Good bye January - Hello tomatoes on the vine!

Dad has been and gone (photo above of Dad with Tony’s bike - no, he wasn’t allowed to ride it!) and the time just seems to be flying - it seems like only yesterday we were planting tomato seeds and celebrating Christmas and just this evening, we enjoyed our first tomato of the season, fresh off the vine!  Reminiscent of our summer in France.  That said, having half a dozen tomato plants in pots isn’t quite the same as having a few dozen in the ground - not something we took for granted but something we do miss.

We are enjoying life out here though, and, much as we miss life in France, we do realise how fortunate we are to have the opportunity to be gainfully employed especially in the Caribbean (and especially in the winter!) which as I’m sure everyone will agree, is really no bad thing!

Between our jobs and our garden in pots, we’re keeping ourselves fairly busy - in addition, Tony has just bought himself a cookery book by a famous french pastry chef and has now decided that he’s going to be a world class pastry chef - although excited (and I have to say the creations I’ve already tried are quite spectacular), I am concerned that I’m going to have to join the gym in order to keep my job as chief taster and still fit into my work clothes!  The latest creation was a lemon pie - the pastry was divine - ingredients included ground blanched almonds and vanilla essence amongst other things - this phenomenal pastry shell was then filled with a lemon cream that can only be described as buttery lemon velvet - I’d share the recipe but it did take almost all day and so I think we’ll keep that one to ourselves and simply commit to making it for anyone and everyone who visits with us either in France or Cayman - a special dessert by a world class pastry chef (when he’s not pretending to be a farmer).

I will however share a Blue Cheese souffle recipe that I just tried on the weekend - the first souffle I’ve ever made and my only regret is that I didn’t take a photo to accompany the recipe - that said, you do have to be quick - I’ve discovered when serving souffle you really want your guests to already be seated at the table - if they’re not there is a danger of the souffle deflating quite substantially by the time everyone is seated!

Ingredients

3 tablespoons unsalted butter, plus extra for greasing the ramekins

1/4 cup finely grated Parmesan cheese, plus extra for sprinkling

3 tablespoons all purpose flour

1 cup scalded milk

Kosher salt and freshly ground black pepper

Pinch of nutmeg
Pinch of paprika

4 large egg yolks, at room temperature

3 ounces Roquefort cheese, chopped/crumbled

5 large egg whites, at room temperature

1/8 teaspoon cream of tartar

Preheat the oven to 400 degrees.  Butter the inside of 6 individual serving size ramekins OR an 8-cup souffle dish, and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat.  With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.  Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the paprika, and nutmeg.  Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time.  Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment.  Beat until they form firm, glossy peaks.

Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest.  Pour into the souffle dish, then smooth the top.

Place in the middle of the oven.  Turn down to 375 degrees.  Bake for 25 minutes if using individual ramekins or 35 minutes if using a larger dish, until puffed and brown - DON’T PEEK!

Serve immediately.....BON APETIT!