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CHEESE
SOUFFLE
I'm going to give you a recipe for a kind of cheese
souffle that Red served one night at dinner in France.
It's spectacular to look at, absolutely delicious, and
looks as though you have worked for hours and are a
gourmet cook - when in fact it's the easiest thing in
the world. So, if you want to impress your friends,
try this: (serves 6)
1)
l pt double cream
2) 6oz grated cheese (I use a Sargento mixture of Mexican
cheeses bought already grated from the supermarket.
My friend used white Stilton which is a much sharper
flavor. You could use grated Gruyère or any other cheese
that pleases you)
3) 6 eggs
4) l small garlic clove
5) nutmeg 6) salt and cayenne pepper
7) a small amount of grated Parmesan (optional)
Liquidize
until smooth items 2 to 6 (that is everything except
the cream) Add cream and liquidize again. Pour into
buttered (3&1/2 inch) ramekins until three-quarters
full.. Sprinkle with grated parmesan and an extra shot
of nutmeg. Bake at 375 degrees for 30 mins.
The
mixture can be made ahead and stored in fridge or frozen.
Defrosted, it cooks up absolutely perfectly. Anyhow,
have your guests ready and seated at the table, because
your effortless little soufflés will have risen like
puffy golden clouds and should be served straight from
the oven and eaten immediately (with a teaspoon) I promise,
you'll be greeted with ohhs and ahhs of delight and
applause for your prowess as a cook! And what could
be easier?
OCTOBER
2000
Here
is a recipe for a Frittata. Actually, this is Richard's
deal — I have little to do with its construction,
other than the seasoning.
You
might notice from the picture that a little bite was
taken out of the edge — one of us just couldn't
wait to taste it. I wonder who?
CLICK
HERE FOR THE FRITATTA RECIPE
- SPANISH POTATO OMLETTE
SEPTEMBER
2000
AN ENGLISH SUNDAY LUNCH
A winter English Sunday Lunch is my favorite.... hoarfrost
on the hedgerows, sullen gray skies, ice crackling on
the gravel under your tires. Indoors, the lunch guests
edging toward the roaring fire to toast their backsides,
sipping (very) small glasses of sherry, meeting and
greeting, gossip and London chat with guests up from
the city for the weekend, shoving dogs off well-worn
rose-chintz sofas so at least you can sit down; the
smell of beeswax and hyacinths and dog, the aroma of
roast lamb and garlic and rosemary.
Then
straight to the table, the hostess (often me) still
flushed from kitchen duties. The roast is carved, Yorkshire
puddings, light as fluffy pillows, are served, bowls
and platters of vegetables circulated, especially sprouts,
a very English vegetable and delicious when cooked properly,
and crispy cauliflower which I bake until it's just
crunchy with a delicious parmesan cheese crust.
There
are tiny deep-gold roast potatoes that you tell yourself
you absolutely will not have second helpings of and
always do; gravy made from the pan-drippings and wine
and juice from the meat.... and of course a bottle or
so of a good robust red. Oh, I almost forgot the mint
sauce, definitely an acquired taste for Americans, but
a must with lamb for the Brits. And then, when you can't
possibly eat any more, there's Pudding.
In
England it's always known as Pudding, never Dessert.
My favorite is bread and butter pudding, light as a
souffle, dotted with golden raisins plumped in port
or brandy, crusted with brown sugar, smelling of pecans
and vanilla and swimming in a pool of thick pouring
cream. Coffee and perhaps a sustaining glass of port,
then those with the stamina, or those feeling the need,
head out for a walk, wrapped to their frozen ears in
scarves and hats and mittens and woollies of all kinds,
returning red-nosed and brisk a half-hour later to join
the lazy ones dozing in deep armchairs in front of the
fire.
And
then its time for Tea. But Tea is another story, and
I'll tell you about it some other time.
Meanwhile, here are my recipes for English Sunday Lunch,
so you can make it yourself some cold winter day. Actually,
Sunday Lunch is pretty good in summer too. In fact any
season will do!
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CLICK HERE FOR ENGLISH SUNDAY LUNCH RECIPES -
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