Savory Butternut Squash Soufflé

Winter still has its icy gripe on the weather around here, and I am in the mood for recipe that includes winter squash. As you might have noticed by now, I can't just boil a vegetable and call it a meal. Earlier this year I ran across a recipe that includes butternut squash, but with a twist. Imagine a souffle, but with the flavors of squash, cheese and savory herbs. I've adapted this recipe from Savory Baking with some minor changes. 

Crispy Bacon and Fingerling Potato Pizza

John and I made this wonderful recipe for brunch today. Instead of using the regular pizza dough, it uses Phyllo dough for a crisp and delicate crust. You can use any of your favorite topping ingredients to make it your own signature pizza. I called this recipe taking pizza to a higher level, as it is not only a satisfying meal; it is wonderful to serve on any occasion!

Savory Fennel, Onion, & Orange Zest Upside-Down Shortcake

Last night John and I had dinner at Coconut, a Caribbean restaurant in downtown Palo Alto. After the meal, we walked down a couple of blocks to Bell's, an independent bookstore (you don't find many around these days). It is a two story historic building with over 300,000 volumes of used and rare books. This place is definately for a voracious reader. We joked that this will be a perfect place for anyone in exile or retired.
I picked up a wonderful recipe book on savory baking by Mary Cech. It has quite a few of warm and inspiring recipes that I like to bake. This one is my favorite with caramelized onions baked upside-down--great for brunch or as a side dish. The recipe asked for fennel seeds, but I opted for fresh fennel, and I've added some plum dried tomatoes to enhanced the flavor of the balsamic vinegar. The onion fillings are wonderful paired with roasted lamb chops!

Tomato and Basil Frittata

Here's an easy dish made with fresh vegetables from our garden, including the eggs too. Frittata is Italian for omelette. It can be prepared on the stovetop or baked in the oven. The finished result is firm egg dish that is nicely brown on the top and edges. This makes a wonderful meal for brunch or breakfast.

Ingredients: (serves 4)
10 medium sized eggs
¼ cup milk
2 slices day-old bread, cut into small cubes
1 cup tomatoes, sliced
3 peppers (red or yellow), sliced thinly
salt and pepper to taste
1 tsp. dried dill
1 tsp. dried sage
¼ cup basil, chopped finely
1 Tbsp. butter
½ cup parmesan cheese
1 large ovenproof skillet
Method:
1. Pre-heat oven to 350°F. Beat eggs, milk and spices in a bowl, whisk to mix together.
2. In a skillet, heat butter over medium heat and saute peppers till it is slightly soft. Mix in the tomatoes and fry for another minute. Remove from heat and add in egg mixture, bread and sprinkle top with cheese.
3. Bake in oven for 25-30 minutes until set and serve warm.

Ready for the oven!

Tomatoes and peppers from our garden

Scrambled Eggs with Chives

Scrambled eggs is one of the first dish that I learned to cook in school. It is an easy and nutritious breakfast.

Ingredients: (serves 2)

4 eggs, beaten
¼ cup milk
1 small bunch fresh chives, chopped finely
1 tomato, sliced and chopped finely
½ tsp. minced garlic
salt and pepper to taste
1 Tbsp. butter

Fresh eggs and chives from our garden

Method:
1. In a bowl, mix eggs, chives, milk and whisk together. Melt butter in pan over medium heat. When the butter starts foaming, pour egg mixture to pan.
2. When the bottom and edges has begun to cook, use a spatula and scrape and lift the edges and let the uncooked eggs to run under the part lifted. Repeat this procedure until the egg is cooked through and curdled. Remove from heat and keep warm.
3. In a smaller pan over medium heat, cook the tomatoes and garlic until the moisture has reduced slightly. Season to taste. Serve with scrambled eggs.
Printable Recipe

Cheese Soufflés

This is a simple and elegant approach to present eggs and cheese, and yet makes an enjoyable meal. It is great served by itself or with a salad and fruits.
Ingredients:
1 cup milk
3½ ozs. soft goat cheese
3 eggs, separated
3 Tbsps. chopped mixed herbs (chives, tarragon, and sweet basil)
¼ tsp. salt
¼ tsp. ground black pepper
2 Tbsps. all-purpose flour
2 Tbsps. unsalted butter
5-6 ramekins (glass or ceramic)
Method:
1. In a saucepan melt the butter over medium heat, add the flour and stir vigourously for about 30 seconds to remove lumps. Remove from heat and gently add in the milk and mix until mixture become smooth. Next, return saucepan to the heat and stir constantly until the mixture thickens slightly, but not lumpy. Remove from heat to cool.
2. Preheat oven to 400°F. Butter the ramekins well on all sides.
3. In a clean bowl, beat in the cheese, egg yolks, herbs, salt and pepper. In another bowl, beat the egg whites unitl it resembles soft peaks. Fold in the egg whites gently into the cheese mixture.

3. Spoon the cheese mixture into prepared ramekins and bake in oven for 15-20 minute until mixture risen and golden on top. Remove from oven to cool. Serve it straight from the ramekins or turn them out onto plates.
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Crêpe with Blueberries and Banana Sauce

Here's something nice for a weekend breakfast. Crêpes is also a great accompaniment with seasonal fresh fruits. Aha! I could whip up a sauce with bananas and blueberries to serve with it.Yummy!
Ingredients: (makes about 10)
4 eggs, beaten
2 cups milk
1 cup flour
1 oz. sugar (optional)
1 oz. melted unsalted butter
Sauce:
½ cup blueberries
2 bananas, sliced
1 tsp. chopped fresh mint
3 Tbsp. brown sugar
4 Tbsp. water
1 tsp. cornstarch, mixed with a little water
Method:
1. In a large bowl mix eggs, milk, butter, and flour together. Blend to a smooth consistency and without lumps. Cover and set aside in the refrigerator for at least an hour. This will allow the flour to absorb the liquid and air bubbles to collapse, which will give you a nice and smooth crêpe. If the mixture is too thick, add a little more milk if neccessary.
2. In a small saucepan, melt sugar and water over medium heat. Add in fruits and mint and simmer for 5 minutes. Stir in the cornstarch to slightly thicken the sauce. Add more honey if needed.
3. Heat a crepe pan or a non-stick shallow pan with a little butter. Using a small soup ladle, pour batter on to pan to form a thin layer. Cook over medium heat till one side is slightly crisp and turn over to cook the other side. Remove and fold into a triangular shape and keep warm. Repeat the method until all the batter is finished.
4. Serve with blueberries and bananas sauce on top.
Printable Recipe

Apple Pancake

                                                                 

There are a couple of cooking apples sitting on the kitchen table and I am getting hungry...so I came up with this simple and easy dish for breakfast. Taste great with a dollop of creme fraiche and your favorite syrup. Yummy!
Ingredients:
2 cooking apples, cored and sliced thinly
1 Tbsp. butter, plus abit more for pan
½ tsp. cinnamon
1 cup whole wheat or plain white flour
¾ cups milk
¼ tsp. baking soda
1 egg, beaten
Method:

1. In a bowl, mix flour, eggs, milk, cinnamon, baking soda for batter.

2. Heat pan with some butter, gently brown both sides. Drain and remove for later.

3. Reheat pan with some butter, pour about 1/2 cup of batter mixture in pan and lay the apple slices on top. Gently press the apple slices into the batter. Cook the pancake over medium flame. Turn over to cook the other sides. Serve with maple syrup, and powdered sugar.

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