Ingredients
Bitter greens with candied lemon peel, pine nuts, balsamico, and Parmigiano-Reggiano cheese become a salad destined for the holidays.
Ingredients
Antonin Carâme's invention of the classic soufflé in the early 1820s was made possible by new ovens, which were heated by air drafts instead of by coal. This new technology provided the more even cooking temperature needed for a soufflé to rise properly and stay risen. Initially, Carême made his soufflés in stiff pastry casings that were not eaten. Their straight sides were the inspiration for our current soufflé dishes. He went on to create hundreds of other soufflés including the Soufflé Rothschild, which originally contained real gold and was aptly named by its creator in honor of his employer, at the time the richest man in France. It consisted of a pastry-cream base lightened with beaten egg whites and flavored with chopped crystallized fruits macerated in Danziger Goldwasser, a liquor containing suspended gold crystals. More modern recipes often substitute Kirsch or Cognac.
Although they're called "horns," these cookies are shaped more like a horseshoe. They can be piped into any shape, however, such as the familiar rosette with a little piece of maraschino cherry in the center. The almond paste and egg white combination gives them a wonderful chewy texture.
The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when it is prepared in a gratin dish, making it easier to serve at the table. It can also be made in a conventional soufflé dish. Leftover soufflé will reinflate when reheated in a 350-degree oven.