I am proud of today’s souffle — isn’t it beautiful? Today marks my second attempt at souffle and I’m happy to report it turned out perfectly (and if you don’t think so, please don’t shatter my dreams). I’ve used a historic recipe and brought it up to date with a few modern touches.
The souffles were full of flavor and light as air, making for a simple and quick lunch. The rockstar ingredient being smoked cheese for a richer flavor and a few chopped chives to brighten it up. I explored topping a few souffles with thinly sliced pieces of soppressata to give it a meaty edge.
The recipe comes from an old handwritten recipe card collection that I bought last year. My collection is likely only a couple hundred in size at this point, which is mostly due to self restraint. If I could, I would buy every single one I could get my hands on, but I just don’t have the room to store them!
This particular recipe stood out to me though because it was written on the back of an ice receipt dated 1931. While some people think old recipes have little context in modern kitchens, I couldn’t disagree more. Although the recipe was fine on its own, see how easily I could adjust it to suit my tastes.
Smoked Cheese Souffle
based on this vintage souffle recipe
I increased the milk to 2/3 cup and did not scald it as the recipe suggested. Additionally, I used 1/2 cup grated cheese, a combination of Gruyere and Smoked Caciocavallo, as well as the addition of a tablespoon chopped chives. I baked at 400F (200C) for 10-12 minutes in six 1/2 cup sized buttered ramekins.
After a few minutes of photography, this little souffle started to deflate so I quickly gobbled it up.
I’ve now completed a chocolate souffle (which deflated) and a savory cheese souffle, so next up will be a fruit souffle … the exact fruit TBD. If you have any requests, please leave them in the comments below!
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