This month's recipe for Blue Cheese Souffle was chosen by Summer.
So here's the dilemma. What was I gonna do with a full 8" souffle? it's not like it would keep well in the fridge once it was baked. And I don't have an 8" souffle dish. So I decided to make single serving size souffles.
Then I got tied up with work stuff. 14 hour days were so much more tolerable when I had a 6 minute commute.
And then I got this nasty cough from my flu shot.
Anyway, I still managed to make it on time. Barely. But it's here.
The blue cheese flavor is pretty strong. I would probably cut it back and add some other cheese for future reference. That or actually use the amount called for in the recipe, not just dump some in and figure that should be good. I made it in my toaster oven because the front is clean and I could watch it without opening the door. Otherwise I'd have no idea how long to bake it for. That worked out pretty well.
Is it sad that I've never had a savory souffle before? I've had plenty of chocolate souffles but never savory. Anyway, here it is. It is a hold on and tweak it recipe.