No recipe today, just a photo. Enjoy!
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.
Rolled Dill Frittatine with Mushroom Ricotta
Note: Make Rolled Dill Frittatine with Mushroom Ricotta up to one day in advance. Refrigerate. Slice up up to 1 hour before serving.
Use fresh seasonal ingredients, organic eggs and have fun if you are cooking for a party!
Ingredients:
For the frittatine:
- 4 eggs, beaten
- 1 Tbsp. Wheat Bran
- 1 Tbsp. yogurt (or heavy cream if you don't mmd some rich version)
- 1 Tbsp. fresh dill, finely chopped
- ground nutmeg to taste
- salt and fresh ground pepper
- 1 tsp olive oil for pan
- 1 cup ricotta cheese
- 1 cup mushrooms, chopped
- 1 small yellow onion, chopped
- oil for pan
- salt and fresh ground pepper
Directions:
Beat eggs, yogurt or cream, wheat Bran, fresh dill, nutmeg, salt, and pepper until combined. Heat the olive oil in pan over medium heat. Pour of egg mixture. Cook until golden and set on both sides, 5 minutes in total. Slide frittatine from pan on to kitchen paper to drain. Let it cool.
Meanwhile, in a large skillet sauté the onion and mushrooms in the little oil until golden, about 5-7 minutes. Combine together ricotta, mushroom mix, salt and pepper to taste. Spread cooled frittatina evenly with the filling to within 1/2in of edges. Roll up. Wrap in plastic wrap, twisting the ends to secure. Refrigerate for about one hour. With a serrated knife, trim the ends. Cut frittatina into 7-8 slices. Discard the plastic wrap after slicing. Serve chilled or at room temperature.
Pan-Roasted Chicken with Italian Seasonings and Dried Cèpe Gravy
Note: Serve this sauce from Dried Cèpes using slices of roasted chicken arranged around the potatoes and brussels sprouts as a garnish and side dish. Dried cèpes usually come in 1/2 to 1-ounce packages, sliced. The much rarer Polish mushrooms can be found as whole caps. You must simmer the whole mushrooms longer than the sliced ones, and you'll have to slice them before use.
Note: Ariosto Italian seasoning chicken is a blend of classic Italian herbs. With Ariosto Italian seasoning you can quickly and easily seasoning many dishes. This seasoning contains the essential taste of Italy. If you don't have it you can mix together salt, rosemary, garlic, sage, juniper, laurel, oregano, thyme, marjoram, basil.
Ingredients:
For pan-roasted chicken:
- 3 boneless, skin-off chicken breast halves, about 2 lb. total
- 2 Tbsp. Ariosto seasoning for roasted meats grilled chicken
- 1 Tbsp. olive oil
- potatoes and brussels sprouts for serving (optional)
For the Dried Cèpes sauce: Inspired by A Cook's Book of Mushrooms
- 1 oz Porcini mushrooms (Cèpes)
- 3 cups water
- 1 small onion, chopped
- 2 Tbsp. butter
- 1 tsp sea salt
- 1 tsp sugar
- 1 Tbsp. soy sauce
- 2 Tbsp. arrowroot mixed in 1/3 cup cold water
Directions:
Preheat an oven to 400ºF.
Season the chicken breasts generously on both sides with Ariosto seasoning. In a large ovenproof fry pan over medium-high heat, warm the olive oil. Place the chicken breasts, skin-off side down, in the pan and sear until browned and crisp, about 6 minutes. Transfer to a pan, skin-off side up and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a breast, registers 160ºF, 22 to 24 minutes.
Place the cèpes and water in a medium saucepan and bring to a boil over medium heat. Let simmer for 20 minutes.
Meanwhile, in a large skillet sauté the onion in the butter until translucent, about 2-3 minutes. Add the cèpes and their liquid, salt, sugar, and soy sauce. Reduce to 2 cups. Strain the liquid through a fine sieve, then place in the saucepan over medium heat. Add the arrowroot mixture and stir until thickened. You may return the mushrooms to the sauce, but I did not, I like to have clear gravy this time with mushroom taste. Serve over roasted chicken, roasted potatoes and steamed brussels sprouts.
