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.