French Cheese Souffle &
Bacon and Onion Tart

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            FOOD FUNNY
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I love this one from Rosemary Zwick:

A husband and wife were having dinner at a very fine restaurant when
this absolutely stunning young woman comes over to their table, gives
the husband a big kiss, says she'll see him later and walks away.

His wife glares at him and says, "Who was that?"

"Oh," replies the husband, "she's my mistress."

"Well, that's the last straw," says the wife. "I've had enough, I want a
divorce."

"I can understand that," replies her husband, "but remember, if we get a
divorce it will mean no more shopping trips to Paris, no more wintering
in Barbados, no more summers in Tuscany, no more Infinities and Lexuses
in the garage and no more yacht club. But the decision is yours."

Just then, a mutual friend enters the restaurant with a gorgeous babe on
his arm.

"Who's that woman with Jim?" asks the wife.

"That's his mistress," says her husband.

"Ours is prettier," she replies.

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            TODAY'S RECIPES
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The basic cheese souffle is one of the greatest accomplishments
of French cuisine. It's much easier to make than most people
realize, and after you've made it once you will probably want to
make it often.

Cheese Souffle (Souffle au Fromage)

3 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk
3 eggs, separated
1 egg yolk
1 1/2 cups (375) shredded Gruyere cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Heat the butter in a small pot over moderate heat. Stir in the flour
and cook for 2 minutes. Stir in the milk and bring to a boil, stirring
frequently, until thick and smooth. Remove from the heat and cool
slightly. Beat the egg whites until stiff peaks form. I a separate
bowl, beat the 4 egg yolks lightly. Stir the yolks into the white
sauce along with the cheese, salt, pepper, and nutmeg. Fold the
egg whites into the cheese mixture, being careful not to over mix -
it's okay if the mixture isn't completely combined. Pour into a
buttered 6-cup (1.5 L) souffle dish or charlotte mould, filling it
about 3/4 full. Bake in a preheated 375F (190C) oven until puffed
and lightly browned on top, about 20 minutes. Serve immediately.
Serves 4 to 6.

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Literally translated, the name of this dish is "flame-cooked tart,"
alluding no doubt to the fact that it was originally cooked in the
local baker's wood-fueled ovens. Think of it as a classic French
version of pizza.

Bacon and Onion Tart (Tarte a la Flamme)
1/2 lb (225 g) bacon, cut into 1/4-inch (5 mm) pieces
2 Tbs (30 ml) butter
2 onions, chopped
3/4 cup (180 ml) creme fraiche or heavy cream
1/2 cup (125 ml) fromage blanc or cream cheese
Salt and freshly ground pepper to taste
1 lb (450 g) frozen bread dough, thawed
6 Tbs (90 ml) vegetable oil

Blanch the bacon in boiling water for 1 minute. Drain, pat dry, and set aside.
Heat the butter in a skillet over moderate heat and saute the onions
until tender but not brown, about 5 minutes. Combine the creme fraiche,
fromage blanc, salt, pepper, and 4 tablespoons (60 ml) of the oil in a
bowl and stir to combine. Roll out the bread dough on a lightly floured
surface as thinly as possible into a rectangular shape. Transfer it to
a lightly greased baking sheet and turn up the edges to form a rim
around the tart. Spread the onions over the dough, sprinkle the bacon
over the onions, and pour the cream and cheese mixture over the top.
Drizzle with the remaining 2 tablespoons (30 ml) of the oil and bake in
a preheated 475F (245C) oven until the crust is crisp and the top is
golden brown, about 10 minutes. Cut into serving portions and serve
immediately. Serves 4 to 6.
Received on Mon Jan 29 18:20:39 2007