Spring Brunch!

Not only was this beautiful, but it was easy and so, very delicious!

We had this Pre-Easter Brunch last week when all the grocery stores had bunches of fresh asparagus. Hooray! 

These pretty green veggies match tangy Gruyere perfectly! We served this tart with fresh herb crepes, creme fraiche (actually we used sour cream, because it is what we had on hand), and caviar.

My stars- this was delicious!

Asparagus - Gruyere Tart

(I adapted this one from the Hip Foodie Mom blog.)

Here's what you need:

1 sheet of puff pastry

1 bunch thick stock asparagus

Dijon (or Honey Dijon) mustard

1 1/2 cups shredded Gruyere

good olive oil or truffle oil

balsamic vinegar

freshly ground sea salt and pepper

Here's what you do:

Preheat oven to 400 degrees.

Roll out the puff pastry on parchment and lightly score a 1" boarder around the edge. Prick the puff pastry, then bake for 15 minutes.

Brush Dijon or Honey-Dijon mustard on the puff pastry (except the boarder). 

Sprinkle Gruyere on top of the mustard.

Place asparagus over the cheese alternating tips and ends.

Brush asparagus with oil.

I used this wonderful white truffle oil from Olive Chattanooga.

Sprinkle with freshly ground sea salt and pepper. Bake for 20 to 25 minutes.

Cool; then drizzle with good balsamic vinegar.

Fresh Herb Crepes with Creme Fraiche and Caviar

(I used my tried and true La Bonne Femme Cookbook for the crepe recipe. I just added herbs to the Master Crepe Recipe in cookbook.)

Here's what you need:

3/4 cup 2% or whole milk

1/2 cup water

2 large eggs

1 cup all-purpose flour

3 Tbsp melted butter

pinch of salt

mix of fresh chopped herbs (whatever you have on hand)

extra butter for the pan

caviar (your favorite)

creme fraiche or sour cream

Here's what you do:

Place the first 6 ingredients in a blender to combine. Scrap side once and finish blending.

Pour through a sieve to remove any lumps and store in fridge for 1 hour to overnight.

Add the herbs to the batter and gently stir until just combined.

Heat pan over medium heat. Add butter and then a scant 1/4 cup to the pan, turning pan until well spread across the pan. Cook for 2 to 3 minutes, until edges are dry and slightly golden. Flip and continue cooking for 30 seconds. Remove to a plate and keep warm.

Get the creme fraiche (or sour cream) and caviar ready!

Now it's time to serve this delectable brunch!!!!

Using a pizza cutter, slice the asparagus tart into small rectangular servings. 

Fold the crepes into small triangles, top with creme fraiche, and caviar.

We served ours with a very dry Blanc De Blanc- delicious!

This was so flavorful! And easy!

It was so delicious. I think we will have to make it again soon.

Happy Brunching!

La Bonne Vie Y'all!

Who Can Make A Cheese Souffle'? Anyone!

Cheese Souffle'

I always thought of a souffle' as something very fancy, something that was almost mythical...how does one achieve the light, airy mouth-feel of a souffle'???

Well...let's start by separating eggs...allow them to stand at room temp for about 20 minutes.

In the meantime...Gruyere!

Shred it, I used a cup of this cheese!

Preheat the oven to 375 degrees and butter a 2 qt souffle' dish.

Melt 4 Tbsp of butter over medium heat, add 1/4 cup of flour,
1/8 tsp of nutmeg, a dash of cayenne pepper, salt & pepper
to taste. Whisking together a paste should form, cook for
1 minute (but don't let the flour burn). Slowly whisk
1 cup of 2% milk and stir until thick and bubbly.
Remove from heat.

Beat the egg yolks and slowly whisk 1/4 cup at a
time of the white sauce into the egg yolks.

Now for the egg whites- beat them with an electric mixer until stiff peaks form.

Using a wire whisk, gently stir half of the egg whites into the egg yolk mixture, then use a spatula and gently fold in the remaining egg whites and the cup of shredded cheese.

Pour mixture into the souffle' dish. Bake- 30 minutes for a moist souffle' (my favorite) or 40 minutes for a drier souffle'.

Once you take your souffle' out it will deflate a little. It's ok- it still tastes great!
We served ours alongside a french recipe of creamed shrimp!

It's easy- I promise!

I plan to practice it often. I think that with a little practice I could improve on the egg white portion.

At any rate, the Hubs loved it and ate 3 slices that night...so, all in all, I think it was a win.

Souffle's...no longer just a mythical meal!

La Bonne Vie Y'all!

The Grief Cycle Is Showing Up In My Crepes...

Yea- no. Not these crepes...the first ones...well, you see it in a minute...

 So, the grief cycle goes something like this:

1- Denial

2- Anger

3- Bargaining

4- Depression

5- Acceptance

Now, psychology tells us that people can skip steps or get stuck in steps throughout our grief. So here is where I feel I have been in this cycle...

When Mason passed I think I went, as most people do, into denial. I knew she was gone, but something in me just thought: "No way, you'll see her next week."

Then I skipped anger all together and went straight to bargaining. And that's when this blog showed up. Please don't misunderstand- I really am enjoying this. It has been such a blessing to create, both cooking and writing; but I think I have been hoping that it would keep her present with me.

Enter food...

Monday night (for Bastille Day) I attempted Roasted Mushroom and Goat Cheese Stuffed Crepes.

Roasted mushrooms with shallots, olive oil, salt & pepper.

I struggle with my timing with food (everything prepared at the same time). So this, I thought, would be an easy one. While mushrooms roast I'll begin dessert: Crepes Belle Helene (crepes topped with orange poached pears and ice cream).

Oui- I'm using pre-made crepes.

I have this marvelous little device from pampered chef that
easily takes the skin right off of a pear.
It will marvelously take the skin right off of you too if you're
not careful.
(Also, that is, in fact, a Stitch cookie jar in the background.)

I let the pears simmer in a mixture of orange juice and sugar.

Letting the poached pears return to room temperature. 

Back to the Roasted Mushroom filled crepes...

It is at this point that I recognized all of my "bargaining" fall apart and give way to a hot, angry mess...

No- these are not beautifully rolled crepes filled with mushrooms, goat cheese, covered in Gruyere and sprinkled in chives. Yes- all those ingredients can be found in this dish...but they are not beautifully wrapped.

As I fumbled with (what I came to find out later) "too cool crepes", I could see the resemblance in my own grief cycle displaying itself in these disastrous crepes. 

Everything tasted great- it just looked like a hot mess. 

Which I feel is a lot like where I am right now. I notice I'm angry- furious at times. I'm angry that my friend is gone, that I can't just pick up the phone and call her, that if I drive to her house...she won't be there. Yes- I'm trying to hold it together, like these messy crepes, but my stuffings keep falling out...in tears, angry shouts to drivers on the road...to myself when I can't keep it together.

My stuffings aren't bad, just like the yummy roasted mushrooms. I'm mourning my friend. The memories I have of her are...well, delicious! And trying to hold it together in my fragile little shell...well, maybe it's time to stop being so brave.

When you warm the crepe gently (as I came to discover) it becomes
more elastic or stretchy.

The warmer and stretchier the crepe...the easier it bends and moves.

 For me, warmth has come from talking with my great friend (and one of Mason's great friends), Brandi, hugs from the Hubs, family and friends checking in to see how I'm doing, and...actually, a trip to the acupuncturist today.

I think crepes maybe my new favorite!

Truthfully, at Roasted Mushroom and Goat Cheese time I thought I was going to cry, but by dessert I had recovered. These thin pancakes kinda did a number on me Monday night; but they remind me of how strong, and also, fragile we are at times. The grief cycle helps...we don't have to feel everything all at once. But, wow...how important it is to surround ourselves with warmth!

It truly is La Bonne Vie Y'all!