My last trip to New York included visits to two of my favorite French restaurants. I’ve long loved a butter lettuce salad with a smile vinaigrette. On that trip I had the most delicious and simple butter lettuce salad with a sherry and shallot vinegarette. This inspired me to attempt to make my own. Salt, pepper, sherry vinegar, good olive oil and shallots thinly diced turned into a wonderful dressing for my salad.
Next up was the soufflé challenge. I’ve made cheddar cheese soufflés for years to varying success. The soufflé I had for lunch at Cognac sent me back to my kitchen determined to surpass the disappointing soufflé I’d made the last time. It should be simple, right? Separate your eggs, whip the whites, make a cheese sauce, fold the sauce into the stiff egg whites and bake. Nothing to it?
Well, the last soufflé I’d made seemed to separate and left a ton of sauce at the bottom of the dish. Not what I’d intended to serve. So inspired by my visit, on the Saturday after Thanksgiving I tried again. This time success was in the air. I think I’d add a bit more pepper and salt but, overall, the soufflé was a hit and tasty too!
Maybe one more experiment? Next time, I’m going for individual souffle’ dishes for each person rather than one large to share.