Soufflés au Comté

Hello cheese lover! Comté. Soufflé. We are in heaven.
♥ ♥ ♥
A bit about this cheese: First of all, Comté (pronounced con-tay) is produced in France in the Jura mountains bordering Switzerland.
The farmers raise Montbéliarde cows (95% of the herds) or French Simmental (5%), and feed them a natural diet based on fresh grass during the summer months and hay during the winter.
The flora in the Jura Massif is very diverse and, depending on where they are located, cows may graze on different plants. This is reflected in the milk and, ultimately, in the varying flavours of the cheese.
Each day the farmers deliver their milk to their local fruitière (cheesemaking house). Each fruitière has its own distinct profile related to the aromatic characteristics of the Comté that it produces. These aromatic characteristics reflect the terroir (or soil, climate, flora, etc.) of where the cheese is produced.
One fruitière is characterized by aromas of melted butter, milk chocolate, hazelnuts and fudge. When the cheeses are aged beyond 15 months, aromas of toast, plum compote, leather, pepper and dark chocolate are apparent.

Another produces Comté that is dominated by butterscotch aromas with a hint of toast, followed by fruity aromas such as hazelnut, roasted nuts, sweet orange juice and ripe apricot. With longer aging, the aromas of hazelnut and orange become more pronounced.

I cannot read these descriptors and not pine for this cheese. For more information please visit comte.com. It’s a very informative site (and you’ll get a kick out of the picture of the cows)!
Overview of Steps to Make a Soufflé


Melt butter, add flour whisking for 2 minutes,
then whisk in milk.
Let cool slightly, add egg yolks.

Add salt, pepper and nutmeg. Fold in grated Comté.
(I spy Tomato Tarte Tatin waiting in the background).

Beat egg whites with a bit of salt until stiff.

Gently fold egg whites into the béchamel mixture.

Fill ramekins (buttered, chilled, with grated cheese on bottom) with soufflé batter. Sprinkle more grated cheese on top and bake at 400°F until golden. Resist temptation to open the oven door while they cook. When they are done, serve immediately!
I hope Fr. Adam and I are able to convey here how easily done, fun, and satisfying it is to make cheese soufflés. We thoroughly enjoyed the process. Perhaps you’ll find this overview inspiring? The recipe we used comes from the engaging Chocolate & Zucchini Cookbook. We’d love to hear about your favorite soufflés too, as there are definitely more soufflés in our future!

Shrimp with Risotto and Corn – Fast!

When there are presents to wrap and cookies to bake it’s nice to have a meal that takes only a few minutes of active cooking time and the ingredients are already on hand in the pantry and the freezer.

Box. Bag. Can.
Box of Cheese Risotto – just add water, white wine, a tablespoon of butter
Bag of Frozen Shrimp – cleaned, uncooked, tail-on
Can of Corn – drained

Add water, wine, butter, and risotto mix to pot.
Bring to boil, lower heat, stir occasionally.

When the rice is almost cooked, pour in lots of frozen shrimp, right from the bag.

When the shrimp are pink and the risotto is al dente add corn and heat through. Season with salt and pepper. Garnish with scallions.

“The feast of the seven fishes is a tradition that Italians follow every Christmas Eve. La Vigilia or the vigil is kept with the custom of dining on 7 fish dishes as we await the birth of the savior at midnight,” writes Maryann. She and Joe are hosting this fabulous Seven Fishes Feast event. I thought they might enjoy a quick yet very tasty dish to add to their bountiful buffet, so I am sending this shrimp over their way, along with wishes for a dazzling Christmas!

Images
A funny thing happens when one totes the camera around, ready to take a photograph of the next tasty morsel…the eye starts to notice other than food-related photo opportunities, a serendipity of a food blog indeed! I am grateful for the chance to capture some images of my surroundings and to be able to share a glimpse of the beauty of Southern California with you.

Sunset over the Port of Long Beach

at Bluff Park, Ocean Blvd. Long Beach, California

Tomato Tarte Tatin

Brunch Menu
Tomato Goat Cheese Basil Tarte Tatin
Red Leaf Green Leaf Salad, Dijon Vinaigrette
Comté Cheese Soufflés
Handcut Bacon
Schramsberg Blanc de Blanc

Oh, we had such a delightful brunch! I hope I am able convey the light lovely delicious flavor combinations served here. The menu is straight-forward and uncomplicated, but this brunch menu is a winner by all accounts!

Father Adam is my longtime dear dear friend. He was going to be in town at the same time as my family visiting from Chicago. We determined he had not seen my brother in over 20 years (and therefore had not met my sister-in-law, nor their sons). Father Adam and I cook together often. He is a terrific cook. You may recall reading about some of our dishes, including the one we made for Julia Child’s birthday event, Coq Au Vin.

We thought it would be neat to cook brunch and for everyone to get (re) acquinted. Father Adam arrived around 9 AM and we began prepping the meal. We took a break to shoot some hoops with Stone, and a few hours later the adults were ready to sit down to a very memorable meal with the light streaming in, with the food, family, and friends, what could be better?


We served dry, crisp, complex Schramsberg Blanc de Blanc California Sparkling Wine, a great complement to the meal and how apropos to serve a “local” wine to out-of-town guests here in California.

Tomato Tarte Tatin: Slice Roma tomatoes lengthwise. Squeeze the seeds and juice out of tomatoes and place in baking pan drizzled with olive oil, skin side down. Sprinkle with salt, pepper and Herbs de Provence. Cook at 350°F for about 40 minutes. Pour out any juices left in the pan.

Top the tomatoes with crumbled goat cheese then cover with puff pastry dough. This is my cherished Le Creuset Tarte Tatin Pan. Handcrafted of porcelain enamel cast iron, it is designed for recipes that are started on top of the stove and are finished in the oven. The curved side handles make it easy to flip foods over onto a plate. This is a great pan for making quiche too, if you are a quiche lover, you might enjoy visiting here and here.

Tuck the dough under the edges of the tomatoes. Make holes in the dough to let steam escape and bake in the 350°F oven until the dough is golden. Remove from oven and let rest until ready to serve. Then…

Father Adam demonstrates the Tarte Tatin Flip Over.
Place platter over the pan.

Invert.

Slowly remove pan.

Voilà!
Top with shredded basil. Serve.
Recipe inspired by the charming Chocolate & Zucchini Cookbook. Please stay tuned for the Soufflés post from this special brunch.

HoLiDaY PaRtY TiMe!

Happy Holidays!

It’s holiday party time!
Are you planning a gathering for your work or business?
Perhaps some of these ideas will be useful…

For the second year in a row, we held our party at The Depot Restaurant in Torrance, California. The banquet room is a warm space with red walls decorated with kimonos. Just the right size for 75 – 100 guests, the lighting is flattering and the acoustics generate good energy in the room yet allow for conversation.

Full bar, great wine by the glass, festive non-alcoholic drinks.

Live Music
Barry Anthony Jazz Band playing Christmas favorites as well as snappy jazz tunes.

Jalapeño Cheese Wontons
Reception with passed appetizers to encourage mingling among the guests.

Ahi Tuna Tartare
Neat little bucket to place used spoons.

Chicken Empanadas with Thai Chile BBQ Sauce
Global Flavors!
 And Fried Macaroni & Cheese (not shown)

Each place is set with party favors, Holiday Jam and Sugar Plum Jam by Stonewall Kitchen decorated with ribbons and bows and a recipe sheet for the Chef’s cooking demonstration.
Chef Shafer prepares the first course, Smashed Potato Corn Bisque, as a demonstration. Everyone gets a copy of the recipe to recreate at home. We had so much fun at the Depot last year, we came back again this year. Last year Chef Shafer demonstrated a Wilted Baby Spinach Salad with Dates and Bacon, excellent recipe, here.
If you are cooking for A LOT of people, this recipe scale is for you:
Potatoes:
  • 25 Red Skin Potatoes
  • 1/2 c. Canola Oil
  • 2.T. Course Salt
  • 2.T. Course Black Pepper
  • 2 T. Chopped Garlic
  • 1 T. Basil Dried
Soup Preparation:
  • 2 c. Diced Onion
  • 2 c. Diced Carrots
  • 2 c. Corn, Fresh off the Cob
  • 1/4 c. Canola Oil
  • 1/2 gallon Cream
  • 1 gallon Chicken or Vegetable Stock

Toss the potatoes with the list of ingredients above, roast on a baking sheet at 350° F for 35-40 minutes. Let cool then smash the potatoes by hand.

To prepare the soup:
Sauté onions and carrots in oil until soft.
Add cream, heat through.

Add smashed potatoes.

Look at this kitchen equipment, would ya? Oh, I love that pot, and how about that immersion blender!!!

Blend briefly, then add stock and heat through.
Add fresh corn kernels, salt and pepper to taste, then…

Serve
First Course: Smashed Potato Corn Bisque
Wouldn’t it be neat to recreate this demonstration for guests in your home during your next dinner party?

Main Courses:
Curry Roasted Salmon, Cashew Veggies

Roast Sirloin with Mixed Mushrooms and Mashed Potatoes
And Buttermilk Chicken & Fries (not shown)
All Served Family Style

Desserts:
Banana Cream Pie

Berry Cobbler
Pumpkin Trifle

Pumpkin Pie with Strawberries
Some tips I have learned over the years from planning holiday parties for the workplace:
  • Save the Date. Let guests know the date well in advance of the party.
  • Plan business party date early in the holiday season so as not to conflict with personal holiday parties.
  • Choose a convenient location, not too far from place of business.
  • Have clear communication (in writing) with the Chef regarding food and with the Manager regarding expectations for set up and service.
  • Encourage employees to bring a guest whether it be a spouse, significant other, family member, or a friend.
  • A pretty and joyful invitation indicates your intention to throw a special party.
  • Have specific start and end times (not too late).
  • Insure safe transportation.
  • Accommodate special dietary needs.
  • Full bar, good wines, special seasonal non-alcoholic drinks.
  • Live music.
  • Entertainment (We love the cooking demonstration)!
  • Employer to make a brief speech, welcome guests, share good tidings.
  • Have unique party favors to take home. (Since we have a cooking demonstration, we give food related gifts).
  • Festive atmosphere and decorations.
  • Encourage guests to wear holiday attire.
  • Pay attention to detail.
If you have holiday party tips for the workplace to share, we’d love to hear them!