tag:blogger.com,1999:blog-4643462473890837525.post936742799344252945..comments2023-09-08T09:11:13.667-07:00Comments on Weekend Viands: Cheese Souffle - French Fridays with DorieUnknownnoreply@blogger.comBlogger20125tag:blogger.com,1999:blog-4643462473890837525.post-27995183410496055052012-03-19T07:19:41.953-07:002012-03-19T07:19:41.953-07:00What a nice, even, brown top you got! So pretty!What a nice, even, brown top you got! So pretty!Amyhttps://www.blogger.com/profile/08368028836539993647noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-67543091127644012072012-03-19T07:18:18.496-07:002012-03-19T07:18:18.496-07:00What an interesting experiment. It's amazing ...What an interesting experiment. It's amazing that such a small rim makes such a difference in the rise. Yours still came out beautifully, though. I agree, this would be a great way to use the ends of leftover cheeses.Jorahttps://www.blogger.com/profile/03551478803291803446noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-72448262434454771132012-03-18T18:10:44.346-07:002012-03-18T18:10:44.346-07:00Your souffles are a wonderful shade of brown. I c...Your souffles are a wonderful shade of brown. I completely agree with you. Having also made my first souffle, I don't know why I never made one before. I think using up the cheeses in the cheese drawer is the perfect idea for next time, and there will definitely be a next time.Betsyhttp://aplatefulofhappiness.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-11119331562990189092012-03-18T09:52:24.371-07:002012-03-18T09:52:24.371-07:00Gorgeous photos. Your souffles look yummy. I'...Gorgeous photos. Your souffles look yummy. I'm sure there is a scientific reason having to do with surface tension but with the big ones it's just easier to put a collar around the sides. Think Sis Boom is right too: they need time to form a cooked crust before they rise above the rim of the dish.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-62679166379498198582012-03-18T09:04:30.412-07:002012-03-18T09:04:30.412-07:00No matter how they look they tasted incredible I&q...No matter how they look they tasted incredible I"m sure. Another helpful hint is to not fill them to the top. They need the side of the dish to set their trajectory.Trevor Sis Boomhttps://www.blogger.com/profile/02265530630570337679noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-17844544736333481102012-03-18T05:25:00.820-07:002012-03-18T05:25:00.820-07:00The look iconicThe look iconicJuliehttp://recipes.terra-americana.comnoreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-81288903591141442882012-03-17T17:46:29.975-07:002012-03-17T17:46:29.975-07:00Just goes to show how airy and light your batter w...Just goes to show how airy and light your batter was. Soufflés are now on my list of 'can dos.' Surprisingly easy.Teresahttp://onewetfoot.comnoreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-1872532245818940542012-03-17T08:12:42.627-07:002012-03-17T08:12:42.627-07:00Marie, Who knew that rim detail? Thank you. Anoth...Marie, Who knew that rim detail? Thank you. Another little gem to put into my brain. I also used a really wonderful (and, pricey) piece of gruyère. It was delicious and classic but I wondered also about mixing my cheeses. So many others added yummy ingredients to their souffles and I want to try those also (not all at once, however). Nice Post. Mary Hirsch<br />http://www.lightsonbrightnobrakes.com/Mary Hirschhttps://www.blogger.com/profile/14495234299898574943noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-24112904245352789242012-03-16T18:40:08.871-07:002012-03-16T18:40:08.871-07:00Looks gorgeous! Even the crazy ones!Looks gorgeous! Even the crazy ones!Anonymoushttps://www.blogger.com/profile/02298321698048045775noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-3532487455348889612012-03-16T16:18:21.350-07:002012-03-16T16:18:21.350-07:00I should've cut the recipe in half too, but si...I should've cut the recipe in half too, but since I haven't made a cheese souffle before I was a little afraid. Thanks for sharing your experience, I will be braver next time.Graciehttps://www.blogger.com/profile/04384233601473437164noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-88005124808728114562012-03-16T14:54:29.823-07:002012-03-16T14:54:29.823-07:00I kind of like the funky ones - they look like the...I kind of like the funky ones - they look like they are coming out to greet the world :-)Cher Rockwellhttps://www.blogger.com/profile/17067437991540780000noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-31507983701253395962012-03-16T14:47:48.172-07:002012-03-16T14:47:48.172-07:00Don't feel too bad, I never even tasted a souf...Don't feel too bad, I never even tasted a soufflé, never mind making one. However the whole<br />experience was interesting. Hubby and I both enjoyed it, but the leftovers were great, Just like cheese cake, which I love.Nanahttps://www.blogger.com/profile/10425003763467324952noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-58987829452604226822012-03-16T13:26:39.854-07:002012-03-16T13:26:39.854-07:00Interesting that the rim interfered so much. I thi...Interesting that the rim interfered so much. I think the drippy ones look kind of charming. If I were at your table, I'd have nabbed one of those. :-)Eihttps://www.blogger.com/profile/06002642692299774106noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-25828123557702812622012-03-16T10:45:21.401-07:002012-03-16T10:45:21.401-07:00I love your mini souffles! Sooo cute!I love your mini souffles! Sooo cute!Anonymoushttps://www.blogger.com/profile/03257524071168367206noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-16227938492111678802012-03-16T10:29:58.989-07:002012-03-16T10:29:58.989-07:00Lovely souffles…I made mine in one large dish! It ...Lovely souffles…I made mine in one large dish! It was so delicious…I will definitely make again! Nicely done!Kathyhttps://www.blogger.com/profile/10228293655739439430noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-36757755050948792492012-03-16T09:28:31.770-07:002012-03-16T09:28:31.770-07:00I like the "crazY" souffles:)I like the "crazY" souffles:)Anonymoushttps://www.blogger.com/profile/04748138403680979579noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-24782320165098326702012-03-16T07:54:03.860-07:002012-03-16T07:54:03.860-07:00It's true - once you make a souffle you wonder...It's true - once you make a souffle you wonder why you never did it before. Great job!Tasty Trixhttps://www.blogger.com/profile/17583301157540398839noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-79705718173732654462012-03-16T05:57:21.952-07:002012-03-16T05:57:21.952-07:00I'm so jealous that your souffles got such a n...I'm so jealous that your souffles got such a nice even brown color. Great post!yummychunklethttp://yummychunklet.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-24472969884223041722012-03-16T00:07:37.905-07:002012-03-16T00:07:37.905-07:00Most recipes suggest making a paper collar that st...Most recipes suggest making a paper collar that sticks above the dish so that the souffle can rise without dripping out. Your bowls would be just fine with a buttered collar. Your souffles look great anyway. Bet they tasted good.Kris' Kitchenhttps://www.blogger.com/profile/15135658114728468080noreply@blogger.comtag:blogger.com,1999:blog-4643462473890837525.post-58443740490250279122012-03-15T23:55:26.282-07:002012-03-15T23:55:26.282-07:00Live and learn right. I too have heard that souffl...Live and learn right. I too have heard that souffles need straight sides in order to rise properly. But your souffles still look tasty.Rosehttp://oneexpatslife.wordpress.com/noreply@blogger.com