French Recipes (Most Popular)
These are the only way to eat Gizzards! The recipe is in Michelle Tam's book and it is super simple.
A piping hot lemon souffle with the texture of air and a sweet but sour after taste
The lemon-pine flavor of rosemary permeates this wonderful winter-dinner dish. Serve with crusty baguette slices.
Excellent dough for Profiteroles
if fried, apparently, they become New Orleans beignettes!
minus the marsala wine, just using broth... served over rice. I will be trying this tonight!
Soufflés can be quite intimidating from the ingredients to beating the egg whites perfectly. Here's what you need to know to have a successful soufflé: Your soufflé will rise in the oven and quick deflate at serving, so serve immediately from the oven. Your soufflé will have a nice crust on the outside and a creamy center. If you place your soufflé to the back of the oven you can sneak a peek. Don't worry about a cracked soufflé; they taste just as yummy as one that didn't crack. If esthetically you don't want cracks lower the oven temp to 375 and cook for 25 minutes.
Come enjoy your soufflé and this one has almost half the calories than most!