What ever happened to soufflé?
When I first started out as a pastry cook, soufflés were the thing. Yes, I sound really old right now and well… Anyway, soufflé was the deal. It was a status thing. It was for the elite. It meant you were dining in a classy, high end restaurant. Also, to make soufflé meant you were the real deal pastry chef. Now, nobody could give two shits. It’s like Beef Wellington. What is Beef Wellington? Hell, I don’t know either. It was something Grandma and Grandpa ate, I know that. Again, it was a status thing. It was fancy. It was, “Oh look who has money?” kinda thing. It was back when people had class. Have you looked around lately? Fancy and class don’t exist anymore. Today you flash your twat and you’re a celebrity. Welcome to the New World. Things are looking great!!
Lately, cottage cheese has become my new thing. I get hooked on things and push them in recipes to the point it becomes absurd. Well hello cottage cheese. I’ve been using it in sponge cakes and my Quiche-us Christ recipe is fabulous! Even people that don’t like me, and there are a lot, love the Quiche-us Christ recipe. One thing I love in recipes is that ingredient that people don’t know is there but it makes a big impact in the recipe. I love when I present the cottage cheese soufflé and people love it. Then I tell them it’s made with cottage cheese and their faces fall. You know someone who says, “I don’t eat cottage cheese.” Then you give them the cottage cheese soufflé and they love it. I just want to smack the shit out of those people.
My Assistant Gilberto and I had the soufflés for breakfast even. It was 70 degrees and sunny and I can’t think of a better way to kick off summer and our Tourist Tuesdays than to have soufflés for breakfast. Mixed berry smoothies, cottage cheese soufflés and coffee. Goodbye winter blues…bring on summer sadness. Joking. Don’t call me Mom.
The beauty of the soufflés is that being on a budget because you live in an overly priced box in New York is that soufflés can be made in pretty much anything you can put in your oven. I’ve used coffee cups, bowls and vases. Use your imagination, that’s what it’s there for. Traditionally soufflés are served with an anglaise or ice cream and I see no need to stray from this thinking. They go well together and you know the old saying, “Don’t fix what’s broken when you can afford to replace it all together.”
Off you go to make your cottage cheese soufflés. I said Go!!!
“May peace break into your home
May thieves come to steal your debt
May the pockets of your jeans
become a magnet for $100 bills
May love stick to your face like Vaseline
and may laughter assault your lips
May happiness slap you across the face
and may your tears be that of joy
May the problems you had
forget your home address”
Cottage Cheese Soufflé
Butter and sugar whatever oven safe vessel you are using, set aside
Have your oven preheated to 400 degrees
228g/8oz cottage cheese
3 egg yolks
4 egg whites
1tsp lemon zest
-combine cottage cheese, egg yolks, flour and lemon zest, set aside
-whip egg whites and sugar to soft peak
-slowly fold your egg whites into your cottage cheese mix
-fill your vessel with 3/4 the way up with your soufflé mix
-bake at 400 degrees for about 10 minutes, depending on what size vessel you are using
-they should puff up out of your vessel and have a nice light brown top