Bloglovin. Goat Cheese & Grits Souffle - Thermador. Culinary > Recipes > Goat Cheese & Grits Souffle From the Thermador and Tastespotting Ultimate Recipe Contest Submitted by: Cheryl Lundquist Cheryl grew up on grits. She wanted to sophisticate grits in a way that makes them special enough to be served at the holidays. Her grandparents would always come for breakfast Christmas morning and they would have a huge spread. Her mom would make a breakfast casserole of some sort, bacon, sausage, biscuits and always grits. I do the same thing on Christmas morning but now I serve several quiches and grits soufflé. 1 Cup 5 minute quick cooking grits4 oz goat cheese with herbs3 C milk1 tsp salt1/4 tsp pepperPinch of cayenne1 stick butter4 eggs, separated Preheat oven to 375 degrees.
Pumpkin Cinnamon Buns with Maple Chai Buttermilk Glaze. I hope you aren't experiencing pumpkin overload....I know, I know, it's everywhere right now, but believe me when I tell you that these buns are pretty amazing. So amazing, that yes, I kinda sorta devoted a Sunday to them, but with the first bite, I knew it was worth it. And look at them, all gooey in their glorious glaze. I know you want one. As we enter into the eating holiday season (holy man tell me where 2012 went, please) these buns are good to have around, to feed loved ones at brunch or a late night snack, or let's be honest, any time is cinnamon bun time. When I first told my mom I was making pumpkin cinnamon buns, she was like, why can't you just make regular cinnamon buns?
That's my mom. Always asking the hard-hitting questions. Making anything with yeast can intimidate some people and I fall into that category. Guess what? Roll dough out, into a large rectangle. And slice into 2 inch pieces. Glory be, look at those buns. Pumpkin Cinnamon Buns with Maple Chai Buttermilk Glaze. Sour Cream Coffee Cake. Kramer and I had a bit too much fun last night, but that’s okay. We went out to the Good Beer event hosted by Edible Manhattan, where we ate and drank to our hearts’ content (and then some).
My favorite, Mile End Deli, was there, along with others, such as The Meat Hook and This Little Piggy Had Roast Beef (possibly Kramer’s favorite). I also discovered some new places to fall in love with, like Fort Reno, who had incredibly overfilled (and incredibly tasty) duck sliders with spicy pickled vegetables. The beers are an entirely different story in that I can’t even begin to tell you which I liked best. They were all really interesting, specifically a sour beer that we had. I can’t remember where from, but it was almost like a cocktail in beer form. More importantly, though, is this Sour Cream Coffee Cake. Amazing sandwich from JoeDoe. The clear winner of the evening – chicken gizzard and lamb bacon skewers from Mile End Deli. Delicious shrimp roll from Luke’s Lobster.
Your ingredients. Baked Sweet Potato Fries | The Crepes of Wrath. Lately, I’ve been experiencing some seriously debilitating migraines and I’m unsure what to do about it. I have a feeling it might be from sitting at my desk at work all day – my neck and shoulders are really tight and uncomfortable, so I think that might be triggering my migraines. I figured, who better to ask than you good people. I’m sure that everyone has had a problem like this, especially when they first started their “grown up” jobs. What do you do to combat headaches? My problem is that I’ve been waking up with a headache that gets progressively worse as I head to work (the poor ventilation underground in the subway probably doesn’t help), and by the time the fluorescent lights hit me when I get to my desk, I’m spinning.
One way that I try to make myself feel better is to make something comforting and delicious. All you’ll need! Peel and slice your sweet potatoes. Toss them with the oil, cheese, salt, pepper, and ancho chili powder. Try not to eat the whole tray yourself! Baked Potato Pierogi | The Crepes of Wrath. I bring to you the pierogi. Pierogi are basically a Slavic version of dumplings, and they are delicious. They are traditionally made with some kind of potato filling, but they can be stuffed with anything your heart desires, including something sweet, like fruit! My great-grandfather was from Poland, and my grandfather (my father’s father) has plenty of stories about the situations he got himself into while trying to learn to live in a new country. One of my all time favorite stories is about the class pet that my grandfather had when he was a boy living in New Jersey. It was the 1930s, and my grandfather was chosen to take the class pet, a rabbit, home for the summer.
First, start by dicing up your potatoes for your filling. In another pan, get your bacon cooking over medium-high heat in a little olive oil. Cook the bacon for 8-10 minutes, until crisp. Mince your shallots and garlic, and slice your chives. Add about a teaspoon of filling to the dumpling. Baked Potato Pierogi Cook time: German Meatballs in Mushroom Sauce | The Crepes of Wrath. I still haven’t finished sharing my Hamptons trip photos with you, yet. I guess there is a bit more going on in my life than I thought there was – who would have guessed? In my head, I really feel like I am a couch potato, but if that were true, then why am I so exhausted all the time? This week has already had one too many late nights, but I’m 23 years old, so I am obligated to suck it up and sleep when I’m dead (even though I love to sleep).
We did get some couch time in last night, though, and watched the season finale of Falling Skies. It’s already one of my favorite shows, and each season finale really goes above and beyond. I can’t believe that we have to wait a whole year to see more. Moving on from my somewhat over-involved television habit, I give you Königsberger Klopse, or German meatballs. My father in law, Jay, having a good ol’ time.
My brother, Dane, soaking up the sun. Beach bunnies. Kramer wondering why I’m taking another picture of him. Margaritas before the rain. Drunken Irish Stew | The Crepes of Wrath. It’s freezing here in Phoenix! I woke up this morning and it was 40 degrees! I didn’t know what to do with myself; I can barely get out of bed! It’s nice, though, being able to wear my coats and boots without feeling like a complete idiot. That’s why I figured that I had better make some stew while the weather lasts, as I’m sure it will be back in the 80s in a few weeks.
Your ingredients. Cut up your meat. Heat some olive oil in a large pot and then brown the meat in the pot. Add in the crushed garlic and stir until fragrant, just another minute or two. Add the beef stock, the red wine, the Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Bring everything to a boil. Reduce the heat to low, cover, and simmer for one hour. While the stew simmers, chop up all of your vegetables. Melt the butter in another large pot. Add the vegetables to the pot. Cook until the vegetables are golden, about 15 minutes. Serve and enjoy! Drunken Irish Stew Author: The Crepes of Wrath Cook time: Curried Butternut Squash Soup | The Crepes of Wrath. I felt that this soup was perfect for the cooler weather. I love the creamy texture of this rich butternut squash soup, and I love even more is that the richness comes from the seasonal butternut squash, and not from a ton of butter or fat. I know that I have been making a lot of vegetarian dishes lately, but I love winter produce and I am so thrilled to get to cook with it again!
I think this is a lovely option for a Thanksgiving or holiday gathering; it is warm and comforting, but the curry powder adds a little something extra, transforming an ordinary soup into a festive dish. The curry and turmeric in this silky soup makes it taste even more seasonal, though, as the flavors are hearty and autumnal. I highly recommend giving this sensational soup a try! The holidays are now upon us. Even though my brothers are coming out here for the holidays to visit me this year, I have been feeling a bit homesick. Your ingredients. Mince your garlic. Cube your squash. Curried Butternut Squash Soup. Whisky Bread Pudding with a Caramel Whisky Glaze | The Crepes of Wrath. Kramer and I are very excited to be in our new apartment, because we finally get to decorate, buy some decent furniture, and just really make a home our of the place. The last apartment was so depressing and had almost no sunlight, so being in a place with lots of windows and a big kitchen is so inspiring.
Because of this, we spent the weekend going around picking up odds and ends, and as a result, I am beyond exhausted. It’s tiring doing major shopping in New York because we don’t have a car – we either have to carry everything ourselves, or pay a lot of money for a cab ride home from Manhattan or pay the large delivery fee that most stores charge. It was worth it, though, because we got some things we really needed, like a nice coffee table and blinds for our bedroom. We celebrated the new apartment on Sunday with brunch at Colicchio & Sons, which was absolutely beyond fantastic. Colicchio really knows how to open a restaurant, I’ll tell you that. The ingredients. Cook time: