Love is in the air, romance is everywhere. In my minds eye there is a bit of french influence in all romance, so my build up to Valentine's with that special man has featured an ode to la cuisine française.
This iconic French dish, cheese souffle can be a meal in itself, a side dish or a star on the table for breakfast, lunch and dinner. Growing up my mother would occasionally make souffle. Some times it was cheese, others she would experiment. My favorite was a Swiss chard version from Marian Morash.
Cut it in half, the original recipe make two perfect main courses. I needed to make it gluten and cows milk free. That meant I needed to go with a gorgonzola I had on hand, Soy Cream, Arrowroot, Brown Rice and Almond Flour.
My egg whites failed to achieve stiff peaks, but never the less - the recipe, evolved from Dorie's, turned into something ethereal. Served for an indoor picnic lunch, at our construction site, with a simple salad of apples, grapes, celery and walnuts, tossed lightly in balsamic vinegar. It was a filling, yet light way to to toast a day of working together toward fertile future.
You will find Cheese Souffle on page 151 of Around My French Table.
If you like this try:
- Mussels and Chorizo with or without Pasta
- Cheese topped - onion soup
- Roasted Salmon and Lentils
- Saint Germain des pres Onion Biscuits
Photo Credit: Julie T Cecchini