ounces swiss cheese comté or gruyère
1 ounce butter plus a little to butter the dish
3/4 ounces plain flour
Salt, pepper & grated nutmeg
oven to 350 degrees. Butter the soufflé dishes ;
thinly grate the cheese (thin wholes of grater).
Separate the egg whites from yolk and beat the
whites with an electric mixer until they get
thickly frothy. Prepare the béchamel (white
sauce) : melt the butter in a saucepan, medium
flame, and pour the flour on it while stirring
with a wooden spoon until well blended. On a more
gentle flame, start pouring a bit of milk and
gently stir until it is incorporated ; keep doing
this way with all milk. Never stop stirring.
Reckon about 10 minutes until the béchamel is
ready (it must get thick). Add enough nutmeg,
salt & pepper, and remove from fire. Add the
grated cheese, then the yolks ; turn vigourously
to obtain a homogeneous mixture. Gently
incorporate the egg whites with a rubber spatula.
Pour the mixture equally into the 4 soufflé
dishes ; fill them about 3/4. Bake in oven for
about 25 minutes ; the soufflés must rise and
get golden brown. Do not open oven door for they
would deflate. You need to increase baking time
if you use a large single dish, and vice versa.
It would take around 40 minutes for 1 big dish.
4 skinless, boneless
chicken breast halves
2 tablespoons Olive oil
1/4 cup all-purpose flour
1 small onion, thinly sliced
2 portobello mushrooms
salt to taste
pepper to taste
1/2 cup beef broth
2 teaspoons dried tarragon
5 canned quartered artichoke hearts
1/2 cup Brandy
1/4 cup lemon juice
Lightly pound chicken
breasts to even thickness. Dust chicken with flour, and add salt
and pepper to your taste. In a heavy skillet, heat 1 tablespoon
olive oil over medium heat. Place chicken in pan, brown on both
sides, and cook through (this will take about 8 to 10 minutes).
Remove from pan, and set aside. Add remaining 1 tablespoon Olive
oil, and saute onions and mushrooms over medium heat for 3 to 5
minutes. Add beef broth, lemon juice, tarragon, and artichoke
hearts to the pan. Heat for 2 to 3 minutes, stirring gently.
Stir in Brandy, and simmer for an additional 2 to 3 minutes.
Return chicken to the pan, and heat through.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine