50 cookbooks ~ Inside America's Test Kitchen (Chilled Lemon Souffle)

Here is another cookbook that has not been used too much here. Brian gave me this one quite awhile ago, I think just because. We were having a family get together at my parents house, and I was asked to bring dessert. We had all requested that my Mom make Indian food, and I wanted to make something light that used citrus. I happened upon this recipe, and thought it would be perfect. Perfect it was, everyone loved it! This one will be a family favorite for sure. The only change I made was using meyer lemons. I think you could use any type of citrus. The only problem with the recipe is that you can't make it the day before. I also discovered there are many other great recipes in this book, and I can't wait to try some others.

Chilled Lemon Souffle

serves 4-6

1/2 cup meyer lemon juice

2 1/2 tsps. grated zest

1 packet unflavored gelatin

1 cup whole milk (next time I will try a lower-fat milk)

3/4 cup sugar

5 large egg whites (room temp)

2 yolks (room temp)

2 ounces white chocolate

1/4 tsp. cornstarch

Pinch cream of tarter

3/4 cup heavy cream

1. Place the lemon juice in a small nonreactive bowl; sprinkle the gelatin over. Set aside.

2. Heat the milk and 1/2 cup sugar i a medium sauce pan over medium-low heat, stirring occasionally, until steaming and the sugar is dissolved, about 5 minutes. Meanwhile, whisk together the yolks, 2 tablespoons sugar, and cornstarch in medium bowl until pale yellow and thickened. Whisking constantly, gradually add the hot milk to the yolks. Return the milk-egg mixture to the saucepan and cook, stirring constantly, over medium-low heat until the foam has dissipated to a thin layer and the mixture thickens to the the consistency of heavy cream and registers 185 degrees on an instant-read thermometer, about 4 minutes. Pour the mixture through a mesh sieve and into a medium bowl; add the white chocolate and incorporate stir in the lemon juice mixture and zest. Set the bowl with the custard in a large bowl of ice water; stir occasionally to cool.

3. While the custard mixture is chilling, in the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase the speed to medium-high; gradually add the remaining 2 tablespoons sugar and continue to beat until glossy and the whites hold soft peaks when the beater is lifted, about 2 minutes longer. Do not over beat. Remove the bowl containing the custard mixture from the ice water bath; gently whisk in about one third of the egg whites, then fold in the remaining whites with a large rubber spatula until almost no white streaks remain.

4. In the same mixer bowl (you do not need to wash it), using the whisk attachment, beat the cream on medium-high speed until soft peaks form when the beater is lifted, 2-3 minutes. Fold the cream into the custard and egg-white mixture until no white streaks remain.

5. Pour into a 1 1/2 quart serving bowl. Chill until set but not stiff, about 1 1/2 hours, and serve.

xoxo

Rachel

50 Cookbooks~ Lidia's Italian American Kitchen (Spaghetti and Meatballs)

My In-laws gave me Lidia's Italian American Kitchen written by Lidia Bastianich a number of year's ago for Christmas. This is probably one of my favorite cookbooks hands down. It is slightly worn, has a lot of notes, and recipes have been highlighted. I usually go to this book for some of our favorite recipes, Pesto, Penne a la Vodka, Pasta Putanessca etc... Our children LOVE pasta, so we usually have some variation once a week.

I love Lidia, I think she is amazing! I look forward to watching her show and I thoroughly enjoy reading her cookbooks. I read an article a while back that said she was the Julia Child of Italian cooking. The reason being, she is a teacher. I feel like Lidia has taught me so much in the kitchen, and I use a lot of her techniques.
As I was looking for a new recipe to try in this book, I thought I should try the classic spaghetti and meatballs. Although this recipe was good, it didn't WOW me like ALL of her other recipes do, so I was slightly disappointed. I have to admit I prefer my recipe for Spaghetti with Turkey meatballs. I know that it is kind of comparing apples to oranges, but I just really like the turkey meatballs, plus they are a healthier option. If you are looking for a good classic recipe for spaghetti and meatballs please try Lidia's recipe.

On another note, we are somewhat "under construction" here. I am playing around with a few new elements and trying to figure out what is the best fit for our little blog. Mr. amazing is always willing to help make our blog better, and he is much better with working with codes than I am. So, you might see a few new buttons or tabs, and then they might go away. Thank you so much for your patience, as we try to figure this all out!

xoxo
Rachel

50 Cookbooks ~ Barefoot Contessa Family Style Challah French Toast

The Book: Barefoot Contessa Family Style

From: Mr. amazing

This is another cookbook that we love, which is no surprise since we love Ina. We tend to adapt many of her recipes, because she uses a lot of butter and other high calorie/fat ingredients. She is still one of our favorite cooks.

I have to be honest I made this recipe a few weeks ago and I can't remember if I made any changes. I usually write them down on the recipe and I didn't see any notes, besides pretty good. This french toast was pretty good. I made the brioche a few days earlier. The bread was a little delicate, and it might have been easier to work with if it was a little more dried out.

If you are looking for a special occasion french toast recipe, check out this one. I think you will be pleased with the results. Challah French Toast

xoxo

Rachel

50 cookbooks ~ Brioche

The Book: Barefoot In Paris by Ina Garten


From: Brian



This is one of our favorite cookbooks. We have made many recipes of this book, and I don't think there is a single one that we haven't liked.

I have been asking Brian to make this Brioche recipe for quite some time...he hasn't gotten around to it. Since I'm trying to conquer my fear of yeast, I thought I would give it a go.

Like most of Ina's recipes, this bread was wonderful. It makes two loaves which is also very nice. I overcooked it just a bit, but that was alright. My plan was to use it to make french toast. The recipe was easy to follow and I had no problems with it.

This is really a bread that you would use for a special occasion due to the large amount of butter and eggs.

I was also thinking they would make a nice gift.

Unfortunately I couldn't find the recipe online. I did find a recipe for mini brioche rolls that is also Ina's. Take a look if you're interested. Mini Brioche Rolls

xoxo~
Rachel

50 cookbooks ~ Overnight Cinnamon Rolls

The Book: Iowa Homecoming 86

From: I believe Brian's Aunt Diane gave it to us for a wedding Shower.
This is another cookbook that has not been used very much. There is a sugar cookie recipe that everyone loves in our home that I have been making since we were first married.
I am on a quest for a really good cinnamon roll recipe. I love cinnamon rolls! I would like to find a recipe where the dough is really light and flakey, and they rise pretty high. I also would like a nice brown sugar/cinnamon filling. It's not that much to ask for is it? I have made the Farm Chicks cinnamon rolls, they were o.k. I didn't care for the frosting.
Unfortunately this recipe was just alright for me as well. I mean they were good, but not GREAT. Here is the recipe if you would like to try it.

Overnight Refrigerator Cinnamon Rolls

2 pkgs. yeast

2 1/3 c. milk

1/3 c. sugar

1/3 c. oil or shortening

3 tsp. baking powder

2 tsp. salt

1 egg

5-6 c. flour

Put 3 cups of the flour, along with yeast, sugar and baking powder, in a large mixer bowl. Stir to mix. Heat milk to 120-125. Pour milk over flour mixture and beat with mixer for 5 or more minutes. Add the shortening salt and egg; beat really well again. Add remaining flour, gradually enought to make a soft dough.

Roll out dough, right away, to about 1/2 inch thickness. Spread with oleo, brown sugar, and cinnamon. Roll up as for jelly roll. Slice 1/2-inch thick. Put slices in pan; cover with foil and seal well. Put in refrigerator 12-24 hours. Bake in morning in 400 oven. Frost, if desired.

Icing (I just threw this together)

Powdered sugar

milk

almond extract

Have a great week friends!

xoxo

Rachel

50 cookbooks

The Book: Best recipes from American Country Inns and Bed and Breakfasts, Kitty and Lucian Maynard

From: Brian P. for a birthday a few years ago. This is what he wrote in the front cover; Rachel, Happy Birthday! I love you and appreciate all you do to make our family work. You make us all happy. I think our marriage is special because we care about each other all day, everyday from Breakfast to Bed and back again. :) This why I thought this book was the perfect gift. I love you! Brian P.S. Check out pg. 449 (The bed and breakfast we stayed at on our honeymoon.)

I have to be honest, I have hardly used this cookbook. It certainly is not for a shortage of recipes (over 1500)! I have tried a couple but nothing very exciting. I am happy to say that I did find a winner in this one. We really liked these waffles, even Katie who is not a fan of breakfast food. As I was making these our home smelled like cake (see the ingredients). Brian thought they were nice and crispy on the outside. I will make these again for sure.

Recipe:

Amish Waffles

1 cup all-purpose flour

1 cup cake flour (sifted)

1 1/2 cups skim milk

2 1/2 tsps. baking powder

2 eggs, well beaten

5 tbs. melted butter

1 tsp. vanilla extract

Mix in order f lours, milk, baking powder, eggs, butter, and vanilla, just until smooth. Bake on a hot waffle iron according to manufacturer directions.

We served them with maple syrup.

The recipe comes from COUNTRY GARDEN BED AND BREAKFAST. They don't have a website but here is their info if you are interested. 805 1st Ave West Williston, ND 58801 (701) 774-9643. I have never been their myself, so I can't say anything about the Inn. The waffles though...GREAT!!

If you are interested we stayed at the White Lace Inn for our honeymoon. We have been back there once since. We have stayed in the main house and love the orchard and the Old Garden Roses room. It is sooo pretty, take a peak.

Have a great week!

xoxo

Rach