The old joy of cooking cheese souffle

Still love you, too.

I have always enjoyd making souffles - and one can do so many different kinds.
I have a tip, so they always succeed.
Just before you put it into the owen - throw a little bit of salt over your left shoulder. According to a cook book I had - then it always come out perfect. I know it works.
I am not superstitious.

Left shoulder, well that's about right politically for me. Thanks for the tip.

According to religious tradition, and The Simpsons, the devil sits on your left shoulder, so you're throwing the salt in his eyes.


Never actually made (or attempted ) a souffle.

Back to making the blender cheese souffle again today.. it seems a no fail sort of dish since it isn't supposed to get as puffy as regular souffles without bread in them, but still is, to me, a lovely puffy extravaganza. Store made sourdough bread this time, cheddar cheese, some h.made mustard, smidge of pasilla chile powder.

One of these days I should try a real chocolate souffle.
Anyone have a favorite recipe?

I have my moms 1973 printed Joy of cooking .. here is soufflé recipe from it that sounded like what you asked for…

BLENDER CHEESE SOUFFLE
4 to 5 Servings
A somewhat firm but acceptable soufflé.
* To prepare baker, please read About Soufflés, above.
Preheat oven to 325°.
Dice into cubes:
6 oz. sharp cheddar cheese
Heat to just below boiling:
1½ cups milk
Pour the milk into blender container and quickly add:
2 tablespoons butter
6 to 8 pieces crustless bread, torn into large pieces
½ teaspoon salt
⅛ teaspoon pepper or a few grains of cayenne
(⅛ teaspoon mustard)
Blend until thickened. Add the cubed cheese. Beat in a large bowl until lemon colored:
4 egg yolks
Add the blended cheese mixture very slowly, beating constantly. Beat until stiff, but not dry and fold in gently:
4 egg whites
Place the mixture in a prepared 8-inch soufflé baker and bake about 50 minutes or until set.