Baa Baa Black Sheep…

December 2, 2008 at 3:34 pm | Posted in Cookbooks, Dinner | 3 Comments

Have you any wool?? There’s something up with me and putting children song lyrics for my posts… 😀

I think I wish I were a child once more! But then again, I probably wouldn’t have dared try this meal, and thank gosh I did, cause it was uh…awesome! And its funny, because all of the recipes come inspired from Barefoot in Paris and I wasn’t even trying to do that!

So for our adventurous Sunday feast we made lamb chops (herb crusted nonetheless) and paired them with a blue cheese soufflé and a endive, pear, walnut and blue cheese salad! Check the rest out below!

I had made the blue cheese soufflé a couple of years ago and loved it! It proved delicious again. When Ned first tasted it he said that it needed more blue cheese, but after he kept on eating when we sat down, he noticed how the proportion of blue cheese was actually perfect! Ina never fails. 😀

I was also particularly amazed with how well these ingredients in the salad married with each other. I was scared Laurita was not going to like it, but she was adamant in saying how much she liked it. It was a win-win dinner for sure!



3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar


4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves



1) Preheat the oven to 400 degrees F. Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.

2) Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

3) Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

4) Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

5) Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.


1) Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.

2) In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

For the lamb recipe just go here!



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  1. What kind of camera do you use? Your photos are as good as the recipes!

  2. That sounds like an amazing meal. You and Ned are an awesome team in the kitchen.

  3. That looks so good. You have to invite some food bloggers or something round to your house one day. So we can eat that. 😀

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