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

How to make a simple 3-cheese souffle, an immensely satisfying dish of cheese and eggs, whipped into a melting cloud that sighs on your tongue

By Faith Durand

JewishWorldReview.com | Raise your hand if you've ever actually made a souffle. Yeah, me neither. Not until, that is, I took a class with Paule Caillat in Paris and realized what a cozy, simple, weeknight dish a souffle can be.

It's easy -- not fussy, not too elusively French, as I had supposed it to be. Here's how to make a souffle -- why not whip one up tonight?


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This recipe is the one I learned in Paule's class -- a simple 3-cheese souffle. It's very reliable; I've made it several times now, and it's delicious. Just look at that melting, savory bite! It's like a pudding or a cloud of cheese -- so warm and comforting on a cold evening.


  • 4 eggs (3 whole eggs, plus one egg white)

  • 1/4 cup (50 grams) grated Comte cheese (or substitute)

  • 2 tablespoons grated French Gruyere cheese

  • 4 tablespoons grated Parmesan, divided

  • 6 tablespoons (50 grams) flour

  • 3 1/2 tablespoons (50 grams) butter

  • 1 1/2 cup (350 grams) milk

  • Salt, pepper, nutmeg, cayenne or Piment d'Espelette to taste

  • Butter and grated parmesan for the molds


1 1/2 to 2-quart oven-safe bowl or souffle dish


Wooden spoon

Large bowl

Stand mixer or handheld mixer

Large stiff spatula


1. Separate the eggs into white and yolks. Put the whites in the bowl of a stand mixer, or in a large clean bowl. Discard one yolk (you can refrigerate it for later use). Set the eggs aside. Turn your oven on to BROIL and move an oven rack to the bottom position.

2. Grate all the cheese into a bowl and set aside. Put about 1 tablespoon of Parmesan in a separate ramekin.

3. Butter your oven-safe bowl or souffle mold and sprinkle lightly with the reserved tablespoon of Parmesan. Set the mold aside.

4. Use the flour, butter and milk to make a bechamel sauce (white sauce). See sidebar "How To Make a Bechamel Sauce (White Sauce)."

5. Remove the finished béchamel from the heat and scrape it into a large bowl. Let it cool slightly, just so it's warm to the touch.

6. Stir in the egg yolks.

7. Stir in the grated cheese. Taste and add salt, pepper, and nutmeg or cayenne to taste.

8. Time to beat the egg whites! In the stand mixer, or using a handheld beater, beat the egg whites until they are quite stiff -- but not dry. If you tip the bowl, they shouldn't all slide out in one mass. But they should stand up stiffly if you pull the whisk straight up from the bowl.

9. Fold a spoonful of stiff egg whites into the batter, incorporating them thoroughly. The batter should lighten by one shade.

10. Now fold the rest of the egg whites into the batter. Spread them through the batter using a stiff spatula, running the spatula straight down the bottom of the bowl, then flipping the batter over.

The egg whites should be all mixed in, but there ought be some lumps of stiff egg white still visible.

Obviously, this is the most delicate part of the procedure; any small variations in stiffness of egg whites or how they are incorporated into the batter will affect the final outcome. But don't worry too much about it; the souffle will be delicious even if it doesn't rise as high as you would like it to!

11. Scrape the batter into the prepared mold.

12. The batter should fill the mold about halfway.

13. Place in the oven on the bottom rack and broil for 3 minutes. Without opening the oven door (really, don't do it!) turn the heat down to 400 F and continue baking for 20 minutes or until a tester comes out clean.

14. While the souffle is baking, make sure the table is set and your guests are ready! As soon as the souffle is out of the oven, serve and enjoy! As you can see, the souffle pictured didn't rise as much as I would have liked, but it was still that melting cheesy cloud inside. (I think I may have overbeaten the whites slightly, or folded them in too firmly. I also forgot to bake this particular souffle on the bottom rack. Nonetheless, it was still absolutely delicious. It's not all about the puff!)

Additional Notes:

-- Make sure to wipe up any drips on the inside of the souffle dish as you pour in the batter. They'll hold the souffle back from rising properly as they harden in the oven.

-- Any additional ingredients in a souffle will inhibit its rise as well; be careful with adding other ingredients. Also, any other ingredients (meat, seafood, mushrooms, etc.) should be cooked before adding to a souffle.

Bechamel Sauce (White Sauce)

  • 50 grams (about 6 tablespoons) unsalted butter

  • 50 grams (3 1/2 tablespoons) flour

  • 1 1/2 cups (about 350 grams) milk

1. Measure out the butter, flour and milk. (Note: There is quite a lot of room for adjustment in the quantity of milk. For a very thick, sticky béchamel use about 1 1/2 cups. For a much looser, more liquid sauce, use 2 1/2 cups or even more, to get the consistency you want. Also, the more fat in the milk, the thicker the sauce will be.)

Warm the milk in a separate saucepan or in the microwave and set aside.

2. Place the butter in a heavy saucepan over medium heat and melt it completely, but do not let it brown.

3. Dump in the flour and stir it quickly into the butter.

4. As you can see in the photo, the butter and flour will be a mixture of wet scrambled eggs at first.

5. Cook and stir the flour-butter mixture over medium heat for about 5 to 8 minutes. The butter and flour will dry out slightly, and turn just a bit darker to a more golden color. Do not let it brown or darken; we are creating a "blond" or golden roux, where the flour has just been cooked.

6. Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture. Stir thoroughly to loosen up the thick flour mixture.

7. Now grab the whisk and gradually add the rest of the milk to the loosened flour mixture, whisking constantly. Whisk vigorously!

8. You will be left with a thick, warm, creamy mix of flour, butter and milk. This the base for a souffle.

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