Per Nana ~
A very delicious recipe.
All week I kept thinking it was going to be a
failure, but it turned out beautiful.
Seriously, the recipe is quite simple and easy,
I used Gruyere cheese, which I love.
The amount of ingredients called for in the recipe actually
filled (2) 6 inch souffle molds.
At this point I had to quickly prepare another.
After 30 minutes I had to cover them with tin foil because of
them browning too quickly, and at 45 minutes
I removed them from the oven.
One soufflé collapsed, but the other was perfect. I'm not sure
why that happened, but it was delicious all the same.
As a leftover, I did not reheat any of it, but sliced it and it
was as though I was eating cheese cake.
I will definitely make this recipe again and
I'm anxious to try a larger size soufflé mold.
Per Tricia ~
Only because I have made souffle before was the shock
value gone. Otherwise I would have been blown away
by how reasonable both the prep and cooking ended
up for such an "intimidating" recipe.
Nana had told me ahead of time about having excess batter
so I opted for the larger size quiche dishes. And I also
had to do the "foil tent" after 30 minutes.
I mentioned I was going to knock out a cheese souffle
for our "Dorie Food" this week and my 18 year old son actually
said "wow, isn't that supposed to be hard?"
Which raised the question as to how he heard this.
I think it is actually from popular culture where there are jokes
on tv regarding cooks pulling off the "elusive cheese souffle".
My family ended up with a delicious souffle that they all raved
about and we debunked our urban legend regarding the difficulty
factor. If my boys end up preparing cheese souffles or anything else
from "Around My French Table", I will be one happy Mom :)