I made a larger-than-usual cheese soufflé: 6 eggs, 4 tablespoons of butter, 6 tablespoons of flour, 2 cups of microplaned cheese (well, maybe it was 3?). But we ate it all.
The Frenchman likes the brown, crisp bits, from the edges. I like the pale, soft bits from the inside.
He helped me whip the whites. Whisking makes me tired.
Soufflés are easy. I don't know where their bad reputation comes from. The only trick is to season it heavily before the egg whites are folded in.
Soufflés are easy. I don't know where their bad reputation comes from. The only trick is to season it heavily before the egg whites are folded in.
And now that we know (...) that butter and cheese are not bad for us - Like They Said (before They Changed Their Minds) - what is to stop us from eating more?
Yum! I've never tried to make a souffle as I've always read how hard it is too keep them from falling. If you say they're easy I believe you! A souffle is in my future.
ReplyDeleteYou keep them from falling by eating them fast :-)
DeleteHmm....neighbor gives me fresh eggs from their chickens...It sounds like a soufflé in my future!
ReplyDeleteAnd may the wind be always at your back. Xo j
ReplyDeleteTHANK you! x
DeleteWOW -that is the best souffle I have ever seen
ReplyDeletePerfectly beautiful! You've inspired me to make one this weekend...dinner with salad and wine. I'm in heaven just thinking about it. Thank you, Marie!
ReplyDeletePS...I've just started reading 66 Square Feet, and I am slowing down to savor every word and every photograph. Reading it is like eating the finest meal...it's melting in my mouth and all senses are alive and happy. So glad I discovered your blog and the book! Anxious to pick up where I left off during lunch today. Deb