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Tasty tart, souffle & galette

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I started off the day with a bang with a cooking class at Sur La Table in South Coast Plaza on Fresh French Fruit Dessert. My sister, Suki, and I were part of a 12-person class taught by Chef Katie Torres and her trio of assistants.

We made a Plum and Raspberry Tart, above. Chef Katie showed us how to place the fruit in the tart and then pour the cream in in top of it before cooking. Way easier than the way I’ve always done!

Next, we learned how to make Apricot and Blueberry Galette. We started off making the Sweet Pie or Tart Dough. I learned that you don’t want to overmix dough in a food processor which I had been doing. The result was a much more tasty crust than I had ever made.

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And then we learned how to make Lemon Souffle with Strawberry Sauce, below. I was tasked with separating egg whites from the egg yolks with a Sur La Table egg separator which leached the yolks into the whites ruining the whole batch.

Tip: A fancy Sur La Table cooking tool isn’t necessary or even productive in some cases. When we went back to doing it the old-fashioned way it worked!

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The desserts were all delicious. Especially with a steaming cup of cappuccino.

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Souffles: Easy and delicious

“It was delicious. I could tell you worked hard on it.”

– Krishna Swaroop

My sister was in the mood to make souffle when the latest Cooking Light magazine came out with a whole section of recipes on the French delicacy.

She had made souffles before and knew what to expect. I had not and was doubtful that I could pull it off. She let me help and I was astounded at how delicious and easy this treat ended up being. My uncle, Krishna Swaroop, was visiting from Colorado and seemed to enjoy eating