I had the pleasure of eating at a lovely place called RISE in
. Dallas, Texas
My sister, Helena, knows I love ambiance and good food that is well presented. We went there for a treat. It is a unique SOUFFLE restaurant and you leave feeling you have had a wonderful meal and feel light and satisfied.
The place is run by a lovely lady, called Hedda. Hedda comes from
and has combined her love of cooking
and antiques to create a setting that is charming and rises to any
Good soufflés. made with the best organic ingredients, fresh herbs and clever and balanced cooking flavors and style are a delight.
The restaurant has little bits and pieces you can buy, bric a brac arranged with a light feminine touch, environmentally created articles, natural linens, recycled glass for drinking glasses and plates and a collection of French antiques you want to go home with
One visit is not enough. It is place you feel at home in and have the urge to return.
They have a beautiful book you can buy there and try out the great recipes
Try to make a soufflé and remember to serve it immediately, with a little side dish, a good wine and appreciative diners
Cheese soufflés: 50g butter, 25grms breadcrumbs, 50grm flour, 1 teaspoon mustard powder, 300ml milk, 4 eggs .100 grams grated goats or cheddar cheese. Warm the oven to 200 C (400 F).
…Melt butter in a double boiler. Add flour, breadcrumbs, mustard and remove from the heat Add milk and mix . Return to heat and stir until it is thick. Cool in a bowl of ice cold water under the pot. Crack and separate the eggs, Whisk the whites stiff. Mix the yellows into the sauce add the goats or cheddar cheese. Stir in the stiff whites. Place in little ramekins that have been lightly buttered. Place in the oven and bake until the soufflé has risen……serve immediately.
Chocolate, individual little soufflés for dessert.
200 grams dark chocolate.150 grams butter, cut into cubes.
6 eggs. 175 grams sugar. 125 grams flour. You can use brown sugar and a mix of brown and white flour..
Warm oven to 180c.
Melt chocolate and butter in double boiler. Beat eggs with sugar. Add flour, fold in chocolate mixture.
Divide into little pots and bake 10 minutes. Serve with cream, custard or a little ice cream. Decorate with a few mint leaves, or dust with icing sugar. Makes an elegant dessert.
You can create soufflés with fresh pears, strawberries, and even coffee soufflés. I picked up ideas for soufflés from CUISINE MINCEUR by Michel GUERARD 1976. His ideas of cooking and baking are wonderful
Have a great week and love and light Rona