Vanilla Soufflé

I really love the texture of a well made soufflé, and I really love vanilla, but until today I had not been able to come up with a recipe for a vanilla soufflé that really allowed the lusciousness of the vanilla to shine through the egg. It’s been over a year since I made my first soufflé, a chocolate affair made with some really delicious 70% cocoa solids callebaut chocolate, which to me has a slightly spicy note to the flavor that I just adore (I’ll post that recipe another day), but I’ve played repeatedly with different variations on the classic vanilla soufflé and had never come close to the sublime vanilla flavor that haunted my imagination, until today. I made the recipe as individual soufflés, but I’ve included a version for a 2 quart / 2 liter soufflé as well. Read more

Zucchini en Papillote

I’m posting this recipe specially for my mother who would like to know what to do with a zucchini.

Recipe

2 green zucchini
1 yellow zucchini
quarter of an onion diced finely (1/4 inch dice)
half a red bell pepper (capsicum) diced fairly finely (1/4 inch dice)
1 small clove garlic (minced finely)
dash of salt & pepper
sprinkle of dried oregano
sprinkle of dried basil
sprinkle of dried parsley
1 tbsp extra virgin olive oil Read more

Corn and Crab Chowder

This makes a great light dinner with a dinner roll and a nice salad. This is even better if you have fresh corn available.  Just substitute about 8 ears of corn for the creamed corn and frozen kernels. Remove the kernels from 3 ears using a chef’s knife. Grate the remaining 5 ears on the large holes of a box grater & scrape any remaining pulp off the cobs with the back of the chef’s knife. Add the grated kernels and pulp where you’d add the creamed corn and the whole kernels where you’d the frozen kernels. Read more

Ricotta & Buttermilk Pancakes with Caramelized Bananas

My husband and I love these for breakfast. Regular pancakes are a little too heavy for me, but these are light, airy, moist and delicious. If you don’t have buttermilk, you can use the same amount of regular milk, I just like the extra tanginess of the buttermilk. Read more