Tag Archives | March-April 2015 Recipes



Courtesy: Edible Tulsa Kitchen

Serves 8

Though this cheesy soufflé is loaded with greens, don’t be afraid to serve it alongside a green salad. Be sure to pack the salad with other vegetables for variety.

1 tablespoon olive oil
1 large bunch spinach, washed, dried, stems removed
1 large bunch fresh chives, washed and dried
3 cloves garlic, crushed and very finely minced
Softened butter for greasing souffl é cups
¼ cup finely grated Parmesan cheese
3 ounces all-purpose flour
2 teaspoons dry mustard
½ teaspoon kosher salt
3 ounces butter
1½ cups milk, hot
5 large egg yolks
4 ounces Lovera’s Batista Goat and Cow Milk “Cave Aged” Cheese
5 large room-temperature egg whites, plus 1 tablespoon water
½ teaspoon cream of tartar

In a large sauté pan, heat olive oil over high heat until shimmering.

Add spinach and cook, tossing occasionally until spinach is dry but still bright green. Add chive and garlic and cook until chives are well wilted. Mixture should remain bright green. Transfer vegetables to a blender and set aside.

Use softened butter to grease 8 (6-ounce) soufflé dishes or ramekins. Coat the inside of each cup with grated Parmesan cheese. Place cups on a baking sheet.

Preheat oven to 375° F.

In a small bowl, combine flour, mustard and salt. Set aside.

In a small saucepan over medium heat, cook the butter until foamy.

Add flour mixture, stirring over medium heat until completely combined and thickened. Cook for about 2 minutes. Do not brown.

Whisk in hot milk and increase heat to medium high. Bring to a boil and reduce heat to low.

In a small bowl, beat the egg yolks until creamy and opaque. Temper yolks into milk mixture, whisking constantly. Remove from heat and add cheese. Whisk well. Transfer soufflé base to blender and purée vegetables with base. Return base to saucepan and set aside.

In the bowl* of a stand mixer fi tted with whip attachment, whip egg whites, water and cream of tartar until glossy and firm. Remove bowl from mixer. With a spatula, gently stir and fold in ⅓ of whites to soufflé base to lighten. Gently fold in the remaining whipped whites in 2 more additions.

Working quickly, overfill each soufflé dish and use a palette knife to level the tops. Use your thumb to wipe around the rim of each dish, making sure that no batter is clinging to the rim.

Place soufflés into preheated oven and bake for about 15 minutes until soufflés are raised, well puff ed and lightly browned on the top. Remove from oven and serve immediately.

* The egg whites, bowl and whip attachment must be absolutely free of yolk and grease or the whites will not whip properly.

** If you don’t have superfi ne sugar in your pantry, don’t make an extra trip to the grocery. Simply place regular granulated sugar in the food processor or blender and blend until it is, well, super fine.


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Daryn Bridwell is married to her high school sweetheart, Dru, with whom she has two children Cade, age 10 and Camryn age 6. As a stay at home mom she is involved in her children’s PTO and focuses on a healthy lifestyle for both she and her family. She believes in cooking from scratch and using whole foods. Her passion for cooking and entertaining her family and friends is what truly makes her happy.

“This is my “new” comfort food!” said Daryn Bridwell.

Makes 2 bowls

2 cups cooked brown rice
½ onion, sliced in strips
1 red bell pepper, sliced in strips
4 large leaves of Swiss chard, sliced into strips (keep diced stems separate from leafy greens)
1 tablespoon olive oil
Salt and pepper
½ cup kimchi (I like Wildbrine Korean Kimchi)
1 teaspoon butter
2 eggs

Prepare brown rice as indicated on package. Heat a sauté pan over medium- high heat and add a tablespoon of olive oil. Sauté the onion, bell pepper and chard stems until softened, about 5 minutes. Add greens and allow to wilt for 2 minutes. Remove from heat. Heat a nonstick skillet over medium heat and melt a teaspoon of butter. Fry eggs to desired doneness. (I like mine over medium. Whites will be set but the yolk is still runny.) Season the eggs with salt and pepper.

To assemble the bowls, place a cup of brown rice in each bowl, top with sautéed vegetables, then the kimchi and finally place the egg on top. Enjoy!


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Jeffrey Walker, professor of English at Oklahoma State University, grew up in Chambersburg, PA, and learned how to make pies in his youth at his grandmother’s side. Since then he has embraced baking pies and steaming puddings as an enjoyable sideline, and he often cooks dishes from his favorite mysteries, such as spotted dick pudding or fig and cherry tarts. He says it took him only 30 years to perfect his popovers.

“Follow these instructions exactly,” Jeff ordered. We wouldn’t dare deviate, as these are the most beautiful popovers we’ve ever seen … or tasted. Enjoy popovers with sweet or savory fillings.

3 eggs, room temperature
1 cup milk, room temperature
1 cup all-purpose flour
2 tablespoons melted butter
½ teaspoon salt

Position rack on lowest level of oven. (Take out the other rack so there’s headroom for the popovers when they rise, if necessary). Preheat oven to 425° F.

Place either 6 standard ¾ cup (Pyrex) glass custard cups on a jelly- roll pan or a 6-cup popover pan (the Williams-Sonoma model, for example) in the oven and allow to heat while mixing above ingredients.

If you do not have the patience (like me) of waiting until eggs and milk reach room temperature, fill saucepan with the hottest tap water (just stick the saucepan in the sink) and submerge the eggs and milk (I pour it into a glass) in to hot water to warm. In about 10–15 minutes they are both room temperature. Eggs and milk should not be cold or popovers will not rise as high.

Put eggs in bowl. Beat eggs until frothy, add milk and butter and then flour and salt (sift while you add to the liquid mixture). I make sure everything is mixed smoothly (no lumps), and then I beat them with a hand mixer or manual mixer until they have plenty of air in them.

I then take the popover pan/cups out of the oven, put it on the counter or wooden board (no burning of counters allowed), grease the cups quickly (you can use cooking spray) and pour the popover mixture evenly into each of the six cups.

Place the pan/cups in the oven for 25 minutes at 425°; after 25 minutes, lower to 350° and bake another 20 minutes. Do not open the oven until the popovers are fully baked.

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Serves 6

This soup is inspired by a delicious version served by Steven Howard at the divine KoKoa in Brookside, which closed many years ago. During warmer weather, we serve the soup both warm and chilled, drizzled with spicy chive oil. For a lower-fat option, substitute buttermilk for the cream and serve the soup cold. In the winter, serve it warm with a generous drizzle of truffle oil.

1 pound green asparagus
1 cup olive oil
1 bunch chives
2 tablespoons olive oil
1 large leek (tender part only), sliced lengthwise then crosswise into ¼-inch pieces
6 cups vegetable or chicken stock
2 sprigs fresh thyme
1 pound shelled fresh, young peas (or frozen peas, thawed)
Kosher salt and freshly ground black pepper
1 cup heavy cream
Whipped cream or sour cream, for serving
A small handful fresh, young pea-vine shoots, for serving

Trim and discard tough woody ends from asparagus. Cut stalks into 1-inch pieces and set aside.

Meanwhile, pour olive oil in a blender and add chopped chives. Blend until well combined. Pour oil through a cheesecloth lined strainer into a bowl, discarding any solid chives. The oil will keep, refrigerated, for a few weeks.

Heat the 2 tablespoons olive oil in a large saucepan over medium heat. Add leek and cook until soft and translucent, stirring occasionally, about 10 minutes. Add stock and thyme and bring to a gentle simmer. Add asparagus and peas and cook until tender but still bright green, about 5 minutes.

Remove from heat, discard thyme sprigs, season well with salt and pepper and purée in batches until smooth. Transfer soup to a clean pot, stir in cream and heat until warmed through. Serve immediately (or chill until ready to serve), topped with whipped or sour cream, pea shoots and chive oil.

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Makes 1 large family style

2 cups kale, chopped
2 cups spinach, chopped
1 bunch asparagus, thinly chopped
½ cup cherry tomatoes, quartered
2 bell peppers (red and yellow), chopped
1 cucumber, chopped
1 avocado, sliced
¼ cup chopped red onion
1 cup shredded carrots
¼ cup raw pepitas
Creamy Almond Ginger Dressing
5 tablespoons almond butter
¼ cup apple cider vinegar
2 tablespoons extra-virgin olive oil
3 teaspoons gluten-free soy sauce
2½ teaspoons pure maple syrup
½ inch fresh ginger
2 cloves garlic
¼ teaspoon black pepper
3 tablespoons water

Put all dressing ingredients into a high powered blender and run until smooth. Assemble salad ingredients in a large bowl in order listed and top with the desired amount of dressing. Enjoy!

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Makes about 1 cup

Go local by swapping traditional olive oil for delicious, local pecan oil.

2 cloves garlic
1 pinch kosher salt
5 anchovies or equivalent amount of anchovy paste
1 teaspoon Dijon mustard
2 large egg yolks
2 tablespoons freshly squeezed lemon juice
½ cup pecan oil (We used Knight Creek Farms.)
¼ cup grated Parmesan cheese
Kosher salt and freshly cracked black pepper

On a cutting board, crush and mince garlic very fi nely. Add kosher salt and continue to chop and crush garlic until it forms a paste. Transfer to a bowl and add anchovies. Mash until combined. Whisk in mustard, yolks and lemon juice. A drop at a time, begin adding pecan oil until mixture begins to look creamy. Th en add oil in a slow steady stream until all oil is incorporated and dressing is thick and glossy. Stir in cheese and taste for additional salt, pepper or lemon juice.

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Makes about 16 ounces

Delicious over tender greens and a poached egg, especially a Fischer’s Eggs duck egg

4 ounces champagne vinegar
2 large shallots, finely minced
1 large pinch of salt
A few grindings of black pepper
12 ounces olive oil

In a medium mixing bowl, stir together vinegar, shallots, salt and pepper. Gradually whisk in olive oil to form a temporary emulsion. Stores well in the refrigerator for up to 2 weeks.

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Makes about 24 ounces

Especially delicious over spinach greens, this dressing holds up well to heartier greens such as Swiss chard and kale. Works well over tender greens for a wilted salad.

2 pounds local bacon, cut into small strips
¾ cup brown sugar
¼ cup whole-grain mustard
1 teaspoon salt
½ teaspoon freshly cracked pepper
⅓ cup water
1 cup balsamic or sherry vinegar

Cook bacon pieces until crisp in a large sauté pan. Remove bacon and reserve. With fat over medium-low heat, add sugar, mustard, salt and pepper and stir until sugar is dissolved. Remove from heat and carefully whisk in water and vinegar. Serve warm over greens with bacon pieces. Refrigerates well for several weeks.

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Makes about 12 ounces

A lighter take on the classic vinaigrette, a 1:3 vinegar-to-oil ratio, this zingy dressing uses ⅔ less oil than the traditional.

½ cup olive oil
½ cup apple cider vinegar
3 bell peppers, roasted, seeded and de-stemmed
½ teaspoon salt
¼ teaspoon freshly cracked pepper

Purée all ingredients in a blender just until smooth. Serve over your favorite greens, vegetables or fruits, especially citrus.

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Makes about a quart

Ditch the powdered ranch packets and enjoy this cool and creamy, fresh herb packed dressing.

3 cloves garlic
½ bunch cilantro
2 tablespoons fresh oregano
¼ cup snipped fresh chives
2 tablespoons fresh dill
1 teaspoon salt
½ teaspoon freshly cracked pepper
1 cup good-quality or homemade mayonnaise
½ cup sour cream or crème fraîche
¼ cup white vinegar
1–2 cups buttermilk

Purée all ingredients except buttermilk in a blender until smooth. Pour in buttermilk until dressing reaches desired consistency. Keep in mind that this dressing will thicken upon chilling.

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