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| Six Sumptuous Slices |
Recipe adapted from Simplicity from a Monastery Kitchen
Cheese! Does anyone in the USA not love it? I recently read
that Americans consume most of their cheese on pizza. Yet a soufflé is a more
effective and delicious cheese vehicle, delivering straight-on cheesey flavor
with no distracting dough or veggies. Eggs lend a velvety texture to the dish,
while adding protein to the mix. And despite looking complicated, soufflés are
quite straightforward to make if you remember three things: Be patient
making the roux; keep stirring and use low heat. Cool the roux before adding the egg
yolks to it. And beat the egg whites thoroughly before folding them in. Voila! Cheese soufflé!
