I hate wasting food, but for some reason, I seem to be discarding broccoli stems. Just one stem and a few florettes and you have a delicious addition to a plain cheese souffle. This is a variation of my basic cheese souffle recipe for two. Over the years, I've made it with leftover shredded salmon, spinach, sauteed mushrooms and various cheeses.


( Read more... )

In one more week, my New Year's pantry clearance effort will have reached the two month mark. I'm using the term 'clearance' quite broadly. As long as at least ONE major item in the dish, preferably two, comes from my fridge, freezer or pantry, it counts. Usually, that involves using a protein from my freezer, but that's not always the case ( Read more... )

I wanted to post something new today to balance out THREE molten chocolate cake posts over the course of a week, and I've had this on the menu plan since the weekend. (My plans for home made pizza have been pushed back too ( Read more... )

In the last couple of days, 2 of the blogs I read have featured souffles ... Greg had a salmon version and Eva's used gorgonzola cheese. I kept those posts in mind while shopping at the city market this morning and, when I asked for some soft goat cheese for a white pizza, the young lady behind the cheese counter offered to sell me one of their ( Read more... )

Rather than opening a bottle of bubbly to toast the New Year, I decided to save the bottle to enjoy on another day.

Tonight's supper, a quick Cheese Souffle made with Gruyere, seemed the perfect time to serve it.


( Read more... )

... though you couldn't tell from the storm/freezing rain etc  that's been predicted as coming our way today and in the near future ( Read more... )