Sometimes I make such a spectacular disaster of our dinner
that I can't help but take pictures.
That happened earlier this week, when I gamely attempted
I make souffles all the time. Or, at least, enough to know that I can handle it.
Plus, this one is supposed to fall before you dump it in a new pan, top it with
creamy tomato sauce, reheat and serve it. How hard could it be?
Famous last words. This happened:
Then the final version looked like this:
First of all, the recipe took me the better part of three hours.
Not all of that time was active, but enough. On a weeknight.
Secondly, my oven, if anything, usually cooks things quickly.
So when I let the souffle cook for fifteen minutes on top of the
suggested cooking time, I legitimately thought it was done!
As seen in the first photo - the one where I try dumping the half-liquid
souffle into another dish - I was mistaken.
In the end, the dishes I used were too small and the souffle, obviously,
One bright spot: it tasted good. But not three-hours-of-cooking good!
I've made similar dishes that took more like 30 minutes of active prep -
and were just as tasty.
But hey, you can't really put a price on humility in the kitchen, right?
(As a side note, this entire disaster occurred in full view of
Cooper and Dixon. Dixon is the one who came up with "soup-ffle."
I can't resist a six year old's pun, apparently.)