a person is like a soufflé
one minute light and airy
looking delicious and so unbelievable
and the next minute…
even with all your special care and babying..
well ..it really only takes the slightest
little wrong move…
and the soufflé…
but the secret to great soufflé
is not such a secret.
it is just as delicious
even more so..in my opinion
because the texture gets slightly denser
and the flavor all the more fuller…
even if it doesn’t look
as pretty as you thought from the outside…
after hosting my mother for the weekend
and a truly lovely & enjoyable weekend it was…
Tunie B. & her Savta…
I can not compete….(with Tunie, her Savta – will win every time!)
I have realized
mother driven complexes & issues (and we all have them…don’t lie)
give me no reason to revert back to my teenage years (where I of course, knew best)
I need to take all the loving and well intentioned advice
& ….critique, (yes mother you are a critical person – but I LOVE YOU)
I just might learn a thing or two.
I am a souffle
and advice and critique
as harsh as I might initially perceive it
with the knowledge that
a soufflé will always sink
no matter how much you baby it… or don’t
and for that reason, and reason alone,
even if I sink a little at first…
those always loving mother moments…
it really makes this soufflé, richer…
and I should know… will make me all the more darn good
INSIDE & OUT!
Lately some of my friends have started the Dukan Diet. Not for me so much, very hard and restrictive, and I just love food to much…but for them it works.
Feeling badly for them and challenged by their diet restrictions, I have been tinkering in the kitchen with some recipes that they can enjoy and make them able to still come to my house for dinner! This Ricotta Souffle is one of my experiments, that Dukan Diet or not, I would eat for breakfast or lunch any time. Perfectly light and actually quite satisfying.
The Dukan Diet does not allow for any fat whatsoever or any sugar, so this had to be made with Fat Free ricotta and splenda. However, I am giving the whole milk ricotta version, with sugar because it is the way I prefer to make them and still really not so fattening. Just substitute according to your diet preference.
4 egg whites
3 egg yolks
1 1/4 cup ricotta cheese (fat free or whole)
2 tsp. sugar or splenda
pre-heat oven to 375F
In a mixer, whip the egg whites till lightt and airy and soft peaks form.
In a separate bowl, mix the egg yolks, ricotta cheese and sugar together till just blended.
Add the ricotta cheese mixture into the egg whites, and fold gently until just combined.
Take a 9 x 13 tin and place 5 3inch deep ramekin dishes into the pan.
Separate the ricotta batter evenly among the ramekins and then fill the pan with water 3/4 way up the ramekin.
Place in oven and bake for about 15-20 minutes or until soufflé has risen and turned slightly brown on top.
Serve immediately if you want to keep them high, light and airy
or later when they has sunk a little in the middle and are a little denser and more flavorful.
either way is delicious. I sometimes sprinkle a little more sugar on top for garnish.