Wednesday, December 15, 2010

You may not believe this but this was the most ass-kicking soufflé I've made in awhile. You may even think calling a soufflé "ass-kicking" is silly. You would be wrong. Organic, artisanal butter, with two kinds of cheese and prosciutto will kick your ass. It won't kick your ass in a UFC kind of way but more in a "I Can Taste Every Single Ingredient" kind of way. I think it was actually the first time I made one without checking the recipe every ten seconds. Of course, I don't know why you have to check the recipe at all. All you do is separate a couple of eggs, make a roux - add some milk, then some cheese, stir again. Whip the egg whites to a something like a meringue, then fold the egg whites into the roux (am I spelling that right?), pour into those little soufflé dishes and pop them in a preheated oven for about 25 minutes. I think I'm conditioned to think a soufflé is hard to make because in cartoons someone is just putting a soufflé in the oven when a pin drops and the whole thing collapses and thus ruined. Here's the secret, the thing is going to collapse anyway and it won't be ruined. Ask your stomach if the collapsed soufflé in there was ruined. It wasn't. It was probably awesome.

Posted via email from peter's preposterous posterous

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