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miso-glazed eggplant

SERVES 6

The eggplant can also be served as an hors d’oeuvre, cut into bite-size pieces.

5 tablespoons white miso

3 tablespoons sake

2 tablespoons sugar

2 tablespoons peanut or grapeseed oil

6 Japanese eggplants (1½ pounds), sliced in half lengthwise

Zest of 1 lemon, finely grated

1. To prepare the miso paste, combine the miso, sake, and sugar in a small saucepan. Warm over low heat, stirring until the sugar has dissolved. Set aside.

2. Line a baking sheet with a paper towel; set aside. Heat the oil in a large skillet over high heat until almost smoking. Place the eggplant halves, cut side up, in the skillet. Cook for 5 minutes, turn over, and continue cooking for 1 to 2 minutes more, or until golden brown and very soft. Remove the eggplant halves from the skillet, and transfer to the prepared baking sheet.

3. Using an offset spatula, spread 2 teaspoons reserved miso paste evenly over each eggplant half. Garnish with lemon zest. Serve warm. Cut the eggplant halves into pieces if serving as an hors d’oeuvre.

spinach soufflé

SERVES 6

Serve this soufflé immediately in the dish, or let cool and unmold for a denser version.

Cooking spray

3 tablespoons bread crumbs

10 ounces spinach, well washed, tough stems removed

4 teaspoons unsalted butter

3 tablespoons all-purpose flour

1½ cups skim milk

½ teaspoon salt

¼ teaspoon freshly ground pepper

2 whole large eggs, separated

1 cup freshly grated Parmesan cheese (2 ounces)

2 large egg whites

Pinch of cream of tartar

1. Preheat the oven to 400°F. Position the rack in the center of the oven. Coat a 2-quart soufflé dish or 6 individual 8-ounce dishes with cooking spray. Coat with bread crumbs. Tap out excess; set aside.

2. Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into the ice bath to stop the cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.

3. Melt the butter in a small saucepan over medium heat. Whisk in the flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.

4. In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.

5. Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and the egg whites are smooth.

6. Using a rubber spatula, transfer one-third of the egg whites to the spinach mixture; gently fold in until blended. Add the spinach mixture to the remaining egg whites; gently fold in until just combined. Pour into the prepared dish or dishes.

7. Place the soufflé in the oven; reduce heat to 375°F. Bake until puffed and golden, 20 to 30 minutes. Serve immediately.

PERFECT SOUFFLÉS

THE BASICS

A soufflé consists of whipped egg whites, which give the dish its characteristic light and airy texture, and a creamy, flavorful base, often thickened with egg yolks. Served right out of the oven, its crisp crust gives way to a soft interior.

KEYS TO SUCCESS

Before whipping the egg whites, be sure your bowl and whisk are clean and dry; just a drop of grease, yolk, or water will prevent the whites from expanding properly. Above all else, don’t open the oven door until the end of the baking time, as a fluctuation in temperature, as well as a slammed oven door, can cause a soufflé to fall.

EQUIPMENT

• Copper bowl: Preferred by many