Wednesday, September 11, 2013
As a child, a special dish my mom used to make was soufflé. The most traditional, whose recipe is below us a plain gruyère one, but I always enjoyed the spinach and Roquefort soufflés. Obviously, dessert soufflés are also an option but I'm partial to the salted ones. There's a myth that soufflés are difficult to make - and while I will grant you that once they collapse, the whole experiment is over (except for the eating - the taste is still delicious); the actual step by step process is not that difficult. A basic sauce - a béchamel - into which one melts cheese and then folds in beaten egg whites is all this takes. See for yourself!
Friday, September 6, 2013
It's not really a secret, but I could eat a whole batch of hummus in one sitting. I know, I know, probably not the best idea - especially if I eat it with chips instead of with a spoon ;)
I'm also discovering "hummus" made from other kinds of beans, like canneloni; but I'm partial to the basic chickpea version. In this one, I've added some lemon juice and parsley to freshen it up a bit.
Lemon Parsley Hummus
1 can chickpeas, drained
1/4 cup olive oil
2 T lemon juice
pinch of salt
1/2 bundle of fresh parsley, roughly chopped
1 T tahini
2 cloves garlic, pressed or finely diced
This is super easy. In a blender, mix the the chickpeas, salt, tahini, and garlic. Blend while adding olive oil in a thin stream until all smooth. Add parsley and lemon juice and pulse 2-3 times to mix.
Serve with crackers of your choice.