Soufflé. The word alone strikes a note of high class, or at least high-maintenance. It’s one of those recipes that I always wrote off as better to let the experts handle it. When Mike mentioned this may be one of the ones he would like to tackle in our one-butt kitchen, I enthusiastically gave him the apron.
A soufflé, as I learned, is a lightly baked cake (savory or sweet) made with egg yolks and beaten egg whites along with other ingredients. The word soufflé comes from the French “souffler” which means “to blow up” — an apt description of what happens to this combination of custard and egg whites. Continue reading “Cheese Soufflé”