Cauliflower and Aged Gouda Soufflé

Cauliflower and Aged Gouda Soufflé

Cauliflower and Aged Gouda Soufflé

These delightful soufflés are perfect for a springtime luncheon! 36 month-aged Gouda from the Netherlands adds nutty, butterscotch flavors and an interesting salt crystal crunchy texture. This flavorful cheese pairs well with a full-bodied complex Alsatian Pinot Gris.

The soufflés are super easy to prepare, and bake up to a puffed golden brown in 35 minutes. Served with a pretty side salad, they make a lovely light lunch…or easily double the recipe and serve them on a platter as part of a buffet because, as a bonus, the soufflés hardly deflate so they are excellent for entertaining.

Cauliflower Soufflé Recipe

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Cream of Pea Soup, Goat Cheese Flower Crouton

Cream of Pea Soup

Cream of Pea Soup
Goat Cheese Flower Crouton

Spring is just around the corner but…No need to wait another month to serve this super-easy, spring-inspired soup! It is made with frozen peas and just a handful of ingredients.

Frozen peas are simply delicious, inexpensive, and convenient. They are picked and flash-frozen at the peak of freshness so they are always sweet and tender. Turn a bag of plain ol’ peas into something extraordinary, a soup that is quite pretty and awfully tasty.

And if fresh edible flowers are not readily available, you can serve the soup with a (still fabulous) goat cheese crouton topped with fresh herbs like mint or dill.

Cream of Pea Soup Recipe

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Seared Albacore, Roasted Mushrooms, Demi-Glace

Seared Albacore, Roasted Mushrooms, Demi-Glace

Seared Albacore, Roasted Trumpet Royale and Maitake Mushrooms, Sherry Demi-Glace

It was devastatingly elegant, perfect in its four-star simplicity with just three items: fish, mushroom, sauce. Ever since I saw this Facebook post by Eric Ripert, I knew I just had to make some version of his dish.

At Le Bernardin where “every fish gets treated according to its personality,” the Chef is a genius at pairing seafood with minimal ingredients and sauces that create synergy on the plate.

Chef Ripert is world-renowned for his exquisite, clean, seafood-centered cuisine where he simultaneously celebrates the beauty and elegance of vegetables. In the original dish that inspired my recipe, the Chef pairs a pristine piece of grilled hiramasa with roasted porcini & maitake and bone marrow bordelaise sauce.

Seared Albacore, Roasted Mushrooms, Demi-Glace Recipe

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The Easiest Soufflé You’ll Ever Make

Maman's Cheese Souffle by Jacques Pepin

Maman’s Cheese Soufflé by Jacques Pépin

A little while back, I came across the most charming video of Jacques Pépin with Kristen Milgore demonstrating his mother’s easy cheese soufflé recipe. Their camaraderie was endearing, the unstuffy homey cooking style was refreshing, the rustic soufflé was mouthwatering…and they enjoyed the finished product with a tumbler of chilled white wine. I simply could not, not try it!

Maman's Cheese Souffle by Jacques Pepin

Jacques tells the story of Maman’s Cheese Soufflé:

“When my mother got married, she was 17 and my father was 22. She did not know how to cook, except for a few simple dishes that she had learned from her mother. Yet she was willing and fearless.

My father liked cheese soufflé, so my mother graciously obliged. She had never made a soufflé before, but a friend told her that it consisted of a white sauce (bechamel), grated cheese and eggs — a cinch!

To the bechamel, that staple of the French home cook, she added her grated Swiss cheese and then cracked and added one egg after another to the mixture, stirred it well, poured it into a gratin dish, and baked it in the oven.

Viola! No one had told her that the eggs should be separated, with the yolks added to the base sauce and the whites whipped to a firm consistency and then gently folded into the mixture.

Ignorance is bliss, and in this case it was indeed: The soufflé rose to a golden height and become a family favorite. This is a great recipe; it can be assembled hours or even a day ahead, and although it is slightly less airy than a standard soufflé, it is delicious.”

Maman’s Cheese Soufflé by Jacques Pépin

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Brezza Las Vegas Style “Pan-Seared Fish”

Market Fish Inspired By BrezzaPan-Seared Fish
Black Rice, English Peas
Meyer Lemon Lobster Butter
Micro Greens

Black Cod, Black Rice

We loved it so much we cooked it twice. Once featuring Alaska Coho Salmon and once featuring Alaska Black Cod…with premium quality fish, a rich and tangy lobster butter sauce, earthy black rice, and plump sweet peas.

The inspiration for this striking colorful recipe came from a heavenly dinner we recently enjoyed at the new Brezza, located in Resorts World Las Vegas. We were quite impressed by the restaurant’s service and ambiance, pristine Tonno Carpaccio, and brilliant Tagliatelle Bolognese with its intriguing hint of cloves, but it was her Chilean Seabass special that we especially craved again and again.

Resorts World Las Vegas
Resorts World Las Vegas

EATER Las Vegas writes that the winners of the 2021 Eater Awards in Las Vegas comprise a diverse group of the finest and most interesting chefs, restaurants and bars in the city.

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