Soufflé’s are normally thought of as French desserts made with chocolate or cheese that rise like the sun from our heavenly oven. But in fact these special delights can be “savory” in nature as well. The method used to make either sweet or savory soufflés is simple when we follow a set of uncompromising rules that will satisfy the most demanding critic at our table. But before we list the guiding principals let’s consider why the soufflé is worth the trouble. First off, they are just so good to eat, albeit rich, but delicious too. And when any food is … Continue reading Savory Souffle for Winter →

A traditional Thanksgiving spreadThanksgiving is around the corner. Some love it. Others such as vegetarians bemoan “the turkey thing” every holiday season. Sides offer more choices and potentially more flavor. Normally, sides include turkey gravy, stuffing, mashed potatoes, corn bread, a vegetable of some unknown vintage, cranberry sauce and pumpkin pie. Last year the focus of attention in our family was to fry a turkey and roast another in the oven as well as a backup, along with the traditional sides. All attendees enjoyed the meal. This year I thought it would be fun to create a variety of other … Continue reading Thanksgiving Sides Can Make A Meal – Traditional & Otherwise →