Archive for March, 2011

When we started Down By The River B and B, we wanted to have a dish that was not something you would see in a restaurant menu. We wanted something that would make the guests remember our breakfast and talk about it to friends. So we came up with the idea of making soufflés.

“Soufflé” just the word brings fear to many cooks. Have you thought – “Oh that is just to hard for me to do.” or “Soufflés are so temperamental, I wouldn’t be able to get it right” or “I couldn’t ever do that I am not a chef.” These are just some of the things that have been told to me by guests after we have served the soufflé to them at Down By The River B and B’s breakfast. There are others that have asked us How do you make a soufflé and can I have the recipe?

Mike and Angie can both make the soufflé without any fear or trepidation. It is a simple process and really can flow like clockwork. The preparation of the ingredients is the key