There’s the classic French soufflé, which literally means “to breath” or “to puff”, then there’s the home cook’s more rustic (and easier) version. Bacon and egg soufflé puffs as expected thanks to the eggs, but the bacon and sourdough bread cubes gives it more heft than it’s fancier cousin. It’s a true breakfast workhorse because it’s assembled the day before and baked the next day (so you can sleep late). With the holidays around the corner and the never-ending stream of parties and house guests, you’ll want this soufflé recipe in your back pocket at all times.
Cooking bacon: Skip the mess of frying bacon in a skillet and bake it instead. Line a rimmed baking sheet with tin foil (for easy cleanup). Place a cooling rack on top, and add the bacon slices in a single layer. Bake at 350 F for 15 minutes for flat, crispy, evenly cooked bacon with no greasy cleanup.
Secret ingredient: This is a trick I learned from Top Chef Stephanie Izard. Instead of seasoning eggs with salt, she reaches for soy sauce. It adds an umami flavor that’s way better than ordinary salt. I’ve never looked at soy sauce the same.
Goes with: Sunday mornings never disappoint with a hot and homemade breakfast. Here are a few fantastic do-ahead recipes that will make a fabulous spread with no morning stress: Almond Cherry Granola, Sticky Bun French Toast, Everything Banana Bread
6 cups sourdough bread cubes (crust removed)
8 oz Cheddar cheese, shredded
8 oz bacon, cooked and crumbled
2 cups whole milk
4 large eggs
1 teaspoon soy sauce
Butter an 8-cup soufflé dish. Place bread, bacon and cheese in the dish and toss to combine. In a medium bowl, whisk eggs, milk and soy sauce. Pour over bread/bacon/cheese mixture. Refrigerate overnight.
Pre-heat oven to 350 F. Bake soufflé 45 minutes until golden brown and set. Serve warm or at room temperature.
Please allow extra time for overnight chilling so the flavors can marry.
One of my earliest childhood memories was baking apple pie with my Nanny. But it wasn’t just about learning her baking secrets (like a splash of OJ in the crust), it was the passing-down of a family recipe without anything written down, just the experience of baking together, grandmother to granddaughter. Today, every time I bake a pie, I think of her. I’m an experimenter in the kitchen, so my latest creation involves adding homemade caramel to my apple pie. And if you’re wondering, my Nanny would not approve! But, she’d applaud the effort and I know after one bite, she’d agree it’s delicious.
Home cooks are naturally thrifty which means we’ll always create a new recipe to use up extra ingredients. Take this white bean horseradish dip for example . It was created because I cooked too many beans for my tomato white bean salad. Every time I opened the fridge, the leftover beans were staring at me, unused and unloved. So, the quickest solution was to throw them in the food processor along with horseradish, lemon and olive oil to make a creamy dip. My veggie haul from the farmers market added the finishing touch it was devoured (by my kids, no less) as soon as I finished taking the photo.
Oh yes, this is roasted butternut squash soup and so much more! For fear of a title too long to tweet about, the roasted Honeycrisp apples and sweet Spanish onions are the silent partner in the recipe, but just as important as the squash. With fall upon us, everything tastes better roasted in the oven and the bonus is no effort involved in this cooking process. So, pull out your sweater and grab a spoon, your new favorite fall soup is in the bowl.
Back-to-school has taken on a whole new meaning in the Currie house. With all the kids away at college, the days of after school snacks and bake sales are a thing of the past. But, the joy of baking is still alive and well in my kitchen (thank goodness for care packages). So, I decided to give my favorite back-to-school recipe a makeover and what I discovered was a game changer. All those years I made strawberry jam bars with the store bought stuff. But, little did I know, making strawberry jam from scratch is a 2-ingredient, 5-minute commitment. You can make it while the crust is baking or in advance for homemade strawberry jam bars through and through.
It’s the end of summer and my garden’s literally exploding with vegetables. This is a good and a bad thing. I can make lots of salads like this summer squash tomato bowl but my garden looks more like a jungle. All of my enthusiasm in the planting stage yielded 10 giant Early Girl tomato plants. They grew like crazy , then folded on top of one another blocking the sunshine on the squash which is why (I think) they’re both green and yellow. I planted three kinds of basil (just for fun!) and the giant one, thai basil, has so many bees I can’t get to it. But, back to the salad. My garden gave me everything and it’s a spectacular gift from Mother nature. I’ll never complain again.
I had two thoughts the other day; wouldn’t barbecue sauce be better made from scratch and why is barbecue chicken always grilled? So, I set out to debunk the rules with a recipe for slow roasted barbecue chicken. To my surprise, it was one of the easiest recipes I’ve ever made. Barbecue sauce from scratch doesn’t require much attention at all and the ingredients are mostly pantry staples. I like to marinate the chicken overnight in the homemade sauce in a disposable baking dish. The next day it goes from fridge to oven to trash (the dish, that is) with no mess or clean-up. But, the best part is falling off-the-bone juicy chicken with a crispy charred exterior and a new no-fuss weeknight dinner recipe.
I’m a Jersey girl and one thing I know for sure, when it’s hazy, hot and miserable outside, there’s fresh corn to be had. That’s right, it’s in heaping piles from farm stands to supermarkets along with giant trash cans so people can peel away the husks and inspect the kernels. It’s not unusual to saddle up to the corn heap, elbow out your neighbor, rip apart the corn and only buy the good ones. I on the other hand grab and go because this time of year there’s really no bad corn. When I can’t eat one more perfect ear, I make griddle miso corn cakes. They’re as easy as pancakes and the miso gives them a burst of flavor that’s a great addition to any meal.
Think of grilled tomato white bean salad as the summer version of a hearty bowl of bean and veggie soup. Beans and vegetables are two things I can’t live without, so I had an idea to turn them into a satisfying warm weather dish. My garden is a battleground for the tomatoes between the squirrel’s and me, so I grabbed the ripe ones, and gave them a good char on the grill. That and white beans, fresh basil, Parmesan shavings and a balsamic reduction and I’m in heaven until it’s time to make soup again.
You can skip the campfire to make these smores cookies and dare I say it? They’re BETTER than the real thing! It starts with basic chocolate chip cookie dough using whole-wheat flour for the graham effect. When they’re all baked and golden, pile on the marshmallows and give it a quick run under the broiler till they’re toasty and gooey. A final drizzle of melted chocolate will have you wishing summer could last all year long. But wait! You CAN make these all year long.