My French Food Experiment (Part 3): Along With “Mastering The Art Of French Cookin - Kitchen with a View Blog at - 174198

Kitchen with a View

My French Food experiment (Part 3): Along with “Mastering the Art of French Cookin 
May 9, 2010 9:41 pm 
Updated: May 10, 2010 12:16 pm

A VERY French Lunch

:Soufflé Au Fromage (Cheese Soufflé)
Mr. B. was very surprised when I told him I was quite nervous about this soufflé, he was shocked to hear that I had never made a soufflé before, sweet or savory. I always take risks when I entertain, trying new recipes on old and new friends, and I never really worry about things. In my house, there is always a frozen pizza in case of emergencies. I have never had an emergency but there have been many recipes I would never do again. The soufflé just seemed so intimidating-the falling, the egg whites, the last minute prep, etc. When I entertain I like to do a lot of prep ahead of time. Soufflés always seemed so last minute to me but the book notes many steps that can be done ahead of time. Actually the entire soufflé can be made ahead of time and just covered with a large pot for up to an hour!

The book illustrates what a soufflé pan should look like but as noted most American soufflé pans are not high enough. I looked around and I did have one that looked high enough but it was too small. I did not want to alter the recipe. I opted for my round Corning ware white set. I arranged parchment paper around the perimeter and tied it with a string. This took 15 minutes! Not sure if I am just THAT uncoordinated but I have just added a proper French soufflé pan to my birthday list. Since I KNOW I will be making soufflés on a regular basis. Out of the three meals of the day this was by far the easiest. I chose the basic Cheese soufflé because I wanted to try it in its unadulterated glory. I am not at all a fan of omelets. I am not sure if it's a texture thing or what but I would never choose to have my eggs that way. A soufflé is a whole different egg-sperience (sorry I had to get at least one in there, I am done now J). The book suggested you butter and sprinkle the dish with grated Parmesan cheese. This created a crispy crust all around. I am thrilled that I used the paper collar because the soufflé rose almost to the top of the collar. It was perfectly browned and yes it did fall fast. The saying that "you wait for the soufflé it doesn't wait for you" is right on spot. The only laborious part was the egg whites which went fast with the stand mixer.

Because we were eating so much in one day I did not serve it with anything but for guests for a lunch course a nice green salad would be perfect. The soufflé is for 4-6 people (which is what is suggested) and it came out amazing! It was so tender with the cheese sprinkled throughout. Perfectly seasoned. WOW! The next time I would like to try the spinach soufflé or maybe even chocolate! I obviously had leftovers and the next day I heated it up on the stove and served it over a piece of baguette (think Hayes Street Grill Stand at the Farmers Mkt on a Saturday).

I can now say I have achieved a perfect soufflé, not so sure I have "mastered" it but I am looking forward to my next one that's for sure!

Five recipes and 2 meals down!

Jusqu'à ce Soir…Until tomorrow
A Quickly falling souffle
Photo Detail
May 9, 2010 11:15 pm
Congratulations! It is really so "cookbook" pretty! That collar thing might have been held in place temporarily with a bit of clear tape while you tied the string. I know though, how suddenly you can find yourself with more thumbs than you started when string is involved! Hmmm. Oh! I do the same thing about test driving new recipes on my guests. Don't even always have a back up plan. Just crazy, I guess. Glad yours worked out so well.
May 10, 2010 11:55 am
I like souffles. Not knowing I should be intimidated by them I made one for my date while I still lived at home. Loooong time ago. There's nothing like being fearless in the kitchen is there? Julia'd be proud!!
May 10, 2010 12:16 pm
This makes a souffle a little less intimidating...looks beautiful!!
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About Me
I have been in the kitchen with my mother and grandparents from very little. Dinner and the holidays were something I looked forward to so that I could enjoy great food and my family's company. Not much has changed except I run the show (in my own kitchen anyway) and I entertain all the time for my friends.
My favorite things to cook
anything I can grill, from steak to pizza
My favorite family cooking traditions
Christmas and Thanksgiving, between the lasagna and the turkey or prime rib, your tastebuds go crazy!
My cooking triumphs
My great grandfathers sauce and meatballs and my grandmothers coconut cake!
My cooking tragedies
biscotti, I have tried the same recipe as my mothers in 2 different ovens and it never works. I cannot figure out what the problem is!
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