Eggs, flour, flavor

Portland, Oregon, June 27, 2017—

OUR FAMILY HAS LONG favored an oven-baked soufflé first found in an old Sunset magazine cookbook, Cooking Bold and Fearless, where it is a sweet dessert called "Finnish Pancake." It's a little like a Salzburger Nockerl, I think, and another version is often called "Dutch Baby," a name I've never liked, as it seems vaguely demeaning to both babies and the Dutdh.

Tonight Giovanna made a savory version, flavored with tarragon, chives, and thyme, and containing Parmesan cheese as well. Very nice. Green salad afterward.      🍷Blanc, Guilhem, Moulin de Gassac (Pays d'Herault), 2015: crisp and refreshing

☛RESTAURANTS VISITED, with information and rating: 2016      2015     2017