Kate's Cuisine

Nov 16 2009

Cheesy, Cheesy, Cheesy Broccoli Souffle: Review

I was really worried when I decided that I was going to tackle a souffle. Especially when I heard that you can’t make any noise or bang around in the kitchen while the souffle is cooking because it will fall and become a big egg mess in the oven. I was very thankful when the fabulous book Bite Me by Julie Albert and Lisa Gnat told me at the top of this recipe that it’s not actually the noise or the stability level that makes a souffle turn out. It’s not having an even and consistent heat so, while stomping around the kitchen won’t affect this souffle, opening and closing the oven door will ruin this dish. That, and not having peaks that are quite right when mixing the egg whites. That was actually the part that I was most worried about but that turned out okay too. Just keep mixing until the peaks form, you’ll know when they’re “stiff.”

So, even though it worked out, does it taste good? You betcha! My girls didn’t like it that much but hey, seeing as how they’re both under the age of 4, you can’t really blame them for not being all over the souffle. And Brent, well, I didn’t even try it on him. But it certainly is good for those adults who like eggs and broccoli and cheese and, can you beat that price? I’m all for meals under $10 but, meals under $5? I didn’t even think that was possible! And I got a lot of the recipe for that amount of money too. The dish that’s shown in the picture is actually one of two that I made that night for dinner. All from one recipe!

The souffle does require a bit of running around the kitchen. What with steaming the broccoli, making the cheese sauce, and mixing the eggs, there is quite a bit to do. But all in all, it is very, very worth it!

2 responses so far

2 Responses to “Cheesy, Cheesy, Cheesy Broccoli Souffle: Review”

  1. chrissieon 22 Nov 2009 at 9:41 pm

    i just love the way you describe every last detail, it is so helpful. i am so not the cook type, so when i do get down to it and read instructions like “beat the eggs until they are stiff” i get a little panicky too. i think it is one of my christmas recipes with the lemon that i had to do this too, and the first time i had NO clue what that meant and almost trashed the recipe. but kate describes it so perfectly and is exactly right, you will just know and it is so super easy. i can’t imagine what my life would be like if i trashed that lemon recipe LOL and now here is kate making souffle look like a snap, way to go!

  2. kateon 23 Nov 2009 at 9:22 pm

    Aw, thanks so much! Another good tip with the “stiff” peaks is this – if you can hold your beater so that it is upside down in your hand and the egg white is at the top, the ‘peak’ of the egg white should stand up and not fall to the sides. Now, if you have a recipe that calls for “soft” peaks, you want the peaks to be a little bit droopy.

    I only described it as that easy because it really is. I really thought I was going into this with a “thumbs down, too hard” review but it was so good and let’s face it, really just fills you with pride, I can’t wait to make it again!

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