cheese souffle

I am still somewhat new to souffles. I made my first one in a cooking class last year and I really think that is the way to go with such a tricky dish. Being able to see first-hand how everything looked as it was being made gave me the confidence to tackle this dish on my own. Since then I have made souffle a few times at home, even got bold enough to attempt it once for company. However, I still do not feel like I have it mastered. It still feels like a little miracle each time it actually works.

Which brings us to this week’s French Fridays with Dorie recipe, Cheese Souffle. Dorie’s technique was similar to other recipes I have used, but her proportions were different. The resulting souffle needed quite a bit longer in the oven than I was used to and seemed a bit moister in the end. Otherwise, it was quite good and made a delicious lunch. I’m looking forward to reading what everyone else has to say about this recipe and hopefully gleaning some tips from the pros in our group.

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26 Responses to cheese souffle

  1. Kris Barlow says:

    They turned out beautifully and go perfectly with that fresh salad. Looks masterful to me.

  2. betsy says:

    Miracle indeed! I love your mini-sized souffles. What size are your ramekins? Mine were only 6 ounces, so I wasn’t sure it would work, so made a big one. Individual servings is definitely the way to go on this one.

    • I used 1 cup ramekins and probably could have made 8 individual souffles with this recipe. But I just made 6 and ended up tossing the leftover batter. A bit of a pity, but I don’t have a large souffle dish so it was my best option.

  3. Cher says:

    I felt like it was a miracle when mine made it out with a bit of rise to it. (This was my first time).
    They look lovely!

  4. Your souffle & salad look beautiful! Great photo & I too usually feel like it’s pretty miraculous when things actually turn out how they’re supposed to – especially things like souffles and meringues!

  5. I’m so jealous your souffles stayed puffy during your photographing. Mine punked out and started to deflate.

    • I had to do it VERY quickly, but since I’ve made souffle before I knew that I would need to be quick. In fact, I had my husband take the souffles out of the oven so that I could be holding the camera the entire time and hopefully get a shot of them while they were still pouffy. Definitely not the easiest thing to photograph.

  6. Ei says:

    When I made it, I used one big souffle dish, and I remember the center being a bit goopy. Moist would be a nice way to phrase it. We all sort of ate around the middle.

  7. Trix says:

    Your souffle salad lunch looks delicious!

  8. kathleen says:

    Wow, they look great! I was going to use little ramekins but ended up doing the big souffle. I will try the individual ones when I make it next. Like maybe Easter brunch!

  9. Kathy says:

    Such absolutely beautiful souffles! They all look so perfect! I served mine with a salad, too! I think I will make individual soufflés next time! Kathleen…they would be wonderful for Easter Brunch!

  10. Marie says:

    I made individual souffles too, and loved them (except for a little dripping over the side problem). Congratulations to all of us!

  11. nana says:

    My first time too. I was surprised it turned out so well and I served it with a salad as well.
    I have never tasted a soufflé before, and i just loved it, even leftover. Wonderful presentation.

  12. Your souffles are my favorite so far!!!!

  13. Cakelaw says:

    Your souffle lunch looks superb – I think the salad would break through the richness of the souffle.

  14. Mary Hirsch says:

    Rose, I think the soufflé is a miracle unto itself also. Unlike you, I don’t ever attempt to make soufflés but that’s going to change. Although mine was a bit more moist than I am used to eating, I liked that. Isn’t this what cooking with Dorie is all about – pushing ourselves a but in the kitchen?

    Mary Hirsch http://www.lightsonbrightnobrakes.com/

  15. Teresa says:

    It certainly looks like a success! I’m glad we tackled this one – who knew it was so easy?

  16. tsimmisthyme says:

    Your plated souffle and salad looks fabulous. Great photo and I’m sure they tasted wonderful. Love the mini souffles. I think you are so right about watching someone cooking something before trying it yourself especially those things that are a little tricky.

  17. I agree it was a bit richer than the recipe I had been using from my mom all these years which had a lower egg yolk proportion. I didn’t mind though as I always end up wasting those yolks and I hate that. Great job! These look wonderful.

  18. Liz says:

    Stunning minis! And your color is perfect! Beautifully done~

  19. Great photos, and, yes, even though I have not done souffle before, this did seem moist, and I wasn’t quite sure that it was totally done. It tasted good, though.

  20. All we can say is WOW! Yours are gorgeous. Love that you did individual ones. What a great idea for a dinner party, huh? Everyone would be so impressed!

  21. kathleen says:

    Very impressive looking souffles! I am sure they tasted as good as they look!

  22. Elaine says:

    Oh, those are simply lovely! Paired with a salad it makes a nice, elegant meal. I am looking forward to making this soon.

  23. bevwinchester says:

    Oh, my dear- they look beautiful! Yes, I agree with you that this soufflé seemed moist when dipped into- i even thought perhaps I had not cooked mine enough, but it was quite nice. And I do feel that a successful soufflé is a small miracle every time!

  24. Karen says:

    Your little souffles are adorable, and they look delicious!

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