Lake Lure Cottage Kitchen

The following blog post appeared 10 years ago in August of 2009.  It was an ode to Julia Childs.  I just made this spinach soufflé again this past weekend.  This time there were no mistakes.  Hope you enjoy hearing again of my travails in the kitchen.

Julia Child was my Muse. I was married in 1966. After a brief honeymoon on the shores of Lake Michigan and time spent in Gatlinburg,Tennessee, we headed for Florida where my husband would be attending graduate school. Some of my constant companions in the car on the way south were my cookbooks. I was just learning to cook and it fascinated me. When Julia Child first appeared on television I was hooked. We eventually moved to Greensboro, North Carolina and I had the opportunity to take cooking classes from Irena Chalmers who had the most enticing french cooking school and shop. I bought my first copper pan and Le Creuset braising pot from her. She taught me many of the basics of French cooking and she is still teaching today at the CIA in New York City. She was also an important mentor to me, as I am sure she was to many.  But there was always Julia. I bought Mastering the Art of French Cooking in 1971.

I have been wanting to post one of Julia’s recipes all month because of her birthday on August 15th and the release of the movie Julie and Julia, but the box containing my copy of her book was in our storage building, buried behind furniture and rugs. I finally rescued it this weekend when we brought a load of furniture home for our remodeled lower level. It was good to see it again, looking worn and stained from years of constant use.

Last night I decided to make her spinach soufflé. I did not start it until 6:00. I had already brought the eggs and frozen spinach to room temperature. I was confident; maybe a little cocky. I loved the movie Julie and Julia, by the way. Meryl Streep and Stanley Tucci were magnetic as Julia and Paul and the scenes of 1950’s Paris were mesmerizing. I wanted the whole movie to be about them. Amy Adams as Julie did her best, but I found her character sometimes whiny and annoying. Why couldn’t she have the joie de vivre of Julia? Cooking is supposed to be fun after all. I made my white sauce, grated the cheeses, squeezed the spinach dry and separated my eggs. One of the eggs broke strangely and I got a little yolk in the egg whites in the bowl of my Kitchen Aid. “Oh well, it was just a little”, I told myself. I added the egg yolks to the spinach mixture and turned on the mixer to whip the egg whites. I whipped and whipped and they refused to froth. It became clear to me that they were never going to whip because of the bit of yolk in the mixture. Unfortunately,  I was out of eggs. By this time it was close to 7:00. The grocery store in Lake Lure is twenty minutes away, but the gas station at the bottom of the hill is close. I ran to the car and negotiated the curving road to town. The gas station store had just closed at 7:00. I banged on the door like a crazy woman and the owner opened up for me. Unfortunately he was out of eggs. I had no choice but to continue around the lake to the Ingle’s store. I got back home at about 7:45 with a carton of cold eggs. I cleaned out the bowl of the Kitchen Aid, added the egg whites one at a time after first breaking them into a small bowl ( a good tip by the way ) and started the mixer again. The eggs immediately did what they were supposed to do. I folded them into the spinach mixture and poured the whole into my souffle dish, actually my charlotte mold. I learned a trick from Ina Garten to help a soufflé puff. Run a spatula in a circle about an inch in from the edge all the way around and the center will puff. Finally I had the dish in the oven. I was exhausted and I didn’t know if the cold egg whites would hinder the soufflé from rising. I was also a little cranky. Where had I seen that before? It was a humbling experience.

The soufflé finally came out of the oven at about 8:45, fashionably late and not as tall as I would have liked, but looking and smelling delicious. As Julia would say, “Never apologize”. We dug in with gusto.

This time I added some chopped ham to the Spinach Soufflé for our Saturday supper.  We ate at a reasonable 6:30.

SOUFFLÉ AUX EPINARDS (SPINACH SOUFFLÉ) adapted from Julia Child with touches of Ina Garten

3 Tbls unsalted butter plus more for greasing soufflé dish
3 Tbls flour
1 cup scalded milk
a pinch of nutmeg
a pinch of cayenne pepper
Salt and pepper to taste
1/4 cup freshly grated Parmesan cheese, plus more for sprinkling the dish
1/2 cup grated Swiss cheese
10 oz package of chopped spinach thawed and squeezed dry
4 egg yolks
5 egg whites
1/8 tsp cream of tartar

Preheat the oven to 400 degrees. Butter a 6 cup soufflé dish and sprinkle it with Parmesan cheese. Melt the butter in a heavy sauce pan and add the flour. Cook and whisk for about a minute. Add the hot milk off the heat and whisk until it is thick. Return to low heat if it does not thicken. Again off heat, add the two cheeses to the mixture. Separate the eggs in two bowls, discarding or saving one of the egg yolks. Beat the egg yolks. Slowly add the egg yolks to the cheese sauce while whisking. Add the seasoning and spinach and stir to combine.

Add the 1/8 tsp cream of tartar to the egg whites and beat them until firm and glossy peaks form. Whisk one quarter of the egg whites into the cheese sauce to lighten, and then fold in the rest. Pour into the prepared soufflé dish, then smooth the top. Draw a large circle on top with the spatula and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes until puffed and brown. Serve immediately.

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I should not be the one to write this tribute to Carol.  She had so many friends who would have been the ones to do her life honors. But I feel a need to express my admiration.  I’m sure her friends will have much more to say in their own words.

For a very short time (2 weeks recently) we finally got to know Carol and Larry here in New Smyrna Beach where we all stay for the Winter.  We live in Lake Lure and Carol and Larry owned a Bed and Breakfast in our adjoining town of Chimney Rock. Because they were so busy with their very successful business, they had little time to make friends in our community.  Carol was a breakfast genius cook for the bed and breakfast and a marketing maven for their shop.  In spite of her busy schedule, she made friends with a close group of women.  I wish I had been one of them.

When we came to New Smyrna Beach for the winter, Larry and Carol invited us for a boat ride on the Indian River with them.  It was a warm day and a lovely time.  Carol was fighting cancer, but feeling strong. I was immediately drawn to her sweet personality. Unfortunately cancer took her quickly.

My mind is full of regrets. So many times we keep to ourselves instead of reaching out to friends and neighbors. We have so much to lose by not getting to know those around us.  I missed getting to know a genuine angel.

The last time I saw her in the hospital she said “I love you”. Her spirit was inclusive and kind.  My heart goes out to you Larry. Carol cannot be replaced.

 

Even though we are not feeling the numbing cold of the North, this hearty slow cooker chicken dish hits all of the comfort notes associated with cold weather.  So for a short while I will indulge my fantasies of snow and enjoy this flavor-filled dish. We have been in Florida for two weeks.  So far the weather has been lovely.  I have enjoyed the local New Smyrna Beach farmers’ market and being able to walk to town for a quick bite at the local restaurants.
  When I saw this recipe on-line for this Tuscan chicken dish, it brought back memories of our trip to Italy.  Part of the beauty of Tuscan recipes is the simplicity of the ingredient.  Simple chicken thighs are paired with a creamy Parmesan sauce and enhanced with lots of garlic, Italian herbs, sun-dried tomatoes and baby spinach.

The rolling hills of Tuscany produce wines, garden fresh vegetables, cheeses and pasture raised poultry.

We were fortunate to find a lovely villa in the Tuscan countryside.  I have fond memories of cooking in this kitchen.

The crock-pot in my Florida rental house is old and smaller than what I have at home.  But it was just big enough for four chicken thighs to bubble away in the creamy sauce.  On a January day, I was warmed by both this hearty chicken dish and by memories of the Tuscan countryside.  Recipe came from eatwell 101.

CROCK-POT TUSCAN GARLIC CHICKEN WITH SPINACH AND SUN-DRIED TOMATOES

6 -8 skinless, bone-in chicken thighs
1 tablespoon olive oil or butter
6 cloves garlic, minced
1 cup heavy cream
1/3 cup chicken broth
3/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon crushed red chili pepper flakes, optional
Sea salt and fresh cracked black pepper
1/2 cup Sun-dried tomatoes (chopped)
2 cups Spinach (chopped, packed)

Heat oil or butter in medium sauce pan over medium heat.  Add garlic and saute for about a minute, until fragrant.

Add the cream and chicken broth.  Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes.  The sauce should thicken enough to coat the back of a spoon.

Meanwhile, place the chicken at the bottom of your slow cooker.  Season lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper.  Top with sun-dried tomatoes.

When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, little by little until smooth.  Adjust seasoning as needed.

Pour the cream sauce evenly over the chicken thighs in the slow cooker.  Try to get as much sauce as possible on top of the chicken and less on the bottom.

Cook for 3-4 hours on HIGH or 6-8 hours on LOW.  When cooking time is over, remove the chicken from the slow cooker and set aside.

Turn the slow cooker on HIGH, if it sin’t already.  Add the chopped spinach and stir for a few minutes, until the spinach wilts.

Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken when serving.

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Norway.  The place where my maternal Grandmother’s family originated.   I wish I knew more about them, but experiencing the country was part of the reason that we were in Scandinavia.  Of the four Scandinavian countries, Norway is the one with the most amazing heights.  Within the fjords, mountains jut above the landscape like jagged behemoths. The fog, forests and rivers put one in mind of wood nymphs, sirens, trolls and hobbits straight out of The Lord of the Rings.

We were fortunate to be a part of a small Firebird Tour group for part of our vacation.  It was well worth experiencing.  All of our transportations (cars, trains, planes and boats) were taken care of.  Our hotel accommodations were excellent.

We stayed at the Grand Hotel in Oslo, Norway.  All of the Nobel Prize recipients stay here before the awards ceremony. Next to the hotel is the Freia shop selling delicious Norwegian chocolates.

We all met in the lobby after our two days there to take a train to the fjords region and Bergen, Norway.

Since prehistoric times, Norwegians had covered their homes with sod roofs. The sod covered layers of birch bark acted as insulation, as well as being able to absorb rain water. The vegetation growing on the roofs was also attractive to goats.I can picture a humble hobbit warm and snug in his home with a goat chomping away on his roof. For a region with countless fjords and waterfalls, Norway is known for its pristine water. Even the tap water is crisp and clean.  Norway exports a very expensive bottled water called Voss that is popular with many Hollywood celebrities.

Apples have been a crop in Norway and the other Scandinavian countries for thousands of years.  They have been discovered on Viking ships which had been buried in clay.  The clay preserved the ships and allowed us to learn much about the Viking way of life.  Apples are harvested in the Fall as they are in our country.  This a version of a popular, simple apple cake with Norwegian roots.

NORWEGIAN APPLE CAKE

While staying with our family over Thanksgiving, my DIL Kristen made this flavorful soup for our lunch preceding our Thanksgiving dinner. The butternut squash is combined with a few parsnips and potatoes and simmered in chicken broth. Once cooked it is puréed with an immersion blender.  There is no need for heavy cream.  The soup is thick and velvety.  The smoked almonds and chopped scallions add a bit of crunch and flavor.  I will be making this butternut squash soup all through our chilly December.  If you want to make it vegetarian, substitute vegetable broth for the chicken broth.

We got our tree right after Thanksgiving because our home was on a Christmas Walk on December 2nd. I scrambled to get all of the decorations out before the end of November.  But now it is done and I can sit back and enjoy the season in peace. Here are a few pictures of the results.

The mantel and chairs in their Christmas adornment.

The den, ready for a fire and a good book.

I have been busy making cookies, but on this day the Crock Pot is busy next to the sink making our dinner.  So much to do.

Oranges in my hearth pot next to the fireplace.

Another view of the kitchen.

Christmas porch on a beautiful sunshiny day.

Lower porch with my new reindeer pillow.

My talented Mother’s Christmas Carolers.  I think everyone in our small town had a set of her carolers and I have fond memories of her making them in the hundreds.  She “lives on” in many households through her work.

My husband has never grown up.  Fortunately we built bookshelves along the stairwell to our downstairs area.  I have given David free reign with all of his collectible toys.  When the Grands were younger they marveled at all of the mechanical toys (except for the bug-eyed monkeys that scared them).  The shelves seem particularly festive at Christmas.

Enjoy the festive season and this velvety butternut squash soup on the countdown to Christmas. I am happy to have time to relax.

BUTTERNUT SQUASH SOUP (RECIPE FROM KRISTEN KLETT)

INGREDIENTS

• 2 tbsp Olive Oil
• 1 medium yellow onion – rough chop
• 2 cloves of garlic – rough chop
• 1 tablespoon of dijon mustard
• 1 medium butternut squash, cut into approx. 1” cubes (3 to 4 cups)
• 3 small parsnips – cut similar to squash
• 2 very small yukon potatoes (fingerling okay) – peeled and cut similar to squash and parsnips
• 3 cups of chicken broth (I prefer making mine with “better than boullion” chicken base – much richer flavor)
• 3 shakes of cayenne pepper

• Salt and pepper to taste

FOR GARNISH

• Smoked almonds – chopped/crushed
• Scallions – chopped

In a medium pan, saute the onions in olive oil with a sprinkle of salt and pepper until the onions are translucent.

Add the dijon mustard and garlic and cook for another 1-2 minutes

Add the squash, parsnips and potatoes and stir to combine and coat with oil/onions/garlic. Cook for another 1-2 minutes. Season with another sprinkle of salt and pepper.

Add the chicken broth. The broth should just cover the vegetables (too much broth will make your soup more watery/runny). Cook for 20 minutes on a low simmer until all vegetables are fork tender.

Turn the heat off and, using an immersion blender, puree the soup directly in the pan until silky smooth.

Add a few dashes of cayenne pepper to taste.

Serve soup topped with crushed smoked almonds & green onions.
TIP: Root vegetables pair very nicely with Gruyere cheese. If you want a tasty side for your soup, make grilled cheese or crostini with Gruyere.

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