It’s almost Valentine’s Day and once again, I’m working with the Florida Dairy Farmers to bring you another recipe. This recipe is a wonderful way to show that special someone you love them, you can make them breakfast in bed, make a quick brunch or make this as a breakfast for dinner.
Before we go right into the recipe and since I mentioned Valentine’s Day…I just wanted to talk about farmers and especially dairy farmers. Florida Dairy Farmers has a great video about how our milk goes from the farm to the fridge at your local grocery store. I loved watching it and learning and they mention in the video about how we need to know where our food comes from. Over a year ago, I was fortunate to visit my first large-scale family run farm in Idaho. I left with a greater appreciation for our country’s farmers. They work really hard year-round, it’s backbreaking and thankless work. With that said, we do not appreciate enough the men and women and families who grow our food. So in the spirit of Valentine’s Day– the holiday of love, I hope you take a minute to think about this and tell a friend or family member they should to.
Before working on this recipe, I had never made a soufflé before. I couldn’t believe how easy it was. Thanks to Cooking Light for the easy to follow instructions.
The first thing I did was separate the egg whites and placed them in a bowl with cream of tartar. Set those aside.
Click to continue...Bacon and Chive Soufflé
© The Little Kitchen, 2014. |
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