We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Cheese souffle with ham, peas and herbs or caramelized onion and thyme
Fall greens and fresh fennel salad
Poached pears

Shopping List:

Produce:
treviso radicchio, or your favorite greens such as arugula or butter lettuce
fennel
shallot
your favorite herb (such as parsley, chives, or tarragon)
Bosc pears
yellow onions (if making the caramelized onion souffle)
thyme (if making the caramelized onion souffle)
your favorite herbs such as tarragon, mint, chives, parsley or a mix! (if making the ham and peas souffle)
frozen peas (if making the ham and peas souffle)

Dairy:
whole milk
parmesan or grana padano cheese
your favorite hard cheese, or a mixture (such as parmesan, gruyere, comte, gouda)
unsalted butter

Dry Goods / Pantry:
sugar
all-purpose flour
Dijon mustard
red wine vinegar, sherry vinegar or balsamic vinegar
extra virgin olive oil
high heat oil, such as safflower (if making the caramelized onion souffle)
Kosher salt

Protein:
eggs
ham, sliced 1/4 inch thick (if making the ham and peas souffle)

Spices:
bay leaf
cinnamon stick
ground nutmeg
cayenne
black peppercorns
Freshly ground black pepper

Equipment List:
Pastry brush or paper towel
Chef’s knife
Cutting board
Small pot to heat milk
Medium bowl to whip egg whites OR a stand mixer with a whisk attachment
Whisk
Medium bowl to incorporate egg whites & souffle base
Microplane OR box grater
Frying pan
Food processor, blender, or immersion blender (if making ham and pea souffle)
2-quart souffle or gratin dish
Small bowl for vinaigrette
Large bowl for mixing salad
Pot for poaching pears
Parchment paper