That movie that came out last year renewed my interest and I vowed to make one someday. We went out and bought her cookbook and I’ve been enjoying dipping into it for ideas ever since. Last weekend we got a dozen big beautiful brown eggs from a local Farmer’s Market and I thought that this was the time-and the perfect eggs for the task.
So last night I did it! Made a classic cheese soufflé, from Julia Child’s cookbook. I don’t have the perfect pan, so used two smaller ones, so it didn’t raise properly, way above the edges of the dish like it’s supposed to. And I think I dirtied 20 dishes or cooking utensils on the way, but the result was delicious—if I do say so myself. And Jim agreed! In the end, it wasn't that hard, just sort of complicated. Light and delicate, with a soft cheesy, eggy taste, it was just yummy.
We still have a few cold tolerant things growing slowly in the garden, so the soufflé was teamed up with a dish of stewed turnips and potatoes from our garden, simmered in chicken broth. We had a salad of freshly harvested red lettuce and wild garlic tops, dressed with a dressing made from the walnut balsamic vinegar we recently got in a South Haven Michigan store, and sparked with mushrooms and onions sautéed in just a tiny amount of butter. Chardonnay completed the meal.
Dessert was locally picked SunCrisp apples, simmered in just a tiny amount of butter and cider, and topped with a little Captain Morgan’s spiced rum. Wow! The best meal we’ve had in a while, bar none.
Next, we’re going to try a dark chocolate soufflé for dessert some night soon. I can hardly wait.