More from Vermont

I have a couple more dishes to try from last week using the cheddar cheese. This menu is a bit of a mish mash and contained my first real disaster.

Twice-Baked Cheddar Cheese Souffles
Grilled Romaine with Lemon Oil, Oranges and Shallots

Also,

Seared Duck Breast with Ginger-Rhubarb Sauce
Cheddar-Pecan Green Bean Casserole

I have not made a souffle in years. This recipe was a bit unusual in that they are in individual ramekins and twice baked. The ramekins are buttered and dusted with a mixture of Panko bread crumbs and ground hazelnuts. The souffle was pretty standard using eggs, separated and folded with the cheddar cheese. After the initial baking, they are turned out of the dishes on to a baking sheet. More cheese is placed on top and baked an additional 8 minutes. These were wonderful. The double baking gave them a nice crust on the outside and a soft cheesy center. Served with the grilled romaine salad with oranges, shallots and an orange-lemon oil dressing made for a nice light meal. The romaine softens when grilled but retains crunch.

Duck is a favorite of mine, but a whole duck is a lot to deal with. I found 2 very nice duck breasts. The breasts are seared in a hot pan skin side down. Much of the fat renders off and is removed. The breasts are seasoned, turned and finished meat side down. The cooked duck is sliced on the diagonal for serving. The sauce was a reduction of red wine, ginger, rhubarb, shallots and star anise. The reduction is served over the duck and is a very nice paring. The sauce is a bit tart and cuts the sometimes greasiness of the duck.

The casserole was awful. I can't explain what was wrong, but the beans were undercooked and the sauce was soupy. A terrible waste of lovely green beans and the cheese. Most of it went in the garbage.

My family reunion is next week so my food to go is still a work in progress. Hope the weather holds as I have not seen most of the family in a while.