In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Secrets to make the perfect cheese souffle

By Diane Rossen Worthington

JewishWorldReview.com | The first time I ever tucked into a fluffy cheese souffle I was in a tiny restaurant in Paris. Imagine an entire restaurant devoted to souffles. They offered cheese, vegetable or dessert souffles, each a perfection confection of airy heaven, delivered straight from the kitchen puffed, browned and aromatic.

I had just graduated from college and was in Europe to get my culinary education, circumstances that left me without a restaurant budget. So I taught myself how to make a cheese souffle in my tiny Parisian kitchen. I thought it would be difficult but discovered that once you know how to get your egg whites to the right stiff-white-peak consistency, you've got it nailed. This recipe is basically a simple white sauce enriched with egg yolk and nutty Swiss cheese. Stiff egg whites are folded right into the mixture. Remember to fold the egg whites carefully into the sauce to keep as much air in the mixture as possible.


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You might be thinking, forget it, this is too much work. But the truth is that souffles couldn't be easier to put together. The secret to success is timing. So figure out what you will be serving ahead, such as a salad or soup, and time the souffle to go into the oven as you sit down for your first course. Remember: you can wait for the souffle, but the souffle waits for no one! You don't want to serve a deflated souffle.

I like to feature this souffle for a weekend brunch or lunch. It's light yet satisfying.

Help is on the way

Use room temperature eggs (cold eggs hold less air).

Carefully separate the eggs. Make sure you use a spotlessly clean bowl for the egg whites or they will not whip up properly.

When separating the eggs, use an extra bowl to separate the eggs individually. Then transfer each egg white into another bowl that contains all of the whites. This way you can make sure no yolk accidentally contaminates the white. If yolk does accidentally get into the white of an egg, save it for making scrambled eggs.

Use an electric mixer for the whites; make sure the beaters are perfectly clean.

You can use any kind of cheese you like; other cheeses that work nicely are nutty Parmesan, sharp cheddar and goat cheese.

You can make additions such as crisp bacon pieces, thin cooked vermicelli noodles or chopped spinach. Make sure to add it to the sauce before you fold in the egg whites.


Serves: 4.

  • 1 teaspoon unsalted butter

  • 1 cup plus 2 tablespoons grated Swiss, Parmesan or Cheddar cheese

  • 2 1/2 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 1 cup milk

  • 4 egg yolks

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon salt

  • Pinch white pepper

  • Pinch of freshly grated nutmeg

  • 5 egg whites

  • Pinch of cream of tartar

  • 1 tablespoon breadcrumbs

1. Prepare a 1 1/2 quart souffle dish by rubbing 1 teaspoon butter over base and sides of dish and sprinkling with 1 tablespoon grated cheese.

2. Preheat oven to 375 F. Melt butter in a 2-quart saucepan over medium heat. Add flour and mix with a wooden spoon for 1 minute. Let flour and butter cook until bubbling but still white, about 2 more minutes. Add milk and whisk sauce until thick and smooth, about 2 more minutes. Bring sauce to a boil while whisking. Cool for 10 minutes.

3. Add egg yolks to the cooled mixture and whisk until smooth. Add the mustard, salt, white pepper and nutmeg, and whisk to combine.

4. Whip egg whites with a pinch of salt and cream of tartar in a spotlessly clean large bowl with whisk or electric mixer until stiff peaks form but are not dry.

5. Using a rubber spatula, gently fold half of egg whites into sauce. Add all but 1 tablespoon of remaining grated cheese to sauce and then fold in the rest of egg whites just until no white streaks remain. Pour into prepared dish. Sprinkle remaining tablespoon of cheese and then finish with the breadcrumbs on top.

6. Bake for 30 to 35 minutes until brown. Remove and serve immediately.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.