View the print-ready version of this recipe. When I was an apprentice at L’Auberge Chez François, a charming French restaurant right outside of Washington, DC, one of my jobs was prepping the soufflé dishes for the evening service. It was tedious because there were so many of them. Soufflés are always popular menu items because…
The Color Orange, From Purée to Soufflé
Orange foods taste good together. Maybe it’s my imagination, or just a coincidence. Or maybe it’s the beta-carotene pigment that’s found in all orange foods. But probably not, since beta-carotene has no flavor. It is, however, a precursor to vitamin A, which is good for vision—which will help you see that orange foods look good…
Goat Cheese Soufflés With Mustard Sauce
Don’t be afraid of making a soufflé; it is really not difficult, just a little temperamental (and we all have experience dealing with that!). Start by making the base, which is a cheesy béchamel with egg yolks, cheese, milk, and a touch of flour. I use goat cheese, as I love its tang and creaminess,…
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