Souffles

Recipes and tips to make a perfect Souffle

For some reason soufflés seem to intimidate many cooks and they really shouldn’t. For me they are “Grandma food”. I can remember my Grandmother, who I spent my early years with, making them often usually for what we called “supper”. On the ranch in the mountains of Colorado where we lived, supper, the evening meal, was usually lighter and quicker than the main meal of the day, which we ate at lunchtime. In many respects soufflés are also “farm foods” in the sense that they are made from very basic and generally available ingredients on every farm: eggs, butter, milk, flour and a little cheese, to which you can add whatever else may be on hand.

The name soufflé comes from the French verb souffler and roughly translates “to breathe”, “to whisper” or “to blow up”. This aptly describes the delicate, fragile, ethereal texture that seems to disappear in your mouth as you eat it. Contrary to popular belief, that delicate result can be achieved without anything much in the way of talent o…