"How Easy Is That?"

What a

treat

it

was

to find

a

 whole bunch

of

food pictures

on

my 

camera!

I 
took
a moment

to 

reminisce

about

the 

deliciousness

of

each
dish
in
each

picture

New Year's Eve
was 
just
one
of
the
favorite
food
memories

****

         for the longest while

I

have

had

this
 craving

for

a 

souffle

(actually, I have never had a savory souffle before)

but

I 

had 

a 

crazy

craving 

nonetheless

New Year's Eve 2012

-champagne

in hand-

John and I

made

a

MOST

delicious
light
fluffy
p.e.r.f.e.c.t.

souffle

......and it was so easy

especially

when

you

use

Ina Garten's

recipe

(and

when

you 

have a

cooking buddy)

pretty, huh?

and

I mean - really

any

recipe

by

Ina

is 

always

delicious

(I secretly want to be Ina's BFF and go to her house for dinner......once a week)

to save

you 

the

google

search

here

is

Ina's

recipe

for 

her

perfectly

delicious

Spinach and Cheddar Souffle

• 3 tablespoons unsalted butter, plus extra for greasing the dish
• 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
• 3 tablespoons all-purpose flour
• 1 cup scalded milk
• 1/4 teaspoon of nutmeg
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
• 4 extra-large egg yolks, at room-temperature
• 1/2 cup grated aged Cheddar cheese, lightly packed
• 1 package frozen chopped spinach, defrosted and squeezed dry
• 5 extra-large egg whites, at room temperature
• 1/8 teaspoon cream of tartar

Directions

Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Thank you,

Ina!

Happy 2013