"souffle" news and stories

The web is a wonderful place, filled with news, information, how-to guides, games, and pornography. It also happens to be a place where you can find a ton of books...for free! At the Project Gutenberg site, I found this one: The Complete Book of Cheese, a 1955 book by Bob Brown.

This isn't just some small article-extended-to-book-length thing -- it's quite an extensive history of cheese, along with illustrations, personal observations, and recipes. Chapters include "I Remember Cheese," "Foreign Greats," "Native Americans," and "The Fondue." There's even an A to Z of cheese you might want to print out.

There's also a section titled "Fit For Drink," which tells you what drink to pair with what cheese. As the quote says, "A country without a fit drink for cheese has no cheese fit for drink."

Eggs are wonderful because they are such versatile ingredients and work in preparations from simple to complex, baked to fried, sweet to savory. More often than not, the simplest egg preparations will be the ones that we use most - scrambled eggs, fried eggs, poached eggs and boiled eggs - but with only a bit more effort, some really spectacular dishes can emerge. Omelettes, Souffles & Frittatas is about those slightly more complex preparations, which may take slightly more thought than a fried egg, but are wonderfully simple compared to most dishes.

The recipes for omelettes and frittatas are classical, but simple. The details on technique are easy to follow and the book offers helpful visuals. Although souffles may be approached with trepidation by many cooks, they are just as easy as the other dishes in the book thanks to the reassuring instructions. Recipes include White Chocolate Souffle with Raspberry Sauce, Artichoke and Red Onion Frittata and German Bacon and Potato Omelette.

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A photo of a souffle that is taken just as it emerges from the oven is a wonderful thing. It is at that moment that the souffle is at its highest and most delicate stage, before the lower temperature of the room causes the dish to gently deflate. This is a Silverbeet and Parmesan Souffle, captured at that very moment, by Haalo at Cook (almost) Anything At Least Once. Silverbeet, a.k.a. chard, has a very slightly bitter taste to it that mellows when it is cooked, but would still provide a bit of contrast to the richness of the cheese flavor in this souffle. The finished dish is much easier to achieve than it looks, particularly if you follow the recipe closely and don't over-beat the egg whites, and is the perfect way to start off light summer meals and warm winter ones.

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Although I just said that food doesn't have to be gourmet to be gorgeous, it can't hurt. Bea, also known as La tartine gourmande, made this exquisite Iced Lime Souffle with Poppy Seeds, drizzled with a raspberry coulis and served with a side of sugar-marinated strawberries. The full name of the dessert is so descriptive, that the dish almost needs no photo to accompany it. Since it is frozen, there is no risk of the souffle deflating and there is no need to turn on the oven, so it's a great choice of dessert on a hot day. The combination of lime and berries is bright and refreshing to the tastebuds, as the flavors complement each other well in everything that they appear together in.

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I have been disappointed with the strawberries I've had this season, which were adversely affected some rather unpleasant weather patterns and a tremendous amount of rain here in California. Consequently, I've been looking for ways to use up the less-than-satisfying berries when I buy them in a fit of optimism. Cooked into cakes or muffins, they actually taste much better than fresh, due to the support from additional sugar. Next time I have some around, I'm definitely going to try the Baked Strawberry Pudding from Cookbook 411. It looks like a light, delicious pudding cake with strawberry puree as the base. Summery, simple and elegant - sign me up! You can get the recipe here.

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