Julie Anne Rhodes Interview Part Two

Written Wednesday, June 8th, 2011 by Theresa H Hall

Here is Part One of our interview

(... continued )

Part Two

Julie Anne Rhodes has the graceful stature to go along with her name. She’s adventurous, talented and a whole lot more. It’s no real surprise that her nickname is Jewels. She is inventive, and at the turn of the century, she put into action her personal chef idea, “The Roving Stove”, and is currently polishing it right into the future. Jewels, has shaped herself into the woman people see today. A mature, sophisticated lady, who adores her daughter, family and friends.

She’s smart and knows how to step up to the plate, and I’m not just talking dinner plates. Jewels is taking her dream a step further by offering the everyday home cook a way to get organized, follow her lead, and become a confident woman who can balance work, home, children and good food. Her goal it seems is to help cooks become their very own personal chef.

Me: Many people, women especially, think they have to come up with ideas like yours fresh out of college, in order to become a successful business owner. How old were you when your personal chef ideas began formulating from an idea, and then how long did you plan before you got started? What words of encouragement can you give those young people who are reading this today?

Jewels: It’s only too late if you think that way. Suffice it to say I was no spring chicken, but then I’m a reverse women’s libber. When all my friends set out to conquer the biggest conglomerate, my burning desire was to be a mother (not a popular decision in those days). I modeled and toyed with acting, but my daughter was the center of my world. Then my friends started having babies, mine was grown, and I suddenly found myself hungry for a career that, if you think about it, is still about being a nurturer. The only real difference is I feed other people’s families instead of my own. I think the best advice is the only boundaries blocking you from achieving any of your hearts desires, are the ones you put around yourself. If you don’t buy into societal stereotypes, they can’t affect you.

Me: You’ve gone from being a fashion model to a role model. Women look at you to understand how you managed to be a proper Mum, who lavished attention on her child, someone who overcame the hurt of divorce, an addictive and high profile life, to someone putting her creative talents into action. What words of advice do you offer people looking to you for direction? How they can juggle and balance family and professional lives, too?

Jewels: No one does it flawlessly, so let’s bust that myth right away. The best you can do is to keep your priorities straight, and give everything your best shot. Some days being good at your career means you didn’t do so well as mom, because you missed a dance recital, or you were unfocused at work after being up all night with a sick child. None of us can claim to be perfect at the balancing act; but in the grand scheme of things, if you did your level best – your child will flourish, that career will still grow, and hopefully your marriage will survive. You definitely have your best shot at getting it right when you maximize the time you can devote to each aspect – that’s why I truly believe the personal chef approach is such a valuable asset – freeing up ten extra hours a week makes a big difference!

Me: Over the span of your different careers and travels, which countries influenced your taste buds the most? Do you have a favorite cuisine?

Jewels: You certainly have my number! I love to eat my way through any country I visit - flavors and aromas create vivid memories for me. First and foremost would be Italy and Provence (I think the stork dropped me in the wrong part of the world by mistake), closely followed by Thailand, India, and Morocco. Healthy foods packed full of flavor.

Me: Describe your family in the kitchen … everyone is helping to prepare a traditional meal. Set up the scene … what’s happening?

Jewels: As a child, my fondest memories are of hanging out in the kitchen stealing snitches when my Auntie Vera wasn’t looking; or my mother giving me what felt like her undivided attention (she was really enlisting slave labor) as she taught me to make crepes, or decorate fifty pats of butter for a dinner party she was throwing. I always felt closest to my family in the kitchen – especially sitting down together for dinner every night no matter how busy or far apart our days took us.

Me: Being in sunny California and close to the Pacific, where are some of your favorite places to visit for food and drink? What do you like to order when you dine out? Which cuisines tempt and delight your palate?

Jewels: I just spent a delightful day hanging out at the Getty Museum with Cynthia Occelli taking in the art, gardens, and a fabulous meal in the restaurant there. Cleo’s’ at the Redbury Hotel in Hollywood makes wickedly good cocktails as well as great Mediterranean and Middle Eastern food. Yang Chow’s for Chinese, and Il Pasteo in Beverly Hills for Italian. I also just checked out a great new restaurant called Fresheast in West Hollywood – loved the concept and the food – everything is organic, seasonal, sustainable, and only the best quality raw ingredients are used to make delicious Indian, Korean, Thai, Japanese, and Chinese influenced meals, that are extremely affordable.

Me: (Sorry!! … I just have to ask) have you ever dined at Chef Ramsey’s “Hells Kitchen”? It seems like an exciting experience that a lot of folks would like to have. You’re in L.A. and exposed to so much fun stuff. What amusing things do you like to spend time doing?

Jewels: No, and I wanted to, but it isn’t really a restaurant you can book; the diners are all extras. I did have a divine meal at The London in West Hollywood when he was associated with the restaurant, but the finest meal I think I’ve ever had in L.A. was the tasting menu at Melisse in Santa Monica.

Me: You mentioned that your lovely daughter Tatjana is working in film editing. Does she ever set the camera down and join you to cook or bake? What are your favorite things to do with her? I saw a photograph of her pushing her little shopping cart (just adorable). Do you encourage mothers to include their children while cooking?

Jewels: Actually, she often keeps the camera rolling while I make cooking demos for my members, but yes we love to share cooking and baking time – I’ve always found her more forthcoming with her inner thoughts when her hands are busy in the kitchen, and it is a great way to show your kids why math and science are relevant in everyday life. Tatjana does the prep and cleanup, while I do most of the cooking which suits us both down to the ground.

(to be continued ...)

Gingerbread Cakes Ice Cream Doughnuts Seafood and BBQ

Written Monday, June 6th, 2011 by Theresa H Hall

This  second week of June spotlights Gingerbread, Applesauce Cake, Chocolate Ice Cream, Jelly-Filled Donuts and World Oceans Day (for sustainable seafood).

By the way, I took a look at that FoodTV show I had taped about the company in Texas, who makes one-of-a-kind grills. Baby carriage grill, bank safe grill, airplane grill, tractor trailer grill, and a host of others. They can make a custom grill from $300.00 on up to $50,000.00! One man owns a tractor trailer named CUZ, which cost him $75,000.00! He drives his grill to major sporting events. Cuz is huge and when fired up, can cook an unbelievable amount of food at one time.

Last week BBQ was the subject on the popular show, "Unwrapped". Within this episode, they covered so many topics having to do with BBQ. Rubs, sauces, propane, gas, wood chips, charcoal. Did you know, that in 1920 charcoal was invented by Henry Ford, with the help of Thomas Edison? All types of tree mulch are used to make a (burnt) char, which is then combined with coal to make charcoal? Any moisture is removed before the briquettes are pressed down.

There is a grill in Chicago named Webber Grill Restaurant, named for the Webber Grill Company, started in the 1950s. They cook using multiple, custom-sized domed grills, with covers. They burn 800 pounds of charcoal each day, and they will cook most anything they serve on their menu. Even fruit and pie! I hope they bring their food chain to my neck of the woods.

I was in the grocery store last night and saw a bottle of Stubb's BBQ Sauce. Marc Summers (Unwrapped's host) mentioned Stubb's Rubs, started in the 1950's. I thought that was coincidental. Some of the featured grill cooks interviewed mentioned that the rubs be applied on poultry, all meats, fish, and even vegetables, in order to kick up the flavor. Did you know three out of four families in the USA own a grill? There is BBQ Sauce of The Month Club , too. Be sure to check them out online. they have over 100 bottles of varied sauces, and you can join their sauce-of-the-month club. Try out a different flavor every month. It's the beginning of summer and time to grill baby grill.

Check out some of our member barbecue recipes .

How To Portion Our Foods

Written Friday, June 3rd, 2011 by Theresa H Hall

The NEW news about  a healthy eating guideline was announced yesterday. First Lady Michelle Obama is fighting to change not only the way we eat, but the way we feed our children, the elderly, and anyone else sitting down to eat with us. We have become a nation out of control. She pushes for lots of brightly colored and green leafy vegetables, and plenty of fresh fruits as the mainstay of our diet. It ends with putting heavy emphasis on ingesting less animal protein and smaller amounts of dairy products. What used to be the standard has helped get us to an unhealthy place.

From 1943 to 1956 the food groups were portioned, as we see in the diagram below. Later we were taught to choose our foods from a pyramid with less fat, and more carbohydrates ... but that wasn't the correct mix either. In the U.K. (see example below) they have switched to a healthy eating plate, and this was a bold movement in getting on the right track.

The plate to our left shows good choices and smaller portions. By cutting back and balancing the food groups, by learning and using the new guidelines, we may feel good about influencing our family's health. Who's going to teach everyone to implement these positive changes? The teachers are us, the cooks in the family, so it's vital we step-up-to-the-plate and begin serving intelligent choices, ultimately leading those we care for toward a life of fittness.

As you can see the food choices are rearranged so we may still eat the foods we love and enjoy. We really need to make mindful decisions to change our eating patterns, exercise, and talk about this to our families, neighbors and friends. Let's help our First Lady spread the good news about a healthier lifestyle.

Click or double click on images to see a larger photograph

Editing: Here is a link about foods to boost your memory ... way cool!

Cooking With Fire

Written Thursday, June 2nd, 2011 by Theresa H Hall

The other day I received my Saveur Magazine in the post, and laid it aside until I could delve into the latest publication, to read what this Special Edition is about. This culinary magazine delivers high quality  that I feel is a must have. Let me share what I saw because I want Half Hour Meals members to do a lot of grilling this season. When we know more about a subject, we tend to relax and feel comfortable stepping out of our kitchens and into the great outdoors. Why not draw from experienced cooks and chefs so you can serve your family exciting flavors, and avoid the hum-drum routines where we seem to get stuck.

"Cooking With Fire" talks about how we are fast becoming a "BBQ Nation". Within the pages their writers explore American comfort foods, which they claim have evolved into an edible art form. Could this be right? The other day I watched a segment of a program on the Food Channel about a company in Texas, that can turn just about any large object into a newly designed grill. Imagine! They showed a baby carriage grill and so many others, that after I watch the taped show, I will tell you more on that score. This month Saveur reveals to us we are a people who love to cook over open fire, and that Americans have turned this into a finger-licking journey. Sounds tasty.

There are loads of photographs and a few memoirs by people who talk about growing up with BBQ playing a major role in their lives. "East vs. West" gently spotlights some of the North Carolina regional styles of grilling. Plus, a story by a woman who after being brought home by her then boyfriend, received daunting looks from her future Southern Mother-in-law, that saw her as a Yankee girl, one who didn't have a clue about BBQ or college football. She talks about sauces and pulled pork, too. I liked the sides of hush puppies, slaws, and banana puddings (finished with slices of fresh banana and whipped cream on top).

"Ribs and Rituals" as it happens are big subjects in Kansas City, where they take this style of cooking quite seriously indeed. They lovingly smooth their sauces over their choicest meats they are prepping for the grill. The finished meats look perfect ... no other word for it. Los Angeles and Mexico get into the mix as well, telling about how these communities gather "Sunday After Church" to cook an array of foods over hot coals and in-ground grilling.

Chef Murko of "Classic Cue's" a featured restaurant mentions his love of cooking the dishes on his menu over grills and fire, too. Even Utah gets into the scheme of things. Everyone's joining this party, oh, just look at that prime rib!

Well you need to buy this edition, because there is a whole lot more to see and read about, especially all of these gorgeous sauces in the bottles. I never knew there were so many. You'll want to keep this in your cookbook bookshelf to refer to all summer long. It's a keeper.

(I took these photos of my magazine. I love Saveur!)

Hazelnut Cake - Rocky Road - Egg - Cheese - Cognac

Written Wednesday, June 1st, 2011 by Theresa H Hall

Hazelnuts are also called filberts. They have such a rich nutty flavor and it is evident even when this nut is blended with other ingredients. It has a presence that enhances most coffees and cream desserts. Filberts can be used chopped to embellish other dishes. They are really good to eat toasted, too. Chocolate and hazelnuts are such a good marriage. This cake makes my mouth water, because I know how great it would taste were I somehow able to reach through the screen.

Rocky Road ice cream is a favorite of many frozen dessert lovers. Those nuts and marshmallows hidden inside the creamy chocolate make this dessert an adventure. If you have never tried this confection, I do believe you will soon come to like it very much. When you have finished it the three main flavors remain on your palate for a while, extending your frozen experience.

We cannot forget The Egg Man. In America eggs are a staple of our breakfasts. They are used in many dishes and combined and blended to help other ingredients become something new. Eggs are wholesome, tasty and offer us a variety of ways to enhance our cooking. Everything from the ordinary, to more challenging dishes. Eggs round out our diet, providing much needed proteins and nutrients.

I have never met anyone who did not like cheese. Cheese and crackers are a way to break the ice at a cocktail party, or any social occasion for that matter. Whether you have a business meeting or an informal gathering, bring out the cheeseboard and crackers. Everyone will be reaching for a few more and the room will soon feel relaxed and convivial.

June 1st Hazelnut Cake. June 2nd Rocky Road ice cream. June 3rd the Egg. June 4th Cheeses and Cognacs. Cognac is a heady way to cleanse you palate. It is a liquor meant to be sipped and it warms you right to your toes. Before long you will wonder why you felt so tense, and the air takes on a golden glow. Cognac is strong, memorable, and goes with many types of food. It is usually served at the end of the meal. June is going to be warm, summery and delicious!

Memorial Weekend Foods And Barbecue Battles

Written Sunday, May 29th, 2011 by Theresa H Hall

(click photos to enlarge)

May has been an incredible edible month starting with Grilling and Barbecuing, and ending with Memorial Weekend, and ultimately celebrating The Hamburger. I have gone on a little virtual trip around the globe to bring you some very interesting approaches to grilling, barbecuing and a lot of different ways people view this cooking method. Hamburgers, while on a bun, cannot fit into any exact mold either. The ways to enjoy this sandwich are as varied as there are choices in beers and wines.

There are also sliders, ribs, and barbecue shrimp & chicken stir-fry. Veggies and even a banana were roasted right along with the main course. There is no right or wrong way to barbecue. As long as you get the meal cooked, that is all that really matters. At barbecues, dessert is usually the last food on people's minds. Barbecue means a meal hot off the grill and consisting mainly of meat, poultry, meat, fish, and more meat.

Now I understand everyone is getting ready for their cookouts, but I want to insert some safety tips to observe before, during and after grilling. I edited and then pasted them here, but this is the link if you want to read more. Insure Largo Today.

15 Grill Safety Tips you may find helpful.

Assign a “Fire Marshall”, someone who is always in charge of the fire.

Read the owner’s manual for your grill carefully. Make sure you assemble it correctly and follow the instructions exactly.

Always grill outside in a well-ventilated area, away from high traffic areas, and be aware of windblown sparks.

Do not grill near buildings (at least 25 feet away), dry leaves or brush. Do not grill under combustible surfaces.

Make sure your grill is stable and cannot easily be tipped over.

Use long-handled utensils that are made for grilling.

If using a gas grill, you should always check connectors and tubes to make sure there are no leaks or blockages.

Wear safe clothing–no frills, loose shirttails or apron strings. Wear fire-retardant gloves and use fire retardant pot holders, too.

Keep flare-ups under control.

Keep a fire extinguisher handy. Use a bucket of sand and hose to put out a fire if you don’t have an extinguisher.

Never leave a lit grill unattended, especially when children are nearby and do not let them play near it even if an adult is present.

Never move a hot grill. You could easily stumble and burn yourself. The grill may still be hot up to an hour after use.

A clean grill is a safe grill. Remove the grease that has built up on the grates and at the bottom of the grill to prevent flare-ups.

Do not to inhale the smoke from the grill; it contains carbon monoxide and Polycyclic Aromatic Hydrocarbons (cancer-causing substances).

Do not drink alcohol while grilling. You want to be clear-headed and quick in case a fire starts.

Julie Anne Rhodes Get Cooks Organized

Written Wednesday, May 25th, 2011 by Theresa H Hall

Jewels, is taking her Personal Chef Business, "The Roving Stove" a step farther, by offering the cook in the family, new ways to think on our feet. She helps us to get organized, showing us that we can all be our own best friend in the kitchen, just by following her guidelines. She has it all mapped out and proves that she can help a lot of cooks spend more time with our families sharing a meal, rather than standing over a hot stove every weeknight. With the summer months around the corner Jewels is just in time to help get us started. I like her innovative thinking and it has served her very well. Here's what we discussed.

Me: Building your own website business, keeping it fresh and current, is a lot of work. You certainly have been busy. What is it you are offering to the home cook that will help him/her to be more organized? With your system what’s different than other websites, and how can people get better than average help by using your program? Can you offer a few tips please?

Jewels: I hear “… But I don’t know how to cook” all the time. The reality is that if you can read, you can cook (the ingredients and directions are right there in front of you). I think the fear comes in trying to learn alone, and what JulieAnneRhodes.com offers is almost a decade of my experience as a successful personal chef, an arsenal of my client approved recipes, and a whole community of support in the forum. You are never really alone. Sure, I’m often in there giving advice, but I’m thrilled to see how members are coming together as a community to support each other, and share their own recipes and experiences too. That is the kind of environment that I learned to spread my wings in as a personal chef, and it gives me such joy to watch it unfold on my own website as well.

Me: Let’s see if I have this right. You offer two services. The first being that you and your team’s personal chef services can be reserved for private parties and such, and the second is that you show every person signing up on your website how to turn their kitchen into an organized place where you cook one day, prepping for the whole week. Is this right?

Jewels: I still have my personal chef service, "The Roving Stove". My regular weekly clients are the mainstay of that business – I do for them exactly what I’m showing the home cook to do for themselves on the website: cook three to five meals in advance, so dinner goes from fridge to table in as little as five minutes on busy weekday nights. Okay, so my clients don’t have to shop, prep, and cook, but then they pay me a fortune to do all that for them. With just a few hours of effort (which can also be a lot of fun) on the weekend, my members save up to ten hours a week free-time to do the things that really matter to them while still getting a home-cooked meal on the table every night. Plus the premium members save even more time with access to my weekly meal plan complete with menu, recipes, grocery list, and heat to eat instructions – all the guesswork is already done for them, and they love that help!

I also offer private consultations and custom menu plans on the website, and occasionally I will do dinner parties, tea parties, or a romantic dinner for two; but people do need to book me pretty far in advance as my schedule is definitely full.

Me: I liked your idea of giving new moms more freedom to spend with their new babies. Explain how someone may offer this gift to a loved one or friend. It sounds like a very generous way to help someone.

Jewels: I’m really popular on the new mommy circuit, because my service lets them rest assured their family will be eating healthy, and they can concentrate on the happy new transition in their lives rather than, “Oh no, I have to think of something to serve for dinner, run to the store because I don’t have half the ingredients, and cook!” This is a great gift certificate for any new or expectant mother. Contact me at "The Roving Stove" for more information.  You can buy a gift certificate from anywhere, but the service is only available in the Los Angeles area where I reside.

Having said that, any of my members on JulieAnneRhodes can provide this kind of help for their friends and family with minimal effort! All they have to do is double the servings of each recipe when they cook for their own household, keep half of each meal packaged at home, and deliver the rest to the new mom. It is so simple and (trust me), highly appreciated!

(to be continued) ...   Here is Part Two!

HHM Approaches 10,000th Member!

Written Friday, May 20th, 2011 by Theresa H Hall

Most people have a great love of food and if you feel the same, or just want a place to find tried-and-true recipes from members (real everyday people) not famous celebrities, then join Half Hour Meals. We have signed up almost 10,000 members (I’m wondering who will be member number 10,000!), and we'll show you lots of tidbits, techniques, facts and new recipes when you read this "Food For Thought" blog.

When I signed up there were about 800 members, and since the site was sold and the new owners have begun implementing their changes, making tweaks, and reshaping the site, we have seen fast results from our efforts, by the marked increase in membership. Since February we have over doubled our membership, and the amount of traffic to Half Hour Meals is excellent. Designs are being sketched, cool ads have shown up, and recipes are being spotlighted. We are using the social networking sites, and technology is connecting visitors to The Meal Of The Day by emails, widgets updates, and smart phone notifications. The busy cook and busy executive are coming to our site to figure out which of YOUR RECIPES they want to prepare and eat. It is a big deal. Getting to share your food ideas with so many people around the world is profound. Most people only think about the recipes they are trying and the full impact that the guy sitting on the Metro is looking at your recipe, doesn't dawn on you, but is way cool! Don't you want to end up in our spotlight? I do and I am. You can, too!

We want you to upload your favorite recipes and photos of what you're cooking in your kitchen. Visuals are important and fun. We don't care if you're wearing flour on your apron, or your kids have been tasting the batter and it's smudged on their cheek. Snap a picture of you and your family cooking your dish. That would be a cool upload, along with the recipe. Every cook has his or her added twists to preparing any recipe ... that's what makes it a food memory captured in time.

Adding those recipes is special because whenever traditional recipes are shared, they help keep alive the memories of our loved ones. Just think, tonight I could prepare your Great Grandmother’s fabulous recipe and be tasting that goodness at my dinner table, with family and friends. While we dined, I would tell them that I cooked Catherine’s family recipe and her Grandmother was born in Italy, or England, or Kenya, or India, or even Indiana. Or that Sarah's Grandma made meatballs like this by hand, fifty years ago, and we were eating authentic cuisine, from a bygone era. The thing is, our ancestors' memories can live on through the simple act of our members cooking their food. It’s a lovely concept and just like a hug passes on affection and love, a recipe shared has a similar effect.

Sign up today, and join in the discussion threads under the Community Tab. We love having you and your family here. Be a part of our family of food lovers and cooks. At Half Hour Meals everyone is a star!

May 20th is National Pick Your Own Strawberry Day and National Quiche Lorraine Day. Here is our member Delishhh's quiche recipe.

Deviled Eggs Crabmeat And Boursin Cheese

Written Thursday, May 19th, 2011 by Theresa H Hall

The incredible thing about eggs is that they (can be) are eaten raw, fluffed, baked, boiled (hard or soft), fried, over-easy, over-medium, scrambled, in an omelet, in Chinese soup, in fried rice, in sauces and used as a garnish, too. Most of us have our own favorite way to eat them and this is one of mine ... deviled eggs. This recipe happens to include king crab and in the spirit of National Egg Month, and National Barbecue Month I thought these little beauties would be a fabulous side dish at your BBQ or picnic.

Side dishes are very important choices. When you have spicy and hot, you'll want something in contrast to cool that burning in your mouth. Also a pretty balance of colors adds style to your dishes, even if they are only paper plates. People eat with their eyes and imaginations first. The aromas grab their attention, and the visuals are supposed to excite the palate.

Variety is the spice of life. And speaking of spice, I noticed  in the Wednesday "Food Section" of "The Washington Post", (ad inserts), that McCormick Spices for Grilling are on sale through this Sunday. In case you're wondering what they look like, here are tiny photos, (courtesy of McCormick) so you can purchase them on your very next shopping trip.

Everyone should know how to hard boil eggs properly. Here is a sure way to get them to come out perfectly.

Oeufs Mimosa au Crabe

(Deviled eggs with king crab)

Ingredients:

Serves four: (1/2 egg for each serving)

2 large eggs

75 grams of king crab meat (or snow crab)

50 grams Boursin cheese w/pepper

2 tsp extra virgin olive oil

1  chives bouquet (chopped but reserving a few strands for garnish)

½ tsp ground paprika

Garnish:

A few fresh pomegranate clusters sprinkled on top

~~~~~~~~~~

1) Hard boil your eggs

2) Cool with water and remove the shells

3) Using a sharp knife, cut each egg lengthwise in-half

4) Using a medium bowl add yolks and crush using a fork

5) Add in the Boursin cheese and blend together gently

6) Add crab meat and combine gently and with care

7) Add olive oil, a little chopped chives and seasoning

8) Gently spoon in mixture onto the egg whites

9) Gingerly sprinkle paprika on top

10) Mark each egg with one chive strand, plus add five or six pomegranate(s)

* Suggestion: add a little dry mustard and some dashes of Old Bay Seasoning or minced scallions. Sample and adjust adjust to taste.

Soufflé Au Fromage (Cheese Soufflé)

Written Wednesday, May 18th, 2011 by Theresa H Hall

Cheese Soufflé is exciting to eat and it is not hard to make, but it does have a mind of its own. I wrote an in-depth article February 2010 and it has lots of points and tips to have your recipe bake perfectly. May 18th is National Cheese Soufflé Day, and even if you try making one and it doesn't come out right, join the crowd. Most of the time they do turn out perfectly and taste marvelous! Impress your friends at weekend brunch with a stunning French classic.

Soufflé Au Fromage

Prepare 1 1/2 to 2 quart mold beforehand by heavily buttering the bottom and sides and dusting with either flour or fine bread crumbs. Chill before using. The nutmeg is bitter against the sweet of the cheese…a perfect compliment.

Ingredients

(Beshamal)

1 1/2 oz butter (moderate heat)

1 1/2 oz flour

1 cup hot milk

dashes of seasonings: salt, pepper, nutmeg, mustard

~~~~~~~~~~

4 egg yolks

7 egg whites

3 oz grated Gruyère cheese

~~~~~~~~~

Instructions

1) Heat the milk; (the thickening agent is the roux)

2) Heat the butter and the flour, stirring constantly, until you have achieved a blond roux

3) Add the milk to the rue and blend together, pour into a bowl and set aside to cool

4) Enrich the mixture with the egg yolks but be careful not to cook them

5) Add seasonings and stir

6) Whip egg whites in mixer on highest speed about half way, or until softest peaks form

7) Add cheese to the egg and flour base

8) Fold in egg whites, light to heavy ingredients, and then heavy to light

9) Pan (pour) batter into the mold

10) Bake 375º to 400º 25 to 30 minutes  WHILE BAKING NEVER OPEN THE OVEN DOOR!

11) The soufflé will appear brown and cake-like on the top; if you tap the side there should be just the slightest jiggle

12) Serve immediately, using two large spoons open the souffle in the middle at the top

13) Spoon from the side onto the serving dish and spoon out some sauce, a good soufflé sauces itself.