Cheese Soufflé with John

OK, I admit it.  Soufflé was never on my radar until John (our British friend living in Spain) made it for us for lunch one day.  I knew what it was, of course, but didn’t really have an interest in something so fancy-schmancy.  Then I tasted it, and “that’s all she wrote.”  Give it a try — you won’t regret it!  Oh, and John’s biggest tip:  “Don’t serve this to guests the first time you make it – practice first.”  😉

 Cook – A – Long

Step 2 – Prep Souffle Pots

Step 4 – Mix Eggs with Cheese & Roux

Step 6 – Final Mix – and Bake

YUM!! Taste Test – & More Tips

Voila!  John´s Incredible Cheese Soufflé

 Cook’s Tips:

1. Practice this recipe at least once before you serve to guests.  I learned this one by forgetting a step in my first attempt, and ended up having to make a Soufflé rescue!
2. If you have time, prepare the soufflé pots in advance, and refrigerate an hour or overnight.
3. Use whatever hard cheese you prefer.
4. Always include something slightly spicy like mustard, horseradish, wasabi, etc. 
5. Serve this straight out of the oven – so remember that the ramekins and the soufflé are VERY hot!

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