A soufflé [su.fle]) is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.
FIVE THINGS TO KNOW:
- Supposedly, the first recipe for soufflé appeared in Vincent La Chapelle’s Le Cuisinier Moderne (1742).
- The word soufflé first appeared in English in Louis Ude’s The French Cook, 1813.
- By 1845 was so commonly accepted that in Eliza Acton’s Modern Cookery (1845) a recipe for soufflé was included as just another recipe.
- Due to soufflés’ tendency to collapse quickly upon removal from the oven, the media frequently depicts the dessert in sitcoms, cartoons, children’s programs and movies as a source of humor.
- Another kind of dish entirely is soufflé potatoes, which are puffed-up sautéed potato slices, traditionally served with a chateaubriand steak.
Published by Culinary Chick
My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland.
I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family.
Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef.
I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.
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