Whisk Wednesdays: Soufflé au Comté (Cheese Soufflé)

      The recipe scheduled to be prepared for this week's assignment for Whisk Wednesdays is from Class 25, Menu 3:  Soufflé au Comté (Cheese Soufflé) and can be found on pages 82-83. 

      This was so much fun to make.  The steps were all easy, the ingredients all readily available, and the taste was fantastic. 

      I made a half portion of the recipe because it was going to be lunch and Matt is not fond of egg dishes, so it would be just Mark and I eating it.  I also don't own a 6 cup souffle dish, but the smaller one that I do own worked out just fine with the half recipe.  

      The half recipe worked out great and required only two eggs, a little over half cup of cheese and the same of milk, a little butter, salt and white pepper, fresh nutmeg, and some flour.  Took about five minutes less in the oven, so in less than 45 minutes, souffle is ready to go. 

      It is amazing how quickly it all begins to deflate when it comes out of the oven, and then when you spoon into it, it really deflates...kind of exciting to watch on a slow day and all. 

      I will make this again, Mark wants bacon in it next time, a typical guy request:  if eggs are involved around here, bacon should be close enough by.  

      If you want to see how the others did, click

here, and then on the Whisk Wednesdays connect to individual bloggers, or better yet, come and join us!  Shari has the ingredients posted on her site at the click, so while we can't post the recipe instructions, you can at least look at the ingredients, and I bet you can figure out a lot of it from there.  If you would  like to see how the other Whisk Wednesday members fared in this class, click

 The Next Assignment

The next few assignments are Menus, so we are going to make the menu for one meal (hopefully), but then post each dish separately in its own week as posting it all at once seemed a bit much, following the schedule below.
• Civet de Lapin à la Française (Rabbit Stew with Red Wine) pages 452-453 (Post Wednesday, June 17, 2009)
• Soufflé au Comté (Cheese Soufflé) pages 82-83 {discussion of soufflés} (Post Wednesday, June 24, 2009)
• Bavarois à la Vanille, Coulis de Framboise (Vanilla Bavarian Cream with Raspberry Coulis) pages 40-41 (Post Wednesday, July 1, 2009)