Quiche Lorraine (Whole Wheat Pastry)

This classic quiche has some delightful characteristics that are often forgotten in modern recipes; namely very thin pastry, a creamy, light filling and smoked bacon. Perfect for brunch, parties or family suppers, this tasty quiche celebrates a timeless combination of cheese and bacon, accompanied by a salad and fresh fruit.

Braised Artichokes with Onions & Bacon

Artichokes make a delicious addition to vegetable dinners and company lunches. Globe Artichokes - sometimes called the French Artichokes is in reality the bud of a thistle-like flower which is as decorative as the bud is palatable. A choice artichoke should have bright green leaves rather closely packed. Rusty spots or widely separated leaves indicate age or injury. The very small artichokes may be trimmed for artichoke hearts or used as small cups to hold hors d'oeuvres or hot food.

Russian Monday: "Solyanka" - Rustic Potato Soup with Smoked Meat & Olives

Solyanka (pronounced “so-lyan-ka”), a Russian word which can be translated as “grab-bag” or “hodgepodge” is the name of the dish symbolic in Russian cuisine known far beyond Russia. As a matter of fact, knowing the name of this dish is enough never to go hungry if you are a foreigner visiting Russia. For the first time “solyanka” is mentioned in the Russian literature of the 15th century and by the 18th century it is widespread and referred by two names – “solyanka” and “pohmelka” (“pokh-mel-ka”), which meant a greasy and very hearty soup served as snack with vodka or served as an entrée. Nobility, however, did not accept this dish at all, considering it a sign of bad taste and only commoners and poor people loved it, since it was very filling and warming while being a good source to replenish energy after a whole day of hard labor. Solyanka also helped common people to drink without actually getting drunk.

Stuffed Chicken Breasts with Sausage Meat

The best-known family dish is the chicken. One reason chicken is so popular is that its tender, bland-testing meat can be seasoned in hundreds of ways. Almost any spice or herb may be used to give aroma to chicken. Enjoy my Stuffed Chicken Breasts with Sausage Meat recipe, this is one of my favorite way of preparing chicken for our Sunday dinner.

Pumpkin Soufflé with Turkey Bacon and Feta

The pumpkin season is upon us. Well, everything is pumpkin now. I was in an elegant and sophisticated mood a few days ago, searching for some recipes for Friday family dinner.  Bobby Flay's Pumpkin Bread Pudding with Spicy Caramel Apple Sauce sounded appetizing, but a little sweet for my taste at the moment. My friend, Monica, was telling me about an amazing dinner she had at Bobby's Messa Grill in Las Vegas. I never been in Las Vegas myself - Neon Lights hotels looks inviting. I would like to try many dishes cooked by famous chefs in upscale Las Vegas restaurants.



Oh, dear, I need a vacation :-)



Anyway, here is my creative fat-free Pumpkin Soufflé with Turkey Bacon and Feta.



Pumpkin Soufflé with Turkey Bacon and Feta

It's a fat free, sugar free and flowerless, but my Pumpkin Soufflé is unbelievably delicious:) I need to loose 4 more pounds!

Ingredients:

• 1 cups pumpkin puree
• 1/2 cup skim milk
• 1 Tbsp. cornstarch
• 3 eggs (yolks and whites separate)
• 3 Tbsp. oat bran
• 1/4 tsp. freshly grated nutmeg
• 1/8 tsp ground allspice
• 1 Tbsp. fresh dill, chopped
• 3/4 cup turkey bacon, chopped
• pinch of salt
• 2-3 Tbsp. feta cheese

Directions:

Preheat oven to 375°F with rack in lower third.

Whisk together milk, cornstarch, spices in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes. Remove from heat and whisk in pumpkin puree. Transfer to a large bowl and cool to room temperature. Add turkey bacon, egg yolks, oat bran, chopped dill and mix together.

Beat egg whites with salt in another large bowl using an electric mixer beat until whites hold stiff, glossy peaks. Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, sprinkle with feta cheese. Bake soufflés until puffed and golden, 15 to 18 minutes.

Cream of Potato, Bacon Soup with Croutons and White Truffle Oil

This is deliciously creamy soup makes a special beginning to a holiday feast.  Serve this flavorful soup with a white truffle oil, homemade croutons, bacon - or, for special occasions, with a spoonful of caviar.



Ingredients:

• 4 bacon slices
• 4 Tbs. (1/2 stick) unsalted butter
• 1 yellow onion, chopped
• celery chopped
• 1 lb.potatoes, peeled and cubed
• 2-3 celery stalks, chopped
• 3 garlic cloves, chopped
• 6 cups vegetable or chicken stock
• 1/4 cup heavy cream
• salt and freshly ground white pepper, to taste
• white truffle oil for serving
• homemade croutons for serving

Directions:
Homemade croutons are simple to prepare: Toss small cubes of day-old bread with a little extra-virgin olive oil, salt and freshly ground pepper. Arrange them on a baking sheet in a single layer and bake in a 300°F oven until golden and crisp, 15 to 20 minutes. Set aside.

Heat a cast-iron fry pan over medium-high heat. Arrange the bacon in the pan and cook, turning once, until crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.



In a large saucepan over medium heat, melt the butter. Add the onion and garlic and sauté until nearly translucent, about 2 minutes. Add the broth, celery and potatoes, increase the heat to medium-high and bring to a boil.



Reduce the heat to medium-low and simmer until the potatoes are tender, 12 to 20 minutes. Stir in the cream. Working in batches, puree the soup in a food processor until smooth. Season with salt and pepper.
Ladle the soup into warmed bowls, drizzle each serving with a few drops of truffle oil and garnish with the bacon and croutons. Serve immediately.