Life’s been complicated lately. No doubt about it. I haven’t had much inspiration, time, or inclination to cook.
So, what was I thinking, getting back into the game this weekend by attempting a Julia Child Gruyere-cheese soufflé? For starters, there were a surplus of eggs in the refrigerator, and this seemed like a good use. But, maybe I was craving a little focus and discipline. Maybe I needed a kitchen project that would not tolerate showmanship, laziness or improvising. Perhaps order, rhythm and following the rules were needed.
One can’t help but appreciate the wisdom that is whisked into a Julia Child recipe. It’s never about short cuts, rushing or instant gratification. It’s all about patience and proper technique rewarded. Here’s my favorite quote from the recipe head note in the collection Julia and Jacques Cooking at Home, where this recipe can be found:
“If you have never made a soufflé before, you may feel that the dramatic rise of a soufflé is depended on skills or a magical touch that is beyond you. But you needn’t hold your breath worrying about what is happening behind the oven door – remember that souffler means “to blow” or “to puff.” When you have made your soufflé mixture properly, as we show you in these recipes it will rise, automatically.”
No magic was needed. I followed Julia’s directions, and I waited patiently for the timer to go off.
That French Chef sure knew a lot about life.
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