Although it is a dreary day here in NYC and mom’s flight was cancelled there are a few things to be happy about.  First David’s Tea 24 days of tea continues

Day 3:Blueberry Jam– among one of my favorites that is full of fruity flavor with the addition of real berries, but is not overly sweet.  It is black but has only low caffeine and does not taste too bitter when steeped for a long time.

Day 4:Forever Nuts– a caffeine free tea that is pink and nothing like what I expected.  Perfectly sweet and not too nutty with the addition of apples, almonds, cinnamon, and beetroot!

Day 5: Stormy Night– A simple black tea with a twist, and finally one with caffeine.  This one has cinnamon and spices (similar to my all time favorite tea Fast lane) but also has the addition of chocolate, but it is subtle so the chocolate is not overpowering.

The next thing that brightened my day on Saturday was the flashmob I took part in to celebrate Caroline’s birthday.  I would recommend taking part in one if you ever can.  Look up Flash Mob America and join the revolution it feels good just to make someone else’s day even more special.

Here is the video.  I am the giant redhead with bright green pants!

Now onto the recipe of the day…conquering a cheese soufflé

Cheese Soufflé for One

I happened to have some great cheese from the essex street market cheesemonger and I was over eating cheesy eggs.  Well a fancier way of preparing the same dish is the cheese soufflé.  As with all of my recipes I did my research via youtube and the internet.  They all called for the same basic recipe of melting butter, flour, milk, and spices to a thick paste before adding the cheese and baking.  I followed a recipe for making souffle for one since this is not a dish that can be preserved and eaten later.  I also followed the recipe very closely as this is more of a science experiment than cooking test.  Adapted from

2 1/2 tsp butter

1 T grated Parmesan

1 T flour (whole wheat worked for me)

1/3 C milk (almond milk worked for me)

1 large pinch of salt

1 small pinch of chili powder

1 egg yolk ROOM TEMP

2 egg whites ROOM TEMP

1/3 C grated cheese such as Cheddar or Swiss , tightly packed

I used a special cheese fontina d aosta alpeggio From Formaggio Kitchen

This cheese clearly had to be the highlight  of the dish as it is an expensive delicacy.  It even has a web page describing the flavor and region of Italy it comes from.

1. Smear 1/2 teaspoon softened butter around inside of a souffle; dish, and sprinkle Parmesan over it. Preheat oven to 425 degrees F.


2. Melt 2 teaspoons butter in a small pot, and stir in flour. Let cook over low heat for a minute, then remove from heat. Pour in milk, whisking vigorously, and return pot to medium-low heat to simmer for a minute, stirring constantly as the sauce thickens. Season with salt, pepper, and spices. Remove from heat, and whisk in egg yolk.


3. Put egg whites in a clean bowl and beat until they form soft peaks. Add a dollop of egg whites to pot, and mix in along with about half of grated cheese. Fold in remaining egg whites and cheese; transfer everything to the prepared soufflé dish. Place dish on a baking sheet, and set it in the middle of the oven. Turn heat down to 375 degrees F;, and bake 18 minutes, until soufflé has risen and top is lightly browned.

IMG_3100 IMG_3099



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