My last book, FROM BARCELONA WITH LOVE was be published in June in Trade-Paperback and e-book.



Order the book here.

"It All Began in Monte Carlo" is now in stores in Trade-paperback and e-book.


Read the great reviews here.
Order the book here.

"There's Something About St. Tropez"still available in Stores on ebooks for Kindle, Nook & other ebook devices.

 

 

CHEESE SOUFFLE
I'm going to give you a recipe for a kind of cheese souffle that Red served one night at dinner in France. It's spectacular to look at, absolutely delicious, and looks as though you have worked for hours and are a gourmet cook - when in fact it's the easiest thing in the world. So, if you want to impress your friends, try this: (serves 6)

1) l pt double cream
2) 6oz grated cheese (I use a Sargento mixture of Mexican cheeses bought already grated from the supermarket. My friend used white Stilton which is a much sharper flavor. You could use grated Gruyère or any other cheese that pleases you)
3) 6 eggs
4) l small garlic clove
5) nutmeg 6) salt and cayenne pepper
7) a small amount of grated Parmesan (optional)

Liquidize until smooth items 2 to 6 (that is everything except the cream) Add cream and liquidize again. Pour into buttered (3&1/2 inch) ramekins until three-quarters full.. Sprinkle with grated parmesan and an extra shot of nutmeg. Bake at 375 degrees for 30 mins.

The mixture can be made ahead and stored in fridge or frozen. Defrosted, it cooks up absolutely perfectly. Anyhow, have your guests ready and seated at the table, because your effortless little soufflés will have risen like puffy golden clouds and should be served straight from the oven and eaten immediately (with a teaspoon) I promise, you'll be greeted with ohhs and ahhs of delight and applause for your prowess as a cook! And what could be easier?

OCTOBER 2000

Here is a recipe for a Frittata. Actually, this is Richard's deal — I have little to do with its construction, other than the seasoning.



You might notice from the picture that a little bite was taken out of the edge — one of us just couldn't wait to taste it. I wonder who?

CLICK HERE FOR THE FRITATTA RECIPE
- SPANISH POTATO OMLETTE


SEPTEMBER 2000

AN ENGLISH SUNDAY LUNCH


A winter English Sunday Lunch is my favorite.... hoarfrost on the hedgerows, sullen gray skies, ice crackling on the gravel under your tires. Indoors, the lunch guests edging toward the roaring fire to toast their backsides, sipping (very) small glasses of sherry, meeting and greeting, gossip and London chat with guests up from the city for the weekend, shoving dogs off well-worn rose-chintz sofas so at least you can sit down; the smell of beeswax and hyacinths and dog, the aroma of roast lamb and garlic and rosemary.

Then straight to the table, the hostess (often me) still flushed from kitchen duties. The roast is carved, Yorkshire puddings, light as fluffy pillows, are served, bowls and platters of vegetables circulated, especially sprouts, a very English vegetable and delicious when cooked properly, and crispy cauliflower which I bake until it's just crunchy with a delicious parmesan cheese crust.

There are tiny deep-gold roast potatoes that you tell yourself you absolutely will not have second helpings of and always do; gravy made from the pan-drippings and wine and juice from the meat.... and of course a bottle or so of a good robust red. Oh, I almost forgot the mint sauce, definitely an acquired taste for Americans, but a must with lamb for the Brits. And then, when you can't possibly eat any more, there's Pudding.

In England it's always known as Pudding, never Dessert. My favorite is bread and butter pudding, light as a souffle, dotted with golden raisins plumped in port or brandy, crusted with brown sugar, smelling of pecans and vanilla and swimming in a pool of thick pouring cream. Coffee and perhaps a sustaining glass of port, then those with the stamina, or those feeling the need, head out for a walk, wrapped to their frozen ears in scarves and hats and mittens and woollies of all kinds, returning red-nosed and brisk a half-hour later to join the lazy ones dozing in deep armchairs in front of the fire.

And then its time for Tea. But Tea is another story, and I'll tell you about it some other time.

Meanwhile, here are my recipes for English Sunday Lunch, so you can make it yourself some cold winter day. Actually, Sunday Lunch is pretty good in summer too. In fact any season will do!

- CLICK HERE FOR ENGLISH SUNDAY LUNCH RECIPES -



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