Sweet or savory, I make them all. My first soufflé was Julia Child’s Chocolate Soufflé from her “Mastering The Art Of French Cooking.” It was beyond delicious. A crowned puff of cloud able to hold itself upright, until you dive two spoons into its middle and scoop up the airy, chocolatey, steamy hot concoction.
“The glory and lightness of French soufflés are largely a matter of how voluminously stiff the egg whites have been beaten and how nicely they have been incorporated into the soufflé base.” — segment on Soufflés, “Mastering The Art Of French Cooking.” Not that I can add anything to Julia, except, True, True, True.
Now, most of my soufflés are savory. I have been rotating a Smoked Salmon Soufflé, a Ham Soufflé (pictured) and a Corn Soufflé. These come out of a cookbook titled, “Taste & Technique” by Naomi Pomeroy with Jamie Feldmar. My husband gave it to me after receiving it from someone else. So, it might never have been brought into this house if it weren’t for that transaction. What a shame that would have been. Soufflé’s make up our dinner menu about once a month.
Once you have perfected the few techniques needed to create a soufflé and become familiar with the procedure, it is not as daunting as you may think. Even though I love to adapt recipes, I do not adapt these soufflé recipes. It is an alchemy, making a soufflé, so I leave it to the professionals.
Don’t be afraid to try. Even an imperfect soufflé is still delicious — Naomi Pomeroy.
If you’d care for a recipe, please let me know — happy to oblige.
Pandemic: Love thy neighbor. Today that means do not get together with them, don’t get too close to people who are not in your “circle,” wear a mask. Things will look up.
#souffles #cooking #baking #zerotohero