Flexing the Culinary Muscles

Every once in a while it's fun to challenge yourself in some non-profession related endeavor. Whether it's playing golf from the back tees, riding your bike with current elite racers....up hill, re-reading War and Peace or The Prince; whatever the challenge may be, the challenge is. So, last Saturday I set out to replicate a meal I once routinely executed as a professional cook. Souffle au fromage. 

Using the same technique I learned the hard way, everything worked out great. The height was perfect and the internal cheese and egg mixture was perfectly cooked(airy and flavorful with good texture). Chef's truc- Correctly preparing a well seasoned base of roux blanc, egg yolk, comte cheese, salt, pepper and nutmeg then carefully combining it with stiff peaked egg whites is paramount.  Baking the mixture in a buttered, cheese dusted mold, while hoping the oven temperature is consistent,  renders an outstanding souffle. Served with a salad, baguette and high quality french butter (Isigny Ste. Mere) made for an outstanding occasion. 

Give it a try. A few hours challenging your self has got to be better than reading and sending text messages, face booking ad nauseum or fretting over work related emails. I know...I know we are the busiest, most time crunched people on the planet ; thats what the "experts" tell us anyway. Even if the "souffle" falls theres still your dinner-mate, the experience....and the wine. 

Wine of the night:

2009, Domaine Costal, Les Truffieres, Chablis France.  I think I did taste a hint of truffle this time. I'll continue to pull corks to verify though.