Cheese Souffle

Ooh la la.  Nothing says "French " like a cheese souffle.........


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.

Fantastic.

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".

So two things got accomplished in my kitchen this French Friday. 

 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 :)