Oh my! Happy Friday! As I sit down to write this post, I see that my blog has been dormant for almost six months. In a period where I have no shortage of time to do things, clearly I haven’t given blogging priority. I’ve mostly cooked along with Cook the Book Fridays though I haven’t shared my thoughts on the recipes.
This week’s recipe for Western Frittata is a twist on the diner favorite, the Western Omelet. Frittatas are a favorite at my house. Like Dorie, I seldom use a recipe, varying the filling based on the season and the contents of the refrigerator. This recipe’s filling of sautéed scallions, red pepper and jalapeño is worth repeating. The pinch of chile powder and dose of hot sauce added some zing but not unbearable heat. Sliced tomato and thyme sprigs on top made for a pretty dish.
I did have some issues unmolding it. It was slightly undercooked in the center and when I flipped the frittata onto the cutting board, the center stayed in the pan. I channeled my inner Julia Child, patched it together and flipped it back onto the serving plate.
I served the frittata for dinner with a salad and home baked bread. It was delicious.
Oh my! I’m feeling out of practice with blogging. Hopefully I’ll stay on the bandwagon moving forward. I’m looking forward to catching up with my Cook the Book Fridays friends at their blogs later today.
With soufflés, it seems that timing is everything. You’ve got to be ready with the rest of the meal an instant BEFORE the soufflés come out of the oven. They don’t scare me, but I’ll admit that it all seems a little fussy to me. Going into this challenge, I wasn’t 100% convinced about the magic of a soufflé, but I was open-minded.
This week’s recipe for Cook the Book Fridays is for cheese, bacon, and arugula soufflés. We thrive on leftovers here, so the fact that leftover soufflé is just not a thing means that I needed to make only enough for one meal. I opted to halve the recipe and hope that eating two soufflés each wasn’t too much. Plus I needed to find an evening when I had time to make the recipe. In fact, I didn’t get around to it until tonight even though I was running around all day getting ready for the garden club’s big plant sale tomorrow.
Making soufflé isn’t that hard, but there are a lot of steps. Cooking the bacon, wilting the greens, grating the cheeses, making the roux, separating eggs, and so on. I worked my way through it methodically, and things came together without a hitch. The twice-baked twist on this recipe was interesting but added to my feeling that the recipe was fussy.
We ate two personalized soufflés each with a big green salad for a satisfying meal. The flavors were nice, but we both felt that it was too much like a quiche without its advantages (like more flexible timing on serving and leftovers). My takeaway from this recipe is a new inspiration for a quiche or frittata filling.
So I’m still not convinced that a soufflé is worth the effort.