Julia's Souffle

I was inspired, a few weeks ago after seeing Julie and Julia, to request The Art of French Cooking from the library. It's a popular book and I had to wait a few weeks to receive it. Now that it's here, I've been reading it like a novel, dreaming, and attempting my first souffle. (The DH has been doing a lot of Julia impersonations. He's pretty good.) As cookbooks go, this one is excellent. The recipes are thorough and come with lots of explanation. In my day job, I spend time thinking about the physical placement of words on a page, and I appreciate how the recipes are layed out.

But the real joy is that the recipe worked! (Here is a similar version of her recipe, without the wonderful introduction that includes how to beat the eggs and prepare the pan.)

The souffle puffed up nicely and stayed that way throughout serving and eating. (Thanks to Sweetcakes for loaning the pan! This pan would have held a larger recipe - that's why the souffle isn't puffed over the sides. I like it this way, though, because next time I won't need to bother with putting foil or paper around the pan.)

The DH contributed steamed kale, served with radishes, sesame oil and balsamic vinegar. It was the perfect side for the souffle. I can't wait to make this meal again!

Photos by the DH, dear hubby