Souffle

I love to make soufflés. The route you take to arrive at its spectacular conclusion is relatively simple.

I put about five eggs out so they are at room temperature when you are ready to assemble the masterpiece.

Start with a white sauce – I like to kick it up with the addition of mustard or maybe a jalapeno pepper. Making sure your bowl and whisk are fat-free (I rinse both with some vinegar water) separate the whites from the yolks. Beat the whites until they peak – add some Cream of Tartar midway through your beating. Allow your white sauce to cool a bit and add the egg yolks. Take a few spoons of this mixture and gently add to the whites. Trying not to stir too much, and gently mix everything together.

Heat the oven to 400 and butter the soufflé ramekin. Grab a piece of parchment and tie it around your ramekin with some string. Pour the mixture into the ramekin and place it on a heated element to start it on its way. At this point the string and parchment will usually catch fire: blow out the flames and fling it into the oven on the bottom rack at 375 and DO NOT peek for 35 minutes. After 35 minutes, sprinkle to top of the now magnificently risen soufflé with a few tablespoons of Parmesan cheese and pop it back in the oven for about 7 minutes.

You only have five minutes in which to present your oeuvre – it WILL fall.

It will also be delicious.