November 2017


Cheese Soufflé – The Agony And The Ecstasy

A cheese soufflé can be to any chef what the Sistine Chapel was to Michelangelo – it can be either agony or ecstasy, or both.      Any time I attempt to make a soufflé, I am well aware of the possibilities. It might end up being a total flop (agony). But there’s a greater likelihood that it will end up a spectacular dish. It will appear all puffed-up high, a light and fluffy concoction, browned on top and flavorful on the inside (ecstasy). The Magic That Occurs      It’s helpful…

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