It is from San Francisco that I am writting this post.

I arrived yesterday after a few days of lay over in Washington.

Washington is great, very interesting, full of history, museums, iconic buildings….

Food wise I had a blast at Oyamel, as a fan of Mexican cuisine, it was the perfect treat I fancied. HIgh end but still, typical food, molcajete, jicama… and great margarita.

I also went to Ben’s chili bowl, of course, Mister Anthony Bourdain advised it, and I always follow what Mr Bourdain says and I’ve never been disapointed, really.

I had lunch at ‘Busboys and poets’ and again, great café, nice people, good food, shared tables, book shop…..

You should try those if you live or one day plan to go to Washington.

When in San Francisco what I do is cooking, as always.

I made those butternut squash soufflés, as we are in season, so expect, my people, to see quiet a lot of recipes with butternut squash 🙂

It was my first time making those souffles and I have to say that it was a real success, delicious and cheesy.

Ingredients, serves 6,

-500g of butternut squash
-2m mini potatoes
-3 eggs
-30g of butter
-70g of cheese (cheddar, gruyère…)
-1 garlic clove
-Olive oil

Peel and cut the butternut squash in cubes, put it in a tray, with olive oil, garlic finely chopped, salt and pepper. Cook for 30min at 180°C.
Meanwhile peel the potaotes and cook them in boiling water wth salt.

When potatoes and butternut squash are ready, mash everything with the butter and the cheese diced. Add the egg yolks one by one, then the nutmeg.
Whisk the egg white till very firm and incorporate gently to the butternut mix.

Pour the mix in ramekins and place in the oven for 25min at 180°C.

To be served with an autumnal salad made of nuts, perismmons, green leaves, beetroot….It’s delicious !

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