That delicate cloud taste you experienced is what ...

2008-08-11T19:34:00.000-04:00

That delicate cloud taste you experienced is what makes the souffle different. I'm not sure spinach and mushrooms is the best accompaniment for it. Which is why you are right; souffle is excellent as a dessert item, especially paired with fresh fruit or other delicate tastes.

As for a savory dish, consider instead the flavors of onions and red wine or a salty cheese with lemon and thyme. Even a zpritx of truffle oil can elevate the souffle.

Also, as nice as the souffle is, it does not have that fulfilling density that one would expect from a main dish in the winter. Its lightness makes it nicer for a summer lunch or perhaps an appetizer. I think that one of the coolest things about cooking is that the sum is always more than the parts, and things like the light fluffy texture of a spuffle which would be considered a weakness for one application make it a strength for another.

Finally, I agree; if you want to spare your poor wrist, use a KitchenAid or instead, serve it as a side dish or appetizer for more people instead of a main course.

I totally need a KitchenAid. It is on my Christma...

2008-08-07T19:34:00.000-04:00

I totally need a KitchenAid. It is on my Christmas list (just remember that Chris). What was even worse was when I whipped butter by hand. That just about killed me.

I love souffles. But one word of advice: You don't...

2008-08-07T18:54:00.000-04:00

I love souffles. But one word of advice: You don't have to beat the egg whites by hand just because the Fat Ladies did. Use your KitchenAid! And if you don't have one, start scoping out garage sales!

Comments on Bitter Cup of Joe: I Baked A Souffle

That delicate cloud taste you experienced is what ...

I totally need a KitchenAid. It is on my Christma...

I love souffles. But one word of advice: You don't...