For even the most experienced cooks, making a soufflé can be intimidating. I’ve begun to play around with soufflé recipes, each time remembering a couple of tricks to ensure my soufflé always rises.
To begin, you make a white roux, cooking melted butter with flour until the raw scent of the flour is gone. As long as you keep your heat on medium or medium-high, and watch and stir your roux, it won’t burn. To the roux, you add seasonings and milk to create the béchamel. The key here is to essentially bring this mixture to a boil, constantly stirring the bottom so the roux dissolves into the milk, which will cause the mixture to thicken. How thick is thick? You want the mixture to stop moving clockwise when you stop stirring it clockwise.
I also don’t use cream of tartar when whipping my egg whites. Instead, I always make sure there are no traces of egg yolk in my whites, and that I whip them to stiff peaks (I still raise the bowl upside down with a little shake to test this). Once I fold the whites together with the cheese, I’m very gentle, taking care to not deflate my whites, or the soufflé won’t rise.
This is a simple soufflé recipe that you can put on the table within an hour. Serve with a hearty green salad with beets, or simply alone for a light appetizer. Just remember to serve it immediately, before it begins to fall as it cools.
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It is always interesting to watch onions, full of tear-jerking sulfur in raw form, slowly caramelize and transform into silky strands that are sweet in both texture and flavor. As long as you have 40 minutes to prepare the onions (with only a few minutes of actual work), you will be left with a great filler for sandwiches, omelettes, soups, pizzas and pies. Here, a classic pairing with gruyère cheese, which can be substituted with swiss if necessary.
Recipe Courtesy of Everyday Gourmet with Blakely“Ok, let me just tell you these things are INSANE. Like... crazy good. And not only are they crazy good but they're easy to make. If you want to cut down the time make the pear chutney ahead and the day you are wanting to serve them just assemble and bake. These are the perfect appetizer for the Holiday season.. or any season!”-Blakely
A crêpe is a very thin pancake usually made from wheat flour. They originate from Brittany, a region in the northwest of France, although have become popular in the rest of France and globally. I like to make my crêpes with both regular, and buckwheat flour as I think it gives the pancake a lovely tang of a flavor when combined with the cheese and ham. If you have a crêpe maker, they are very useful pieces of equipment but if not a crêpe pan is necessary. It's also important to make the batter the day before you want to use it.
To turn a ham and cheese into a bistro-ready Croque Monsieur, bring 1 cup of whole milk to a simmer in a saucepot. Mix together 1 tablespoon softened unsalted butter and 1 tablespoon flour to create a paste, and then whisk into the hot milk. Continue whisking until thickened, about 10 minutes, over medium heat. Season with salt and nutmeg. Pour a little béchamel over each sandwich, and top with more grated Gruyère. Broil until the top is bubbly and browned.
Some of the best hazelnuts in the world are grown in the northern part of Italy, in the Piedmont region. Nearby, the region of Lombardy is home to gorgonzola cheese, and just over the mountains in Switzterland is where they make Gruyère. Like the geography that connects the ingredients, the flavors in this delicious sandwich come together seamlessly.
Chef Donatella Arpaia is not only a celebrity judge on Food Network’s Iron Chef America, but has been nominated for a James Beard Foundation Award for her talents at restaurant Mia Dona. Her restaurant Anthos was awarded a Michelin star, while her restaurant davidburke & donatella (now David Burke Townhouse) was awarded four stars by Forbes.
Sweet, plump poached figs make a luscious accompaniment to Le Gruyère. Add a sprig of fresh rosemary to the poaching liquid to give the figs a subtle herbaceous flavor.
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