This group pushes me to try new stuff like this week’s entry:
For the spinach, sauté 2tbsp of diced guanciale and 2 tbsp of diced red onions in a small amt. of olive oil over medium heat until the onions are tender and add spinach, cooking until soft.
Pre-heat oven to 350°
Butter and flour a large baking dish.
Prepare your basic roux. (Ie. melt butter in a pan, add flour and cook—whisking constantly—until it just begins to turn a light brown color.)
Heat milk (in microwave) until hot, but not boiling.
Add a small amount of roux into the milk and mix, then add the milk mixture back into the roux.
Reduce heat. Whisk a small amount of this hot sauce mixture into the egg yolks, then add the yolks back into the sauce, whisking well.
Reduce heat to the lowest setting and keep the sause only warm enough to continue melting cheesese or other items.Slowly add cheese and mix until it is melted into the sauce.
Now use a mixer at medium or high speed to beat the egg whites with the cream of tartar until they are “stiff but not dry”.Add 1/4 of the egg white to the sauce and mix.
FOLD the sauce into the egg whites. FOLD does not mean mix! This is important: you just barely mix the two together. It is perfectly okay that you see bits of white. The mixture does not need to be homogenous.
Place mixture in baking dish and bake for 30-35 minutes.
Adapted from Murray’s homepage recipe for 2 egg soufflé
150g/1 cup of slightly cooked artichoke hearts
50g/ 1/c minced prosciutto
120g/2 cups grated gruyere
20g/ 1/2 cup grated parmigiano reggiano
1 med. yellow onion, diced
3 large eggs
2 large egg yolks
1 cup toasted fresh bread crumbs
75g unsalted butter
700g whole milk
Butter 6 6oz ramekins. Coat with the toasted bread crumbs. Preheat oven to 180C/350F.
To make the besciamella, melt the butter in a medium saucepan over medium heat. Add the flour and stir constantly until the mixture turns a light golden brown. In the meantime, gently heat the milk in another pot until just below a boil. When the flour mixture is ready, add the milk a third at a time whisking constantly to avoid lumps. Cook, stirring constantly until the mixture is thick. Add salt and pepper to taste plus a couple of gratings of nutmeg. Set aside to cool until ready to use.
In a medium saute pan over medium heat, add olive oil then the chopped onions. Cook until transparent, then add the partially cooked minced artichokes. Continue cooking until the onions are golden and the artichokes are completely cooked. Add salt and pepper to taste. Set aside to cool.
In a large bowl, mix together the gruyere, half of the P.R., the cooled artichoke mixture, the eggs and yolks which have been lightly mixed together, and all of the cooled besciamella. Pour the mixture into the prepared ramekins and place into a large roasting pan. Place in the preheated oven then pour water into the roasting pan until it reaches half way up the sides of the ramekins. Bake for 35 minutes. Remove from oven and from the roasting pan and rest for 15 minutes. Gently run a knife around the edges to loosen the sformato, invert onto a plate, top with the remaining P.R. and the toasted bread crumbs and serve.
1 bulb finocchio, trimmed and cleaned, save some of the nasty green fronds
1 Granny Smith apple, washed and cored, cut in two
using a very sharp knife or a mandolin, cut these into the thinnest possible slices, paper thin.
1 small clove garlic, finely minced and squashed
2 anchovy fillets
2 tablespoons fresh lemon juice
1/2 teaspoon salt and then to taste
2 egg yolks
125 ml plus best extra virgin olive oil
Put the garlic and anchovy into a medium sized bowl and add the lemon juice. With a fork, mash them very vigorously until you can barely see that they were there. Add the egg yolks and salt and whisk briskly to combine. Whisking continuously, slowly add the olive oil, making it into an emulsion. After adding the 125 ml, taste and add more to taste. The dressing should be strong because the juices of the finocchio will dilute it powerfully.
Just before serving, toss the finocchio and apple with most of the dressing. To serve, lightly pile 1/4 of the salad onto a plate and sprinkle a bit of that horrid green frondy stuff on it. You can drizzle or dot a little more dressing on the plate around the salad. Don’t make it up too far ahead as the finocchio wilts very quickly and the apple will brown.
You might like a grind of pepper over it, but of course it won’t photograph so well after it.
1 fennel bulb
1 large Granny Smith Apple, peeled and cored
2 large Oranges, Squeeze one, segment the other
70 grams of Arugula
3 tablespoons of toasted pine nuts (toast in a dry pan, but do not burn)
2 small or 1 medium Shallot, finely chopped
2 tablespoons white wine vinegar
1 cup Olive Oil
S and P to taste
Combine chopped shallots, vinegar, oil, juice of one orange salt and pepper in a jar, close tightly and shake vigorously.
Using a mandolin set to quite a thin setting, slice fennel and apple.
Combine everything, mix, let sit for a few minutes, (but not so long that it wilts!!) and eat.
You just have to boil the chicken (i buy pieces like tighs and remove the skins and fat for obvious reasons) with the bay leaves, 2-3 whole pepper corns and 2-3 allspice corns to make the stock – when ready you strain the liquid and de-bone the chicken and cut it into small pieces. In your soup pot you saute 1 finely chopped onion, 1-2 carrots, 1 medium courgette for a few minutes, add the stock and the chicken pieces, boil for 10 mins, add half cup of finely cut spaghetti or other small pasta shapes and boil until that’s done, approx another 15 minutes. Season with parsley and/or origano, leave to cool 10 mins . Now, in Bulgaria we never have clear soups, they are all finished off with an egg – you beat 1 egg with a sprinkling of citric acid (guess a drop or two of vinegar can also be used), you then add some of the soup liquid little by little into the bowl with the beaten egg, whisking constantly and then pour the eggy liquid into the big pot. It sounds fiddly, but it isn’t, it’s quite nice. Must ask mum why we do this….no doubt there is a reason hahahaha