First Course Recipes

View All | View Summaries
Gorgonzola Cheese Souffle Recipe

Gorgonzola Cheese Souffle

04.04.09 by Jackie

A cheese soufflé is basically a roux folded with egg whites. A roux is a combination of cooked butter, flour and milk. It's the same preparation used for making a bechamel sauce in the Le Mac and cheese recipe. The addition of the gorgonzola cheese is a way for me to cover the "egg-y" smell for the vegetarians in my house.

Gorgonzola cheese soufflés are a perfect meal served with an arugula salad. It's a healthy way to have a light lunch and finish with a much heavier dessert. Fancy some tiramisu parfait afterwards?


Full Recipe...
Leeks served with a Kumquat Clementine Vinaigrette Recipe

Leeks vinaigrette is a simple and healthy recipe to welcome Spring. The leeks are simply steam-cooked and then drizzled with the vinaigrette. I brightened the vinaigrette with some sweet clementines and kumquats from my garden. The zest of the citrus brings a lot of flavor.

Leeks are from the onion family but their taste is much more subtle and mild. In fact, they have a natural, gentle sweetness that can be paired very successfully with more sour, acidic flavors. If you've never had leeks, it's time to give them a try!


Full Recipe...
Smoked Salmon on Wonton Puff with Dill Cream Cheese Recipe

Smoked salmon is a very elegant ingredient to serve. It's slightly pricey but you don't need a whole lot to prepare a nice first entree.

I paired the salmon with a dill flavored cream cheese brightened with Meyer lemon juice and a fried wonton skin to add a little Asian flair and some crunch to the dish. Persian cucumbers are another nice contrast to the velvety texture of the smoked salmon.


Full Recipe...
Fresh Garden Salad served with Sesame Persian Cheese and Candied Walnuts Recipe

I received a request for this salad recipe that I served with a tatin de petits oignons perlés à l'Indienne a few days ago.

Although my husband is vegetarian, he is not a big fan of simple green lettuce. So I tried to dress it up with little helpers like a citrus relish, cheese and some nuts. The nuts are a great addition of protein for vegetarians. 

Of course, the key to a good salad is the vinaigrette. I always try to make my own because the store-bought ones contain preservatives and gum to make the texture more dense, instead of using mustard.


Full Recipe...
Broiled Agave Nectar and Honey Grapefruit Recipe

Broiling grapfruits is extremely easy, and it imparts an added sweetness to the fruit.  If you know someone who won't eat grapefruits and complains about the bitterness, this recipe might change their mind.

Just glaze the fruit with a sweetener and place under the broiler of your oven for a few minutes. The combination of the tart and slightly sweet glaze makes it a winner.

I serve it as a side for breakfast or during Sunday brunches. My hubby loves it. Or you can serve it as a first course as I used to get in my middle school cafeteria in France.


Full Recipe...