The favorite address for souffle lovers is a well-known restaurant in Paris off the popular Rue de Sevres. Le Recamier is situated in an alley amidst planters with a comfortable outside seating area.
The Art of Souffle
For an afternoon, I tried to master the art of souffles. It was the theme of a class at the Alain Ducasse Cooking School to which I signed up with reservations - I grew up eating souffles during my early childhood in Brazil and I always felt that they were a fattening decadence. To my surprise, what I learned to make that afternoon was something light and incredibly delectable.
Mastering the souffle
Become a master souffle chef with two delectable and airy souffle recipes - Cheese and Lemon!
Butter all the soufflé molds with melted butter, being careful to do it with vertical movements, aiming the brush from the base to the rim. Place it in the refrigerator. Repeat this procedure when it has cooled well. Coat the mold with sugar afterwards, making sure you tap it upside down to remove all excess. Run your finger around the rim to make sure it is completely clean.
In a sauce pan mix the ricotta with the cornstarch and bring it to boil for one minute. Add the shredded Emmenthal. When the mixture is lukewarm, add the egg yolks. Mix it well and keep it cold.
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This wonderful chutney was taught to me by Chef Sebastian. He made it to go with a flan, but I decided to adapt it and serve it as a chutney for cheese and foie gras and as a thick vinaigrette for fish or poultry. It takes minutes to make and the result is fantastic.
In a heavy bottomed pan, add about a tablespoon of olive oil. When small bubbles appear, gently place the meat inside the pan. You want to brown it at all sides, so it is important not to poke it or swirl it around the pan. Just let it sit and caramelize on all sides.
Remove the meat, salt it and place it on a rack inside a 125 degree oven. It will take about 2 hours for the meat to be medium rare. Let it cook slowly.
Do not make a face until you try it! It is delicious over a green salad with hard boiled eggs! First you must get good sardines.
Every once in a while, we like to have a meatless meal, but with enough protein to give us energy. Quinoa is my go to ingredient.
My husband, who is not crazy about vegetables, loved this dish.
Our Israeli friends Chico and Zamira treated us to a delicious dinner at their home. The food was so wonderful and healthy that I knew I had to share with all of you. Pumpkin and Orange Soup. Chicken Meatballs in Coconut Milk