White Bean Souffle with Thyme & Garlic

Here’s the last of my egg white recipes for the time being – a savory souffle as promised.  I’ve also made:

This was a relatively easy recipe as long as you remain calm and relaxed.  Don’t stress out about it!

Sadly, I can’t say this re-heated the best but at least it was yummy the first time around with some grilled salmon!


  • 1 tsp. olive oil
  • 1 c. chopped onion $
  • 6 garlic cloves, chopped
  • 1 tsp. minced fresh or 1/4 teaspoon dried thyme
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 (15.8-ounce) can Great Northern beans, drained
  • 1 (4-ounce) carton egg substitute
  • 1/2 c. (2 ounces) grated Asiago cheese
  • 5 egg whites (at room temperature)
  • 1/2 tsp. cream of tartar

Preheat oven to 375°.

Cut a piece of foil long enough to fit around a 1-quart soufflé dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one side of foil and bottom of dish with cooking spray. Wrap foil around outside of dish, coated side against dish, allowing it to extend 4 inches above rim to form a collar; secure with string or masking tape.

Heat oil in a small skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender.
Combine onion mixture, thyme, salt, pepper, beans, and egg substitute in a blender or food processor; process until smooth. Spoon mixture into a large bowl. Stir in cheese; set aside.

Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into bean mixture. Gently fold in remaining egg white mixture.

Pour mixture into prepared soufflé dish. Bake at 375° for 1 hour or until puffed and golden. Carefully remove foil collar, and serve immediately.

Cooking Light

Categories: French, Recipes, Sides | Tags: , , | 1 Comment

Wild Mushroom Risotto with Truffle Oil

This recipe has been calling my name for weeks.  I don’t know why, but I kept coming across it when looking through cookbooks lately, so when I found a fresh wild mushroom mix (something that I can’t usually find without driving 30 minutes or so), I knew that it was fate.

This is a delicious dinner for two that’s really filling!  Branden was loving the portion size which is shockingly large seeing as there’s only 3/4 c. of rice used.  You can also make this same recipe and serve it as a side (4-6 portions).  Make sure to use quality chicken stock and a good dry wine as these will boost the flavors.  I served my risotto with fresh sourdough bread that I brushed with truffle oil and stuck underneath the broiler until toasted.  I also topped the dish with fresh parsley, fresh shredded parmesan, and drizzled with white truffle oil for some added earthiness.

Is your mouth watering yet?!  Mine sure is!!

Wild Mushroom Risotto

  • 3 1/2 cups chicken stock
  • 2 1/2 tablespoons olive oil
  • 1 small onion diced
  • 8 oz. wild mushrooms, rinsed and sliced
  • 4 garlic cloves minced
  • 3/4 cup arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup, plus 2 tablespoons shredded parmesan cheese
  • 1 tsp fresh thyme
  • 1 tablespoon butter
  • kosher salt and fresh ground pepper
  1. Bring the stock to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, cover and keep the stock hot.
  2. Heat the oil in a large heavy bottomed saucepan over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes. Add the mushrooms and cook until tender and slightly brown, about 8 minutes. Add the garlic and cook for 2 more minutes.  Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly, until the liquid is absorbed, about 2-3 minutes. Add 3/4 cup of the hot stock, reduce the heat to medium, and cook, stirring frequently, until the stock is absorbed. Add the remaining hot stock 3/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy. This takes about 30 minutes.
  3. Stir in the 1/4 cup parmesan cheese, thyme, and butter. If the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. Season with kosher salt and fresh ground pepper.
  4. Divide the risotto between two large bowl and sprinkle with remaining 2 tablespoons parmesan cheese, fresh parsley and truffle oil.  Serve immediately.
Categories: Entrees, French, Recipes | Tags: , | 3 Comments

Restaurant Roundup: Eating in the San Francisco Financial District

During my time in the Financial District each day, I often was in search of a decent, quick meal that wasn’t from a traditional fast food restaurant.  I’ve compiled this brief list of a few places I tried that didn’t necessarily need an entire post, but could be helpful to someone traveling for business in San Francisco.

Rotee Express

I really enjoy some good Indian food, so when my class’ instructor told me that Rotee Express had good Indian takeout, I was intrigued.  For around $10, you get your choice of two entrees (the selections change daily), rice, and naan bread.  Not too bad for San Francisco where the prices for a meal can be a bit steep.  I was more than happy with with the food quality and the flavors were more than you would expect for Indian takeout (a foreign concept where I come from).


These little bakeries are all over the city and tout fresh baked goods sold through the windows on the street.  Everything here is incredibly fresh and delicious.  I had a breakfast egg sandwich here one morning that was excellent and made to order.  I also sampled a few of their cookies including a dark chocolate cookie with white chocolate chunks and a oatmeal, buckwheat, and chocolate chip cookie, both which were warm and delicious.  I’ve heard that you have to eat the cookies while they’re fresh or they turn rock solid due to the lower than usual fat content.  Specialty’s is worth checking out if you’re looking for quick baked goods on the go.

Seller’s Markets Artisan Kitchen

Seller’s Markets are a chain of local restaurants and stands spread throughout the Financial District in San Fran.  The whole premise is that its a restaurant that uses local food and practices sustainability.  Obviously, the food is organic and its made to order.  I had a turkey sandwich on sourdough with arugula, Havarti cheese, and avocados that was paired with a fresh bowl of tomato bisque, perfect for a chilly, rainy day.  If you’re looking for a quick, healthy lunch, you’ll find it at Seller’s Markets.

Out the Door (The Slanted Door takeout)

The famed Vietnamese restaurant called The Slanted Door that is located in the Ferry Building on the bay has a takeout version that’s also located in the Ferry Building.  Out the Door features daily specials like Lemongrass Chicken over Vermicelli.  The regular menu includes fresh and fried spring rolls, steamed buns, fresh salads, and a selected of Boba teas.  Very yummy, healthy, and most of all fresh!

Cafe Madeleine’s

We found this French bakery one morning while walking to our training and decided we had to stop based on the gorgeous display of French pastries in the display case.  Since breakfast time probably wasn’t the most appropriate time to have a chocolate-laden pastry, I settled on a ham and cheese croissant and a latte.  I have to say, my croissant was pretty close to those I enjoyed while actually in France, soCafe Madeleine’s was a nice, unexpected trip down memory lane for me.  Get there early, as the breakfast pastries tend to get picked over rather quickly!

Categories: American, French, Indian, Restaurants, Thai | Tags: , , , | Leave a comment

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