About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Inside-Out Caramel Apples with Fried Apple Ice Cream | Main | Apple Ginger Crisp »

Apple Fennel & Walnut Salad with Camembert Souffle

By Cindy Ruth

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Today I chose to make an Apple, Fennel, & Walnut Salad with Camembert Souffle. If you've started following our blog, you know that we need to pick 3 ingredients that are listed as complementary. My complementary ingredients for apples were LEMON JUICE, Camembert cheese, fennel, honey, mustard, olive oil, black pepper, sherry, and WALNUTS. Wow, I didn't realize I used so many complementary ingredients until I was typing this up just now.

I thought that this salad paired really well with the Camembert Souffle. The tart Granny Smith apples are tamed by the honey in the Vinegrette, and the earthiness of the toasted walnuts really makes a difference. The souffle is a lighter version, using low-fat milk and more egg whites than yolks. It made a very nice lunch when paired with a nice glass of Viogner.

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I can't wait to read about what you were inspired to make, so be sure and leave a comment with a link to your blog showing us a recipe that you created with Apples.

APPLE, FENNEL, & WALNUT SALAD WITH CAMEMBERT SOUFFLE

Serves 2

Salad
1/2 fennel bulb, cored and very thinly sliced
1 Granny Smith apple, slice into thin strips
1/3 cup walnuts, toasted and very coursely chopped
1 teaspoon lemon juice, plus more for drizzling over apples
1 teaspoon honey
1 teaspoon champagne vinegar
1 teaspoon olive oil
Salt
Freshly ground black pepper
Camembert Souffle (see below)

For Salad:
In a medium bowl, mix the fennel and apple together. Drizzle a little freshly-squeezed lemon over and mix thoroughly to keep apple from browning. Whisk together the lemon juice, champagne vinegar, olive oil, salt, and black pepper. Just before serving, add the vinegrette to the apple fennel mixture along with the walnuts and toss thoroughly.

Souffle
3 egg whites
2 tablespoons finely grated Parmesan cheese
1 tablespoon butter
2 1/4 teaspoons flour
Freshly ground nutmeg
Dash cayenne pepper
1/2 cup 1% milk
1/3 cup shredded Swiss cheese
1 1/2 oz. Camembert cheese
1 1/2 teaspoons sherry
1/2 teaspoon Dijon mustard
1 egg yolk, beaten lightly
Dash cream of tartar
Dash salt

1. Preheat oven to 375 degrees F.
2. Bring egg whites to room temperature for 30 minutes. Spray two 8-ounce souffle dishes with cooking spray (or smear with butter) and sprinkle the Parmesan cheese to coat all surfaces. Set aside.
3. In small saucepan, melt butter. Whisk in flour, dash of nutmeg and cayenne. Whisk until smooth, then gradually add milk. Bring to a boil over medium heat, and cook, stirring constantly, for 2 minutes, or until thick. Reduce heat to low and stir in the Swiss cheese, Camembert cheese, sherry, and Dijon mustard. Stir until the cheese is melted. Remove from heat and transfer to a small bowl.
4. Stir a small amount of the hot cheese mixutre into the beaten egg yolk, then stir that mixture back into the hot cheese mixture, stirring constantly. Allow to slightly cool.
5. In small bowl, beat egg whites, cream of tartar, and salt until stiff peaks form. Fold the egg whites into the cheese mixture until combined. Divide among the prepared souffle dishes. (There might be enough for a 3rd souffle dish.)
6. Bake for 18-22 minutes or until the top is puffy and the center appears set. Do not overbake. Serve immediately with the Apple, Fennel, & Walnut Salad on the side.

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Comments (2)

So elegant, so light, so pretty! I would love to have this presented to me...very inspiring.

Thanks Kayte! Cindy

Terry:

Cindy, this looks good enough to order in a restaurant. What a delicious looking combination!

Terry-Thanks. They did taste good. Souffles are not something I make often, and even those these were pretty light, the salad was really nice with them.
Cindy

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This page contains a single entry from the blog posted on October 10, 2011 1:38 AM.

The previous post in this blog was Inside-Out Caramel Apples with Fried Apple Ice Cream.

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