ALEX LAU FOR THE WALL STREET JOURNAL, FOOD STYLING BY PEARL JONES, PROP STYLING BY SOPHIE STRANGIO. I’ll get to the soufflés. I’ve been thinking about a scene in “Mad Men” where the lead character, Don Draper, goes to watch his daughter in a school maypole performance. I’m not sure whether it was in the script or an actor’s choice, but the next moments capture desire and longing so evocatively.
The process of making a soufflé is not nearly as stressful as we’ve been led to believe. Follow a few bedrock tips, and you’ll be fine. Gently fold and cut whisked egg whites into the béchamel mixture or batter by adding the egg whites a third at a time. Use a large spatula to lift the batter from the bottom of the bowl and fold it over into the whites. Rotate the bowl continuously, slicing through the center of the batter often.
Make the béchamel: In a heavy-bottomed saucepan over medium heat, melt butter. Add flour and whisk until bubbling and smooth. Whisking constantly, add milk and cook until thickened, about 3 minutes. Remove from heat, and add Parmigiano, Gruyére, feta, salt, cayenne, pepper, nasturtiums and parsley, and whisk to combine. Transfer to a mixing bowl and let cool.
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Would you happen to have a recipe for meatloaf handy?🤔
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