
3. In a heavy saucepan melt butter over low heat. Stir in the flour, and cook, stirring constantly, for 1 to 2 minutes. Remove saucepan from heat and gradually whisk in the milk. Once combined, return the saucepan to the heat and whisk until it comes to a boil. Cover and simmer gently for 3 to 4 minutes. Remove from the heat.
4. Add the egg yolks, one at a time, to the flour mixture, whisking to combine with each addition. Add cheese, salt, pepper, cayenne, and a pinch of freshly grated nutmeg. Return saucepan to heat and stir mixture over low heat just until the cheese melts. Remove from heat.
5. Using an electric mixer, beat the egg whites and a pinch of salt on low-speed; gradually increasing mixer speed until stiff peaks form. The egg mixture should be airy and voluminous. Gently stir in 2 tablespoons of the egg white mixture into the cheese mixture, then fold in the remaining whites with a spatula being careful not to over mix. You want the mixture to remain airy and light.
6. Gently spoon the mixture into the buttered soufflé dishes. Fill the soufflé dishes to the top, then smooth the top off with a clean spatula. Circle each rim with your finger to clean off surface. Place baking sheet in oven and reduce oven temperature to 375°F. Bake soufflé until puffed, golden and gently set in center, about 20-25 minutes. Serve immediately.

Potato Pancakes with Sour Cream & Dill

Apr 30, 2015

Pan fried until golden brown and crispy, potato pancakes are a delicious side dish for breakfast or brunch. Serve them along with eggs, ham, bacon, sausage or our Cheesy Egg Soufflé.

Below are two recipes – Easy Potato Pancakes or Hash Brown Style Potato Pancakes – choose which one suits your schedule and taste – both are equally delicious!

Prep Time: 40 mins   Cook Time: 10 mins    Total Time: 50 mins
Makes: 8 pancakes

Easy Potato Pancake Recipe

Ingredients

• 4 cups mashed potatoes (Use day old mashed potatoes if possible)
• 1/2 cup chopped onions
• 1 egg
• 1/4 cup flour
• Pinch of cayenne pepper
• vegetable oil, as needed for frying

Directions
Mix all ingredients together. Using a small ice cream scoop, scoop up mixture and drop on an oiled and heated skillet. Cook until one side is brown. Turn pancake over and gently press down to flatten. Cook other side until it browns. Cook on each side for 5 to 6 minutes.

Serve immediately. Top with sour cream and fresh dill, if desired. Also great with applesauce!

Hash Brown Style Potato Pancake Recipe

Ingredients

• 2 1/4 pounds russet potatoes, washed and peeled
• 1/2 yellow onion, peeled
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• pinch of cayenne pepper
• vegetable oil, as needed for frying
• 4 tablespoon sour cream
• 1/4 cup fresh dill, chopped

Directions

1. Wash and peel potatoes. Grate potatoes and transfer into a large bowl of cold water to keep them from browning. Grate the onion and add to bowl. Set aside 20 minutes.
2. In separate large mixing bowl, add the eggs, flour, salt, pepper, and cayenne and whisk until smooth; set aside.
3. Pour the potato mixture into a colander to drain. Squeeze potato mixture in paper towels to remove as much excess water as possible. Move the grated potatoes to a paper towel lined baking tray. Press down on potato mixture with dry paper towels to remove even more moisture.
4. Add dry potato mixture to the bowl with the egg mixture. Mix with a wooden spoon to combine thoroughly.
5. In a heavy skillet heat 1/4 cup of vegetable oil over medium-high heat. When oil is hot scoop about 1/3 cup of the potato mixture into the pan and shape into a circle; flatten to about 1/2-inch thick. Turn down the heat to medium, and fry the potato pancakes for about 5 minutes per side, or until potatoes are cooked through and pancakes are browned and crispy.
6. Drain on paper towels and place in a warm oven until all the pancakes are made.
7. To serve, top with a dollop of sour cream and fresh dill.