I have been very faithful to the Paleo diet since August, but I will admit that I’m having quite a cheat week. My family is visiting from out of town (and some out of the country), and I was dying to have some of our old favorites that I never indulge in (even when not on paleo) unless they are with me.
The cheese souffle is something that we have been making for as long as I can remember. I have such fond memories of extended family on holidays when eating this. It is so much tradition, that it is almost as though it wouldn’t have been christmas without it. It isn’t light like some souffle’s are, and it won’t remain puffy after a couple of minutes. If you like bread, cheese, and egg, you will be quite happy with this.
We also had an AMAZING prime rib that was incredibly easy to make. The purple on the plate is my cauliflower mash made with PURPLE cauliflower! People were so scared to try it, then EVERYONE loved it. They were so amazed that something so crazy looking could be so great. The fettuccine alfredo is an old family recipe that was a rare treat. My dad always made it with Reames noodles http://www.reamesfoods.com/, but we had to settle for regular fettuccine. We could not find the Reames in our area for this occasion.
Cheese Souffle Recipe:
- 8 slices sourdough bread (about 1″ in thickness), buttered on one side and cut into ~ 1″ cubes.
- 12-16 oz sharp cheddar cheese, shredded
- 6 eggs
- 3 cups whole milk
- 1/2 tsp dry mustard (1 tsp if you really like the taste of mustard)
- 1 tsp black pepper
- 2-3 splashes of tabasco or cayenne (if you like spicy, then you can add more)
- butter for greasing baking dish
Grease a rectangular pyrex dish with butter. Layer the bread and then cheese in the baking dish. You should end up with two layers of each and the top layer should be a cheese layer. In a large mixing bowl, whisk together the remaining ingredients. Evenly pour over the top of the bread and cheese. Cover with plastic wrap and refrigerate for 6 hours or overnight. Bake for 45-55 minutes at 350 degrees. The top should be nice and toasty (that part is the best!).
Cauliflower Mash Recipe:
- 2 heads of cauliflower (you can use traditional white, green, orange, or purple)
- 6 cloves garlic
- 2 Tbsp bacon fat or rendered duck fat
- 2 Tbsp ghee
- salt and pepper to taste (you have to taste as you go so that it’s to your liking–it will be VERY bland if left unseasoned.
Cut the cauliflower into chunks. Steam the cauliflower and garlic for ten minutes. In a food processor (or my new Vitamix), combine all ingredients. Puree the mixture. Taste and season as you go to be sure it is as salty (or not salty) as you would like.
Prime Rib Recipe:
For 6 people, we bought a three rib, seven pound piece of meat. We probably could have gone with a bit smaller, but it’s also nice to have some serious leftovers. I’m thinking steak salad etc. You can do a rub or marinade of your choice.
Preheat the oven to 500 degrees. Cook five minutes for each pound of meat at this temperature. DO NOT OPEN THE OVEN! Turn OFF the oven without opening it. Do not touch it for at least an hour and 45 minutes. If you like medium, you can leave it for two hours. Let the meat rest on the counter before slicing. Do not slice until you are ready to put the meat on plates. It will continue to cook too much otherwise. Keep the juice from the bottom of the roasting pan to pour over the cauliflower mash and meat.
We prepared this with a simple horseradish sauce consisting of sour cream and horseradish. If you don’t like strong horseradish sauce, add a little bit at a time and taste as you go.
Fettuccine Alfredo Recipe:
- 8 oz Reames noodles (or any other noodle)
- 1/2 cup grated parmesan cheese
- 1/2 cup sour cream
- 1/4 lb butter
- 1 egg
Boil the noodles according to the package. While they are cooking, beat the egg with a fork. Add the cream to the egg and whisk. Melt butter. Place the drained noodles into a warm bowl or platter. Pour the egg and cream mixture, melted butter, and the grated cheese onto the noodles. Toss with a fork and spoon until well blended. Add more grated parmesan if desired (I add a lot more because I love it).
We eat this as a side dish with steak. It is a perfect and really decadent combination to be enjoyed a max of once per year.