Tonight's dinner - 6 cheese souffle

Oh pshaw, on Mon 26 Nov 2007 12:37:00a, Paul M. Cook meant to say...

Quoted message said:

I took Alon Brown's redcipe and modified it, just added a richer mix of
cheese. I used cheddar, jack, parmesan, romano, asadero and cotija.
Utterly fabulous.

http://i6.tinypic.com/6tp1yjc.jpg

Paul

That's a beauty!

--
Wayne Boatwright

Date: Nov(XI) 26(XXVI),2007(MMVII)

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On Mon, 26 Nov 2007 07:37:00 GMT, "Paul M. Cook" <[email hidden]>

Quoted message said:

I took Alon Brown's redcipe and modified it, just added a richer mix of
cheese. I used cheddar, jack, parmesan, romano, asadero and cotija.
Utterly fabulous.

http://i6.tinypic.com/6tp1yjc.jpg

Looks good! I'd use something other than cheddar.... like jarlesberg
or fontina. But souffle is another one of those dishes where you can
use up the bits of cheese you have in the refrigerator - so if cheddar
was what you had, cheddar is what you used.

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On Mon, 26 Nov 2007 07:37:00 GMT, "Paul M. Cook" <[email hidden]>

Quoted message said:

I took Alon Brown's redcipe and modified it, just added a richer mix of
cheese. I used cheddar, jack, parmesan, romano, asadero and cotija.
Utterly fabulous.

http://i6.tinypic.com/6tp1yjc.jpg

Paul

Whooa!!! Looks great.

koko
---
http://www.kokoscorner.typepad.com
updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

<sf> wrote in message news:[email hidden]...

Quoted message said:

On Mon, 26 Nov 2007 07:37:00 GMT, "Paul M. Cook" <[email hidden]>

Quoted message said:

I took Alon Brown's redcipe and modified it, just added a richer mix of
cheese. I used cheddar, jack, parmesan, romano, asadero and cotija.
Utterly fabulous.

http://i6.tinypic.com/6tp1yjc.jpg

Looks good! I'd use something other than cheddar.... like jarlesberg
or fontina. But souffle is another one of those dishes where you can
use up the bits of cheese you have in the refrigerator - so if cheddar
was what you had, cheddar is what you used.

I had intended to use gruyere for a nutty edge but they were out. The sharp
cheddar gave an otherwise pale soufflé a lovely and appealing color. And it
really did taste quite good and since I did not use dry mustard it added a
tangy edge that would have been missed.

Next time I think I will use gorgonzola and maybe ome gouda.

Paul

On Tue, 27 Nov 2007 05:10:08 GMT, "Paul M. Cook" <[email hidden]>

Quoted message said:

Next time I think I will use gorgonzola and maybe some gouda.

Gouda is excellent in souffle and don't be afraid to use a bit of
smoked gouda or fontina either. I'd let gorgonzola rest on its own
merit.

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