All those who have avoided making a souffle because you thought it was too difficult, raise your hand . . .
I can’t tell you how many years, times I wanted to make a souffle and talked myself out of it because it involved whipping huge bowls of egg whites, securing some sort of paper cone around a souffle dish and then offering up prayers and your first born to the souffle gods in order to guarantee success. But this past week, I threw caution to the wind (and since my first born is now fully grown), grabbed Judith Jones’ recipe and gave it a whirl – and whadaya know – success the first time (and the crowd goes wild)!