This is my “take” on a recipe from the Red Spoon Blog’s “Blueberry Gratin”, and trust me, this is indeed an awesome use of fresh blueberries.

Blueberry Gratin

1. 1 1/2 cups plain yogurt
2. 1/2 tsp. Kosher salt
3. 1 tsp. Vanilla
4. 1 cup packed brown sugar
5. 1 pint fresh blueberries

Turn on broiler.

Mix together yogurt, Kosher salt, and Vanilla. Spoon 1/2 of the yogurt mixture into the bottom of an oven safe dish. Cover with blueberries and pour the remaining yogurt mixture on top. Sprinkle the top with brown sugar and place dish on baking sheet.

Put under broiler for 5 minutes, or until brown sugar is all bubbly and caramelized.

Remove from broiler and serve.

It is just incredibly delicious, and tastes great the next day – if you manage to have any leftovers!

My garden is growing nicely, even if my lawn looks like the Sahara Desert. We have had little to no rain here, but the bonus of container gardening is easy watering and the ability to move things out of the scorching heat, for which my plants are grateful, I am sure!

With a brief respite from the heat for a few days – it is amazing how cool the 80’s can feel after a stint of 100 plus degree-days. I am enjoying open windows, blowing breezes, and chirping birds.

I have begun my summer knitting project, in preparation/training for the highly controversial Ravelry “Ravellenic” Knitting event. Who knew that knitters could be such a divisive lot? My summer project is the lovely Buttercup by Heidi Kirrmaier, knit out of Elsebeth Lavold’s Hempathy. It is indeed the right yarn to be knitting with on these hot summer days and nights. Now, bring on the Olympics to maximize my knitting time!

Happy Summer all!

Great correlation there, if you ask me – idiots voting in idiots?

What spurs this topic is something I heard on NPR while getting ready for work this morning. You can listen to the entire story here, if you missed it.

The NPR Graphic shows the decline clearly

As America continues its “Dumb down Spiral,” stay tuned gentle reader, as it is bound to get more interesting as the election nears.

I am off to do a bit of reading, so I can continue to stay ahead of the pack…

This recipe is one that fits both categories – affordable and quick. I had my quiche in the oven in about 50 minutes. Now, the better part – I now have a healthy and nutritious lunch to bring to work – and it is delicious served room temperature!

I tweaked her recipe a bit – so if you are a “purist” for homemade piecrusts, you can find the complete directions here. However, my Pillsbury Pie Crust worked just fine, I just popped the extra crust in the freezer for the next time I make this dish!

Quiche Lorraine – based upon the recipe at the Red Spoon Blog:

•  3 cups sliced leeks, white and light green parts only (approximately 3 medium leeks)
• ¾ cup sliced onion, I used cebolitas
• 1 TBSP Olive oil
• 1 TBSP unsalted butter
• Kosher salt
• 3 large eggs
• ½ cup plus 1 TBSP heavy cream
• 1 cup plus 2 TBSP sour cream
• Pinch of fresh nutmeg
• Pinch of fresh ground pepper
• 1 cup diced ham
• 1 cup grated Swiss cheese
• 1-2 TBSP dry white wine, I used Chardonnay
• 1 Pillsbury Pie Crust®

Heat a large sauté pan over medium heat. Sauté the leeks and onions in olive oil and butter, once they begin to sweat a bit, add some Kosher salt and stir. Continue cooking for 30 – 40 minutes, or until they are caramelized, just before you finish cooking, deglaze the pan with a bit of wine. Your leek/onion sauté will have a “jam-like” consistency. Remove from the heat and let cool.

Preheat the oven to 350º F

Unroll the piecrust and place in a pie pan. I cut the excess off, but you could crimp the edges if you desire.

In a medium bowl, mix the heavy cream and the sour cream. Whisk in 3 large eggs, a pinch of nutmeg, and some black pepper.

Spread the leak/onion mixture evenly in the bottom of the piecrust. Sprinkle the diced ham and then the grated cheese over the leek/onion mixture. Pour in the egg batter and place the quiche in the oven.

Bake until puffed and golden, about 45-60 minutes. Remove from the oven and cool slightly on a wire rack. Serve warm or at room temperature.

Serve with a salad and a glass of white wine. Enjoy!

In January it’s so nice

While slipping on the sliding ice

To sip hot chicken soup with rice

Sipping once, sipping twice

Sipping chicken soup with rice

Long ago, a little brown haired girl was learning to read, sitting in the cafeteria with a school aide. Dick and Jane running were no fun at all – but Chicken Soup with Rice captured her imagination.

Reading skills quickly advanced, and with it came bigger books the little brown haired girl was growing up.

Soon, the little brown haired girl was little no more. Maurice Sendak tucked away in some corner of her mind with other childhood memories.

Before long, the brown haired girl had children of her own. She introduced Maurice to her little ones, and they loved him as she did.

We “paddled” down the Chicken soup-y Nile and Whooped about Witches, Goblins, and Ghosts. We marveled in our baubled and bangled Christmas tree. Maurice in his gentle wisdom opened our minds to looking at things in unexpected ways.

He reminded us that even when we grow old it is important to nurture the child.

I told you once, I told you twice

All seasons of the year are nice

For eating chicken soup with rice.

Farewell Maurice. You left this world a better place. Thank you…

Strange fascination, fascinating me
Changes are taking the pace I’m going through – David Bowie

One needs some change when it has almost been a year since any regular posts!

So, I began to nag StevoFC about doing some remodeling here…

At long last the paint is dry, new pictures have been hung, and As Kat Knits has a new look!

Thank you StevoFC!! I think it looks great!

Now the only thing left is for me to find my writing mojo…

Stay tuned, gentle reader.

It was the best of times… Charles Dickens

It was a truly spectacular 9 days, but who was counting. There was good food, great conversation, some awesome beer, a little Idol, and photography – lots of great photography.

We went to Van Raalte Farm on a couple of different days – I live here and had never been there. It is really an amazing place; the paths are all clearly marked and imagine my wonder as I saw so much wildlife in the city limits – the first morning a fox barked at us! We also saw plenty of birds – even bluebirds and turkeys! I will indeed visit there again.

Here is a little montage of our week. Enjoy!

However, lest you think that this kind of nonsense is an anomaly contained to my self-righteous city, you would be wrong because yesterday my BFF sent me this link.

Really?!

They were pulled from a plane simply because of how they were dressed? Apparently, Juan Williams is not alone in this unbelievable stupidity and ignorance.

Add to all of this the groups , (yes groups, Google it for yourself and you will see that there are many who are actively participating in this insanity – About 2,680,000 results (in) 0.21 seconds), who are praying for President Obama’s death or the idiot who tweets about killing him and I am certain that America has collectively lost her mind. I confess while I did not find much I liked about either Presidents Bush policies – I did not pray for their demise. The thought to do such a thing never crossed my mind.

The rising tide of people who have no apparent care for anyone beyond their own household is growing and becoming more vocal. The Church of Me and Mine seems to be gaining membership at a rapid pace, and I do not know how to stem the tide.

They want to pay no taxes – because after all that just funds things they have no desire to support. They want no government – because they are a party unto themselves. Moreover, woe to you if you find yourself in trouble because they subscribe to the tenant that God only helps those who help themselves and since you cannot help yourself, therefore neither will they help you. They ignore the constant theme that flows through the Bible that we are indeed our brother’s keeper.

They seem to have forgotten that Jesus said ‘Truly I tell you, whatever you did for one of the least of these brothers and sisters of mine, you did for me.’ Matthew 25:40

Sadly, I fear that even this simplest of commands is just one more item these “Christians” are avoiding in their brand of Christian Un-charity at the Church of Me and Mine.

Is your life as hectic as mine is. Do you drag in from work at the end of the day with waning energy and do you then open a can of nothingness and make something less than satisfying for dinner? On the other hand, perhaps you stop at Mickey D’s and let them prepare your dinner? Or, do you take a page from my book and pour yourself a bowl of cereal because that is all the energy you can muster?

Well, stop the presses; I have an answer for the Work Day Cooking Blues!

I found this recipe at The Red Spoon Blog, and I must confess – I believe I have perfected her already perfect recipe!

Simple ingredients that you probably have in your refrigerator, with one or two exceptions and with a couple of additions to your weekly grocery list, you will be all set. The best part…you can reheat the soufflé in the microwave! Yes, I indeed said, reheat in the microwave, I kid you not! Add a fresh salad, a slice of crusty bread, and a nice glass of white wine and – voila! A good and healthy dinner for you, just what one needs to pamper one’s self at the end of a long day!

I can hear the collective groans out there, Gentle Reader – but trust me, making a soufflé is easy! If you can separate eggs, you can make an amazing soufflé!

Therefore, without further adieu – I give you my “go to” soufflé recipe…

Chèvre, Mushroom, and Shallot Soufflé

• 6 Tbsp unsalted butter, divided
• 1/4 C Parmigiano-Reggiano cheese
• 3 Tbsp unbleached flour
• 3/4 C Milk
• 1/2 tsp kosher salt
• Fresh ground pepper to taste
• 1 Tbsp fresh thyme leaves – lightly chopped
• 1/4 tsp cayenne powder
• 2 – 8 oz containers of mushrooms – sliced, I like baby bella’s and oyster’s – however white buttons work just fine
• 3 shallots, diced
• 5 large eggs – separated
• 8 oz chèvre cheese – room temperature
• 1/4 tsp cream of tartar

Pre-heat the oven to 375° and while oven is heating, brush the inside of 6 – 8 oz ramekins with 2 Tbsp of melted butter. Coat the buttered ramekins with Parmigiano-Reggiano cheese, making sure to cover the entire buttered surface. Set coated ramekins on a baking dish and set aside.

In a medium skillet over medium heat, melt 2 Tbsp butter. Once melted, add the shallots and sauté a few minutes. Add the mushrooms, the salt, and pepper. Continue to sauté until nicely browned and soft – about 3 to 5 minutes. Add the thyme leaves, stir, and remove from the heat and transfer to a large bowl. Add the chèvre cheese and set aside.

In a medium saucepan over medium heat, add the last 2 Tbsp of butter and melt. When melted, whisk in the flour and cook one minute – it will be thick and clumpy, but that is okay. Whisk in the milk and cook until the mixture is very thick and smooth – it will almost look like paste. Remove the pan from the heat and whisk in the egg yolks until they are well incorporated. Add the cayenne pepper and mix well. Add to the mushroom, shallot, Chèvre mixture and mix well, incorporating the chèvre well into the mixture.

In a large bowl, using an electric mixer – beat the egg whites and the cream of tartar together on medium speed until frothy. Increase speed to high and beat until firm peaks form. Using a rubber spatula, gently fold the egg whites into the mushroom mixture – keep adding egg whites until all have been incorporated to the soufflé base – the mixture will be light and fluffy.

Spoon the mixture into the prepared ramekins – filling each to 1/2″ below the rim. A helpful hint that really seems to work – run your thumb around the inside of the filled ramekin seems to help the soufflé rise evenly during cooking. Sprinkle the remaining Parmigiano-Reggiano cheese over the tops and bake in the bottom 1/3 of the oven for 20 to 30 minutes – or until puffed and nicely golden brown.

I store the uneaten ramekins in the refrigerator, covering them after they have cooled with wrap. To re-heat, I loosen the wrap and microwave it for a minute. It is truly delicious re-heated and still quite fluffy!

Therefore, Gentle Reader, release your inner French chef and treat yourself to an easy and delicious meal.

Enjoy!

Why, you might ask? Well, it ushers in the event of 12-hour workdays, beginning at five o’clock in the morning. Which means rising at the ungodly hour of 3:30AM.

I had been enjoying seeing sunrises as I got up to start my day. Now, I am up long before the sun is. Not quite the way is should work, but the pay is a bonus. 60-hour workweeks make for a nice paycheck!

Anyways, here is a recent sunrise and sunset.

Have a great week everyone!