soufflé
January 27, 2011
This has been an amazing winter in Brooklyn. Relentless snow storms have made for many magnificent winter mornings in Prospect Park. The weather in New York has been unusual all year with powerful thunderstorms, tornadoes, blizzards, and hail. I am one of those people who accepts that human activities are causing climate change in ways that are described in this article in the New York Times. While I’m enjoying this winter more than most, I do so with an increased commitment to environmentally responsible living. If you want some more information about environmentally conscious food choices, watch this compelling video of a presentation given by the President of Slow Food USA. Although I realize if you’re willing to watch the video, it’s likely that you already agree with me.
Back to the souffle…goat cheese souffles were a perfect breakfast food to have after we returned from a long snowy walk. Vermont Butter and Cheese Company goat cheese and NY State pastured eggs were the stars of this dish.
This slideshow requires JavaScript.
