Nouvelle Adventure In Cooking

I have had a passion for cooking for quite some time. I love to try new recipes, to peruse the cookbook section of the bookstores, visit kitchen shops and stock my pantry with unusual ingredients. This passion,some years ago, was fueled by the purchase of an AGA. It is a stellar cooking machine. It requires a new approach to cooking as it has no temperature controls. An added bonus living here in MN, is the fact that it is always on, generates a bit of heat, and therefore is a perfect warm-me-up on a cold morning.

This months issue of bon appétit Magazine had an article with recipes for eggs. Go figure, since it is the Easter season.  Joe and I have been following the South Beach diet for some weeks now with eggs for breakfast daily. Needless to say, the repetition is tiresome. The article was timely to us from that perspective and so I tried several of the recipes. Here in lies the crux of my post. Like Julie in the movie Julie and Julia, I have had the inherent fear of tackling certain perceived difficult cooking techniques. Well, this morning I made my very first soufflé. Armed with the magazines advice about using really fresh eggs and the right amount of stiffness to whip the egg whites, I went to task.  Voila, you have my very first souffle!!!!