Food Minia

Souffles are pretty easy to do once you've got the hang of separating eggs and whipping them into stiff peaks and folding them in (MAFC I 157). Once you have the trick of this, it's possible to vary this infinitely by adding leftovers to the bottom of the dish before turning in the souffle mixture, or putting half the mixture in and then the leftovers, and then the rest. And of course you can vary the condensed cream soups many, many ways. Campbell's Cream of Celery is a good base for fish souffles, as is Cream of Shrimp (MAFC I pp. 166-171). The Campbell's Cream of Chicken and Herbs is a good base for poultry souffles. Cream of Mushroom with Roasted Garlic is good too. These taste less like, well, canned soups! Serves 4 as a starter Preheat the oven to 425 1 10oz can cream of mushroom soup (or cream of chicken, cream of broccoli, etc.) 4 egg yolks 4 egg whites OPTIONAL: grated cheddar cheese In bowl combine soup and yolks. Beat egg whites until stiff. Fold into s...

There are all kinds of 'abats'--organ meats. (French for slaughterhouse is abattoir .) But liver is the easiest and fastest and healthiest and, well, easiest to take for many people. Julia has liver exactly right when she says it "cooks hardly more than a minute on each side. Overcooked liver is gray, dry, and disappointing—perfectly sautéed, it is a rosy pink when you cut into it. " The photo shows pork liver, my favorite, cut by the Meat Lab into lamelles, a little thicker than the usual. So it took about two minutes a side. A lot of paper towels or newspaper will help--to blot the liver and dredge it. If you put it on the counter it makes a huge mess. 4 slices (about 1 pound) calf's or pork liver sliced about ½ inch thick Salt and freshly ground pepper ½ cup or more seasoned breadcrumbs or flour in a plate 3 tablespoons butter and olive oil combined, or clarified butter Heat the butter and/or oil over high heat. Season the liver on one sid...