Parmesan Souffles

_________________________________________________

                            FOOD FUNNY
_________________________________________________

Here's a classic food funny from Rosemary Zwick:

A man finally called his mother in Florida, "Mom, how are you?"

"Not too good," said the mother. "I've been very weak."

"Why are you so weak?"

"Because I haven't eaten in 38 days."

"That's terrible. Why haven't you eaten in 38 days?"

"Because I didn't want my mouth to be filled with food if you should call."

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

Nothing is more elegant that an individual souffle as an appetizer.
I think you will find this one so delicious and light that it makes
a truly remarkable start for any meal.

Parmesan Souffles

2 cups (500 ml) milk
3/4 cup (180 ml) all-purpose flour
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
2 oz (55 g) Parmesan cheese, grated
2 Tbs (30 ml) unsalted butter
4 eggs, separated

Bring the milk to a boil over moderate heat. Remove from the
heat and stir in the flour until the mixture is completely smooth.
Season with salt, pepper, and nutmeg. Bring to a boil again,
stirring constantly. Remove from the heat and stir in the cheese,
butter, and egg yolks. Beat the egg whites until stiff and fold
into the milk mixture. Pour into 4 buttered 3-inch (8 cm) souffle
dishes or ramekins. Bake for 10 minutes in a pre-heated 325F (160C) oven.
Serve immediately.
Serves 4.
Received on Mon Sep 20 08:13:20 2010