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Dessert buzz (Free subscription) | 09/27/2008
The great thing about living in New York is that if you want to chill with Francios Payard or Jacques Torres and throw down some gourmet souffle, you acyually can. See below for more info: This past weekend, the French Culinary Institute (FCI) and New York Magazine hosted the first annual New York Culinary Experience. For [...]
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Just Baking (Free subscription) | 09/25/2008
Seized with a burning desire to tell everyone about what’s coming out of your oven these days? Now’s your chance! If you love to bake (cakes, cookies, pies, souffles, tarts, casseroles, quiches, roasts, vegetables, custards, breads, whatever goes into the oven!) and have some writing or blogging experience, why not consider joining the Just Baking team? Just [...]
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cookreceipts (Free subscription) | 09/13/2008
Pommes Souffles Servings: 6 Ingredients: 3 md Russet potatoes, uniform in - -ize Coarse salt Vegetable oil for deep fryin Peel and trim potatoes to an even oval shape. (...)
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sisu (Free subscription) | 09/10/2008
It's lighter than a paté but heavier than a soufflé. Our brand new Cold Turkey Cookbook recipe (see below) combines elements of cooks.com's "Broccoli and Cheese Soufflé" and a "no-fat, low-calorie" recipe for "Spinach Soufflé" of unknown origin carefully copied...
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French Kitchen in America (Free subscription) | 09/07/2008
What do you do with a small packet of goat cheese, a little cream cheese and some eggs? It's a no brainer. You make a soufflé. This one was inspired by a recipe in Patricia Wells' The Provence Cookbook. Although I must hasten to mention: Patricia Wells does not add cream cheese to hers. She uses other soft cheese, none of which I had on hand. It took all of 15 minutes to make, and was perfect served...
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Beyond Salmon (Free subscription) | 09/01/2008
Writing about a chocolate soufflé reminds me of a college ballroom dance competition. Imagine all the geeky girls (engineering and computer science majors), shedding their glasses and baggy sweatshirts to dress like hookers for a day. For the practice sessions, we wore our usual baggy attire plus heals. But for the competition, you had to look the part, and rumba in denim overalls just didn't cut it....
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Cooking 4 the Week (Free subscription) | 08/29/2008
I was going to make a souffle for dinner but I waited too long to get started on supper. I remembered this recipe and thought it might work instead. This recipe is one I must have clipped back in the early eighties (I think it's from Young Miss magazine and it's in my first "Recipe Book", taped next to a cookie recipe from a 1978 issue of Family Circle ). You make it by whipping egg whites to stiff...
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cold fury (Free subscription) | 08/28/2008
Can you smell what the Lamestream Media, and especially the worthless hacks at MSDNC, are cookin’? Smells like…a hot, steaming pile of purest rah-rah go-team horseshit. Genghis can, and he’s gotten hold of the original unpalatable recipe. Don’t try preparing this loathsome mess of pottage at home, that’s my advice.
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Women's Wear Daily (Free subscription) | 08/19/2008
Recipes for Poulet au vinaigre and Belgian endive soufflé.
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Recovered Recipes (Free subscription) | 08/16/2008
I consider the following recipe to be an interesting find. Not so much for the recipe, but instead for the card on which it is written. The images below show the front and back of the bard, and although I’ve resized them poorly, the images should be the same size. On the [...]
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Renaissance Culinaire (Free subscription) | 08/03/2008
Here is a list of recipes for souffles featured on Renaissance Culinaire. As time goes on this page will be updated as recipes are added. Gruyere and Asparagus Souffle Chocolate Souffles w/ orange white chocolate sauce | Blogs That Flickr | Renaissance Culinaire | savory | recipe | souffles | bread | dessert | pastry | photoblog | flickr |
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Just Baking (Free subscription) | 07/24/2008
Seized with a burning desire to tell us about what’s coming out of your oven these days? Don’t hold back! If you love to bake (cakes, cookies, pies, souffles, tarts, casseroles, quiches, roasts, vegetables, custards, game, breads, whatever goes into the oven!) and have some writing or blogging experience, why not consider joining the Just [...]
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cookreceipts (Free subscription) | 07/20/2008
SWEETPOTATO SOUFFLE Servings: 4 Ingredients: 1 c Milk 1/2 c Sugar 1/2 ts Salt 3 tb Butter 1 ts Nutmeg 2 c Mashed sweetpotatoes 2 Eggs; separated 1/2 c Raisins 1/2 c Chopped pecans Marshmallows This is an OLD family favorite recipe. (...)
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Here There and Everywhere (Free subscription) | 07/18/2008
This recipe is a little more complicated than most, because of the collar, but once you’ve done it - and it isn’t that hard - it is a piece of cake. You can leave out the Grand Marnier and it still tastes just fine. Delicious and cooling, light on a hot hot hot summer’s eve [...]
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Global Voices Online (Free subscription) | 07/17/2008
After a long wait, gastronomic videocast and blog Cuca Brazuca returns with videos shot in Rio in April 2008, the first featuring a truly Brazilian dessert recipe, delicious and simple at the same time: Guava Soufflé.
