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Saturday, October 13

Four-cheese soufflé

Butter, unsalted
6 tablespoons
Flour, all-purpose
1/3 cup
Red pepper, ground
Milk, room temperature
1 ½ cups
Asiago, parmesan Padano & Reggiano, and gruyere, shredded
3 cups
Eggs, yolks and whites separated
  1. Preheat oven to 350°F. 
  2. Measure enough foil to wrap around a 2-quart soufflé dish with 6 inches to spare; fold foil into thirds lengthwise. 
  3. Lightly butter one side; with the buttered side in, position the foil around the dish, letting it extend above the top; fasten the foil with masking tape. 
  4. In a saucepan over medium heat, melt the butter; stir in the flour and pepper. 
  5. Add the milk all at once; cook and stir until thickened and bubbly. 
  6. Remove from heat, and add the cheeses, 1 cup at a time, stirring until melted. 
  7. In a medium bowl, beat yolks with a fork until combined. 
  8. Slowly add the cheese sauce to the yolks, stirring constantly; set aside. 
  9. Beat egg whites until stiff peaks form (tips stand straight). 
  10. Gently fold 2 cups of the whites into the cheese sauce. 
  11. Gradually pour cheese sauce over the remaining whites, folding to combine. 
  12. Pour into the ungreased soufflé dish. 
  13. Bake for 50 minutes, or until a knife inserted near the center comes out clean. 
  14. Gently peel off the foil; serve soufflé immediately.

Sunday, October 7

Peach-almond crisp

Flour, all-purpose
½ cup
Rolled oats
1 cup
Sugar, brown, firmly packed
½ cup
¼ teaspoon
Ginger, ground
1 teaspoon
Cinnamon, ground
½ teaspoon
Butter, unsalted, cold, cut into pieces
½ cup
Almonds, sliced
1 cup
¾ cup
Tapioca, quick-cooking
2 tablespoons
Ginger, fresh, peeled, grated
1 teaspoon
Peaches, pitted, diced
2 ½ pounds
  1. Place an oven rack in the lower third of the oven, and preheat to 350°F. 
  2. Grease a 12-inch oval or 9-by-13-inch rectangular baking dish with a 2 quart capacity. 
  3. To make the topping, in a bowl, stir together the flour, oats, brown sugar, salt, ground ginger, and cinnamon. 
  4.  Cut the butter into the flour mixture until it is crumbly. 
  5. Add the almonds, and toss to mix. 
  6. Cover and refrigerate while preparing the filling. 
  7. To make the filling, in a small bowl, stir together the sugar, tapioca, ginger, and salt. 
  8. Place the peaches in a large bowl, and sprinkle with the sugar mixture, and toss to coat evenly. 
  9. Spread the peach mixture in the prepared baking dish. 
  10. Sprinkle the topping evenly over the peaches. 
  11. Bake until the topping is crisp and golden brown, and the peach filling bubbles slowly, about 50 minutes. 
  12. Serve warm.