Mother’s Day 2014

May 9th, 2014


chef morgan a table

Mother’s Day 2014

“Rising to the Occasion”


your favorite chocolate soufflé

Each year in honor of Mother’s Day I write a personal recipe of life inspired by and for my daughters accompanied by a family (food) recipe relevant to the message. This year it is about soufflés and “rising to the occasion” that phrase we so often hear. The recipe is for a classic chocolate soufflé and you can find it in the following post. If you would like to skip directly to the soufflé recipe you may do so by clicking here, otherwise read on.

To all mothers I wish you a very Happy Mother’s Day (Joyeuse Fête des Mères).



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carrot soufflé

November 7th, 2013

chef morgan

making carrots count and thank you chef Trotter

recipe: carrot soufflé

This week we bring to the table another side for Thanksgiving: carrot soufflé. I wrote this recipe long ago and have used it for various occasions and events. While it was inspired by a visit to Paris in my twenties, I dedicate it to chef Charlie Trotter who left us this week. 

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look what the wind blew in: souffléd herb and chèvre omelette

December 1st, 2011

look what the wind blew in: souffléd herb and chèvre omelette 
(a great way to lighten up post-Thanksgiving)

This week I bought my youngest daughter Les œufs verts au jambon (Dr. Seuss’s classic Green Eggs and Ham, in French). As we read it, I could hear the wind howling outside and I thought of a friend’s comment about feeling like an anchor after the consumption of turkey, stuffing, potatoes, sweet potatoes, and gravy.  So what does a chef think of while reading green eggs and ham, listening to the wind, and obsessing on “lighter”, leaner foods? Whisked egg whites with a little green and the inspiration for this week’s simple pleasure:  souffléd herb and chèvre omelette.

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apple and aged Gouda soufflé

November 12th, 2010


Soufflés.   Impressive to guests.   Intimidating to cooks.   This recipe will keep the impressive factor and eliminate the intimidation factor.

Sweet or savory, soufflés consist of three parts:

  • Developing the flavor (Essentially, what is the soufflé supposed to taste like?  Here, apples and cheese);
  • Making the structure (This is the foundation for the soufflé, what gives the soufflé its strength.  Here, it is a classic spice-infused béchamel bound with egg yolks); and
  • Creating a lift (This is what makes it rise.  In soufflés the rise is due to the air trapped in the whisked egg whites that turns to steam and expands with oven heat).

The first two steps can be done ahead of time and stored in the refrigerator for up to two days.   When you are ready to make it, let it come to room temperature, whisk the eggs, fold into the base and bake.

This soufflé recipe is perfect for Fall and it is versatile as it can be served as a side-dish or a dessert (after all, it really is apple pie just re-configured).  As written, this recipe is also user-friendly because you have less chance of a fallen soufflé  (the sugar in the egg whites acts as a stabilizer and the lower oven temperature allows the soufflé to cook in the middle, rather than be molten). Read the rest of this entry »