Okay, okay, it’s Saturday. But I did actually make this last week and then just forgot to post about it Thursday night. Sometimes that happens…to me. Anyway, this week’s French Fridays with Dorie was cheese soufflé. Instead of making one big soufflé, I opted to make small, individual soufflés in one cup ramekins. I also halved he recipe which gave me three servings.
We had these for a Sunday brunch with pumpernickel bagels and roasted asparagus. The soufflé acting kind of like a spread for the toasted bagels. Delicious!
1. In some recipes the sides of eh dish are covered with butter and Parmesan instead of butter and breadcrumbs. I kind of like the Parmesan coating better. I wonder why? Oh yes, more cheese.
2. Speaking of cheese, I used a mix of aged Swiss and Parmesan. I also added some snipped chives.
3. Because I used individual dishes, I reduced my cooking time to about 23 minutes.
4. Experiment: I held one of the soufflés, unbaked, in the refrigerator for about an hour and a half, then baked it, giving it about 2 extra minutes. It seemed to work fine.
Okay, on with the link to everyone’s posts and the photos!
Mixing the cheeses into the roux and yolk mixture.
About to co-mingle.
And we have soufflés!