Hello! It’s been a while. I’ve been struggling to keep up with Cook the Book Fridays, both cooking and blogging. I was late getting one item made, so I waited to write about it until the next “official” posting day, then I was late getting the next item made, etc. It was a vicious cycle! I finally have a recipe made on time, so I am doing a bit of a catch up today.
Cheese, Bacon, and Arugula Spinach Soufflé
The recipe the group made for this week is individual Cheese, Bacon, and Arugula Soufflés. These savory little soufflés are easier to make and more fool-proof than the fabled recipes that risk collapse as they come out of the oven.
I made a few changes: I substituted spinach for the arugula and green onions for the chives, mostly because those are the ingredients I had on hand. I also cut the recipe in half, using 2 egg yolks and 3 egg whites.
Here is the same soufflé pictured above right after it came out of the oven, before it had a chance to deflate:
This was a big hit! All three of us loved our soufflés, and my daughter was the lucky one who got the extra soufflé in her lunch.
Paris-Paris
Paris-Paris is a cross between éclairs and a Paris-Brest. It’s basically a standard éclair, with the nut-praline pastry cream found in a Paris-Brest.
It took me three tries to get this one right. I could not get David’s éclair pastry recipe to work for me; it ended up way too thin for me to pipe properly. For my third attempt, I used Dorie’s pâte à choux recipe from Around My French Table since I had been successful with it before.
Wow, was this good! So worth the effort! The praline pastry cream took this over the top in deliciousness.
Beet Hummus
Finally, we’ve got Beet Hummus, which is exactly what it sounds like: hummus made with beets, in addition to the traditional chickpeas.
I don’t have too much to say about this one. It was good, easy to make, and would make a nice appetizer for a dinner party because it’s a little different. I really liked the flavor from the pomegranate molasses.
Whew! I’m caught up (if you don’t count the one recipe I haven’t made yet). We’ll see if I can keep up now that I’m (mostly) caught up.
Have a great weekend!
From Scratch 