This is the simplest of all my soufflé recipes. If you omit the lemon sauce, this is a fat-free dessert. In fact, if you use a sugar-free jam, you’ve got a fat-free AND sugar-free dessert!
Oct 312004
Oct 302004
Here’s what you’ve been waiting for! Remember to use the very best ingredients for the very best results with this soufflé. Never compromise when it comes to chocolate!!
Oct 292004
Here’s your weekday night soufflé recipe. With this soufflé you can really practice your technique. Good luck!
Oct 282004
With crab being a relatively expensive ingredient, this soufflé is one that you’ll want to make for a dinner party, rather than a weekday meal. The individual ramekins make table presentation easy - you don’t have to cut into the soufflé to serve it, so that everyone gets a puffed up and impressive meal.
Oct 272004
My father emailed me one day and asked me for advice (any) on making soufflés. He had decided that part of his weekend would consist of conquering this culinary quest that drives panic into the hearts of so many cooks. My father doesn’t cook very often, but when he does … I feel for my mother. It’s not that Dad’s a bad cook. On the contrary, he’s quite a good cook when he wants to be. In fact, he’s good at most of the things he wants to do (except mowing a lawn, but that’s another story.. and he’s promised never to mow another lawn - ever!). The challenge with my father cooking is that he’s the kind of cook that needs a sous chef, and since he and my mother are the only ones at home these days, she’s the only one who can fill those shoes. On receiving my father’s email, I decided that the only fair thing to do, in order for my father to be as successful as he would want to be, and for my mother to have an enjoyable weekend, was to provide Dad with as much information on soufflé-making as I could muster up from my soufflé knowledge base.
I like making soufflés. Actually, what I really like is teaching others to make soufflés. I think it has something to do with the fact that the making of this dish is grounded in science, but there is always a point where the cook must relinquish control and just watch and see what happens.
Here’s the science of it…
Oct 262004
Many of us have made pot roasts before, but so often they end up dry and tasteless, while the braising liquid is delicious. The secret is not to add too much liquid and to braise at a low enough temperature so that the liquid doesn’t bubble, but just steams. In this recipe, I used a delicious spice rub from Palette Fine Foods to add more flavour to the roast. While I used their Porcini Wild Mushroom Rub, I think their Cinnamon Chili Spice Rub would be excellent. Give it a whirl!
Oct 262004
You’d never expect to be able to do this dessert in a slow cooker, but you can. The nice thing about that is that you can get dessert out of the way before you even start thinking about dinner!
Oct 262004
Some of the usual things that are well suited to a slow cooker are stews, soups and chilies. You can make these dishes more intesting, however by changing some of the ingredients and going with an ethnic theme. Here we made a Moroccan lamb stew by using a regional spice blend of cinnamon, turmeric, coriander, cumin and cayenne, adding raisins and dried apricots, and using chickpeas and sweet potatoes rather than another bean or regular potato. The fruity ale added a nice component, and if you’re in the United States, Magic Hat #9 is a perfect choice. Enjoy!
Oct 262004
I appeared on CN8’s Your Morning this morning, talking about what to do in your slow cooker. We filled four electric pots with some delicious foods - a Morrocan Stew, Individual Lemon Pudding Cakes, a Perfect Pot Roast (which I enjoyed for dinner!), and Caramel for coating apples. The posibilities are endless with slow cookers, so deciding what to make is your biggest problem.
Look for the recipes above, or clink on the links below.
Classic Pot Roast
Individual Lemon Sponge Puddings
Morrocan Lamb Stew
Oct 202004
My mother claims that Coquilles St. Jacques is one of her favourite meals. She’ll never eat it again. That doesn’t make a lot of sense at first, but give it some thought. It turns out that once, when she was much younger than today, she was in France on holiday and had Coquilles St. Jacques in a restaurant. It was delicious. Though she has had it a few times since then, nothing has been able to live up to her expectations and memory of that experience. Consequently, in order to preserve the memory of the perfect meal, she has sworn off all scallops in the manner of Jack!