brunch may 8th 2013 cheese souffle, jerusalem couscous salad,

cheese souffles

severs 8 medium size souffles

3/4 cup butter
parm or hard cheese to dust ramekins after buttering

6 tbsp flour 2 cups milk 2 cups swiss or other cheese   pinch cayenne pepper pinch nutmeg 8 egg yolks  8 egg whites Directions Heat oven to 375° F. Grease  16-ounce  with 1 tablespoon of butter. Coat with the Parmesan, then tap out the excess. Set aside.  In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute.  Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute.  Remove from heat and stir in the cheese until melted.  Blend in the cayenne and nutmeg.  Whisk in the yolks one at a time.  Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.) In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form.  Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites.  Spoon into the ramekins.  Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20-25 minutes smaller ones.  Serve immediately.

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jerusalem couscous salad

cooking the pasta
1 cup cous cous
3 cups liquid
salt


salad
yellow cherry tomatoes
green onion
garlic
basil
zucchini
carrot
pecirino 
salt and pepper



boil salted water - add couscous and let it come back to a boil and lower to low - the couscous should absorb all the water.

saute garlic, green onions and tomatoes in olive oil and a pinch of salt. saute until slightly soften. add al dente cous cous and fresh basil to the tomato saute. use a peeler to shred the carrots and zucchini. toss cous cous and veggies together and adjust salt and pepper. serve room temperature