Food for the Soul ... just in time to wash away the pain.

I've had an interesting week. One filled with a lot of new and old family drama which means it should be a spectacular writing week.

It's time to pick up all the piles of dirty laundry and chuck them out the door. Memories are like old clothes and I'm beginning to realize that maybe the best way to heal old wounds is by taking the junk I’ve stored away in the deep recesses of my mind and systematically go through all of it and organize it. What get’s thrown away? What do I keep? Why am I keeping it. Why have I held on to it? And why am I just finding it now after all of these years?

I had a very interesting conversation with my sister and realized that my mind had blocked out so many things that happened to me as a child. I don’t know why that happens to some people. Is it God’s way of protecting a child’s mind until they are strong enough to face things? What I do know is that for some reason, I’m seeing things clearly and am looking forward to remembering both the good and the bad things that have happened. Now let’s hope I have the courage to find my way to the wardrobe that holds the answers. I can see the light at the end of that tunnel.

It's time for something to lift the spirits. Get it right and it will be light and airy. Get it wrong and it might sink but will still be tasty in the end.

So this week’s recipe is:

GRAND MARNIER SOUFFLE with help from Cook.com

1 c. milk
4 eggs, separated
1 tbsp. Grand Marnier
1/3 c. flour
1/3 c. sugar
Dash of vanilla extract

Bring the milk to a boil. Mix flour, egg yolks, sugar and vanilla extract in a bowl. Pour the hot milk into the egg mixture while whisking it. Pour back into the pot and cook at low heat, beating with a spatula until thick and smooth.
Beat the egg whites until they almost have soft peaks, then add one tablespoon of sugar, continuing to beat until peaks form*.
Gently fold the batter into the egg whites, trying to deflate as little as possible.
Place about 2 tablespoons of the souffle mixture onto the top half of the crepes and lift lower half over it (1 fold made). Then fold again to form the crepe into quarters (second fold made.
Place them on a cookie sheet and bake them in a 400°F oven for 15 minutes.
Sprinkle some confectioners sugar over the crepes when they come out of the oven and serve.

Weekly Recipe - Food for the muse

Whilst I write this blog as food for my soul, I thought that I'd share actual food for the body. One of my favorite ways to relax myself is by cooking a really great meal. Cutting vegetables or a really nice piece of meat can be every bit as therapeutic as reading a great book or screaming to the top of your lungs. Admit it. We all need to escape from our hectic day. As a stay-at-home mom and even as a working mom, I at one time hated ...absolutely dreaded cooking. It was one more task I had to endure. Now, I realize that cooking a really great meal doesn't take as much time as I thought and if I look forward to it, not only does the food taste better but I am so relaxed afterward. It helps to have a great glass of wine and someone sexy, my husband, to talk to. Actually, hubby and I have a great time cooking together.

Well,let's get this dinner party started. This isn't hard to make and doesn't take an entire evening to make either. Prepare to dazzle your loved ones and feed your muse. It's delicious so let's dig in.

First, grab a glass of Cabernet Sauvignon and pour two glasses. Grab your favorite cd and your favorite man.

Bacon-wrapped Cornish Hens with Raspberry Balsamic Glaze
adapted from a recipe in The Gourmet Cookbook by Ruth Reichl
serves 8 from start to finish: 1 hour

Preheat oven to 450*

2/3 cup seedless raspberry jam
1/2 cup balsamic vinegar
16 bacon slices (about 1 pound; I use maple-flavored. It adds flair)
4(1-1/2 to 1-3/4)Cornish hens, rinsed and patted dry; Can also used full chicken thighs

salt and freshly ground pepper

Combine jam and vinegar in a small saucepan.
Simmer briskly, uncovered, stir occasionally with whisk, until reduced to about 1/2 cup.

Glaze thicken slightly as it cools.

Put a rack in the middle of the oven and preheat to 450*F

Cook bacon in batched in a large skillet over moderate heat until translucent and pliable. Bacon has to be flexible for wrapping. (I actually save time by putting bacon in a microwavable casserole dish. Cover with paper towel and cook about 1 minute per slice)

Transfer bacon to paper towel to drain.

With kitchen shears, cut out the back bone from each hen and discard.

Halve lengthwise and season with salt and pepper.

Arrange skin side up in large roasting pan.

Brush hens liberally with some glaze and wrap 2 slices of bacon around each half, tuck ends under or pin with toothpicks

Roast, brushing with pan juices and glaze after 10 minutes and then after 20, until juices run clear when thigh is pierced. 30-35 minutes total.

Discard remaining glaze.

Bon Appetite. With food like this, you'll be amazed at what other creative ideas fill you palette.