This month's second of two selections for Barefoot Bloggers was Blue Cheese Soufflé, as chosen by Summer of Sexy Apartment. The recipe can be found by clicking on the link above or in Ina's Barefoot in Paris cookbook on page 50.
I have the nastiest cold right now and not much appetite, so I scaled the recipe down to make two ramekins worth. It turned out surprisingly well for my ingredient adjustments. My primary concern was puffery and whether I'd be able to taste it with my deadened cootie ridden tastebuds.
It browned and puffed up very high and proud, but deflated even as I was taking photographs, so you're seeing it on its way down. Fortunately, it was piquant enough to taste and comforting enough to feel like, even in its small size, I'd had a proper warm dinner. I wasn't up to a salad, which I thought would be the best companion, so instead diced up two small heirloom tomatoes, topped with a bit of pesto and olive oil and a few dollops of Burrata Cheese, and had my Cheese Duo -- Blue Cheese Souffle and Burrata Caprese Salad. Thanks Summer, I enjoyed this!
P.s. Like Eva, I made this is a toaster oven of all things, so I could watch it closely. Being fearless sometimes had its advantages, like being bold enough to actually make souffle in a little toaster oven. It worked fine!