Ah, the infamous Chocolate Soufflé! This light and airy melt-in-your-mouth dessert is sure to please every palate. I have baked hundreds of soufflés over the years and this recipe will always be an all-time favorite.
Note: always use ½-inch size pieces of chocolate or less to ensure it will fully melt.
For this dish, it is possible to prepare the base up to 12 hours in advance. Reserve the base on the counter at room temperature, until you are ready for service.
Healthy, delicious and velvety; this versatile carrot-ginger soup is perfect for any occasion. It can be served hot or cold and I must admit that I love it chilled, as it is so light and refreshing. If serving chilled, refrigerate at least two hours before service.
Note: this soup can be made well in advance or frozen for later use.
A recipe I created when I wanted a soup and chicken dinner elevated. This a is a rich and creamy puree with potatoes, leeks, garlic, and cream. This heavy soup stands alone but is greatly complimented with pickled beets, roasted Brussels sprouts, roasted chicken, and carrot and apple slaw. These garnishes bring a full circle of flavors that creates a perfect balance. The bisque also acts as a sauce for the chicken.