Category: Grandpa’s Use Only

Kim Chi

Beets
3 days or more
Parsley?
Cabbage . Green and purple
Slivered red onion
Beets, kale, ginger
Garlic

Robert@RobertAndrews.NET

Meusli
Carmelized Carrots and apples
Rolled oats
Pumpkin seeds
Spelt . Flattened and roasted
Nuts crushed

Serve over yogurt
Top with honey

Robert@RobertAndrews.NET

One pan chicken

Toss chicken in EV00 and rosemary, thyme, garlic, basil, etc.

Brown chicken pieces in hot skillet, skin side down.
Then set aside.

Sauté in butter: pancetta, onions, rosemary, carrots, celery, mushrooms, garlic, and chili flakes

Put chicken back into pan on top of veggies, skin side up.

Pour over top one can of tomato pieces and one can of tomato paste mixed with one can of chicken stock

Cover and simmer for 25 minutes

Top with parsley or cilantro, and serve it right in the pot with some sort of potatoes, polenta or pasta.

Serve asparagus on the site

Robert@RobertAndrews.NET

Creole Seasoning
Onion powder
Garlic powder
Cayenne powder
Celery Salt
Black Pepper

Robert@RobertAndrews.NET

Grillades for Brunch
Veal shoulder cut into thin medallion cutlets
Pallard them a bit
Alt meats: pork shoulder
Season
Heat bacon drippings in pan . It doesn’t have to be too deep, but should essentially be standing depth. That is, about one eighth inch deep . Alt canola oil
When hot, flour your cutlets and put into the hot oil
They will brown quickly on both sides
As you remove the first cutlets into the pan, add in chopped onion to start to caramelize
Add celery, garlic, and red / greem bell peppers
Bay leaves and red pepper flakes and salt
After fond starts to develop, add crushed tomatoes
Add back in cutlets, then veal stock so that meat is NOT covered
Cover and simmer while you cook your grits

Serve with grits1:4 grits:water
Let simmer 45 minutes

Add tobasco, worchestershire and thyme near the end

Add butter, cream cheese or marscapone, mozzerella, green chiles to taste

Top with chopped chives

Robert@RobertAndrews.NET

Also called cheese potatoes

6 to 8 cups hashbrowns
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onions
One can cream of something soup
2 cups sour cream
2 cups grated cheddar cheese

Combine everything in a 3 quart casserole
Bake uncovered at 375° for about one hour or until browned and bubbly

Grandpa’s twist: use a mandolin to slice potatoes really thin.
Use one whole onion but caramelize in EVOO before mixing with other ingredients

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1/3 cup butter
1/2 cup brown sugar
One egg
One half teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups cooked or canned pumpkin
1 cup milk
1 cup flour
3/4 cup raisins
3 teaspoons baking powder

1/4 cup port wine or Pepsi

Toss to coat raisins with port wine
Nuke raisins in microwave for about 30 seconds
Let’s sit while you prepare other ingredients

preheat oven to 400°
Cream butter brown sugar and eggs together
Stir in pumpkin
Stir together dry ingredients
Add milk to sugar mixture
Discard excess port and mix raisins in with dry mixture
Optional: add 1/2 cup chopped nuts to dry ingredients
Mix dry ingredients into pumpkin mixture
– Be sure not to over mix. Mix only to moisten
Turn into greased muffin tin
– We prefer to use muffin pan liner cups
You might want to try putting batter into a large bag and snipping the corner
– Use this as a piping bag to squirt into each receptacle
– Wipe up any spills that might be on the pan. It will make cleanup much easier.

Bake 20 to 30 minutes
Let cool at least five minutes or they will fall apart

If you have a cast iron pan, you can bake in here for a crisper crust. If it is a cast iron loaf pan or skillet, increase baking time. Bake until a toothpick or knife comes out clean.

Questions? Always start out at GRANDPA'S SOURDOUGH COLLECTION INDEX

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This recipe is included through the electronic okey-dokey of Trysha Mapley  Visit her page for Mapley’s Morsels BY CLICKING HERE.  Sourdough Parker House Rolls recipe Copyright © 2011 by Trysha Mapley.  Contact her to obtain permission for republication.

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Feather-light, buttery rolls were a 19th-century staple of the Parker House, a famous Boston hotel — the same hotel that in 1855 created the first Boston Cream Pie, serving both rolls and pie to the likes of Oliver Wendell Holmes, Henry Wadsworth Longfellow, and Ralph Waldo Emerson. Having lived in the Deep South for many years, I fell in love with Parker House Rolls thanks to Sister Schubert’s Homemade Rolls, found conveniently in the freezer at the local Piggly Wiggly. Serious eaters in the South swear by them and I have to admit, they are absolutely wonderful and one of very few convenience foods I bought and served my family without reservation.

Now. Try finding a pan or two of Sister Schubert’s Parker House Rolls in Alaska…

For Thanksgiving in 2010, I offered to make the rolls for our family dinner. Wishing for a couple of pans of Sister Schubert’s, and after surveying a number of “copycat” recipes, I decided to try my hand at making a small-batch, Sourdough version of the classic Parker House Roll. They turned out beautifully, warm and buttery with a wonderfully soft and airy texture, almost a little like brioche. Before baking, I sprinkled my rolls with poppy seeds, something I can’t imagine Sister Schubert doing, but they would certainly be lovely plain! Enjoy!

Sourdough Parker House Rolls

• 3/4 C warm water (distilled or aerated 24 hours)
• 1 TBL yeast (or 1 packet)
• 1 TBL granulated sugar
• 1/2 C sourdough starter
• 1/4 C melted and cooled shortening
• 3 C all-purpose flour
• 1/2 tsp salt
• 1/4 C butter, melted

1. In large bowl, mix water, yeast, and sugar together and let the yeast sit for five minutes until foamy.
2. Add starter and shortening.
3. In a separate bowl, mix together flour and salt.
4. Mix the flour into the yeast mixture.
5. Cover loosely and let rise in warm place, free from drafts, for about an hour or until doubled in size.
   MEANWHILE
6. Grease 2 (8 inch) round cake pans; set aside.
7. When the dough has doubled in size, flatten into a thick sheet
8. Fold into thirds and flatten again
9. Fold and flatten a third time
10. Fold and flatten a fourth time
11. Divide into two large sheets
12. Roll dough to 1/2-inch thickness
13. Cut into rounds using a floured, 2″ biscuit cutter.
14. Flatten each round until it is approximately 2 1/2″ long.
15. Dip one side of oval into melted butter.
16. Fold oval in half with buttered side facing up.
17. For each pan, place the folds of 10 rolls against the side of prepared pan, pressing center fronts of rolls gently to seal.
18. Place 5 rolls in inner circle, and 1 roll in center of pan for a total of about 16 rolls in pan.
19. Repeat entire procedure with remaining half of dough.
20. Cover loosely and let rise again in a warm place, free from drafts, for about an hour or until doubled in bulk.
    READY TO BAKE
21. Preheat oven to 375 degrees and bake rolls uncovered for 15 to 18 minutes or until lightly browned. Makes approximately 32 rolls.

Grandpa’s Twist Each of these is about the size of a tennis ball, and then flattened slightly. 

1. Roll sections of the dough into a rope about the diameter of a paper towel roll
2. Cut into half inch disks
3. Place in groups of three together on baking sheet, brushing each ball with melted butter
4. Roll lightly together, then flatten slightly
5. Let rise for about an hour
6. Slather top with more butter
7. Bake for 12 to 15 minutes or until browned

July is National Hot Dog Month

Basic Instructions for Taco Dog

1. Preheat in water at low simmer
2. Butterfly dog so that it will crisp up
3. Heat corn tortillas
4. Top with guacamole, salsa and cheese
5. Roll together and secure with a toothpick
6. Grill

Home-Made Hot Dog
2 pounds hamburger
1 pound pork
2 eggs
1 white onion
1 red onion

Get sheep, lamb, or beef casings at your local butcher store, depending on the size of hot dogs or sausage you want . in Arizona just ask for tripe.

soak casings in cold water for 15 minutes

In mixing bowl,add

2 tablespoons each
Paprika
Sugar

1 tablespoon each
Garlic powder
Dried mustard

1 teaspoon each
Salt
White pepper
Blackpepper
Coriander
Cumin
Liquid smoke
Marjoram

Cut the pork and beef into 1-2 inch cubes and grind it twice through the smallest plate on your meat grinder.

Mix everything by hand until they are uniform and well mixed.
Place the mixture into the refrigerator for about 30 minutes.

Stuff the emulsified meat mixture into casings
Simmer in hot water for 20 minutes.
Links will get fatter, but will not get any longer as you boil them
Put in ice water to chill before you refrigerate.
Links will keep about 2 weeks, or you can freeze them at this point.

Basic notes from P. Alan Smith Garden Style TV program

Herbs that grow well inside are Rosemary, onion chives, and basil.

Herbs that take a little more effort, but can still grow inside are thyme, cilantro, sage, and parsley

The main thing you need is sun, well drained soil, and consistent moisture.

Terra cotta pot with herb gardening soil.

If you use plants that have been grown in biodegradable peat pots, be sure to remove the top portion so that it does not stick out of the top of the soil. If it does, it will wick moisture away from the plants.

Also, break the bottom out of the pot to make it easier for the roots to grow into the soil.

Rosemary prefers warm, sunny and dry environment

Chives are very hardy but do you like occasional attention.

Basil grows well, but does not tolerate cold in the least. Make sure they are not outside if the temperature is going to drop below 40°. Basil likes lots of water.

• Start with 3 C AP flour
• 1 TBL instant yeast
• 1 TBL sugar
• 2 pinches kosher salt
• Add 1 1/4 C water – about 110º
• 3 TBL EVOO
• Stand mixer
• Knead 5-10 minutes – till smooth
  • OPTIONAL:  Add 1/2 cup chopped black olives and 1/2 cup chopped green olives at the 5 minute mark.
• Heavily oil flat baking sheet (1-2 C)
• Put  dough onto baking sheet, coat with oil, then flip, then press flat with finger tips – should fill most of the pan, but not all of it
• Cover with plastic wrap, and let rise about 75 minutes
• Carefully remove plastic wrap and set aside
• Work dough out to edges of pan.
• Cover with same plastic wrap and let set another hour
• Preheat bottom oven rack to 500°
• Top with desired toppings – see recipes below

Recipe 1

• 28 ounce can of diced tomatoes – drained
• 1 TBL EVOO
• 1 clove crushed garlic
• 1 tsp oregano
• 1/4 tsp salt
  • In separate bowl mix 1 cup shredded mozzarella, 1/4 cup grated Parmesan
• Spread cheese on first, and then crushed tomatoes. This will concentrate the tomato flavor and keep the crust dryer.
• Bake in hot oven about 15 minutes
• After it comes out of the oven, sprinkle chiffonads of fresh basil over-the-top

Recipe 2

Olive Focaccia ala Martha
Adapted from Martha Stewart Bakes

• Broadcast 1/2 cup whole black olives and 1/2 cup whole green olives across surface of dough
• Sprinkle garlic powder and onion powder lightly over the top
• Bake at 450° for 30 to 40 minutes
• Into squares to serve with feta or strips to serve with melted
• Gruyere, mozzerella, and Parmesan mixture

Recipe 3

• Slivers of red onion
• Strips of bell pepper, chives, parsley, carrot, dill, sesame seeds
• Dab or drizzle with olive oil
• Sprinkle with Maldon sale
• Bake at 450° for 30 to 40 minutes

Adapted from NewScanCook.com

Start with a three inch Porterhouse

Chop and mix together herbs to taste: oregano, thyme, mint, lemon balm, bay leaves, onions, garlic, canola oil

Put above in plastic bag and coat meat
Let set about 20 minutes
Coat meat with salt and pepper
Sear well on very hot grill about 8-10 minutes per side
Temp about 130° in the meat furthest from the bone

Meanwhile, dump bag of marinade into a hot non-stick skillet and bring up to heat – Put in sliced mushrooms to cook
Sprinkle salt as the mushrooms near completion

| Uncategorised | Jamie Oliver Recipes

http://www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes

Robert@RobertAndrews.NET

Pastata
From Lydia’s Italy

Night before: start white beans soaking

Garlic, Rosemary, Chopped raw bacon
Emulsify
Render in hot oil in a cooking kettle
Carrots, onions . Blend
Add to cooking kettle
Salt, pepper
Move aside and put tomato paste on the hot spot
Toast tomato paste, then mix in
Bay leaves
Lots of boiling water . Make as soupy or thick as you prefer
Whole potatoes
Strained white beans
Simmer 1-2 hours . Use beans as your test point
Roughly mash the potatoes
Add salt
Add small elbow macaroni or ditalini pasta
Serve in 8-10 minutes
Top with grated parm cheese

Robert@RobertAndrews.NET

Combine this recipe with previous recipe

Alternate meat pork loin

Pork marsala

Poke holes and top of meat and insert cloves of garlic

Cover top with several fresh bay leaves

Season before browning

Marsala Sauce
1 cup dry marsala wine or port
1 cup flour
1 cup broth
1/2 cup heavy cream
Reduce until sauce coats the back of a spoon
Add stuff like sage, rosemary, bay, etc.

Pour sauce over ground meat in the oven safe container
Add a dozen chestnuts around the perimeter
Cover with foil for first half of cooking time
Bake at 250° for 2 1/2 hours
Chef recommended 325° for an hour and a half
Or use Probe and cook to 150°
Plate think slices and cover with some of the sauce
Serve with polenta or baby potatoes

Robert@RobertAndrews.NET

Basic Bagel Instructions

• 2 C High Gluten Flour
• 1 TBL Yeast
• 3 TBL Brown sugar
• 2 TBL Honey
• 1/2 Water (or as needed)
• 1 egg yolk
  • MIX ALL TOGETHER FIRST AND THEN ADD
• Salt (for later)
  • THIS IS FOR BRUSHING THE TOP JUST BEFORE BAKING
• 1 egg white (reserved)

 

1. Use pizza dough or bread dough – prepare as you would for bread
2. Form into tennis ball sized pieces
3. Form into donuts and place on spray-oiled piece of parchment paper
4. Let rise 90 minutes
5. Meanwhile bring hot water to boiling in a shallow pan with lots of salt and some honey plus 1 TBL baking soda to increase the pH of the water (to about 8-9) which will improve browning and texture by making it more chewy rather than dough
6. Cut apart parchment paper so they don’t lose their rise
7. Slide uncooked bagels into boiling hot water bath and cook 2 minutes per side
   • Parchment paper topside, then gently remove after two minutes, then flip
8. Set aside to completely drain
9. Sprinkle cornmeal on cookie sheet
10. Place bagels on cookie sheet
11. Brush top with egg wash
12. Sprinkle with sesame seeds
13. Bake at 400° for 25 to 30 minutes

Same Day Bagels

Bagels are better when they are allowed to rise overnight. This allows the dough to develop much more complexity. If you are in more of a hurry, use this recipe, otherwise, try Overnight Bagels for a better flavor

INGREDIENTS

• PROOF YOUR YEAST
  • 1/4 CU PLUS 1 TBL warm water or broth
  • 1 TBL sugar
  • 1 tsp Instant Yeast (not quick rising)
• IN A LARGE MIXING BOWL, SIFT TOGETHER
  > DRY INGREDIENTS
• 1 CU all purpose flour
• 1/2 CU whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• scant salt
  > THEN COMBINE THE OTHER WET INGREDIENTS IN A SEPARATE BOWL
• 1 TBL vegetable oil
• 1 egg yolk (reserve the white)
  > YOU WILL USE THESE THINGS AFTER THE BAGEL HAS BAKED
• 1 egg white
• 1 1/2 teaspoons water
• Sesame seeds or poppy seeds (optional)

STEP BY STEP

1. PROOF THE YEAST – Combine water, sugar and yeast into a small glass bowl, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve. You should see lots of bubbles forming.
2. Meanwhile, whisk together the six dry ingredients
   OPTIONAL: Mix in onion powder or garlic powder
3. Mix the egg yolk and vegetable oil in a small mixing bowl
   The next steps will happen quickly.  Read Step 4, 5 and 6 before going any further.
4. COMBINE EVERYTHING that you’ve done so far into your large mixing bowl.
5. Stir to quickly combine. If you do it too slowly, the flour will absorb the moisture unevenly and be harder to mix completely.
6. Remove the dough ball from the mixing pan and place on a floured surface and knead it with floured hands for 10 – 15 minutes, using additional flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your finger.
7. OPTIONAL: Let rise for 1 hour, then beat down and proceed with Step 8
8. Form two balls of dough into a ball, and then flatten into a doughnut, making a hole in the middle.
9. Lay the doughnuts on a plate sprinkled with corn meal.  Sprinkle some also on the top.
10. Cover lightly with a piece of plastic wrap, then a lightweight dark cloth and let rise in a warm place for at least two hours
    DO NOT compress them with the plastic, or they won’t be able to rise.
11. While bagels are warming and rising, fill a large soup pot about two thirds with water. and start it boiling.
12. Preheat oven to 350 F.
13. Gently (and very carefully) tip or slide bagels into boiling water and boil about 45 seconds on each side. They should float, but don’t worry if they sink initially – they’ll quickly rise to the surface.  Try not to deflate them with over handling.
14. Using your slotted spoon, transfer the bagels to a greased or floured baking sheet, leaving space between them.
15. The bagels will bake on the center oven rack until they are deep golden brown, about 22 to 25 minutes.
16. Meanwhile, make a glaze by whisking half egg white and half water in a small bowl until frothy.
17. Transfer the bagels to a wire rack to cool once baked
18. Using a pastry brush, coat the surface of the bagels with the glaze.
19. Sprinkle on sesame seeds or poppy seeds, if desired.

MORE NOTES

• FLAT BAGELS ? – Collapsing breads lack insufficient protein to form the protein chains needed. Bagel dough should be stiff and you must knead it for a long enough period to form the gluten required. By hand, this is at least 15 minutes.
• Make smaller batches if you are hand kneading the dough. It can get tiresome.
• By mixer: knead 7 minutes at least.
• An old technique was roll the dough into a 12 inch rope then overlap the ends to form the bagel. This would insure sufficient gluten in the dough and provide a chewy texture.
• Another tip would be to use vital wheat gluten (available at many supermarkets) and add ¼ cup to your recipe to provide the gluten needed.
  Reduce your flour by ¼ cup
• You can also use a high-gluten flour like King Arthur’s High Gluten flour or a bread flour.
• If you want a stiffer dough, cut back on the liquid by 1/8 cup.  A higher flour to water ratio will give you a chewier and heavier bagel, which many prefer.
• Mix spices or other items into flour prior to combining with water: (eg) garlic, onion powder, blueberry

Overnight Bagels

Bagels are better when they are allowed to rise overnight.  This allows the dough to develop much more complexity.  If you are in more of a hurry, make Same Day Bagels.

INGREDIENTS

• PROOF YOUR YEAST
  • 1/3 CU warm water or broth
  • 1 TBL sugar
  • 1 tsp Instant Yeast (not quick rising)
• IN A LARGE MIXING BOWL, SIFT TOGETHER
  > DRY INGREDIENTS
• 1 CU all purpose flour
• 1/2 CU whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp gluten (optional)
• scant salt
  > THEN COMBINE THE OTHER WET INGREDIENTS IN A SEPARATE BOWL
• 1 TBL vegetable oil
• 1 egg yolk (reserve the white)
  > YOU WILL USE THESE THINGS AFTER THE BAGEL HAS BAKED
• 1 egg white
• 1 1/2 teaspoons water
• Sesame seeds or poppy seeds (optional)

STEP BY STEP

1. PROOF THE YEAST – Combine water, sugar and yeast into a small glass bowl, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve. You should see lots of bubbles forming.
2. Meanwhile, whisk together the six dry ingredients
   OPTIONAL: Mix in onion powder or garlic powder
3. Mix the egg yolk and vegetable oil in a small mixing bowl
   The next steps will happen quickly.  Read Step 4, 5 and 6 before going any further.
4. COMBINE EVERYTHING that you’ve done so far into your large mixing bowl.
5. Stir to quickly combine. If you do it too slowly, the flour will absorb the moisture unevenly and be harder to mix completely.
6. Remove the dough ball from the mixing pan and place on a floured surface and knead it with floured hands for 10 – 15 minutes, using additional flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your finger.
7. OPTIONAL: Let rise for 1 hour, then beat down and proceed with Step 8
8. Form two balls of dough into a ball, and then flatten into a doughnut, making a hole in the middle.
9. Sprinkle the doughnuts with corn meal (to keep from sticking) and let rest on a small plate
10. Cover lightly with a piece of plastic wrap and let rise at room temperature for at least two hours or overnight.
    DO NOT compress them with the plastic, or they won’t be able to rise.
11. The next morning, cover with a dark cloth and move into the sunlight (or other warm place)
12. While bagels are warming and rising, fill a large soup pot about two thirds with water. and start it boiling.
13. Preheat oven to 350 F.
14. Gently (and very carefully) ease bagels into boiling water and boil about 45 seconds on each side. They should float, but don’t worry if they sink initially – they’ll quickly rise to the surface.
15. Using your slotted spoon, transfer the bagels to a greased or floured baking sheet, leaving space between them.
16. The bagels will bake on the center oven rack until they are deep golden brown, about 22 to 25 minutes.
17. Meanwhile, make a glaze by whisking half egg white and half water in a small bowl until frothy.
18. Transfer the bagels to a wire rack to cool once baked
19. Using a pastry brush, coat the surface of the bagels with the glaze.
20. Sprinkle on sesame seeds or poppy seeds, if desired.

MORE NOTES

• These are best when you make them the night before, refrigerate, and bake the following morning, but you can make them that very morning if you wish.
• At step 11, just forget the words “The next morning.”
• FLAT BAGELS ? – Collapsing breads lack insufficient protein to form the protein chains needed. Bagel dough should be stiff and you must knead it for a long enough period to form the gluten required. By hand, this is at least 15 minutes.
• Make smaller batches if you are hand kneading the dough. It can get tiresome.
• By mixer: knead 7 minutes at least.
• An old technique was roll the dough into a 12 inch rope then overlap the ends to form the bagel. This would insure sufficient gluten in the dough and provide a chewy texture.
• Another tip would be to use vital wheat gluten (available at many supermarkets) and add ¼ cup to your recipe to provide the gluten needed.
  Reduce your flour by ¼ cup
• You can also use a high-gluten flour like King Arthur’s High Gluten flour or a bread flour.
• If you want a stiffer dough, cut back on the liquid by 1/8 cup.  A higher flour to water ratio will give you a chewier and heavier bagel, which many prefer.
• Mix spices or other items into flour prior to combining with water: (eg) garlic, onion powder, blueberry

1.5 C Masa Harina or Maseca
Salt
1 C water . Just enough to bring it together

Sprinkle some salt into harina
Add cold water and mix until it comes together
From into fat disk, wrap in plastic, and put in refrigerator for 30 minutes

Cut into eight pieces
Roll each piece into a ball
Heat cast skillet to medium high
Flatten in a press
Cook 20-30 seconds per side

For a tostada shell cook in oil

Robert@RobertAndrews.NET

1 tablespoon dry breadcrumbs
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground nutmeg
3 large eggs yolks, at room temperature
1 1/4 cups smoked cheddar cheese, grated and packed (about 4 ounces)
4 large egg whites, at room temperature
2 tablespoons minced chives

Instructions
1. Heat the oven to 375°F and arrange a rack in the bottom third.
2. Generously coat a 6-cup soufflé dish with butter and sprinkle it lightly with breadcrumbs to coat evenly; set aside.
3. Melt butter in a small saucepan over low heat.
4. When it foams, add flour and stir occasionally until flour has cooked slightly, about 4 minutes.
5. Gradually whisk in milk and bring to a boil, stirring frequently.
6. Remove from heat and whisk in salt, pepper, and nutmeg.
7. Whisk egg yolks in a large bowl until smooth.
8. Whisk about 1/3 cup of the milk mixture into yolks until smooth.
9. Add remaining milk mixture, whisking until blended.
10. Stir in cheese and set aside.
11. Place a baking sheet in the oven to heat while finishing the soufflé, at least 5 minutes.
12. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until soft peaks form, about 5 minutes.
13. Increase the speed to high and beat until peaks are stiff and smooth but not dry, about 2 minutes more.
14. Gently fold 1/3 of the egg whites into the cheese mixture until blended and no white streaks are visible.
15. Add remaining whites and chives and gently fold until thoroughly combined.
16. Pour into the prepared soufflé dish.
17. Place soufflé on the heated baking sheet.
18. Bake until it is well risen, the top is browned, the edges appear dry, and the center is set (it doesn’t move if lightly touched), about 35 to 40 minutes.
19. Serve immediately.

This is a good things for your leftover Thanksgiving turkey. While the turkey is still slightly warm, but not hot, shred the left over meat off the carcass.

Put the shredded meat into a small cottage cheese container. Pack it gently, but to the top.
Pour all of the turkey drippings into the container on top of the meat. Bring the liquid level just up to the top of the meat.
Put the lid on the container, and set the container on a paper towel in the refrigerator.
Serve this in the center of a salad tray with pickles, olives, celery, crackers, etc.