happy 100!

This entry marks the 100th blog post on My Culinary Quest, and I must say thank you dearly for all who have been reading and (hopefully) getting inspired to cook!

A big day like this deserves an important fancy meal. In honor of the 100th post, I decided to carry on the questing tradition and try a newly created recipe rather than cooking something I've already mastered. I couldn't call it a quest if I was making the same thing every night, could I?

What did I tackle? The magical, elegant, puffy, cloud-like soufflé.

I've been wanting to try them ever since I ate at Rise No.1 almost a year ago. Soufflés have frightened cooks for years, and understandably, they come out of the oven all billowy and beautiful only to fall minutes later.
Gravity, you're killing me...


But even after they fall a little bit, they still look pretty! Oh, and they taste even better! I love serving them in individual ramekins so that everyone gets their own. I don't know what it is about a miniature version of a dish, but I love it.

This was such a French bistro meal, and I think Ina Garten would be proud. We started with a glass of wine while we snacked on pieces of gruyere and bread. Then we started the meal with a small cup of French Onion Soup topped with a piece of crusty bread and melted gruyere. Caramelizing the onions takes about an hour, but is well worth the wait. I cut back on the butter & cheese to make it lighter. Despite cutting out some fat, this was still the best French Onion Soup I've had.


Then onto the main event! The lovely ham and gruyere soufflés, peppered with fresh, spicy chives. I was nervous about my soufflés since I'd never made them, but they turned out perfect! They were so light and had so much flavor. I served them alongside a crisp arugula salad with a lemony vinaigrette.

The best part about a good meal? The people you eat with! I celebrated with my biggest fans: my family, who have graciously provided me with nearly all the cooking utensils, pots and pans and gadgets that I own. Unfortunately, my faithful taste-tester, Rob, wasn't able to join us.

Like with all culinary quests, the recipes are now yours to share, cook and enjoy! Thanks again to all my readers!
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French Onion Soup, serves 6-8

• 4 large yellow onions, sliced thinly
• 2 Tbsp butter
• 2 Tbsp olive oil
• 2 bay leaves
• 5-8 sprigs fresh thyme
• 1 tsp salt
• 1/4 tsp sugar
• 3 Tbsp all-purpose flour
• 2 quarts beef stock, NOT BROTH
• 1/2 cup white wine
• S&P to taste
• french bread slices, 2 per bowl
• thin slices of gruyere, 1 per bowl

In a heavy-bottomed saucepan or Dutch oven, heat butter and olive oil over medium-low heat. When hot, add onions, bay leaves and thyme, stir to coat and cover the pan. Let cook for 15 minutes.

Uncover the pan, raise the heat to medium and add salt and sugar. Cook for 30-40 minutes, stirring often so onions don't get stuck to the bottom of the pan, until golden brown. Meanwhile, bring beef stock to a boil. Add flour to the onion mixture and stir for 3 minutes. Remove onions from heat. Carefully pour in the boiling beef stock. Add wine and season to taste. Simmer partially covered for 30-40 minutes.

Place bread slices on a baking sheet and toast for 8 minutes at 350 degrees. Set aside.

Ladle soup into oven safe crocks or bowls and top with 2 slices of toasted bread and one slice of cheese. Place under the broiler for 2-3 minutes (depending on how hot your broiler gets), and remove from oven when the cheese is melted.

Ham & Gruyere Souffles, serves 4

• butter, at room temperature for greasing soufflé dishes
• 2 Tbsp parmesan
• 3 Tbsp butter
• 1 shallot, minced
• 3 Tbsp flour
• 1 tsp dry mustard
• 1/8 tsp cayenne
• 1/2 tsp garlic powder
• 1/8 tsp kosher salt
• 1 1/3 cup lowfat milk, hot
• 4 large egg yolks
• 4 oz. grated gruyere, about 1/2 a cup packed lightly
• 4 oz. thick cut Black Forest ham, cubed
• 2 Tbsp fresh chives, chopped
• 1/2 tsp cream of tartar
• 5 large egg whites

Use room temperature butter to grease 4-8oz. soufflé dishes (ramekins). Add grated parmesan and roll around the mold to cover the sides. Set aside.

Preheat oven to 350 degrees. Heat the milk in a small saucepan over medium heat.

In a saucepan, heat the butter. Once hot, sauté shallots until tender. In a small bowl combine flour, dry mustard, cayenne, garlic powder and salt. Whisk into the melted butter and cook for 2 minutes. Whisk in hot milk and turn the heat to high. Once the mixture reaches a boil, remove from heat.

In a small bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, whisking constantly. Stir in cheese, ham and chives and mix until combined.

In a mixing bowl, add egg whites and cream of tartar and mix with your stand or hand mixer until they form glossy, stiff peaks. Gently fold in 1/4 of the egg whites to the base. Continue to fold in the egg whites by thirds. Fill the soufflé dishes and place on a baking sheet. Bake for 25-30 minutes on the middle rack, until golden brown and puffed. Remove from oven and serve IMMEDIATELY!

Lemony Vinaigrette

• 1/2 juice of one lemon, about 1 Tbsp
• 2 Tbsp olive oil
• S&P to taste

Whisk all ingredients together and toss with arugula.