26 July 2008


At the end of a long day (week, month, year, actually), I was in need of some comforting food. I didn't want to go shopping. I had eggs, some Finlandia cheese, some canned salmon, and a Julia Child book. I decided to make my first soufflé — a traditional soufflé au fromage. I made the base, a béchamel with yolks added and then cooked again, half of which I reserved for a chard-salmon gratin, and whipped the whites. I folded the whites in with the cheese. I baked that and the gratin until it seemed just right. It it was. It was the ultimate comfort food: cheese and eggs elegantly preserved — for a fleeting moment, it seemed — in air.

The soufflé seems so démodé, but it's really easy, and really good. Melt-in-your-mouth good.

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