Tuesday, January 5, 2010
I made the Spinach Souffle (page 329) for family and friends, seven omnivores and one other vegan, and all loved it. The taste is tame but perfectly flavorful. The preparation, though it involves a few steps, is very simple and quick, baking time aside. This dish is ideal for one of those “gotta make something nice but don't want to spend too much time on it” occasions.
Having never made any manner of souffle before, and consequently not quite sure how “browned” it should be, I may've overbaked it. But if I did, no one could tell. And everyone vied for seconds before it was all gone. I would've went for thirds had there been more.
- - Ulpia enjoyed this with madeira-sauce mashed potatoes and a glass of spiced rum - -