Egg Noodles with Bolognese Sauce and Vanilla Souffle

So tonight was suppose to be Jake and Dakota, but things happen and Jake was stuck cooking with me. They had planned on cooking these 2 things so I was just there to help. For the pasta we did the following, heat 2 tbls EVOO in a large dutch oven then we added 1 pound of ground turkey( the recipe called for 1lb ground beef, and 1 lb ground veal but my sister can only have chicken and turkey) you cook that until the turkey is dry and very well brown and crusty. Then add 1 finely chopped carrot, 1 rib finely chopped celery, 1 onion finely chopped, 2 to 3 large cloves of garlic thinly sliced (I suggest 4 to 5), 1 bay leaf, salt, 1/4 cup mixed herbs( parsley, rosemary, thyme ans sage) (Jake is allergic to sage so we used basil)and pepper, cook until veggies are tender. Then add 2 tbls tomato paste. Add 1 cup dry white wine, 1 28 oz diced tomatoes, add 1 cup milk(we used lactose free milk) and a pinch of ground cloves. Put in on simmer for a good 45 minutes, we did about 30.

Meanwhile boil a large pot of water, salt then add the egg noodles. Drain add 1/2 of the sauce to the noodles, toss well, Serve wit sauce on top of it along with freshly grated Parmesan.

Jake also sauteed some of the fresh squash that Robyn Slye brought us today, he added some of the cucumber(it wasn't great in there, but what does a kid that doesn't eat veggies know).

Dakota and Jake started the souffles this morning because the custard had to sit.

Ingredients:

• 2 tablespoons salted butter, melted
• 1/4 cup granulated sugar
• 1 1/3 cups whole milk, divided
• 1/3 cup plus 2 tablespoons granulated sugar
• 1/3 cup all-purpose flour
• 1 1/2 tablespoons butter
• 2 teaspoons vanilla extract
• 4 large eggs, separated
• Confectioners' sugar for dusting
• Fresh berries

Preparation:

How to make vanilla soufflé:

Preheat the oven to 350F. Butter a large soufflé dish and roll 1/4 cup of granulated sugar throughout the dish, making sure to cover all the interior surfaces. Set aside the prepared soufflé dish.

Bring 1 cup of the milk to just steaming in a medium saucepan set over low-medium heat. Stir together 1/3 cup granulated sugar, 1/3 cup all-purpose flour, and the remaining 1/3 cup milk until it forms a smooth batter.

Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth. Add the tempered batter back to the hot milk in the pan and bring the mixture to a simmer, stirring constantly. Stir and cook the mixture until it has thickened, for about 1 minute. Stir the butter into the mixture and allow it to cool at room temperature for 10 minutes. Stir in the vanilla extract.

In a separate bowl, beat the egg whites on medium high speed until they become foamy, and then add the remaining 2 tablespoons sugar. Continue beating the egg whites on high speed until they hold stiff glossy peaks.

Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites. The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.

Spoon the soufflé mixture into the prepared dish and allow it to rest, covered, for up to 30 minutes or bake right away for 25 to 30 minutes (slightly longer at high altitudes) until the soufflé has risen with a crusty exterior. Serve the soufflé with a dusting powdered sugar and a few plump berries, if desired.

This vanilla soufflé recipe makes 6 servings.

This one started deflating as soon as it came out of the oven.