3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon of nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room-temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar
- Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup unsalted butter , softened
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg , yolk and white separated
1 1/2 tsp vanilla extract
2 Tbsp buttermilk
1 1/4 cups finely chopped pecans
15 caramels (such as Kraft)
2 1/2 Tbsp heavy cream
Flaky or coarse sea salt
3 oz chopped milk chocolate or semi-sweet chocolate chips or chopped chocolate
2 tsp shortening
- In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. In the bowl of an electric stand mixer fitted with the
paddle attachment, whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy,
about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract.
- Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
- Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap
and chill 45 minutes, until slightly firm (or up to 1 day. If chilling longer than a few hours, I’d recommend letting the dough rest
a room temperature a bit so the dough isn’t too firm and cracking when making indentations).
- Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped
pecans in a bowl.
- Shape dough into 1-inch balls 18 grams each) then working with one at a time, drop into egg white and roll to evenly coat
the lift and allow excess egg white to run off and immediately place in bowl with chopped pecans and roll to evenly coat (if
necessary, you can gently press into the nuts to help them stick).
- Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball.
- Bake in preheated oven until set, about 10 – 12 minutes. Remove from oven then using the bottom of a rounded teaspoon,
gently press down on existing indentation (to create more space for caramel). Cool on baking sheet several minutes then
transfer to a wire rack to cool completely.
- For the topping:
- Place caramels and heavy cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second
intervals, stirring after each interval until melted and smooth. Spoon caramel into indentation in cookies and sprinkle tops
with a small pinch of sea salt.
1 tablespoon extra-virgin olive oil,
2 cups thinly vertically sliced onion
2 cups (2-inch) slices asparagus
(about 1/2 pound)
1 tablespoon thinly sliced ready-touse sun-dried tomatoes
1/8 teaspoon salt
1 (8-ounce) portion fresh pizza dough
3/4 cup (3 ounces) shredded fontina
1 1/2 teaspoons fresh oregano leaves
1/4 teaspoon freshly ground black
How to Make It
Prepare grill to medium-high heat.
Heat 2 teaspoons oil in a large nonstick skillet over
medium-high heat. Add onion to pan; sauté 5 minutes.
Reduce heat to medium-low; cook 5 minutes or until
browned. Add asparagus to pan; cook 5 minutes or until
asparagus is crisp-tender. Stir in tomatoes and salt.
Roll dough into a 12-inch circle on a lightly floured
surface; brush each side of dough with 1/2 teaspoon
Place dough on a grill rack; grill 1 1/2 minutes or until
crust bubbles and is well marked. Reduce grill heat to
low; turn dough over. Arrange onion mixture over crust;
sprinkle evenly with cheese. Cover and grill over low heat 3 1/2 minutes or until cheese melts; remove pizza from grill. Sprinkle with oregano and black pepper.
1/4 cup fresh basil, minced
1/4 cup fat-free, less-sodium chicken
2 tablespoons grated fresh Parmesan
4 teaspoons extravirgin olive oil
1 teaspoon salt, divided
2 garlic cloves, minced
4 (6-ounce) cod fillets
1/4 teaspoon freshly ground black
How to Make It
Combine basil, broth, cheese, oil, 1/2 teaspoon salt, and
garlic in a small bowl.
Sprinkle fish with remaining 1/2 teaspoon salt and
pepper. Heat a large nonstick skillet coated with cooking
spray over medium-high heat. Add fish; sauté 5 minutes
on each side or until fish flakes easily when tested with a
fork. Serve fish with the basil mixture.