Cooking From Memory ~ A Recipe Journal

Cheese Soufflé For One

Posted in Breakfast & Brunch by Paul Gauche on March 12, 2010

Ingredients ~

  • 2 ½ teaspoons butter
  • 1 Tablespoons grated Parmesan cheese
  • 1 Tablespoon all-purpose flour
  • 1/3 cup milk
  • Large pinch of salt
  • Small pinch of paprika
  • 1 egg yolk
  • 2 egg whites
  • 1/3 cup grated cheese such as Cheddar or Swiss, tightly packed

 Note: Any oven-safe, straight-sided dish with a 2-cup capacity will work well for this recipe. You can also vary the recipe by using 3 Tablespoons of a finely chopped cooled green vegetable, sautéed mushrooms, or minced ham, in which case only use 1 Tablespoons of grated cheese, like Swiss, in addition to the Parmesan.

Method ~

Cover the inside of two smaller individual serving size ramekins or soufflé dish with ½ teaspoon of softened butter and sprinkle the Parmesan over the buttered surfaces. Preheat the oven to 425°. In a small cooking pot, melt 2 teaspoons butter and stir in the flour. Cook this gently over low heat for just a minute, and then remove it from the heat. Pour in the milk, whisking rapidly, and return the pot to medium-low heat to simmer for another minute, stirring constantly as the sauce thickens. Season this with salt and paprika. Remove from heat, and whisk in the egg yolk.  Put the egg whites in a clean bowl and beat until soft peaks form. Add a dollop of egg white to the butter, flour and milk mixture along with about half of the grated cheese. Then gently fold in the reaming egg whites and cheese; transfer everything to the prepared ramekins or soufflé dish. Place on a baking sheet, and set it in the middle of the oven. Turn the heat down to 375° and bake 18 minutes, until the soufflé has risen and the top is lightly browned.


World’s Fair Granola

Posted in Breakfast & Brunch by Paul Gauche on February 26, 2010

You know how in a lot of families there are ways of describing favorite things? When something is ‘awesome’, ‘sweet’, ‘unbelievable’ or even the ‘bee’s knees’–that’s a vote of confidence and an affirmation as in… “Hey Jake, your drum work is just rad!” or “Gauche, you’re just the bee’s knees!’ or “The special effects in Avatar were way cool!”  In my family, when something was really, really “Over the top!” we attached the phrase “World’s Fair” to it as a tip of the hat to the national expositions that took place in many countries around the world. When I would ask my mom, “Are you making the World’s Fair cheesecake?”  we both knew that it was a favorite, took a lot of time and attention,  and, well, frankly, was worthy of international attention.

I call this World’s Fair Granola for those reasons. There are a million granola recipes out there, and this is just one more. But I think you’ll agree that it’s really a good one in a million. Whenever I head out of town to the Boundary Waters, a camping trip or on a writing break, I ask my sweet bride to “make a batch of World’s Fair Granola.”  It travels well and there’s a ton of yummy stuff in it.  Taste and see for yourself.


Ingredients ~

  • ½ cup oil
  • 2 sticks margarine (don’t use butter)
  • 2 Tablespoons molasses
  • 1 Tablespoon vanilla
  • 1 cup brown sugar
  • ½ teaspoon salt
  • 2 pounds rolled oats
  • ½ cup sesame seeds
  • 1 cup whole or shopped walnuts
  • 2 cups Grape Nuts Cereal
  • 1 cup wheat germ
  • ½ cup flax seed
  • 1 pound shredded coconut
  • Various dried fruits, raisins, craisins, etc.

Method ~

Preheat oven to 350 degrees.

Melt the oil and margarine in a large roasting pan. Add the molasses, vanilla, brown sugar and salt and combine well. Cool slightly, then add remaining ingredients and stir thoroughly. Bake in the oven for a total of 20-25 minutes, stirring every 5 minutes. Granola should be golden brown. Remove from the oven and let it cool, then add raisins or craisins, or any other dried fruits you like. Store in an air tight jar or zip lock bags.

Oat Bran Applesauce Muffins

Posted in Breakfast & Brunch by Paul Gauche on October 20, 2009

 Photo Credit: Paul Gauche Oat Bran Muffins

Ingredients ~

  • ½ cup brown sugar, packed
  • 1 ½ cups Hodgson Mill Oat Bran Hot Cereal
  • 1 ½ cups white or whole wheat flour
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs (or 4 egg whites)
  • ¾ cup raisins
  • 1 cup applesauce, chilled
  • 4 Tablespoons vegetable oil

Method ~

Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners or grease muffin cups. Blend together dry ingredients. Add eggs, chilled applesauce and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes. Bake 15 minutes or until golden brown.

Makes 12 muffins

Each muffin: 207 calories; 4 g. dietary fiber; 35 g. carbohydrates; 6 g. protein; 7 g. fat; 1 g. saturated fat; 35 mg. cholesterol; 319 mg. sodium.

Homemade Syrup (in a pinch…)

Posted in Breakfast & Brunch,Sauces by Paul Gauche on July 18, 2009


Homemade Syrup ~

  • ½ cup brown sugar
  • ¼ cup water
  • 1 Tablespoon margarine
  • 1/8 teaspoon salt
  • 1/8 teaspoon maple flavoring

In a 2 cup measuring cup, stir the first four ingredients together.  Microwave on ‘high’ for 2 minutes.  Add maple flavoring and serve.


(With grateful acknowlegment and thanks to photographer, Martin Eager. Please see his work at

Pecan Pie Little Cakes

Posted in Breads, Rolls & Crusts,Breakfast & Brunch by Paul Gauche on July 12, 2009

Pecan Pie Little Cakes

 Ingredients ~

  • 1 cup pecans, chopped
  • 1 cup firmly packed brown sugar
  • ½ cup flour
  • 2 eggs
  • ½ cup butter, melted   

 Method ~

Combine the pecans, brown sugar and flour in a large bowl and mix well.  Create a well in the center of the mixture.  Beat the eggs until frothy.  Stir together the eggs and the butter. Add to the dry ingredients; stir until just moistened.  Spray muffins pans or fill with muffin cup liners.  Spoon batter into cups.  Bake at 350 degrees for 20-25 minutes.   Remove from the pan immediately. 

~~With thanks to Marge Mudge

Sarah’s Sweet Monkey Bread

Posted in Breakfast & Brunch by Paul Gauche on July 11, 2009


Ingredients ~

  • 1 loaf frozen bread dough, thawed slightly, 1 ½ hours
  • ¾ brown sugar
  • ¾ white sugar
  • ¾ cup whipping cream
  • ¼ cup butter

 Method ~

Cut dough into pieces and put into a greased load of Bundt pan.  Pour melted butter over the pieces.  Sprinkle sugars over pieces.  Pour cream over the top. 

Bake 350 degrees 30 minutes.

Raised Waffles with Apple Cider Syrup

Posted in Breakfast & Brunch by Paul Gauche on July 11, 2009


Ingredients for Waffles ~

  • 1 package yeast
  • ¼ cup warm water
  • 1 ¾ cups lukewarm milk, scalded and cooled
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 3 eggs
  • ¼ cup soft margarine
  • 2 cups flour

Method for Waffles ~

Dissolve yeast in warm water.  Add all the ingredients and beat until smooth.  Cover and let rise 1 ½ hours.  Stir down.  Cover and refrigerate overnight.   


Cider Syrup

Ingredients for Apple Cider Syrup ~

  • 1 cup sugar
  • 1 Tablespoons cornstarch
  • ¼ teaspoon  cinnamon
  • ¼ teaspoon  nutmeg
  • 2 cups apple cider
  • 2 Tablespoons lemon juice
  • 4 Tablespoons butter

Method for Apple Cider Syrup ~

In a sauce pan, mix the sugar, cornstarch, cinnamon and nutmeg.  Stir in apple cider and juice.  Cook, stirring constantly until the mixture boils and thickens.  Boil and stir 1 minute longer.  Remove from heat and stir in the butter.  This keeps well in the refrigerator.

 ~~With thanks for Kathy Valan

Blueberry Raspberry Muffins

Posted in Breads, Rolls & Crusts,Breakfast & Brunch by Paul Gauche on July 11, 2009

Muffins 2

Ingredients ~

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 2 cups sour cream
  • 10 Tablespoon butter, melted
  • 2 cups light brown sugar
  • 2 cups rolled oats
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 Tablespoons sugar

 Method ~

In a large bowl, combine the flour, baking soda, baking powder and salt.  In another large bowl, beat eggs with sour cream.  In a medium saucepan, melt butter and brown sugar.  Cool slightly, then beat into eggs.  Stir in the oats, fold in flour mixture and then gently fold in the berries.  Drop a generous pinch of sugar on top of each muffin. 

Bake at 375 for 28-30 minutes.


Posted in Breakfast & Brunch by Paul Gauche on July 11, 2009

 (Photo Credit:

Ingredients ~

  • 4 cups flour
  • 2 teaspoons salt
  • 2 Tablespoons baking powder
  • ¾ cup sugar
  • heavy cream
  • Fruit … your choice

Method ~

Combine flour, salt, baking powder and sugar.  Fold in the fruit.  Drizzle in the cream until thick, but not sticky.


Start with 1/4 cup powdered sugar.  Add water (or orange juice!) and lemon juice together–a little at a time–until you reach a desired consistency.

“Stick-To-Your-Ribs” Oatmeal

Posted in Breakfast & Brunch by Paul Gauche on July 11, 2009


This is a slight variation of the Naniboujou Three Bears Porridge. Really, the only difference is in this recipe the “fun stuff” like the dried fruit, walnuts, wheat germs, flax, etc. gets tossed in while you’re cooking this. The Three Bears recipe creates a crumble out of butter, brown sugar and all that other very happy stuff. Either recipe is going to get you to where you want to go. I call this one “Stick-To-Your-Ribs” Oatmeal because Joyce (my mom) always served this with the one-liner: “This’ll stick to your ribs.” I had visions of sitting in Mrs, Beans 4th grad classroom with with my ribs all draped with great droopy globs of oatmeal. Hmmmm. Now there’s a thought!

Ingredients ~

  • 1 cup Rolled Oats
  • ¼ cup cracked wheat (bulgur)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 cups milk
  • ¼ to ½ cup raisins or other dried fruits
  • ¼ teaspoon vanilla
  • 1-2 Tablespoons honey
  • ¼ cup walnuts (optional)
  • 1 Tablespoon Wheat Germ, (optional)
  • 1 Tablespoon Flax Seed, (optional)

Method ~

Combine the oats, cracked wheat, cinnamon, salt and milk in a large saucepan—large enough to accommodate the expanding oats.  Over medium-high heat and stirring frequently to avoid scorching on the bottom of the saucepan, bring this just to a boil.  As soon as it reaches the boiling and bubbly point, reduce the heat to low simmer, stirring another minute or two so it doesn’t scorch on the bottom of the saucepan.  Add the raisins, vanilla, and honey, stirring to combine.  Cook, partially covered for another 8 – 10 minutes.  You can also take it off the burner, cover completely and let it ‘steam-cook’ until it’s creamy and thickened.  Add the walnuts, wheat germ, and or flax seed, if desired, and serve.

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