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Featured Recipes
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Featured Recipes
Souffle
Making a souffle is fun. While they are a bit temperamental, souffles really aren't terribly difficult to make. You start with a cheese flavored white sauce, thickened with egg yolks. Incorporating stiffly beaten egg whites into the sauce creates its structure. I told them to carefully separate the eggs because even the smallest amount of yolk (fat) mixed in with the whites will prevent the whites from whipping up properly. They needed to know that the structure of the souffle is very fragile and that you have to fold, not stir, the beaten whites into the cheese mixture…
This is one of those recipes that looks like you've spent a lot of time on, but it's so easy; it's thrown together in 5 minutes.
Call it by its Austrian name, Salzburger Nockerl. Make three mounds in the baking dish--they will puff into mountains. Dust heavily with confectioners' sugar before serving.
A little more complicated but the taste makes the work worthwhile.
A hearty vegetable soup that's a snap to make and so much better than the stuff from a can.
A lot of ingredients, a fair amount of work but the results are so spectacular it's all worth it!
