Cheat's Souffle with Three Cheeses

Here's a little something that makes a truly delicious Lenten Friday meal. Serve it with rolls and a salad.

This is from Gordon Ramsay and has become a regular, especially on our meatless Fridays. It heats up really well for breakfast too!

Cheat’s Soufflé With Three Cheeses  

1/2 cup flour
1 teaspoon sugar
1 teaspoon baking powder
6 eggs, beaten
1 cup whole milk
Salt and pepper
3/4 cup cottage cheese
12 ounces Monterey Jack cheese, grated
1/3 cup cream cheese

Preheat oven to 350°. Butter a 9x13" baking dish.

Mix flour, sugar, baking powder in a bowl. Make a well in the middle and add the beaten eggs, milk nand a pinch of salt and pepper.

Stir in cottage cheese and grated cheese. Dot small lumps of cream cheese over the egg mixture and then mix in with a spoon.

Pour into the greased baking dish and bake for 30-40 minutes until golden and set all the way through.

Mushroom Galette

Meatless Fridays are here! If you're looking for something different and meatless, try this. This is from Taste of the South magazine and has a sophisticated taste and look without being difficult.

Mushroom Galette

Step 1:

2 tablespoons olive oil
16 ounces baby portobello mushrooms, sliced 1/4-inch thick
3 cloves minced garlic
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
1/4 teaspoon chopped fresh thyme

Preheat oven to 450°. Line a baking sheet with parchment paper.

In a large sauté pan, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown and softened, about 10 minutes.

All all else. Cook until aromatic, about 1 minute more. Drain any excess moisture.

Step 2:

1 cup whole-milk ricotta
1 cup shredded Gruyére cheese, divided
1/4 teaspoon salt
1 piecrust, whether packaged or homemade
1 large egg, lightly beaten

Combine ricotta, 1/2 cup Gruyére, and salt.

Roll piecrust into a 9" circle or unroll packaged crust. Spread 1 cup cheese mixutre onto crust in a think layer, leaving a 1-1/2-inch border. Top with mushroom mixture and reamining Gruyére; gently fold edges of dough over filling.

Brush dough with egg; bake until crust is golden brown and cheese is melted, about 25 minutes.

Let rest for at least 5 minutes before slicing.