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And if you've forgotten the fun of going halves on a roast chicken or an airy souffle, plenty of Bay Area restaurants haven't.
Bakker offers both cheese and ham and cheese souffles for the retail market.
HERE'S a very simple souffle which can be made 24 hours in advance so there is no last minute panic.
Bake in a 375[degrees] regular or convection oven to desired doneness: For a soft, creamy center, bake until edges feel set and dry but center 1 to 11/2 inches of small souffles or 2 to 3 inches of large one still appear soft and jiggle slightly when dishes are very gently shaken, 12 to 15 minutes for small souffles, 15 to 20 minutes for large one.
Aubergine and goat's cheese souffle with dhal lentils
The word souffle brings terror to more than one cook's heart.
to serve Put the souffles back into a pre-heated oven for 10 minutes until well risen.
Victor Scargle, chef at San Francisco's Grand Cafe, offers up these puffy, golden polenta souffles as a hearty first course.
Surely you don't think souffles are just for eating
For souffles that use butter and flour to thicken milk, you can trim calories by thickening nonfat milk with cornstarch, as in this herbed spinach and parmesan cheese maindish souffle.
Bake for 20 minutes or until the souffles are puffed and just set.
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