I must address this question that was asked by one of my readers after my inagural post. From my own personal experience, soufflés can fall into two categories: breakfast (also referred to as "main dish"), or dessert. My first breakfast soufflé contained the obligatory eggs, as well as cheese and some sort of breakfast meat, such as Canadian bacon. My second soufflé was of the dessert variety, although I did not know at the time that I was making (and eating) a soufflé. The recipe was one I had discovered in the magazine Everyday Food and it was called "Warm Chocolate Puddings." I loved it so much that I made it for dessert two nights in a row! Then, when my family came to visit us a few months later I made it for my parents, and my mother (who is a very knowledgeable cook) saw me preparing this dessert. She wanted to see the recipe, and then informed me that I wasn't making a "pudding" at all! It was a soufflé!
So you see, dear reader, that the soufflé can come in different forms, but don't be fooled; as I discovered in The Joy of Cooking, "A well-made soufflé is a triumph of egg cooking."
4 comments:
And a triumph they were, dear author-- those warm chocolate puddings (or souffles).
So when do we get to try these famous souffles?
dear Reader? have you been reading the motley fool?
why am I not surprised to see that you, Phil, read the Motley Fool? Do you listen to their radio program on Saturdays, too? It's free!
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