Thursday, February 11, 2010
I took a chance with a Food Network recipe (sometimes, I'm wary) as it sounded routine enough for souffle. They turned out well, and the directions were clear and concise. I like that in a recipe. I hate to admit it, but these were better than my usual cheese souffle (gasp!). I had some Pecorino Romano so I used that in place of the Parmesan, but otherwise I followed the recipe. Excellent results.