Cheese Souffle

Cheese Souffle
An Elegant, Delicious Fluffy Goodness!
Difficulty: Moderate
Prep Time: 25 minutes
Cooking Time: 25 minutes

Ingredients
2 tbsp finely grated Parmesan cheese
1 cup cream
2 1/2 tbsp unsalted butter + greasing
3 tbsp Bob's Red Mills Paleo baking flour https://www.bobsredmill.com/paleo-baking-flour.html
1/2 tsp paprika
1/2 tsp salt
Pinch of ground nutmeg
4 large egg yolks
5 large egg whites
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)

Cooking Tools

2 mixing bowls

Electric hand mixer

Souffle Bowl

Directions
Position rack in middle of oven and preheat to 400 Degrees F. Butter 6-cup (1 1/2-quart) souffle dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm cream in heavy small saucepan over low heat until a simmer. Melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat, let stand 1 minute. Pour in warm cream, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape souffle base into large bowl. Cool to lukewarm. Using electric mixer, beat egg whites in another large bowl until stiff. Fold 1/4 of whites into room temperature souffle base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish. Place dish in oven and immediately reduce oven temperature to 375 Degrees F. Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.
Serves 6 

Brussels Sprouts And Mushrooms With A Cream Sauce

Brussels Sprouts And Mushrooms With A Cream Sauce
A Hearty Side Dish To Accompany Any Meal!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes

 

Ingredients
4 cups Brussels sprouts, halved
2 cups assorted mushrooms, trimmed and sliced
2 small onions or shallots, peeled and halved
2 cloves garlic, sliced
2 tbsp butter, melted
2 tbsp olive oil
salt
pepper

Cooking Tools
Baking dish
Heavy sauce pan

Directions
Preheat oven to 420 Degrees F.  Place Brussels sprouts, onions, garlic and mushrooms in baking dish, coat with olive oil and melted butter.  Salt and pepper sprouts and toss until well coated. Place in oven and roast for 25 minutes.  Place in serving dish and ladle Cream Sauce on top. (recipe below)

 Cream Sauce
Ingredients
2 cup heavy cream
1 tbsp butter
pinch of nutmeg
salt

Directions
In a heavy sauce pan; add cream, butter, nutmeg.  Place on low heat and simmer for about 30 minutes, stirring on occasion.  When the sauce thickens and coats the back of a spoon, add salt to taste.  Serve over the Brussels sprouts and mushrooms.

 

Baked Polenta

Baked Polenta
The Perfect Side Dish For Any Meal!
Difficulty: Easy
Prep Time: 1 hour- 1hour, 15 minutes 
Cook Time: 45 minutes

Ingredients
1/2 box quick cook polenta (cook according to directions)
1 cup marinara sauce
1 tbsp olive oil
1 tbsp butter, melted
pinch red pepper flakes
canola spray
salt
pepper

 Cooking Tools
Bread pan
Oven proof baking dish

Directions
Cook quick cook polenta according to the box directions.  Place cooked polenta into a lightly canola sprayed bread loaf (glass or tin is fine) let cool in pan until firm, approx. 45 minutes (you can make this ahead and place in refrigerator, covered until read to use.) Preheat oven to 375 Degrees F.  Remove solid polenta from loaf pan, the polenta will take the form of the pan.  Cut into 1/2 inch slices and place in a baking pan, drizzle with olive oil, butter over the cut polenta.  Spoon 1 cup of marinara sauce on top of polenta.  Bake in oven for 30 minutes, garnish with red pepper flakes.  Salt and pepper to taste.
Serves 4