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| Mixing the flour and warm milk |
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| Whipped egg whites |
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| Incorporating the sharp cheddar with the egg whites and flour mixture |
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| Ta-Da! |
Dinner last night was a simple yet divine cheese souffle. A cheese souffle is probably one of the first things culinary students learn to make because its all in the technique. After 15 years of making this recipe, I'd say I've developed quite a technique. Taken from Julia Child, I substitute the swiss for sharp cheddar but of course it's all a matter of personal taste. Serve with a nice green salad and you have a impressive, light supper.
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