Tried Ina's recipe for blue cheese souffle last night, although I used Point Reyes Blue instead of Roquefort, because that's what I had on hand. The recipe is for 1 big souffle - she said serves 2, can you imagine? I made four little ones, I think that was about the right size for a single serving. We ate them with an arugula salad - simple and yummy. I think the recipe would be even more delicious with goat cheese...I will have to try that soon. I got a fancy new phone (lost mine on NYE - curse you Estelle's, why are you open 'til 5 am?) so I've included a video of the exciting moment when they came out of the oven.
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