Comments on: Savory Smoked Cheese Souffle

By: Raspberry Souffle | Eating Out Loud

Raspberry Souffle | Eating Out Loud — Mon, 01 Jun 2009 07:24:46 +0000

[...] the chocolate souffle required a double boiler for melting chocolate and the cheese souffle needed a bechamel sauce, this souffle is the easiest of the three to make. A fruit puree mixed with [...]

By: Kevin

Kevin — Sun, 31 May 2009 14:30:57 +0000

A smoked cheese souffle sounds so good! Nice shots of them all puffed up!

By: kat

kat — Sun, 31 May 2009 00:14:03 +0000

absolutely gorgeous!

By: Manggy

Manggy — Fri, 29 May 2009 09:14:19 +0000

Yup, vintage or not, souffle is timeless :) I love that you upped the ante by using interesting, flavorful cheeses (ahem… I wasn’t going to use Velveeta, in case you were wondering). I can’t wait to see your third foray into the dangerous world of souffles! :)

By: Carolyn Jung

Carolyn Jung — Fri, 29 May 2009 03:50:06 +0000

Beautiful photos. I just want to dig a spoon into that poofy cheesy goodness. Photographing souffles is like photographing ice cream. You just have to be fast, fast, fast.

By: Erin

Erin — Thu, 28 May 2009 10:41:07 +0000

Ok, now you’re just showing off ;)

xoxo

By: helen

helen — Wed, 27 May 2009 21:04:22 +0000

Luverly, Allen! I love the combination of smoked cheese and meat. Local strawberries should be arriving any time now. How about a strawberry version? Or mango? How does green tea and red bean sound? OK, I’ll stop now.

By: Q

Wed, 27 May 2009 20:27:13 +0000

YUM – looks good, and i think J can eat too! she’s rather sick, so will jot this down to make when she’s better :0)

By: Lisa

Lisa — Wed, 27 May 2009 20:22:57 +0000

Those look just gorgeous. I have never made a souffle, but have been meaning too. I am especially anxious to give this recipe a try.

By: Allen

Allen — Wed, 27 May 2009 18:09:16 +0000

Tigress: mushroom souffle sounds amazing!

Hugging the Coast: Thank you!

Kate: keep on saving those recipes!

Eralda: Thank you!

Darya: Thanks!

Michael Natkin: no paper collar necessary, just greased up the ramekins. I’ve also heard suggestions to sprinkle the inside with grated parmesan as it gives the souffle something to hang on to. I didn’t do this trick though.