Eggs.  They have been called the perfect food.  I really do agree with that.  There are so many things that you can do with them.  They can be dessert, they can be savory, they can be a snack or an entire meal.  They really are versatile.

A souffle is really just a combination of a bechamel sauce that is flavored, and eggs.  The eggs are separated.  The whites are beat to a stiff peak and the yolks are incorporated into the sauce.  It is placed into a high sided dish into a high oven and backed to a puffy, golden crust.

The whites need to be at the stiff peak stage to be able to hold up to the sauce that will give the flavor to the souffle.

When you put the two sauces together you, voila you have a Souffle.


Cheese Souffle

  • ¼ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ¼ cups of stock
  • 4 large eggs, separated, plus 3 large egg whites
  • 6 ounces Gruyère cheese, shredded (2 packed cups)
  • 1 ¼ teaspoons kosher salt
  • ¼ teaspoon cream of tartar

Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano.
In a medium saucepan, melt the butter. Stir in the flour to make a paste. Bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl; let cool. Stir in the egg yolks,Gruyère, salt, and the remaining 1/4 cup of Parmigiano. Put the 7 egg whites in a large stainless steel bowl. In an electric mixer, beat the whites and the cream of tartar until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.
Scrape the mixture into the prepared dish. Bake for about 35 minutes, until the soufflé is golden brown and puffed. Serve right away.

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Mayonnaise, Mayonesa, Maionese

I love mayonnaise.  It is simple yet complex.  Once you have tried homemade mayonnaise,  you will never ever reach for a jar.

There are several different recipes.  It seems that everyone has their favorite way to make it.  But there are some basic concepts.  Mayonnaise is a combination of egg, lemon juice/ vinegar and oil.  If you follow the Ruhlman ratio, it’s 20:1.  If you follow Julia or Jaques, it has Dijon mustard in it.  It can be whisked by hand or made in a blender or food processor.   Once it is made, it can be flavored in many different ways….chipotle, garlic, shallots, dill, the possibilities are endless.

I prefer the ease of using a blender and the simplicity of only lemon juice.  With that base, I can ….create….

Place 1 egg yolk (you can also use the whole egg) and a pinch of salt in the blender.  Run it at a low speed and add about 2 or 2 1/2 tablespoons of lemon juice.  Let it run for about 2 minutes then slowly add oil.  You will need about 1 cup of oil.  I tend to like to use a mild oil.  Sometimes a very fruity olive oil may be too overpowering.  Taste to see if it needs more salt or lemon.  Add enough oil to get the proper consistency.

If it breaks, you can always rescue it.  I think the easiest way is to start with a clean blender cup and add another yolk.  You should be able to use a tablespoon of warm water.  Some people use dijon mustard, but I think it changes the flavor.  Slowly add the broken Mayo until is emulsifies.  You will need to taste for seasoning and may have to add a bit more oil.

I’ll  post variations on this sauce in the future….

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tomatoes and parsley

Eggs can play various roles, but in an Omelet they really star.  Omelet’s can be great for breakfast, brunch and even supper.  You can add cheese, herbs, vegetables.  Pretty much what ever you like.

sauteing omelette

I like to use 2 eggs per person and I beat them with just a splash of milk and salt and pepper.  It is imperative to use a non stick pan and some butter or oil.  Add what ever other ingredients you prefer.  Once the eggs are set and the bottom is browned, fold over in half.  Serve while still hot.

Omelette foldOmelette and soup

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Farmer’s market

A meal is only as good as it’s ingredients.  Simple words that are so true. If you don’t start with something good, how can you expect to make something wonderful.   Farmer’s markets are the epicenter of good food.  They really evoke a slower more holistic time. Childhood memories are provoked.


A walk through a farmer’s market is true inspiration.  What can I make with these beautiful peppers?  How can I use these fabulous tomatoes?  Sheer inspiration.Bell Peppers


The peppers were plump and juicy.  And there were being roasted right there.  Freshly roasted peppers, what a treat!  How about something different….hmmm…

Huevos con Pimenton

Huevos con Pimenton—-Eggs with Red Pepper sauce

This is a classic tapas dish in Spain.  They are served in beautiful brown clay dishes known as “cazuelas”.

5 roasted peppers, you can use red or green and hot or sweet
1/2 onion diced
2 cloves of garlic diced
1 teaspoon Spanish Paprika
4 eggs
salt and pepper
2 tablespoons olive oil
1 cup grated manchego cheese ( can substitute with any good melting cheese)

Saute onions in oil until translucent.  Add garlic, peppers and paprika.  Saute for about 5 minutes.  Place in a blender and puree until smooth.  Taste for salt and pepper.  Divide sauce between two ramekins.  Crack two eggs in each dish.  Cover with the grated cheese.
Bake in a 350 oven for about 10 minutes.  Time will vary by ovens so keep an eye on them.  Cook until the egg whites are set and the yolk is still runny.

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