Ah, the Soufflé. According to most cooks/chefs through the years one of the hardest things to make. Or at least make successfully. I have always wanted to try them so when it came my time to pick a recipe for Wednesdays with Donna Hay I took advantage of it.
The hardest thing about a soufflé is getting the rise to stay risen. The rule is, do not open the oven door – ever!! Which is exactly what Donna said. So I didn’t. The soufflé rose nicely and stayed that way for about, oh, 3 minutes. Just long enough to snap and pic and then BAM!! down they went.
The soufflé conained cheddar cheese, spinach (which I harvested from the garden – so cool!), as well as the usual butter, flour, milk, etc.
While these were fun to make, I found them to be somewhat bland. I would add more seasoning next time. Maybe a little garlic? And seasoning salt rather than just salt and pepper.
So I have made soufflé with some degree of success. I will try them again.
The recipe is on page 80 of Donna’s Classics Book 1
Visit Chaya, Kayte, and Gaye for their soufflé.
Tea and Scones 
January 30, 2013 at 10:25 AM
Those look great. I liked the combination of flavors very much, but then I am not into “spicy” like you are so they didn’t seem bland to me. Confession: I took them out, took photos, took a bite out of the edge, poked the middle to see if it was runny still, they were not quite done (I had removed them 5 minutes earlier than said as they were browning quickly), and stuck the whole thing back in again for the last five minutes that she had said. I know, I know you aren’t supposed to open the oven, let alone take them out, poke them, and sample them, but let me just say, it didn’t hurt them in the least, they rose beautifully, and I ended up with a wonderful end result. Sometimes you have to live on the edge. lol The photo on my post is after the second stint in the oven as it rose so much higher that round so the photos were better. Don’t tell Donna.
January 30, 2013 at 11:00 AM
these sound right up my alley!
October 25, 2013 at 6:37 PM
[…] Tuesdays with Dorie I kept a careful eye on the little babies. They came out just fine. AS did my Spinach and Cheddar ones I did 4 years later. And since this is DORIE, again, I was confident they would turn out just […]