Cheese Blintzes � In a New York State of Mind

If you�re ever talking to someone who�s been to, or used to live in New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up, like they just found a 20-dollar bill on the subway.

After they tell you where they�d get them, and how great they were, they usually turn a little melancholy, and tell you how much they miss them, and why can�t they get them around here. They�re not usually something someone thinks of to make at home, which is too bad, since they are pretty easy.

While there are several steps, they're fairly simple, and so totally worth the effort. In fact, you can prep everything ahead of time, and cook when you�re ready to serve. They also hold pretty well in a warm oven, so exact timing isn�t crucial, which is always nice when trying to serve a brunch.

I cook mine in clarified butter, which is simply melted butter with the white, foamy milk solids skimmed off the top. This prevents it from getting that nutty, toasted flavor, which some of you may actually prefer.

I also don�t like overly sweet blintzes, and use less sugar than many recipes, so taste and adjust. I hope you give these delicious cheese blintzes a try soon. Enjoy!

Makes between 10 and 12 Blintzes:
(depending on the size, and how much filling you use)

For the batter:

3 large eggs

1 cup milk

1 cup all-purpose flour

1 tablespoon white sugar

1/2 tsp salt

2 tablespoons vegetable oil

1/4 cup cold water

1/4 tsp vanilla extract

For the filling:

1 1/2 cup ricotta cheese (drained in a strainer if wet)

1/2 cup cream cheese

zest from one lemon

pinch salt

2 tablespoons powdered sugar, or more to taste

1 large egg

After stuffing and rolling, brown in butter, and bake at 325 F. for 12 minutes.

Serve with this raspberry sauce, and fresh berries.

Bluetons (Blue Cheese Croutons) � Trademark Pending

As promised, here are the blue cheese croutons you saw floating on top of the roasted apple and parsnip soup we posted yesterday. They were just perfect together, and as I ate my soup, dozens of other, �perfect togethers,� easily came to mind.

We only use three ingredients here, which is why this works so well. Try to resist the temptation to add salt, pepper, or other spices, as the blue cheese will provide all the punch you need. We�re going for pure blue cheese flavor in a buttery, crunchy package, and anything else would just get in the way.

Another tip here is to use bread that�s not too stale. I find that dry bread makes a crispy-hard crouton; verses fresher bread, which has more crispy-brittle texture. You can file that one under theories I can�t prove, but don�t need to.

The type of blue cheese really doesn�t matter to the technique, but the sharper, and more intense the flavor, the better. Like I always say, you're the boss, so use whatever you like. Speaking of which, Michele gets credit for the, "Louis Vuitton of your blue cheese crouton" line. I was going to go with "the Chef John of..." but hers was much better.

I guessed at some amounts below, but you don�t need those, since this is simply as much butter and cheese as you feel comfortable with. I hope you give these blue cheese croutons a try soon. Enjoy!

Ingredients for 8 portions Blue Cheese Croutons:

1/2 loaf fresh or day old bread (try to use something not already dry and hard)

5-6 tbsp hot melted unsalted butter

2-3 ounces strong blue cheese, placed in freezer until firm
*bake at 350 F. until browned and crisp. 

Roasted Apple and Parsnip Soup � A Creamy Lesson in Seasoning

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it�s the perfect vehicle for tasting the effects of salt on food.

As I mentioned in the video, most �bad� soups are the result of under-seasoning. Nothing makes me sadder than reading an online recipe review, where someone is complaining that a soup recipe was too bland. Hey, Captain �Two Stars,� did ya' ever think about putting a little more salt in?

When you make this, salt the vegetables when you roast them, but then wait until the soup is done before adding any more. Once the soup is finished, and you�ve achieved your desired texture, then taste and add salt, a pinch at a time. As you do, take a minute in between samples, along with a sip of water, and you�ll really notice how small additions of salt amplify the flavors. Continue until it sings.

Speaking of seasoning, one reason I chose blue cheese croutons for the garnish was their sharp, salty finish, and it was a beautiful combination. I look forward to showing you how to make those in the next video. Stay tuned for that, and in the meantime, I hope you give this delicious roasted apple and parsnip soup try soon.  Enjoy!

Ingredients for 6 Portions:
2 lbs parsnips, peeled, cut into 1/2-inch sticks

2 green apples, peeled, cut in thick slices

Note: a diced yellow onion could be added to the roasted vegetables. I didn�t want this too sweet, so I tried without one, and it was amazing, but I'll try the next batch with that addition.

2 tbsp olive oil

salt to taste

1 russet potato, peeled, cut in 8 pieces

6 cups chicken broth (or combo with water)

1/2 cup heavy cream

pinch of cayenne

- Garnish with croutons, crumbled blue cheese, and chives

Truffled Cauliflower Gratin � Now 100% Truffle Oil Free

This cauliflower gratin would typically be �truffled� with truffle oil, but I�ve never been a big fan. Truffle oils are almost always synthetically produced, one-dimensional, and way too overpowering. 

So, in this otherwise humble gratin, we�re going to use another, much more delicious delivery system�truffle pecorino. For less than $10 worth of cheese, I think you can get a much nicer, truer truffle flavor � plus, it�s cheese. By the way, if you know they actually make this cheese with synthetic truffle oil, please keep it to yourself, and don't spoil it for me. 

This stuff is pretty easy to find in fancy grocery stores with decent sized cheese departments, but if you can�t, I�ve seen it online at even better prices.

It�s worth the effort to find, and turns this already great casserole into something truly special, and with side dish season in full swing, I really hope you consider giving this truffled cauliflower gratin a try. Enjoy!

Ingredients for 6-8 Portions

6 tbsp melted butter

1/2 cup all-purpose flour

3 cups milk

1 tsp salt or to taste

pinch of cayenne

pinch of nutmeg

5 to 6 oz wedge of truffle pecorino, grated

1 large head of cauliflower

2 tbsp breadcrumbs

freshly grated Parmigiano Reggiano as needed

1 tbsp extra virgin olive oil

a few fresh chives to garnish

Pine Cone Cheese Ball � So Good, You�ll Want to Hug a Tree

Any cheese ball is a welcome addition to a holiday party spread, but when you bring one that looks like a pine cone, you�re talking about a real showstopper. 

The only danger, as I joked about in the intro, would be hurting the feelings of other guests who also decided to bring a cheese ball, sans camouflage. Hey, they�ll just have to raise their game next year.

Obviously, this seasonally appropriate appetizer can be made using any cheese spread, or cheese ball recipe, but if you�re going to use this one, which comes highly recommended, we should talk about the garlic. I love raw garlic, and since I felt a little cold coming on, I decided to be generous with the amount.

For normal people, two cloves might be a little strong here, so fair warning. If you�re a fan of roasted garlic, that would be beautiful in this as well. Also, if you�re a fan of our beer cheese recipe, there�s no way that wouldn�t be perfect too. I really hope you give this easy, delicious, and gorgeous-to-look-at pine cone cheese ball a try soon. Enjoy!

Ingredients for one giant or two normal size pine cone cheese balls:

2 package (8 ounce ea.) cream cheese

4 ounce goat cheese

Salt, pepper and cayenne taste

1/2 to 2 cloves minced garlic, depending on how strong you want it, or roasted garlic cloves to taste

3 tablespoons chopped Italian parsley

2 tablespoons chopped fresh tarragon

1 tablespoon picked fresh thyme leaves

whole almonds as needed

Ricotta Pie � Call It �Cheesecake� At Your Own Risk

You would certainly be well within your rights to call this ricotta pie a �cheesecake,� except then your guests would be expecting cheesecake, and that might cause some problems. 

If you tell me I�m about to get a slice of cheesecake, I�m picturing something tall, dense, sweet, and very rich. Those adjectives are why people order cheesecake in the first place.

That�s why this lighter, less sweet variation is being called a ricotta pie. So much of cooking for people is managing expectations, and a recipe�s name is a big part in that. Moving past semantics, I really enjoyed this cannoli-inspired take on the rustic Italian classic.

I played around with a hybrid pie-dough/cookie crust, with flavors borrowed from a cannoli shell, as well as studded the filling with chocolate and candied orange; also common features of that other ricotta-based dessert. If you don�t want to mess around with my crust, or you�re still trying to do the paleo thing, you can skip that step, and just butter and flour the pan first. Your favorite graham cracker crust will work as well, especially with some ground almonds tossed in.

Regarding the sweetness: Generally, ricotta pies are not very sweet, and contain only about half the sugar of a traditional cheesecake. For this size pie (9-inch), you could use between a 1/4 and 1/2-cup of sugar, depending on your tastes. I used a 1/3-cup, which is perfect for me, but I�m not you, so adjust accordingly. Same goes for the grated citrus, and chocolate. I really hope you give this great ricotta pie a try soon. Enjoy!

Ingredients for 8 portions:

For the crust:

2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/4 teaspoon fine salt

1/2 cup cold butter, cut in chunks

1 large egg

2 tbsp marsala wine

2-3 tablespoons ice water, or enough to form dough

Prebake crust for 15 min at 400 F.

For the filling

3 cups whole-milk ricotta cheese

4 large eggs

2 large egg yolks

1/3 cup sugar

1 1/2 teaspoons vanilla extract, to taste

1 or 2 teaspoons freshly grated lemon and/or orange zest

pinch of salt (not shown!)

2 tbsp semi-sweet chocolate chips, optional

2 tbsp diced candied orange zest, optional

Bake 45 minutes at 350 F., or until just set (160 internal temp)

*I garnished with chopped pistachios, and some  additional orange zest that I tossed with some simple syrup (1/4 cup water and a 1/4 cup sugar brought to a simmer and allowed to cool.)

Fried Peach & Pancetta Pizza � A Savory Twist on a Childhood Sweet

Growing up, I always loved when my family made pizza from scratch, but what I loved even more was what came after the meal. Any extra dough and scraps were rolled out, left to rise, fried, and sprinkled with sugar to create a simple, but delicious donut-like treat.

Here we�re doing a savory twist; using the technique to make a pizza featuring ricotta, pancetta and peaches. Obviously, you can use any and all classic pizza toppings, but this particular combo comes highly recommended.

Besides a fun change of pace, this method is great for making a bunch of crusts ahead of time, and then dressing/baking when needed. Imagine setting up a �make your own pizza� bar, with your guests customizing theirs any way they want. Add a couple cases of beer to the mix, and you�ll be hosting a pizza party of epic proportions. I really hope you give this a try soon. Enjoy!

For One Small Fried Peach & Pancetta Pizza:

(all ingredient amounts are purely guesses)

3-4 ounces prepared pizza dough

2 tablespoons ricotta cheese, plus a pinch of salt if needed

fresh thyme leaves

fresh ground black pepper

2 ounces pancetta

5-6 slices fresh peach

freshly grated Parmigiano Reggiano

extra virgin olive oil, plus regular olive oil for frying

The Great Parmesan (Parmigiano-Reggiano) Experiment! � Penny Wise, Parm Foolish

I've wanted to do this little demonstration for a long time now, and it has nothing to do with proving people wrong. Okay, that has a little bit to do with it, but mostly I really want people who could be enjoying �the good stuff,� but don't because they think it�s too expensive, to finally realize that's not the case.

As you'll see, a little bit of real, imported Parmigiano-Reggiano only costs about 20 cents per serving. Basically, for the price of a large gumball, you could be enjoying this world-class cheese. Of course, some people still won't buy Parmigiano-Reggiano, even after seeing this.

For them, cost really has nothing to do with it. This is a convenient excuse they use because they secretly enjoy that stuff in the green canister. Hey, there's nothing wrong with that. To each his own, but at least be honest, and don't claim frugality as your motivation.

By the way, I edited this video while in New York visiting family, and somehow lost a small portion of the audio. So, in the middle of the clip you�ll hear a change in the quality, from the usual mediocre sound, to something much worse. I didn�t want to wait until I got back into the studio to re-record, so I'm posting as is.

Nevertheless, I hope I�ve persuaded some of you to switch over to what you should have been using all along. As a wise man once probably said, �Life�s too short for fake cheese.� Enjoy!

Spinach & Leek Torta di Riso � Open Recipe, Insert Vegetables

I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catchall for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash will all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.

I also encourage the use of other cheeses with, or instead of the Parmigiano-Reggiano seen herein. Fontina would be a great choice, as would almost any other melty variety. You can also double the recipe and use a taller spring form pan, which will give you a taller and more authentic looking torta.

Speaking of authentic, this isn�t. Whether sweet or savory, these are usually done with some kind of crust, which I generally skip. It�s not like it�s bad with a crust, but it adds another step, and for me the payoff isn�t worth the extra time, work, and calories.

So, whether you�re making this to use up leftover rice and/or vegetable; or your playing the old �we�re having pie for dinner!� prank on your family, I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1 tbsp olive oil, plus more as needed

3 cups chopped leeks (2 large leeks, about 1 cup saut�ed)

3 cloves garlic, minced

2 cups cooked rice

1 1/2 cups finely chopped cooked spinach, squeezed very dry

2 large eggs, beaten

3/4 cup finely grated Parmigiano-Reggiano cheese, or other delicious cheese, plus more to dust pan and top

1 generous teaspoon fine salt, or to taste

1/2 tsp freshly ground black pepper

pinch cayenne

pinch nutmeg

- 350 degrees F. for 35 - 40 minutes

Mancakes! A Father�s Day Brunch Classic

This amazing bacon, green onion, and cheddar corn pancakes recipe was originally planned as a �breakfast for dinner� post, but when I tasted how incredible they came out, I decided to do them as a Father�s Day brunch special instead. 

I realize Father�s Day Brunch isn�t actually a thing, but just in case it becomes a great tradition someday, I figured I�d get this into the search engines nice and early. Plus, I really wanted to call them �mancakes.�

Sweet/savory hybrids can be tricky sometimes, but I think this worked beautifully. We are talking about bacon, cheese, and onions after all, so it wasn't that big a shock. And the way the chipotle-spiced maple syrup brought everything together was a risk well rewarded.

As far as the texture goes, these were surprisingly tender, and fairly light for corn pancakes. My only regret is not cooking extra bacon to top these with. So, why not surprise the man in your life, and whip up a batch of these soon? Enjoy!

Ingredients for about 12 Mancakes:

8 oz bacon

1/2 cup thinly sliced green onions

1 1/4 cups all-purpose flour

3/4 cup cornmeal

1 tbsp baking powder

pinch freshly ground black pepper

pinch cayenne

3/4 tsp salt

2 large eggs, beaten

2 tbsp melted butter

1 tablespoon sugar

1 1/3 cups milk

2 oz grated sharp cheddar (about 1/2 cup)

serve with warm maple syrup spiked with chipotle to taste

Savory Ricotta Tart � Thin to Win

I got a food wish for a ricotta cheesecake recently, which sounded fantastic, but with bikini season rapidly approaching, my love handles and I thought we�d compromise and do a savory, sugar-free version instead.

I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat, but things like pepper and cayenne are totally optional. 

As I alluded to in the video, I usually do this as a pie, which comes out about twice as thick, but I wanted to try it in tart-form and the pan I used was clearly too large. Next time I�ll simply double the ingredients, and add about 10 or 15 minutes to the cooking time, and I recommend you do the same.

Keep this humble pie in mind when the �way too many vegetables� part of summer rolls around. This could be a great base for using up leftover veggies in a very fritatta-like way. I hope you give it a try soon. Enjoy!

Ingredients for 6 thin portions:

1/2 cup panko breadcrumbs, toasted in some olive oil

olive oil to coat pan

2 large eggs

1/2 tsp salt

1/4 tsp freshly ground black pepper

cayenne or other hot peppers to taste

1/4 cup fresh chopped or torn basil

1 tbsp chopped Italian parsley

tiny pinch nutmeg

1 1/2 cups ricotta cheese

1 oz finely greated Parmigiano-Reggiano cheese (about 1/2 cup if the real stuff, otherwise 1/4 cup packed of the fake �stuff�)

*Bake at 325 for about 20 to 25 minutes, or until set.

Grilled Brie & Pear Sandwich and a Great Excuse to Make One

This grilled brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bored food bloggers, and cheese industry marketing cartels�I�m looking at you, Wisconsin. 

No matter its origins, this cheesy, savory/sweet, flavor bomb is probably my favorite non-traditional grilled cheese sandwich.

If you�re going to do this, don�t get scared and omit the pepper and thyme. This is required to tip the sweet/savory scale toward the later. Just add a tiny bit your first time, and work up from there. By the way, this grilled cheese was inspired by a cold pear and brie sandwich I had at a caf� many years ago, and I�ve been doing it hot ever since.

Butter is kind of a key here. It looks like a lot, but you want a seriously crispy crust to fully enjoy the soft, warm cheese and sweet pear. So, if you�re celebrating National Grilled Cheese Sandwich Day, like any normal person who spends any time on Twitter is, then I hope you consider giving this buttery beauty a try. Enjoy! 

Pancetta-Wrapped Leek Gratin � Simply Amazing

I�m all about simply prepared vegetables, but every once in a while I need to cover them in caramelized pork and cheese, and this stunningly delicious pancetta-wrapped leek gratin was one of those times. I love those times.

This �umami bomb� is so flavorful and satisfying, it almost seems disrespectful to serve it as a side dish. Pair this with a slice of buttered bread, hedge your bets with a glass of Sauvignon Blanc, and enjoy a truly special lunch.

For extra credit, after you finish your meal, call your best French friend and describe what you had. They will love and hate you for it. So, whether you make this for lunch, or use it to upstage a steak or grilled piece of salmon, I hope you give this great leek gratin a try soon. Enjoy!

Ingredients for 2 portions:

3 large leeks

about 4 oz pancetta

2 tsp olive oil

salt, pepper and cayenne to taste

1/4 cup chicken broth

1/4 cup drinkable white wine

1/3 cup heavy cream

finely grated Parmigiano-Reggiano cheese as needed
chives to garnish

Kentucky Beer Cheese � Love at Third Bite

Very few love Kentucky Beer Cheese at first bite. As you crunch your first taste, the palette quickly identifies a sharp cheddar cheese spread, but then stale beer fills the nose, and you instantly think, �I should have gone clam dip.�

But after three or four bites, you stop thinking about your college dorm room carpet, and your palette adjusts to the unusual flavor profile, and this humble cheese spread becomes as addicting as any I�ve ever had. In a way, it�s sort of analogous to drinking your first beer, but that�s a whole other post.

The texture is much smoother and creamier than it looks, and that little hint of raw alcohol provides a fermented funkiness in the background that is the key to the recipe. Well done, Bluegrass State. Well done. By the way, you can upgrade the beer if you wish, but then you will not be eating real Kentucky Beer Cheese.

People around those parts may argue about the amount of pepper, or if you should throw in a chunk of cream cheese or not, but everyone agrees that this spread requires a cheap, domestic beer. Preferably from a can.

So, if you�re looking for something a little different for your Super Bowl party, I hope you give this Kentucky Beer Cheese recipe a try. If it�s a big hit, you can bring it back for your Kentucky Derby party. I�m sure it�s fabulous with mint juleps. Enjoy!

Ingredients for  about 3 cups Kentucky Beer Cheese:
16 ounces of cheese

2 cloves garlic, minced fine

1 teaspoon dry mustard

1/2 tsp freshly ground black pepper

1/2 tsp cayenne powder

1/4 tsp salt

1/4 tsp Tabasco sauce

1/4 tsp Worcestershire sauce

1 cup flat beer

Chicken & Mushroom Chimichanga � A Thingamajig of Beauty

As legend has it, many years ago in Tucson, AZ, a woman accidentally dropped a burrito into a deep fryer. She started to blurt out a common Spanish swear word, but remembering her kids were in the kitchen, yelled out �chimichanga!� instead. She let it fry golden and crisp, and the rest is culinary history.

If you�re wondering, Chimichanga translates to �thingamajig,� which is fitting, since that�s kind of what this is. A thingamajig stuffed with whatever. In this case, whatever was a very tasty mixture of chicken, mushrooms, poblano chilies, and pepper Jack cheese.

While that particular combination is highly recommended, this is more of a technique video, so when it comes to the filling, I encourage wild experimentation. We used raw chicken here, but Chimichangas are also great for using up leftover, cooked meats. Just cube it up, toss it in when the vegetables are done, and proceed as shown.

And don't feel like you have to stay in the Tex-Mex zone. This versatile, folded and fried tortilla could make a fantastic delivery system for all kinds of ethnic foods. Anyway, no matter what kind of filling is used, or how it�s seasoned, I think everyone will agree that it�s never a good idea to curse in front of children. I hope you give this delicious son-of-a-gun a try soon. Enjoy!

Ingredients for 4 portions:

(exact measurements are not critical, as you can stuff these with anything that fits)

For the filling:

1 tbsp vegetable oil, divided (half for veggies, half to cook chicken)

1/2 cup diced onions

1/2 cup diced poblano peppers

1/2 cup sliced mushrooms

12 oz boneless skinless chicken breast meat, cut in 1/2-inch cubes

salt, freshly ground black pepper, cayenne pepper to taste

1/4 tsp cumin

1/4 tsp chipotle, smoked paprika, or other hot or mild ground chili pepper

pinch dried Mexican oregano
1 or 2 tbsp cold water to deglaze pan once chicken is browned

4 ounces grated pepper Jack cheese

Also:

4 large flour tortilla (at least 10-inch wide)

1 egg white

2 tbsp vegetable oil for pan-frying

sour cream, guacamole, and salsa to garnish, optional

Gorgonzola Cream Sauce � Now with Cream!

Since we�re heading into rich and creamy sauce season, I thought I�d use a nice hunk of Gorgonzola as an excuse to post a tutorial for a classic �cream sauce.� 

Unlike what�s passed off as the real stuff at casual dining chains, a true cream sauce contains nothing but heavy cream, and is on another level when it comes to taste and texture. A regular diet of cream sauce isn�t recommended, but once in a while, it�s nice to take a break from the old 2%, and the technique is dead simple. Simmer cream in a saucepan until it reduces and thickens slightly, flavor it however, and toss in some hot (hopefully stuffed) pasta. Done and done.

I went with a fairly mild, crumbly Gorgonzola this time, but no matter which you choose, be careful not to �cook� the cheese. You just want to stir it in on low, until it�s almost gone, and then turn off the heat. Otherwise the cheese will �break,� and you�ll have a greasy mess.

Since my mini-ravioli delivery system featured a squash filling, I decided to finish with diced apples and toasted walnuts. It was perfect with the rich sauce, and I recommend it if you�re using a similar pasta. Since the sauce itself is so easy, as in one ingredient easy, you can spend all that extra brainpower thinking of things you can add to it. I hope you give this great sauce technique a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 cup heavy whipping cream (36% fat)

salt and pepper to taste

cayenne to taste

3 ounces Gorgonzola cheese, crumbled

2 tbsp chopped Italian parsley

finely grated Parmigiano-Reggiano, optional

6 ounces dry mini-ravioli (double to 12-oz if using fresh ravioli or tortellini)

1/2 apple, diced

1/4 cup chopped toasted walnuts

�Local� Roasted Beets with Goat Cheese and Walnuts � Kill Once, Cook Twice

They say if you video blog long enough, you�ll eventually post a snuff film. Okay, so no one says that, but that�s what this roasted beets with goat cheese and walnuts kind of felt like, as I harvested my homegrown, and completely defenseless beet.

I was obviously kidding about vegetables being able to sense pain, but the more I think about it, who knows? Anyway, until I find out otherwise, I�ll assume the bloody root didn�t suffer for my pleasure, and just enjoy its incredible goodness. It�s the same assumption I use when eating chicken wings.

There are very few things that pair as perfectly as roasted beets and goat cheese. Simply a match made in occasional-vegetarian heaven. When you toss in some crunchy walnuts, foraged greens, and a simple walnut oil/vinegar dressing, you have something that�s way beyond the sum of the parts. 

I really can�t think of a more perfect fall lunch. By the way, in addition to making a great mid-day meal, this would also work nicely as a fancy side dish come holiday time, and you have plenty of time to practice. I hope you give this a try soon. Enjoy!

Ingredients for 2 portions:

1 or 2 tbsp walnut oil

1 roasted beet (*about 8 oz)

2 oz goat cheese

salt and pepper to taste

1/2 cup roasted chopped walnuts

2 tbsp champagne or sherry vinegar

thinly sliced beet greens and fresh chives to top

toasted walnut bread to serve with

*Note: Since beets come in all sorts of sizes, you�ll just have to go by feel. Roast a beet or two, slice it up, see how much you have, pick a baking dish that large enough for one layer, cover the bottom with walnut oil, toss in the beets, fill in between with goat cheese, season, bake and dress as you see fit.

Apple & Cheddar Cheese Souffl�s � Great for People Who Stink at Folding Egg Whites

After doing such a great job folding the egg whites into this apple and cheddar souffl� batter, I celebrated by dropping a measuring cup into the bowl. By the time I fished it out, cleaned the sides of the bowl, and shook my fist at the heavens, I�d lost a lot of micro-bubbles.

I pressed on, and despite my tragic encounter with gravity, the resulting souffl�s were simply fabulous, which just goes to show that maybe we need to relax about this whole folding thing. Sure, more bubbles would make it go a little higher, but if you�ve never made a souffl� before, I hope this gives you some new-found courage.

By the way, I don�t know why most similar recipes call for extra egg whites. Actually, I do know; it�s to make them more visually impressive, but I think this dilutes the flavor. I use about half the egg whites normally called for, and these are still light as a feather.

If you decide to give these a whirl, please promise me you'll use a great cheddar. I used a sharp and creamy Cabot, but any other quality, aged cheddar will work. These apple cheddar souffl�s are very versatile, and would make a great appetizer, a special holiday brunch starter, or deliciously different dessert. I hope you give them a try soon. Enjoy!

Ingredients for 4  (I used Le Creuset 4 3/4-ounce size):

For the apples:

1 tbsp butter, heated until edges start to turn brown

1 apple, cubed

1 tbsp sugar

For the batter:

2 tbsp flour

2 tbsp butter

1 cup milk

1/2 tsp salt

pinch freshly ground black pepper

pinch cayenne
pinch nutmeg

3 oz sharp white cheddar, or almost 1 cup grated

2 eggs, separated

Bake at 400 degrees F.  for about 22 minutes

*Assuming you don�t drop a measuring cup into your folded egg white fluffed batter, you should have about 2 cups of batter. You can divide each 1/2 cup portion into whatever sized ramekin you have, but a 4 3/4 to 5 oz size is ideal. Basically, when it�s fully puffed and browned, it�s done. And for goodness sake, serve very warm, but not piping hot!