A Royal Soufflé06.03.13
Mom was the queen of soufflés. She could whip them up in a snap, creating a velvety béchamel while she talked on the phone. She whisked egg whites to perfection, achieving a cloud-like consistency she delicately folded into the shiny batter. This was one of her signature dishes that would brighten up any special occasion at home, as well as our weekly Saturday family lunches on the terrace.
On the table, the fluffy soufflé was the perfect foil to a salty tenderloin filet or juicy skirt steak seared and cooked on the nearby grill. (I was in charge of the Caesar Salad, which I tossed with tangy anchovies in an enormous bowl large enough to feed a small village.) There was crusty bread, Spanish red wine, Dad’s smooth jazz, and a lazy fan circling above us. We ate, listened to my Aunt Tiita’s gossip, talked, and laughed. We ended these long and sweet afternoon meals with a spongy and cool Tres Leches picked up at a nearby repostería and a Dominican cafecito. more »