March 17, 2012

FFwD: cheese souffle

I've baked sweet souffles, using Julia Childs, Mastering the Art of French Cooking cookbook.  For this recipe, I referred to MAofFC on how to handle the egg whites because I know that's the key and I can never remember exactly what to do.  The eggs should be room temperature and after they've increased in volume, you add a 1/4 t. cream of tartar and a pinch of salt.  She also says to add the egg yolks to the bechamel sauce while it's hot, so I did that too.

I knew this might not be a hit with my kids, so I took back up quesadilla orders for them.  My husbands on a total health kick (he's turning 40 this year, need I say more) and was worried about all the calories he was going to consume.  Now, I had already hid the whole milk carton and evidence of all the cheese lurking in my sauce :)  After moaning about how unhealthy it was going to be, he had 3 portions! 

















Final verdict, kids thought it tasted like scrambled eggs, husband prefers a souffle he can add Grand Marnier too.  I thought it needed some fresh herbs and maybe bacon, because it did sort of remind me of breakfast.  


8 comments:

  1. Your souffle looks perfect! It rose so wonderfully! We really enjoyed this, but the Grand Marnier souffle sounds wonderful…I’ll have one of those!

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  2. Your souffle looks all puffy and delicious! But, I do like the idea of adding Grand Marnier!

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  3. I kind of felt like I was riding the omelet train too. Although, if there were a Grand Marniew souffle in my future, I might be able to wrangle up the enthusiasm to try this again :-)
    Glad it worked out so well!

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  4. Love that presentation, everything looks fantastic. I actually used 2% milk in mine and
    it worked just fine. A little Grand Marnier never hurt a thing, must try that sometime.
    Tricia and I both enjoyed this one and it is definitely a repeat recipe.

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  5. That puffy top on your souffle is gorgeous. I felt better checking with Julia too but I do better watching her do it. I'll have to break out my copy of Mastering the Art of French Cooking and reading what she has to say. I want to try a Grand Marnier souffle too.

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  6. Your souffle looks great. I agree that fresh herbs or maybe some bacon. I'm going to try this again.

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  7. This is what Moms do - just cook through, around, behind, and in spite of, the family. In the end, you provided a great meal for your family. I loved that you added a cleverly humorous touch to your cheese soufflé. Byu the way, I'm with your husband with the Grand Marnier. Mary Hirsch http://www.lightsonbrightnobrakes.com/

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  8. Looks like a success! I made this with lowfat (1%) milk and it worked out fine.

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