I should be working on my current short story, but I want to share with you the journey of my soufflé.

Soufflé is gross. At least that is what I thought most of my life. It always looks and smells way better than it tastes and seems like a grown up food (which is bad, right?). In addition, I have a niece that was traumatized once by quiche (which to me is a better version of a soufflé) furthering my feelings. We cannot see that sweet girl without her asking me if I’m going to make her eat quiche (which I never did by the way and I won’t name names of who did). Also it is kind of like setting yourself up for failure, isn’t it? Most kitchen failure stories involved a fallen soufflé or something to do with a soufflé gone wrong. Typically if I hear about someone making a soufflé I am 50% impressed by their culinary skills and 50% afraid they might ask me to try it. You might be surprised to learn . . . today I made soufflés. And I liked them.

As with the entrance of each new year for the past 15 years I decided to diet away my holiday pounds. For me this is usually a few weeks of hardcore low carbing and then slowly adding them back to a reasonable level with exercise. It works for me when I do it. At least 3 out of 5 reading this are thinking, “oh that diet is so bad for you”. Well my version is mostly salads for lunch, chicken/fish and a veg for dinner and sadly NO dessert. So don’t lose sleep. It does get boring though, so any new recipe with low carbs is of interest.

Last weekend while listening to one of my new favorite radio shows Splendid Table, Chef Patrice Olivon walked listeners through his cheese soufflé recipe and it wasn’t packed full of carbs, which meant I was interested. Even though he made it sound easy, I was intimidated. I printed out the recipe and worked up the nerve for a few days. Making a soufflé for the first time is scary. I read it over a few times, reflecting on the little bonus tidbits the chef gave up on the show. Then I decided to go for it. On the weekend, after I bought supplies, I would make a soufflé.

There were two cheeses required for the recipe. Parmesan was easy, but it took me ages of digging through the fancy cheese to find the Gruyere. Then I flipped it over to see that it was $9.00 for .45lb of cheese. What the hell? No turning back now, this better be a-freakin-mazing.

I read the recipe 3 more times and postponed as long as I could (1pm – Saturday – MWD: “Daddy Hungry”). Then I entered the kitchen with a strict “do not talk to me until this is finished” warning to MWD. He probably had a few piecrust flashbacks and ran to hide. I set most of the ingredients out in individual bowls to avoid screwing up (and it’s fun and pretty to look at) and went after it.

It was easy. I made four individual soufflés that were cheesy, yummy and low carb.  Happy me. It seems I have entered a new stage of my life. Now I’m a grown up . . . and just wait until my niece visits.

cell phone pics:

The $9 hunk a cheese. I only used a little, so I will have plenty left for my next attempt.

Happy about my souffle (PJs and no make up - dohh!)

Maybe a little more brown next time, but pretty good for a first time