Tag Archives: Charles P. Rogers
Post by Alison Hein.
Fleeting things are special – the rosy, amber hues of the setting sun; long, balmy summer days; and puffed-up, golden soufflés, just waiting to be devoured.
Soufflés are a little tricky, but perhaps not as complicated as you think. Try to follow these rules when making them:
- Be gentle when folding the beaten egg whites into the batter. The aerated whites are what give you the rise. Just go slowly – lift and fold, lift and fold – and suddenly your batter will be mixed and light.
- Do not open the oven door to peek at your soufflés until they have been baking for at least 20 minutes. The sudden change in temperature may cause them to drop.
- Have everyone ready and waiting at the table with spoons in hand. When finished baking, the soufflés will only stay puffed up (and super impressive) for a few minutes. This is the part you want everyone to experience (and admire).
Once you’ve gotten the hang of it, soufflés are immeasurably variable – sweet or savory, spicy or mild. Try using different cheeses for a quick change. I used a quattro fromaggio blend which gave the soufflés a little kick. Swiss provides a lovely mellow flavor, and tangy cheddar turns a beautiful orangey gold.
Whip some up. Indulge in the pleasures of a fleeting (and impressive) breakfast in bed.
2 tablespoons unseasoned breadcrumbs
1 tablespoon butter
1 tablespoon flour
½ cup milk
Salt and pepper, to taste
4 eggs, separated
¼ cup grated cheese
6 4-inch ramekins
Preheat oven to 375°. Lightly spray each ramekin with cooking spray. Sprinkle breadcrumbs in ramekins, tapping and turning to lightly cover bottom and sides, discarding any excess.
Melt butter in small heavy saucepan over medium heat. Whisk in flour until smooth, thick paste forms. Whisk in milk and cook until slightly thickened, 3 to 4 minutes, stirring constantly. Season with salt and pepper. Beat in egg yolks one at a time.
Beat egg whites until stiff peaks form. Gently fold egg whites into egg batter, then fold in grated cheese. Fill each of the ramekins with batter – they should be about ¾ full. Tap the bottoms of the ramekins lightly on the work surface so batter fills the bottom, then smooth the top with a butter knife.
Bake for 30 to 35 minutes, until soufflés are puffed up and lightly browned. Serve immediately.
Makes 6 servings.
Post by Mark T. Locker.
The Eyre Affair by Jasper Fforde.
This week, we’re talking a book for the grown-ups! A couple weeks back, I shared with you part of a series for young adults by Jasper Fforde, a book all about magicians and magical creatures. But before he launched into YA fiction, Jasper Fforde wrote several offbeat mystery novels for adults. The first of these novels, often described as “metafiction” was The Eyre Affair. It’s not easy to summarize the unusual world created by Fforde, but suffice it to say that literature and literary figures are so lauded that there is a special branch of operatives who deal specifically with crimes of a literary nature. Often that is little more that fake original manuscripts or “lost” poems of great writers. But when the original manuscript of Martin Chuzzlewit is stolen under inexplicable circumstances, things get much more serious. When a minor character from the novel suddenly disappears from the book, and his body is found in modern-day London, the mystery becomes deadly serious. And Lit Tec operative Thursday Next may be the only one who can get to the bottom of it all.
I’ll admit this book is totally weird. I also can’t wait to go on and read the other books in this series. This one focuses, as you might suspect, on the Brontë novel Jane Eyre. I believe that there is some Hamlet in the next one! And who knows what else in the others? So if you think you’d enjoy metafiction (fiction about fiction) this one is great to read as a bedtime story to yourself.
Post by: Alison Hein.
Profiteroles (aka cream puffs) are a divine bite of sweet something encased in an airy puff of a shell. Filled with the delight of your choice (ice cream, fruit, whipped cream, etc.), they make an impressive dessert, and sometimes an exceedingly decadent, melt-in-your-mouth breakfast in bed.
In this recipe, the airy, crêpe-like shells are filled with homemade Vanilla Pudding and topped with lightly sweetened whipped cream. Tiny lids are propped upon the cream and dusted with a fine powder of confectioner’s sugar. Tangy, colorful raspberries and blueberries balance and garnish the dish.
½ cup water
¼ cup butter
½ cup flour, sifted
Preheat oven to 400°. Lightly grease a baking sheet and set aside.
Add water and butter to small, heavy saucepan and bring to a boil. Mix in flour all at once. Stir continuously, until mixture pulls away from the sides of the pan and forms a ball, about 1 minute. Let cool for 5 minutes.
Beat eggs into flour mixture one at a time. Continue to mix until batter is thick and smooth. Drop onto prepared sheet into 12 equal portions. Bake until puffed up and golden, about 30 to 35 minutes. Let cool at least 30 minutes before slicing.
To assemble, gently slice profiteroles in half. Spoon some Vanilla Pudding (see recipe below) on top of one half. Cover with a spoonful of whipped cream. Place the top of the profiterole on the whipped cream. Dust with powdered sugar and serve with fresh berries, if you like.
Makes 12 profiteroles.
½ cup sugar
¼ cup flour (or 2 tablespoons cornstarch)
2 cups milk
3 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla
Dash of salt
1 cup heavy cream (optional)
Combine sugar and flour in a heavy saucepan. Add milk, and bring to a gentle boil over medium heat. Cook for a few minutes, until thick and bubbly, stirring constantly. Gradually whisk about one half of the milk mixture into the beaten eggs, stirring constantly. Return egg mixture to the saucepan. Bring again to a gentle boil over medium heat, stirring constantly, and cook for a few minutes until thickened. Remove from heat and stir in butter, vanilla and salt. Cover with plastic wrap, and chill in the refrigerator until firm, at least 2 hours.
If you like, whip heavy cream, sweeten, and place on top of Profiteroles when ready to serve.
Post by Mark T. Locker.
So I know that just last week I was griping about how my son doesn’t bring home anything other than Star Wars books now that he gets to choose a book every week all on his own. Well, he must have read my blog post because lo and behold, the moment I make a judgement he makes an about-face and brings a picture book by one of the best-known children’s authors and illustrators of the 20th century. Some of his better-known books include Swimmy about a little fish, A Color of My Own about a chameleon trying to find his own identity, and a lot of books about mice. You’d totally recognize it if you saw it.
The one my boy chose is called The Biggest House in the World. I had never heard of this one; it turns out to be one of his first ever books. It’s a story about a little snail who wants to grow the biggest house ever on his back. His wise father replies with the story of a snail who did just that. It was a huge and beautiful house, it even had colorful spires and all the other creatures admired it. Unfortunately, the drawback was soon realized when it was time for the snails to move on to greener pastures and this poor snail couldn’t move for the sheer weight of his shell. He died. Needless to say, the little snail has some second thoughts about growing such a giant home after all. In fact, he decides to keep his shell small so he can go wherever he wants.
This story is a little bit macabre but with a happy ending. I was afraid his shell being too small would make him vulnerable so I was grateful when this was not a problem. It’s not his greatest book ever and the message is a bit obscure, but it’s got lovely images and is a fun read for little ones.
Post by Alison Hein.
Buckwheat, despite its name, is more closely related to sorrel and rhubarb than to wheat. In the usual way of confusing food etymology, the plant’s misleading name is derived from the Dutch “boecweite” or German “Buchweizen,” meaning “beech wheat.” The triangular seeds resembled the much larger seed of the beech nut, and the plant was used as a substitute for wheat in cooking and baking.
Cultivated and popularized around the globe, buckwheat was a common crop in the USduring the 18th and 19th centuries. The introduction of nitrogen fertilizer in the early 20th century led to an increase in corn and wheat production, and a sad but equal decrease in buckwheat cultivation. According to Wikipedia, more than one million acres of buckwheat were harvested in the United States in 1918, and by 1964, only 50,000 acres were grown.
Buckwheat is gluten-free and has an earthy, nut-like flavor and a deep richness. This good old-fashioned recipe for Buckwheat Pancakes calls for a cup of white flour – simply use two full cups of buckwheat flour if you want to keep it gluten-free. I like to separate the eggs and fold the beaten whites into the batter for a fluffier texture. If you’re in a hurry, simply beat the eggs into the batter. The cakes may be a little flatter but their griddled goodness will remain for an old-fashioned breakfast in bed that’s due for a revival.
1 cup buckwheat flour
1 cup unbleached white flour
2 teaspoons baking powder
½ teaspoon salt
2 cups milk
2 eggs, separated
2 tablespoons butter, melted and slightly cooled, plus additional butter for cooking
2 tablespoons honey
Combine buckwheat flour, white flour, baking powder and salt in large bowl. In separate bowl, stir together milk and egg yolks. Pour melted butter and honey into liquid mixture and stir well. Using a wooden spoon or hand mixer, gradually add liquid mixture to dry ingredients until batter is smooth. Beat egg whites until stiff peaks form. Gently fold into batter.
Place pan or griddle on burner over medium to medium-low heat. Melt a small amount of butter in the pan for the first pancake. Ladle batter by ¼ cupfuls into pan and cook until small bubbles appear throughout pancakes. Flip once with spatula and continue cooking until rich brown, one to two minutes, adding more butter and adjusting heat as necessary. Keep warm while making the remainder of pancakes. Serve hot with real maple syrup.
Makes 8 to 10 4-inch diameter pancakes.