Elizabeth Biar waxes poetic about soufflés…
One of the things we love about social media is how it allows to engage with our guests… even after dinner is over!
The following post is by Elizabeth Biar, who authors a wonderful food and dining blog, Devour Houston, devoted to the Houston scene. Buon appetito!
I love a souffle. I mean, I really, really love a souffle. I’m a chocoholic, but give me a fluffy, airy, caramelized souffle made of berries or Grand Marnier any day, and I could not be happier. Its actually pretty hard to find souffles around town. I know they are here and there. I actually had one at at Max and Julie’s back in February. A vanilla one. It was good. But to me, nothing beats a Tony’s Souffle.
A Souffle is a lightly baked dish with egg yolks mixed with beaten egg whites (easier said than done!). The perfect custardy mix culminating in a fluffy cloud of amazing goodness (assuming it doesn’t fall! That’s the challenge!). Souffles can be sweet or savory. Most people associate souffles with dessert, but a savory souffle is really delicious, too! Did you know, the word “souffle” is the past participle of the French verb “souffler” which means “to blow up.”
