I usually dive headfirst into disaster with a smile, which is why I chose, for my first entry, something I’ve never cooked before in my life–souffle.
Souffle is so gorgeous to look at, lovely to say, slipping off your tongue like the best French words do, but at altitude it can be…cantankerous (as un-lovely a word as the finished product). Souffles at 10,000 feet and above tend to shoot up like a geyser, only to plummet down into a soupy mess.
But I wanted to make a broccoli souffle, and here is what happened:
I was pleased. Continue reading