Nov 14, 2010

Daring Cooks, November 2010 - Blue Cheese Souffle with Grape Reduction Sauce


Blue cheese baked into a fluffy, walnut-encrusted souffle, drizzled with a sweet, all-natural sauce made from seedless black grapes...its like a wine and cheese tasting in one bite.

Well, hello again. Long time, no see. I don't know where my September and October went. I auditioned for a play in the beginning of September, was cast in a lead role, and a week later had begun rehearsing. The show was a total blast and a much needed return to acting, which I have been away from since starting law school in the Spring of '09. Still, when the curtain closed on Oct. 31, I was happy to say farewell. Nearly two months of daily rehearsals and set builds in addition to keeping up with school was enough for me [The final weekend of the show overlapped the first weekend of final exams...let's just say that when finals finally ended, curling up in bed never felt so good and so well deserved]. Left in the wake was any time to spend in the kitchen, much less write about it here. But, I'm back, baby.

While I was away, I committed to some big diet changes which I'll discuss in a later post since none of them affected this dish, but these changes are going to bring about more entrées on this blog and fewer desserts [Again, more on this later]. As a result I joined the Daring Cooks [The other half of The Daring Kitchen]. I'm still an active Daring Baker, though I took September off and didn't fully write on my attempts at the October Challenge.

My first Daring Cooks' Challenge was to create a souffle of some kind. As usual, a total first. What I gleaned from browsing recipes and tips, the big threat would be a collapsing top. Granted I chose a recipe that wasn't intended to result in a towering eggy fluff, but these souffles grew appropriately and held their shape. If you enjoy wine and cheese [or like your salty to come with a little sweet], your likely to enjoy this souffle. It's simple to prepare, and makes for a great appetizer or side [or a light meal]. Better yet, the grape reduction sauce is sweet enough using the grapes and water, adding a delicious touch to the souffles without the use of any table sugar. [Have you caught onto one of my diet changes?]

It's good to be back.

Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

Blue Cheese Souffle with Grape Reduction Sauce

<p>Like a wine and cheese tasting in one bite.</p> <p>The 4-serving yield is based on 1/2 c. size ramekins. The original recipe called for 6 1/4 c. size ramekins.</p>

See Blue Cheese Souffle with Grape Reduction Sauce on Key Ingredient.


  1. Absolutely brilliant idea! I would order that in a restaurant many times over. Beautifully executed and plated :)

  2. @Lisa

    Thanks Lisa, going in I knew it was something different and that's why I chose them.