Sounding French and fancy, these soufflés are easy and fun to make. If you can whisk, you can make this dish!
At The Carriage House Inn Bed and Breakfast we alternate between a savory and sweet dish each day, giving guests a variety of tastes, textures, flavors and dishes they probably don’t cook at home. This egg dish sounds exotic, looks interesting and is delicious.
- 4 teaspoons butter, softened
- 2 tablespoons plus 2 teaspoons flour
- 2 eggs, separated, plus 2 egg whites, at room temperature
- 3 1/2 oz.sharp cheddar, gruyere, Swiss cheese or any combination
- 1/2 cup milk
1. Position a rack in the middle of the oven; preheat to 375°. Coat each of four 8 oz. ramekins with 1 teaspoon butter. Add 1/4 teaspoon flour to each, then tilt to coat, shaking out excess.
2. Fill a large saucepan with 1 inch of water and bring to a simmer over medium heat. Place the egg yolks in a small bowl and the 4 egg whites in a large metal bowl.
3. Toss the cheese, the remaining 2 tablespoons flour and a pinch of salt and pepper in a large metal bowl; stir in the milk. Place the bowl over the simmering water; stir until the cheese melts and the mixture is steaming, about 5 minutes.
4. Add 2 tablespoons of the cheese mixture to the yolks, stirring with a small whisk. Whisk the yolk mixture into the hot cheese mixture and remove from the heat.
5. Whip the egg whites, using a large whisk or an electric mixer, until stiff but not dry, about 1 minute. Fold one-third of the whites into the cheese mixture, then fold in the remaining whites; mix gently.
6. Spoon the mixture into the prepared ramekins, filling three-quarters full. Place on a baking sheet; transfer to the oven. Bake, without opening the oven, until the soufflés are puffed, about 15 minutes.
7. Remove the soufflés from the oven with a spatula; transfer the ramekins onto serving plates. Serve immediately.
Helpful hint: Light, fluffy soufflés start with light, fluffy eggs. For maximum loft, start with room temperature egg whites, which will whip up higher than chilly ones. This recipe calls for the egg whites to be at room temperature. Eggs are, however, much easier to separate when cold. To warm up just the egg whites, separate eggs while cold and place the whites into a small bowl. Place the small bowl into a slightly larger bowl of warm water and allow to sit for about 10 minutes. or, let them sit, covered, at room temperature for 30-60 minutes before using.
***Having cooked these a couple of times now I am going to start adding a bit more cheese. The cheese is tasty, but I have decided I would like them “cheesier.” Just a thought you might like to consider. Enjoy!
Winter is winding down here in Central Virginia. Luckily Lynchburg hasn’t had much snow this season. When serving savory breakfast entrees this month, at The Carriage House Inn Bed and Breakfast, we have been adding this crunchy and irresistibly sweet, tart and tangy side dish. We are presenting this recipe during March as cabbage is plentiful and colorful. It would be good any month of the year for a cookout, potluck or interesting salad. What about serving it for a Saint Patrick’s Day celebration, it’s cabbage….just a bit different?
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 lime, juiced
- 1 very small purple cabbage, cored and thinly sliced and coarsely chopped, about 2 cups
- 8 radishes, stems and ends removed, finely sliced and coarsely chopped
- 2 medium Granny Smith apples, thinly sliced and coarsely chopped
- loose 1/2 cup (total) chopped parsley and fresh mint
- Salt and pepper to taste
- In a large bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
- Toss the chopped cabbage, radish and apple into the bowl. Using your hands, thoroughly toss the chopped ingredients with the dressing. Add salt and pepper to taste.
- Cover and chill for one hour. Mix in the parsley and mint just before serving. Best eaten within 1 day.
We thought it was almost spring when the Saucer Magnolia burst into bloom just a couple of days ago…….
Then, two nights of a hard freeze (below 32°) and the blooms were gone……
Our guests were very distressed they did not get pictures on their own phones/cameras…….
So we are sharing ours…….
Let’s hope spring is on it’s way!
To celebrate the arrival of Spring we are having our March Madness Special. Stay three consecutive nights in March 2017 and one night is free. To take advantage of this offer call us at 434-846-1388 and ask for our March Madness Special. Can’t be combined with any other special or discount. Gift cards can not be used with this special.
See you soon.
As most of you are aware The Carriage House Inn Bed and Breakfast serves a 4-course breakfast each morning to our guests. We alternate between a sweet entrée and a savory entrée, for a bit of variety and to appeal to both palates. For February 2017 we are featuring a unique frittata, Carbonara Frittata. What is a frittata? It’s a quiche without the crust, making it an ideal menu item for those guests who are gluten-free. This filling and delicious dish hits all of the right notes. Prepare it for breakfast, brunch, lunch or even dinner. It’s sure to please.
- 1/4-1/3 pound spaghetti (regular or glutten free)
- 3 tablespoons olive oil
- 1/3 lb. pancetta or guanciale, finely chopped
- 4-5 cloves garlic, finely chopped
- 1 teaspoon coarsely ground black pepper
- 12 large eggs
- 1/2 cup each grated Parmigiano-Reggiano and Pecorino Romano cheeses
- 1/2 cup whole milk
- handful of flat-leaf parsley leaves, chopped
- fresh basil leaves mixed with baby arugula
- Position a rack in the upper third of the oven; preheat to 425°
- Bring a large pot of water to a boil for the pasta. Salt the water, add the pasta and cook until a few minutes shy of al dente, about 6 minutes; drain.
- In an ovenproof skillet, heat the oil, three turns of the pan, over medium-high heat. Add the pancetta and cook, stirring often, until beginning to brown, about 2 minutes. Add the garlic and pepper and stir until aromatic, about a minute. Mix in the pasta; season with salt.
- In a large bowl, whisk the eggs, cheeses and milk. Pour over the pasta, shaking the pan to settle the egg mixture into the pasta. Baked until puffed and cooked through, about 15 minutes.
Serve frittata hot or at room temperature, topped with small handfuls of the herbs and greens.
Happy Valentine’s Day! Every day, during the month of February, is Valentine’s Day at The Carriage House Inn Bed and Breakfast, Lynchburg, VA. So just what does that mean?
It means you can take advantage of our Valentine’s Celebration packages any day during the month of February. We have several packages to choose from, based upon the amount of time you’d like to spend together and your budget. We have listed two of our packages below, but today, others can be found on our web site at,: www.TheCarriageHouseInnBandB.com/Packages. If you don’t see a package that you like, give us a call and tell us what you want and we will make it happen. It could be as simple as dinner and a movie or a massage or flowers or balloons. to a tour of a winery, cidery or distillery or a simple stay away from the rat race with you and your special someone.
One Night Love Affair.
Ideal for those who have only one day to celebrate, our delightful mini-getaway celebration will show your sweetie they are loved. Package includes: your room of choice (in the mansion), our delicious 4-course breakfast, a rose in bud vase, 6 chocolate dipped strawberries and a chilled bottle of Prosecco. This celebratory package is the cost of your room plus $75.00. You must mention this package when booking your reservation, at least 48 hours in advance.
For those of you who would like to escape for a two night getaway this package is one that might interest you. You and your loved one will enjoy a two-night stay in your room of choice (in the mansion), our delicious 4-course breakfast each morning, one dozen roses in a vase, a chilled bottle of Prosecco, a box of hand-made truffles and a handcrafted stained glass heart, along with a $100.00 gift certificate to one of our downtown restaurants. This romantic package is the cost of your room plus $250.00. You must mention this package when booking your reservation, at least 48 hours in advance. Restaurant reservations are subject to availability.
Call us during this month of love at, 434.846.1388 to book your stay and we will take care of the rest.
Fine print: Rooms can be upgraded to a room in the carriage house for an additional $25.00 per night. Taxes are in addition to package price. Cannot be used with a gift certificate, voucher, or combined with any other packages or specials.
Italian Soup. A great meal for a cold winter’s day.
Each month The Carriage House Inn Bed and Breakfast posts a recipe for past guests, future guests and just interested people who might be looking for something “new” to cook for their family. Most moths we feature a dish we have served at the breakfast table. This month we are featuring soup–it’s now winter, it’s cold outside and soup is a warming, cozy meal that is easy to prepare, tastes good and fills you up! We hope you will enjoy this recipe. In addition, this one is simple easy and is cooked in a crock-pot.
- 1 pound ground beef
- 4 cups water
- 2 14.5-ounce cans beef broth
- 1 14.5-ounce can diced tomatoes with basil, garlic & oregano, undrained
- 1 6-ounce can tomato paste
- 1 cup chopped onion
- 6 cloves garlic, minced
- 2 Tablespoons Italian seasoning
- 1 1/2 teaspoon paprika
- 1 teaspoon fennel seeds
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 15.5-ounce can cannellini beans, rinsed and drained
- 1 15.5-ounce can kidney beans, rinsed and drained
- 1 cup elbow macaroni, uncooked
- 1 9-ounce package fresh spinach, roughly chopped
- 1/2 cup shredded Parmesan cheese
In a large skillet, over medium heat, brown ground beef until no longer pink, using a wooden spoon to break up meat as it cooks; drain off fat.
In a 4- to 6-quart slow cooker combine browned meat, water, broth, tomatoes, tomato paste, onion, garlic, Italian seasoning, paprika, fennel seeds, black pepper, salt and crushed red pepper.
Cover and cook on low-heat setting for 5-6 hours or on high heat setting 2 1/2-3 hours.
Add cannellini beans, kidney beans and macaroni to slow cooker. Continue cooking fo 30-60 minutes on either setting, or until macaroni is cooked al-dente.
Stir spinach into soup just before serving.
Top each serving with Parmesan cheese.
Makes 8 servings.
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