Another recipe from “Barefoot in Paris”! Are you ready to tackle a soufflé? And how do you feel about blue cheese? We’ll be posting this one Thursday, Oct. 22.
Filed under: Barefoot in Paris, musings | Tagged: cheese, musings, souffle |
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Hmmmm. I have to play with decreasing the amount for two reasons– I don’t own a souffle dish and I don’t plan on buying one. I have a smaller dish, that will work. I like Blue Cheese, but I can’t seem to bond with this recipe. I’ll have to think of a different cheese. I’m ready to try making my first souffle. I’m not too scared! Well, maybe a little…
I had to buy a larger dish to make this, but I think it’s about time that I conquer my fear of making my very own souffle. I do love blue cheese, as a matter of fact, I haven’t met cheeses that I don’t love 😉
Ugh, blue cheese. I may try another cheese in it’s place. I’m thinking gruyere, but does anyone have a suggestion?
I’m with you Candace – not liking the blue cheese. I think gruyere would be good.
I think gruyere would be great too or even goat cheese.
If wasn’t so burned out on chocolate cake…I’d be tempted to skip the cheese and use chocolate!
Seriously, I think Gruyere is where I’m headed with this.
I’m going to use small ramekins to make smaller portions.
Not a fan of blue cheese, I might use a sharp cheddar, or as others have suggested, gruyere.
Do you need to make it in a souffle dish? Just curious. I’m looking forward to it.
I’m not a fan of “regular” blue cheese but I love me some Gorgonzola so I think I’m going with that for this souffle. This is also my first souffle so I’m really excited!
Leigh, I think you should be able to use any kind of straight-sided, deep, ceramic (or maybe glass?) dish. If you’ve got small ramekins, those would work…or maybe you could test it out in a muffin tin?
No such thing as “regular” blue cheese – there are many many kinds. There is a list on this page http://en.wikipedia.org/wiki/Blue_cheese but Roquefort and Gorgonzola are probably the most well known in the US.
I’m okay with the blue cheese, but I’m going to have to cut the recipe to make this into two smaller souffles, since all I have are two small ramekins. Any suggestions on changing the cooking time? I’m afraid I’ll be tempted to peek and ruin the whole thing!
I made this with gruyere and 1% milk (all I had) and it was fabulous. Amazing. Fantastic.
I reduced the recipe and made it in a 4 cup souffle dish… turned out well.
I liked the blue cheese flavor (I’ve always been a blue cheese fan) but I just don’t think I’m a savory souffle kind of girl. It was good to me but not a wow, gotta make it again sort of thing.
I’m still rather giddy over having successfully made a souffle though…first time.
OK totally fell off the wagon today. I will jump back in with the next post. Looking forward to a week with Ina.
Mary