I have always wanted to make a soufflé.
There’s something so elegant about a dish that intimidates even the most experienced chefs, takes forever to prepare, poufs up like a hot air balloon, and is so light and airy, it hardly puts a dent in your appetite. It’s a snooty, uncooperative dish, and after making it for the first time, I’m smitten.
I made Jacques Pépin’s savory Herb and Goat Cheese Soufflé, because my manpartner gave me his cookbook as a second-tri pregnancy gift forever ago and I hadn’t yet made anything from it. And because finding ways to shove more goat cheese in my diet is a daily priority (at least it should be).
After whipping eggs, chopping herbs, melting butter and goat cheese, carefully folding in ingredients, and baking it in the oven, here’s my thought: Soufflés are really not that difficult. This dish was herbacious, cheesy and all-around stunning… but did it pouf the way it was supposed to? Was it too soft in the center?
I have no idea since this is my first experience with a soufflé. But the consensus at the table was that it tasted good. Really, really good.