Camp Nubar Baking Class
foccaciaa) Sun-dried tomatoes 8 oz b) Basil 3 bunch c) Roasted Garlic 5 heads d) Grated Asiago 16 oz e) Pitted Kalamative Olives 10 oz f) Yellow Onion 2 # 8 oz g) Fresh Herbs parsley, sage, rosemary, thyme
souflee●For a cheese souffle, use 120g of grated cheese and season well with salt and fresh ground pepper to taste. ●Chef recommends using 60g of grated parmesan cheese and 60g of grated gruyere cheese. ●When making cheese souffles, butter the ramekins and coat well with bread flour or bread crumbs ●Also, when preparing cheese souffles, add 1 tsp of egg white powder in the beginning of the meringue to help stabilize it. Whip to medium peak and do not add any sugar, this is a savory souffle.
This will be used for my baking class taught at the summer camp i will be working at this summer. Simple and fun recipes for kids 8-15!
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