"You cannot always wait for the perfect time, sometimes you must dare to jump."
- Anonymous (but it sure sounds like the voice in our heads)
There are a few things we've been working on at Thread & Whisk. Keeping them a secret wasn't our intention. But, perfectionists by nature, we were working on getting things just right. Even when it did feel just right, there was still a plunge to take. Ever feel that way? We do right now, even though we are amongst friends. So here goes our jump...
We'd like to celebrate taking a leap today by introducing Grace. Our first original design, Grace is inspired by our love of entertaining and sharing meals with people who make us smile. Like you, we want our dinner parties to be fashionable, seamless, and fun from start to finish.
Creating Grace has allowed us to become more efficient in our kitchen (or creative space) while looking like we haven’t broken a sweat. Grace is a great protector any time a splatter threatens. She has a detachable linen flounce to wipe your hands on while in the thick of things. Grace is flexible and she adjusts to fit you. Grace can keep secrets too. Whether love notes or cell phones, she has a great pocket for storing them.
Oh! Grace is an apron. She's 100% garment washed linen, designed and sewn right here in Portland, Oregon. Grace has a flair for fashion and blurs the line between where your clothing ends and your apron begins. She's a classic, but reinvented for modern life. She's our answer to "does anyone really wear an apron anymore?"
While we're daring ourselves to take leaps, we are thrilled to introduce the new SHOP page on our growing website. Take a peek so you can get better acquainted with Grace. Check her out from different angles and see how she confidently straddles the line between fashion and function.
You'd think that after all of the leaping and jumping we would have our feet firmly planted on the ground. Just the opposite - our heads are in the clouds over sharing Grace with you. Which makes us want to share this soufflé recipe. If you could eat clouds, they would taste like this. Like launching a new endeavor, the idea of making a soufflé only sounds intimidating. Once you do it though, it seems easy. Just like creating a new design, give it care in the process, use quality ingredients and pay attention to the details.
Soufflé with cheddar and bacon
The fluffy egg whites are gently folded into a sauce with cheddar and a hint of bacon, then baked until it dramatically puffs up. Serve it immediately, as it does deflate quickly.
2 slices bacon, cooked and coarsely chopped
3 Tbsp Parmesan cheese, grated
1 cup grated cheddar cheese (about 3 ounces)
1 tsp unsalted butter, plus 3 Tbsp
1/4 cup flour
1-1/2 cups milk
salt and pepper to taste
1/8 tsp nutmeg
6 large egg yolks
6 large egg whites
1/8 tsp cream of tartar
Preheat oven to 375 degrees. Position rack in the lower third of the oven. Grease a 2-quart soufflé dish (or any 3” tall baking dish) with 1 tsp butter. Dust the dish with about 2 Tbsp of Parmesan.
Melt the remaining butter over medium heat in a medium saucepan. Whisk in flour and continue to whisk while cooking until it becomes smooth and bubbly, about 2 minutes. Remove from heat and whisk in the milk. Return to heat and bring to a simmer, whisking continuously. The mixture will start to thicken. Turn the heat to very low. Continue to whisk while cooking for 5-10 minutes until the mixture is very thick. Remove from heat. Season with salt, pepper and nutmeg.
Beat the egg yolks into the mixture, one at a time. Stir in cheddar, bacon and remaining Parmesan.
Using an electric mixer, beat the egg whites at low speed. Once they begin to foam, add the cream of tartar and a pinch of salt. Increase the mixer speed to high and continue to beat until stiff peaks form.
Using a rubber spatula, gently stir a quarter of the egg whites into the mixture to lighten it up. Gently fold the remaining egg whites into the mixture. Use a light hand while folding and work quickly to maintain as much volume as possible.
Spoon the mixture into the prepared soufflé dish. Place in oven and bake for 30-35 minutes until it is puffed up and golden brown. Do not open the oven door for the first 20 minutes to allow the soufflé to rise properly.
Once the soufflé comes out of the oven, serve it immediately since it deflates quickly. Use a large serving spoon to scoop the soufflé on to plates, making sure to spoon some of the oozy center onto each serving.