For my last birthday, Britt gave me a strong hint when she got me a souffle dish. Being the strong willed type (and lazy, let's not forget to give credit to...ah whatever), I pretty much left the bowl unused for about a year. Then one day, while perusing some of my favorite blogs in my Google Reader (the greatest time suck mankind has ever known), I run across the Amateur Gourmet's attempt at a simple Ina Garten souffle recipe. What really sealed the deal for me, besides the basic recipe, are the step by step pictures that Adam took along the way. It's one of the easiest recipes that I think I ever followed.
Of course, that means that reprinting the recipes or too many pictures would be highly redundant. So here a just a few of how mine turned out, and I highly encourage you give this a shot. As mentioned in his post, there are kind of a lot of bowls and such involved, so clean up is a bummer, but I found that it was a great way to distract myself while I tried not peeking into that oven.
As promised, a simple recipe with very few ingredients. I had to substitute the cheese choice as all I had on hand was some lovely Swiss Emmenthal. I thought it worked out pretty well.
This was what it looked like before it went into the oven. This is also one of the few times that I get to play with the stand up mixer. Britt is the baker, so she is usually the one mixing things with it. It was great to just put the whisk to the egg whites and walk away to other things.
This was the final product when I took it out of the oven. I was hoping for more rise, but I think when I let Sara help fold the egg whites in the mixture, she was a little heavy handed and mixed everything in. It's OK though, I don't blame her or anything. It was a lot of fun letting both girls help throughout the process. Besides, the pretty rise only lasts a short time before the souffle cools.
See? No hard feelings...