Featured Cookbook

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1. Tunisian Tomato Soup with Chickpeas and Lentils

2. Black Beans in Mango Sauce

3. Giant Mushroom Popover

4. Red Pepper-Walnut Paste

5. Lemon Cloud

Book Description

In this major new cookbook, the beloved author and illustrator of the classic Moosewood Cookbook (one of the top ten best-selling cookbooks of all time) presents a sumptuously illustrated collection of over 200 irresistible and surprising recipes. Gracing the pages are 50 of Katzen's luminous paintings, richly evocative of the pleasures of cooking and eating. Mollie Katzen's Vegetable Heaven will transport anyone who loves good eating into the realm of culinary paradise.

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Mollie Katzen's Vegetable Heaven: Over 200 Recipes Uncommon Soups, Tasty Bites, Side-by-Side Dishes, and Too Many Desserts

Authors: Mollie Katzen

Date: April 2000

ISBN: 0786884096

Publisher: Hyperion Books

Paperback

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The next time you make a special dinner, surprise your family and friends with this tart, lowfat dessert souffle. If you put it in the oven as you sit down to dinner, it will be ready in all its puffy splendor just at the tight time. (As with all souffles, Lemon Cloud collapses soon after it is baked, so if you want puffy splendor, serve it immediately. On the other hand, if you don't care about puffy splendor, serve this within an hour or two of baking and it will taste just as wonderful.)

Yield:4 to 6 servings
Preparation time: 45 to 50 minutes (15 minutes of work)

• 4 whole large eggs, plus 1 extra egg white*

• A little butter and sugar for the baking dish

• 1/2 to 2/3 cup sugar**

• 1/3 cup unbleached white flour

• 1 tablespoon grated lemon zest

• 1/4 teaspoon salt

• 1 cup yogurt (lowfat okay)

• 1/3 cup fresh lemon juice

1. Separate the eggs, placing the yolks and whites in two separate medium-sized bowls. Cover both bowls and let the eggs come to room temperature.

2. Preheat the oven to 350 degrees F Lightly butter the bottom and sides of a 9-inch (8-cup) souffle dish and dust it with sugar.

3. Add 1/2 to 1/3 cup sugar, the flour, lemon zest, and salt to the yolks, and whisk for about 2 minutes until creamy and smooth. Pour in the yogurt and lemon juice, and whisk for a minute longer, or until uniform. Set aside.

4. Beat the egg whites at high speed with an electric mixer until they form soft peaks. Sprinkle in the remaining 1/3 cup sugar, and continue to beat the egg whites until they form stiff peaks.

5. Fold about half the egg whites into the lemon mixture, using a rubber spatula and a gentle turning motion to bring the lemon mixture up from the bottom of the bowl. (It doesn't need to be uniform.) Fold in the remaining egg whites. Pour the batter into the prepared baking dish, and bake on the center rack of the oven for 30 to 35 minutes, or until puffy on top, and just a little bit wobbly in the middle. Remove from the oven, and serve immediately.

*Separate the eggs ahead of time, so they can come to room temperature.

**Add the smaller amount of sugar if you like your desserts really tart.

More From This Book:

1. Tunisian Tomato Soup with Chickpeas and Lentils

2. Black Beans in Mango Sauce

3. Giant Mushroom Popover

4. Red Pepper-Walnut Paste

5. Lemon Cloud

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