Somehow I’ve ended up with too many obligations; I think I’m organized but clearly a ball was dropped…or more accurately, I picked up more than one person can possibly juggle? Still, I have yet to miss participating in one of Abby Dodge’s Baketogether events and am breathing a sigh of relief this won’t be the month to ruin that streak…but it was close. Although if ever there was a month to do it I have to say…souffle? Uh oh. Light airy and baking at altitude are never typically synonymous with each other! Anyone remember the ‘angel food cake fail’ that was so spectacular I ended up making brownies instead?
Thankfully that did not happen but this effort was not without issues. I did not have an 8″ skillet but had one both larger and smaller. I went larger because I knew I would be putting both dried figs and caramelized onions on top and wanted some room for the goodies. That worked but the result, while puffy, was not very high. Yet the issue I had that required I re-do was not what I expected at all!
I re-hydrated my black figs in sherry and I added a touch of balsamic vinegar to the caramelized onions and nothing, I mean NOTHING I did could fix that the entire top looked like it had burned when it had not. I tried but even Photoshop could not help! It was so good I had no problem making it again even if Groundhog Day is not what I needed in my schedule. The figs are still dark, nothing can change that’s how they look but omitting the balsamic this time around certainly resulted in a much more appealing dish visually. If it’s true that we eat with our eyes first, that matters. I also know my tummy said thank you for the re-do.
This dish is an adaptation of both Abby’s original recipe and one of my favorite appetizers; goat cheese served with a topping of caramelized onions and figs. This time I went with that smaller skillet and it was the right choice. It rose more so looked nicer and the texture and taste of the goat cheese egg souffle was perfect. This version more clearly reflects the great taste…looking burned was not cool! The biggest struggle I had? Abby indicates 2-4 servings. My experience has been that one hungry person could polish this off easily. If my daughter had not shown up the first time I knew I
could would have eaten the whole thing for lunch; I put that theory to the test the second time around. Yummalicious!
I would be remiss if I did not mention the concern that I and everyone I know has for our fellow Americans living through another devastating hurricane in the Northeast. Heartbreaking stories combine with heartwarming ones as people step up and offer assistance. I remember last year when Irene wrecked such havoc and Abby was without power for a week and was trekking to the library to keep in touch with concerned friends on Twitter. It seems almost too much to have this same area hit so hard again just one year later. How I wish I could help those in need even if just serving someone a warm meal. Thousands of miles between us make that impossible but there are ways to help. Please check out this list posted by The Daily Beast. Some of the donations are as simple as sending a text. My thoughts and prayers truly are with you.
Want to join us and #Backtogether? Check out Abby’s blog; on the first of the month she’ll provide a recipe to use as our inspiration and then have fun with it. Often recipes can go sweet or savory depending on the ingredients you choose to include; that switching things up business is one thing Abby is known for and sure makes this exercise fun. Want more info? Go visit Abby’s site for all of the details and be sure to follow #baketogether on Twitter too!