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    Zucchini soufflé

    Zucchini soufflé

    Serves 4 to 6 • 1 lb. fresh zucchini • 1 small yellow onion • 5 Tbs. butter • ¾ tsp. salt, and more to taste • ¼ to ½ tsp. dried basil, crushed • fresh-ground black pepper to taste • 3 Tbs. flour • 1⅓ cups warm milk • 6 egg yolks • 2 Tbs. grated Parmesan cheese • 7...
    Spicy cheese and potato soufflé

    Spicy cheese and potato soufflé

    Serves 4 to 6 • 5 Tbs. butter • 3 Tbs. flour • 1⅓ cups hot milk • 6 egg yolks • 6 oz. Munster cheese, grated • 1 medium-sized potato (about ½ lb.) • 1 medium-sized yellow onion, peeled, quartered, and thinly sliced • 4 to 5 tsp. crushed dried red peppers (depending on...
    Cottage cheese soufflé

    Cottage cheese soufflé

    Serves 4 to 5 This is not really sweet enough for a dessert, but it is a good dish for brunch or lunch. • 1 cup small-curd cottage cheese • ½ cup sour cream • 5 Tbs. flour • 5 tsp. sugar • 12 tsp. salt • ¼ tsp. cinnamon • crushed seeds from 2 cardamom pods • 1 Tbs....
    Artichoke and cheese puff

    Artichoke and cheese puff

    Serves 8 to 10 as an appetizer, 4 to 6 otherwise. Serve the puff hot or cool, cut in wedges or squares. It makes a very nice hors d’oeuvre or can be combined with a rather hearty salad for a perfectly tasty little supper. • 12 oz. marinated artichoke hearts • 1...
    Wild mushroom and dill soufflé

    Wild mushroom and dill soufflé

    Serves 6 • 2 oz. dried black mushrooms • 5½ Tbs. butter • 4 Tbs. flour • 1 cup hot milk • ½ cup sour cream • salt to taste • pepper to taste • pinch of cayenne pepper • 6 egg yolks • 2 Tbs. chopped fresh dill weed • 1 small onion, finely chopped • ¼ cup chopped...