Noel Barnhurst - Photographer

Roasted Beet Salad

Ingredients:

1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
1/4 cup sliced natural almonds
3 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 cup crumbled goat cheese
3 cups mâche or baby arugula (3 ounces)

Directions:

Preheat oven to 425°F.
Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.
Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.
Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then goat cheese. Sprinkle with almonds.

Cooks' note:
Beets may be roasted and tossed with dressing 1 day ahead, then chilled and covered. (Keep toasted almonds, covered, at room temperature. Bring dressing to room temperature before using.)

Recipe Courtesy of epicurious.com

The task of making a soufflé has often been seen as daunting and laborious.  The construction is usually scientific, with many "rules" and many fear the beating of the egg whites; but once mastered, "A well-made soufflé is the triumph of egg cooking." -Joy of Cooking Cook Book.  Kim Kissling, a renowned food stylist in San Francisco, has shown us that soufflés can be a fun and whimsical meal.  Impress your friends and family with this recipe, and show them that Soufflés are easy and delicious.

Soufflé Base

Ingredients:
1 ¼ cups milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Salt and ground pepper to taste

In a small saucepan simmer milk on very low heat.  Meanwhile, melt the butter in a medium, heavy saucepan over low heat.  Once melted, stir in flour and cook, stirring occasionally 2-3 minutes.  Remove from heat and let cool slightly.  Slowly whisk in warm milk and return saucepan to the heat.  Bring sauce slowly to a simmer, whisking to prevent lumps, and cook, stirring often and skimming any skin that forms on the surface, over low heat, without boiling.  Simmer until it reaches a consistency of thick cream soup, 8-10 minutes.  Season with salt and ground pepper to taste.

Soufflé

Ingredients:
¼-½  cup parmesan cheese
1 ½  cups Soufflé Base
¾ teaspoon salt
Pinch of nutmeg
Pinch of ground white pepper
6 large egg yolks
¾ cup grated parmesan
1 ½ cups cooked spinach, squeezed dry and finely chopped
7 Large egg whites

Preheat oven to 375°F.  Generously butter an 8-cup soufflé dish or six 8-ounce ramekins and dust the sides with parmesan cheese.  Shake out the excess. 

Combine in a bowl or large saucepan, Soufflé Base (at room temperature, or slightly warmed), salt, nutmeg, and ground pepper.  Beat ½ cup of the mixture into egg yolks and grated parmesan.  Combine with the rest of the sauce, beating vigorously to blend.  Add spinach to mixture until blended.

Beat egg whites in a bowl until stiff, but not dry.  Stir in ¼ of the egg whites into the soufflé base to lighten it, then fold the rest in.  Pour into the prepared soufflé dish or ramekins.  Bake until the soufflé is risen and golden brown on top, 40-45 minutes (20-25 minutes for individual soufflés).  Remove from oven and serve immediately.

Recipe Courtesy of Joy of Cooking Cook Book & Kim Kissling

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For Recipes go to Driscolls.com

Landaff Cheese

From the Jasper Hill Farms in Greensboro, Vermont

*Pairs well with Chardonay

Green Hill Cheese

From the Green Hill Farm in Thomasville, Georgia

*Pairs well with Roasted Red Peppers & Champagne