Super Soufflé

[sarahbyrdd]

I think I've hit the perfect combination of my childhood memory and what my grown up palate wants in a basic cheese soufflé.  I followed this recipe from Food & WIne magazine:

http://www.foodandwine.com/recipes/gruyere-souffles

Adaptations:  I reduced the cheese to only 6 oz. (4 oz. cheddar and 2 oz. aged gruyere).  It still had the cheddar taste from my childhood with a nice note of funk from the gruyere, and was perfect with the bottle of cava I had in the fridge.  Also, I baked it in a single soufflé dish (which is my preference) for 40 minutes.  It was fluffy, high and lovely out of the oven, and oh so tasty on the plate.

Comments

any idea what one calls a soufflé dish in Spanish?

[konstanze1.livejournal.com]

I'd love to buy one...