close up of white dish showing individual cooked Asparagus Soufflé

Asparagus Soufflé

Light and airy Individual Asparagus Soufflés are incredibly easy to prepare – no beating or folding of egg whites, no bechamel sauce prep. Everything goes into the food processor (or blender), and presto! you have an elegant and impressive asparagus side dish that’s perfect for spring. Asparagus Side Dish Recipes I love asparagus, especially in… Read more »

Pear and Goat Cheese Salad with Walnut Vinaigrette pouring out of a white pitcher

Pear and Goat Cheese Salad

Easy, elegant and full of flavors, Pear and Goat Cheese Salad with Walnut Vinaigrette is a favorite of mine to serve in fall and winter months. Crisp, fresh greens are topped with juicy, sweet pear slices, tangy goat cheese crumbles, crunchy candied walnuts and sweet-tart dried cranberries. It’s finished off with a few slices of… Read more »

white dish of Roasted Carrot Souffle, with a spoon scooping out a portion

Roasted Carrot Soufflé

Scrumptious Roasted Carrot Soufflé is full of buttery carrot flavor, with just the right amount of sweetness. It’s easy to prepare, too – just blend and bake! No beating or folding of egg whites required.  Easy Carrot Soufflé Recipe Robert loves carrots and I’m always looking for new and creative ways to serve them. A… Read more »

Champagne coupe glasses filled with Chilled Lemon Souffles, topped with blackberries and blueberries

Chilled Lemon Soufflés

Adding gelatin to these Chilled Lemon Soufflés allows them to be prepared ahead of time, so no last minute whipping and folding to create this refreshing and impressive dessert! There’s nothing like a cool, fresh lemon-y dessert to end a spring or summer meal. Various versions of these Chilled Lemon Soufflés have been around for… Read more »

mardi-gras-recipes

Mardi Gras Inspired Dinner Menu

Next Tuesday is Mardi Gras – another excuse to celebrate! If you can’t make it to New Orleans for the parades and  all the various other celebrations, no worry – I have a scrumptious menu for you to host your own New Orleans-inspired dinner at home. And, many components can be made ahead, allowing you… Read more »

glasses filled with Berry Cream Parfaits

Cream Cheese Berry Dessert Parfait

Berry Cream Parfaits are quick and easy to prepare with only 6 ingredients – and are super delicious! A Berry Cream Cheese Dessert I remember loving parfait desserts as a kid. All those wonderful layers . . . they were so elegant and impressive to me – and oh, so pretty. Lovely to look at,… Read more »

Making-souffle-collar

Making a Souffle Collar

February 21, 2017

What is a Souffle? A soufflé is a baked, puffy, flavored egg dish. Traditionally, a soufflé starts with a roux (melted butter and flour), liquid (often milk), egg yolks and flavoring (e.g., grated cheese, chopped or puréed vegetables, flaked fish, etc.). Beaten egg whites are then folded into this base, and the whole thing is… Read more »

A French Fete

Julia Child taught us all to love French food. I remember watching her TV show with my mom when I was a kid. Mom would take notes and follow along in one of her Julia cookbooks. Mom loved Julia’s recipes, and often turned to them when entertaining. Over the years, mom found that sometimes she… Read more »

Blue souffle dish filled with Brandied Sweet Potato Souffle

Brandied Sweet Potato Soufflé

Brandied Sweet Potato Soufflé is another showstopper out of my mom’s recipe files. This scrumptious dish can be served as either an unusual side dish or wonderful dessert. Show-Stopping Sweet Potato Soufflé I love sweet potatoes, in just about any form. Until I discovered this recipe for Brandied Sweet Potato Soufflé in my mom’s recipe… Read more »

French Picnic in the Park

This picnic is impressive in its simplicity. Mom’s wonderful Sausage and Spinach Torte is the star with the other dishes as complements. Purchased French cheeses with a baguette Sausage and Spinach Torte (p.137, A Well-Seasoned Kitchen) Assorted mustards Baby greens tossed with Sharp Vinaigrette Dressing (p.78, A Well-Seasoned Kitchen) Almond Macaroons (p.258, A Well-Seasoned Kitchen)… Read more »

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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