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Alton Brown’s Cheese Soufflé
(With thanks to CHECMamaMentor!)
Ingredients:
Use butter for greasing an 8-inch soufflé mold. Add the Parmesan and roll around the mold to coat the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375º F.
In a small saucepan, heat the butter. Allow all the water to cook out.
In a separate bowl, combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks with the milk mixture, constantly whisking. (This means to slowly pour the milk mixture into the egg yolks.) Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add ¼ of the mixture to the base. Continue to add whites by thirds, folding very gently.
Pour the mixture into the soufflé dish, filling to within ½ inch from the top. Place on an aluminum pie pan and bake for 35 minutes. Serve immediately.
The Elm's Root Vegetable Red Flannel Hash
This Marthastewart.com recipe was a lot of fun to make the two Thanksgivings I tried it. I just LOVE chopping and dicing. If you don't LOVE chopping and dicing, read no further. This recipe is NOT for you! It has a really unusual combination of flavors, with the apples, squash, beets, and onions. But it definitely takes time and careful planning to get it on the table at the same time as the turkey. I did not make it this year. I found out my brother in law hates beets. If you hate beets, this recipe is not for you. But I like them, so when I'm not hosting the Jon Heidmann family, I may try it again. (Remember, as with the Green Bean Casserole, you can click on the link above to go directly to the recipe at Martha Stewart's site.)
(With thanks to CHECMamaMentor!)
Ingredients:
- Butter for greasing the soufflé dish
- 2 Tablespoons grated Parmesan cheese
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- 1 ⅓ cups hot milk
- 4 large egg yolks
- 6 ounces sharp Cheddar cheese
- 5 egg whites plus 1 Tablespoon water
- ½ teaspoon cream of tartar
Use butter for greasing an 8-inch soufflé mold. Add the Parmesan and roll around the mold to coat the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375º F.
In a small saucepan, heat the butter. Allow all the water to cook out.
In a separate bowl, combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks with the milk mixture, constantly whisking. (This means to slowly pour the milk mixture into the egg yolks.) Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add ¼ of the mixture to the base. Continue to add whites by thirds, folding very gently.
Pour the mixture into the soufflé dish, filling to within ½ inch from the top. Place on an aluminum pie pan and bake for 35 minutes. Serve immediately.
The Elm's Root Vegetable Red Flannel Hash
This Marthastewart.com recipe was a lot of fun to make the two Thanksgivings I tried it. I just LOVE chopping and dicing. If you don't LOVE chopping and dicing, read no further. This recipe is NOT for you! It has a really unusual combination of flavors, with the apples, squash, beets, and onions. But it definitely takes time and careful planning to get it on the table at the same time as the turkey. I did not make it this year. I found out my brother in law hates beets. If you hate beets, this recipe is not for you. But I like them, so when I'm not hosting the Jon Heidmann family, I may try it again. (Remember, as with the Green Bean Casserole, you can click on the link above to go directly to the recipe at Martha Stewart's site.)
**********
Photograph
by: Simon Watson
Serves 8 to 10
This recipe comes from the Elms restaurant and tavern in Ridgefield, Connecticut, and makes an excellent accompaniment to Perfect Roast Turkey.
1. Heat oven to 475°. Wrap beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, toss apples with lemon juice.
2. Bring a large stockpot of salted water to a boil. Meanwhile, prepare an ice-water bath. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Repeat process for celery root and squash, blanching each for 2 minutes.
3. In a heavy skillet over medium-high heat, melt butter until bubbling. Add onion, and cook until softened, about 2 minutes. Add celery root, and cook 2 minutes. Add potato; cook 1 minute. Add beets and apples; cook, stirring, until all ingredients are tender, about 3 minutes. Season to taste.
4. Remove from heat; sprinkle with parsley, and serve.
This recipe comes from the Elms restaurant and tavern in Ridgefield, Connecticut, and makes an excellent accompaniment to Perfect Roast Turkey.
2
medium beets, peeled
2 apples, such as Macoun or Winesap, peeled, cored, and cut into 1/4-inch dice
Juice of 1 lemon
1 medium baking potato, peeled and cut into 1/4-inch dice
1 medium celeriac (celery root), peeled and cut into 1/4-inch dice
1 small butternut squash, peeled, seeded, and cut into 1/4-inch dice
4 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch dice
Salt to taste, plus more for water
Freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, coarsely chopped
2 apples, such as Macoun or Winesap, peeled, cored, and cut into 1/4-inch dice
Juice of 1 lemon
1 medium baking potato, peeled and cut into 1/4-inch dice
1 medium celeriac (celery root), peeled and cut into 1/4-inch dice
1 small butternut squash, peeled, seeded, and cut into 1/4-inch dice
4 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch dice
Salt to taste, plus more for water
Freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, coarsely chopped
1. Heat oven to 475°. Wrap beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, toss apples with lemon juice.
2. Bring a large stockpot of salted water to a boil. Meanwhile, prepare an ice-water bath. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Repeat process for celery root and squash, blanching each for 2 minutes.
3. In a heavy skillet over medium-high heat, melt butter until bubbling. Add onion, and cook until softened, about 2 minutes. Add celery root, and cook 2 minutes. Add potato; cook 1 minute. Add beets and apples; cook, stirring, until all ingredients are tender, about 3 minutes. Season to taste.
4. Remove from heat; sprinkle with parsley, and serve.
Green Bean Casserole
This recipe is one of many fabulous creations available on the Martha Stewart website. I have made it for the last 3 Thanksgiving dinners and it has become one of my traditional offerings. I especially like the addition of the "pinch" of cayenne pepper - a really unexpected kick to a generally simple flavor palette. I've copied it verbatim below for your convenience, but please click on the link above to go directly to the recipe at Marthastewart.com. It's one of my favorite recipe sites!
**********
Photograph by: Luca Trovato
Return to TopPhotograph by: Luca Trovato
Serves 8
For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time. Just before serving, pop the dish under the broiler for about 10 minutes.
1. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and sauté until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
2. Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
4. Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the bread crumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.
5. Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.
6. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.
**********
***Note:
I use salted butter, regular salt, regular pepper, more
than a pinch of cayenne and nutmeg, seasoned breadcrumbs from
Pepperidge Farms, frozen green beans, and this year because I was in a
hurry on Thanksgiving morning and had forgotten to buy fresh button
mushrooms, I used the canned variety, well drained. It all works
out fine with these alternate ingredients. Yum!!
Stuffed Tomato with Deviled Egg Salad
The mustard gives this egg salad its bite.
Mash eggs. Mix in oil, vinegar, mustard, scallions, garlic, and cayenne. Cut off top of tomato about 1/4 of the way down and save top. Scoop out pulp, drain, and stuff with egg salad. Replace the top of the tomato.
All phases; serves 1
Kari's Marvelously Mashed Cauliflower
This recipe has become the Fat Flush answer to mashed potatoes and white rice.
In a medium pot, place cauliflower with water and bring to a quick boil. Lower heat to simmer and cover. Cook for an additional 12 minutes or until soft. Drain, transfer cauliflower to a bowl, and mash. Blend in garlic, chives, onion powder, parsley, and broth with the mashed cauliflower. Serve hot.
All phases; serves 2
Crispy Potato Skins
I bet you thought potato skins were forever off limits on Fat Flush. The most nutritious part of the potato is right beneath the skin. High levels of vital trace minerals such as selenium, chromium, manganese, and potassium can be found there, not to mention vitamin C. Just make sure to remove any sprouts or greenish color from the skins before you bake. I find that organic potatoes are less likely to contain these undesirable elements.
Preheat oven to 400° F. Pierce potatoes with a fork and bake for about 1 hour or until potatoes are done inside. Remove and let cool. Scoop out the white inside part of the potato and transfer the skins to a nonstick baking sheet sprayed with nonstick cooking spray. Place the skins back in the oven for another 12 minutes or until they are crispy.
Phase 3; serves 4
For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time. Just before serving, pop the dish under the broiler for about 10 minutes.
6 tablespoons unsalted butter,
plus more for dish
1 medium onion, cut into 1/4-inch dice
1 red bell pepper, seeded and cut into 1/2-inch dice
1 pound button mushrooms, stems trimmed, quartered
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
6 tablespoons all-purpose flour
2 cups milk
Pinch of cayenne pepper
Pinch of grated nutmeg
1 cup grated Parmesan cheese
1/4 cup bread crumbs
1/4 cup canola oil
4 shallots, cut crosswise into 1/4-inch rings
1 medium onion, cut into 1/4-inch dice
1 red bell pepper, seeded and cut into 1/2-inch dice
1 pound button mushrooms, stems trimmed, quartered
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
6 tablespoons all-purpose flour
2 cups milk
Pinch of cayenne pepper
Pinch of grated nutmeg
1 cup grated Parmesan cheese
1/4 cup bread crumbs
1/4 cup canola oil
4 shallots, cut crosswise into 1/4-inch rings
1. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and sauté until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
2. Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
4. Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the bread crumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.
5. Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.
6. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.
**********
Stuffed Tomato with Deviled Egg Salad
The mustard gives this egg salad its bite.
2 eggs, hard-boiled
1/2 tablespoon flaxseed oil
1/2 teaspoon apple cider vinegar
1/4 teaspoon dried mustard
1/2 teaspoon scallions, finely minced
1/4 teaspoon garlic powder
Pinch of cayenne (optional)
1 medium tomato
1/2 tablespoon flaxseed oil
1/2 teaspoon apple cider vinegar
1/4 teaspoon dried mustard
1/2 teaspoon scallions, finely minced
1/4 teaspoon garlic powder
Pinch of cayenne (optional)
1 medium tomato
Mash eggs. Mix in oil, vinegar, mustard, scallions, garlic, and cayenne. Cut off top of tomato about 1/4 of the way down and save top. Scoop out pulp, drain, and stuff with egg salad. Replace the top of the tomato.
Variations:
-Replace the tomato with a seeded red pepper with the top removed.
-For phase 3, substitute 1/2 an avocado for the tomato. Drizzle with fresh lime or lemon juice and add salt to taste.
-For phase 3, a tablespoon of roasted sunflower seeds adds crunch.
-Replace the tomato with a seeded red pepper with the top removed.
-For phase 3, substitute 1/2 an avocado for the tomato. Drizzle with fresh lime or lemon juice and add salt to taste.
-For phase 3, a tablespoon of roasted sunflower seeds adds crunch.
All phases; serves 1
Kari's Marvelously Mashed Cauliflower
This recipe has become the Fat Flush answer to mashed potatoes and white rice.
1
medium head cauliflower, cut into florets
1 cup purified water
2 garlic cloves, minced
1 teaspoon fresh chives, chopped
1/2 teaspoon onion powder
1/2 teaspoon fresh parsley, chopped
1 tablespoon 1-2-3 Chicken or Beef Broth
1 cup purified water
2 garlic cloves, minced
1 teaspoon fresh chives, chopped
1/2 teaspoon onion powder
1/2 teaspoon fresh parsley, chopped
1 tablespoon 1-2-3 Chicken or Beef Broth
In a medium pot, place cauliflower with water and bring to a quick boil. Lower heat to simmer and cover. Cook for an additional 12 minutes or until soft. Drain, transfer cauliflower to a bowl, and mash. Blend in garlic, chives, onion powder, parsley, and broth with the mashed cauliflower. Serve hot.
All phases; serves 2
Crispy Potato Skins
I bet you thought potato skins were forever off limits on Fat Flush. The most nutritious part of the potato is right beneath the skin. High levels of vital trace minerals such as selenium, chromium, manganese, and potassium can be found there, not to mention vitamin C. Just make sure to remove any sprouts or greenish color from the skins before you bake. I find that organic potatoes are less likely to contain these undesirable elements.
4 large potatoes, well scrubbed, for baking
Preheat oven to 400° F. Pierce potatoes with a fork and bake for about 1 hour or until potatoes are done inside. Remove and let cool. Scoop out the white inside part of the potato and transfer the skins to a nonstick baking sheet sprayed with nonstick cooking spray. Place the skins back in the oven for another 12 minutes or until they are crispy.
Variations:
You can sprinkle the skins with a tablespoon of Parmesan or melt a slice of Swiss or cheddar cheese.
You can sprinkle the skins with a tablespoon of Parmesan or melt a slice of Swiss or cheddar cheese.
Phase 3; serves 4
Zesty
Avacado Dip
The avocado is a vegetarian source of protein, potassium, and vitamin E. Its high content of the heart-smart monounsaturated omega-9 fatty acids makes this a fruit that's safe to eat. Thinned down with a bit of water to the desired consistency, this zesty dip can double as a salad dressing.
Place all ingredients in a large bowl and blend well. Serve with veggies for dipping. Use such veggies as snow peas, jicama, or endive leaves.
Phase 3; yields about 1 cup
The avocado is a vegetarian source of protein, potassium, and vitamin E. Its high content of the heart-smart monounsaturated omega-9 fatty acids makes this a fruit that's safe to eat. Thinned down with a bit of water to the desired consistency, this zesty dip can double as a salad dressing.
1 small ripe avocado, peeled, pitted, and
mashed
1/4 cup scallions, finely chopped
1/4 cup cilantro, chopped
1 tablespoon lemon juice, freshly squeezed
2 tomatoes, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1 tablespoon flaxseed oil
1/4 cup scallions, finely chopped
1/4 cup cilantro, chopped
1 tablespoon lemon juice, freshly squeezed
2 tomatoes, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1 tablespoon flaxseed oil
Place all ingredients in a large bowl and blend well. Serve with veggies for dipping. Use such veggies as snow peas, jicama, or endive leaves.
Variation:
You may substitute olive oil for the flaxseed oil. Or try adding the seeds of 1/2 or 1 small pomegranate for a taste treat.
You may substitute olive oil for the flaxseed oil. Or try adding the seeds of 1/2 or 1 small pomegranate for a taste treat.
Phase 3; yields about 1 cup