Thursday, December 2, 2010
There are a few dishes that people will always be really impressed with. A soufflé is one of them. I think it is just because so much has been said about how hard it is to cook them and that it takes just a small shock to send it tumbling. I tried making soufflé a little while ago and have had only success with what I think is a really easy dish to prepare. Lots of bang for your buck (or effort) on this one! Go ahead and try it.
Wednesday, December 1, 2010
|Add a piece of crisp smoked bacon for texture and roasted seeds|
This is one of those great recipes that is easy and can be dressed up a bit for any occasion. The flavor of the soup is really good and the smoked cream adds a little subtle surprise in the mouth. We served this at a cocktail party in little shot glasses with a breadstick and it was quite a hit.
Infusing milk and cream are quite popular in France. The principle is always the same in that the liquid is heated and left to cool with the ingredients it is being infused with.
This pumpkin bread is a staple in our house. I make it and everyone eats it for breakfast. By day two, there is usually nothing left. It's also great for an afternoon break with a cup of coffee or tea (if I can get to it in time). The sour cream makes it very moist and is lighter than using only oil