Ok, so I was sorta edging towards working myself into a lather over this soufflé; but it ended up pleasantly surprising me. I mean, I have probably only constructed maybe 3 of these in my cooking years, but I took some deep breathes as I read Dorie's calming prologue to the recipe. Like the little engine that could, "I think I can, I think I can."
If there is one huge lesson that I have learned from my recent FFWD & TWD kitchen endeavors, it would be these 3 words- "mise en place" or however you spell that. It is the fancy French way to say what Texans might term, "Get yer shit together before you start rattling the pans."
So I did, I had even prepared the béchamel sauce the day before when I had some extra time- it was nice & smooth & thick. I could not find my soufflé dish (does anybody else's cupboards eat pans like mine do?), so I used a wonderful little clay pot that looked the right shape & size.
With the Doxie sous chefs in place- the party started. My sweet husband grated the cheese, as I separated the eggs (only lost 2 when the yolks fell in my bowl of whites, coulda been worse!!). I get exquisite farm fresh eggs from my neighbor around the corner, and I luv luv using them in my recipes. I even enjoy doing whites by hand instead of the mixer- I just think it's really fun to watch them puff up.
I mixed, folded & cajoled this baby into its little dish & ever so gently slipped it into the oven. Mind you, I was darn sure to follow Dorie's admonition not to peek at all until 25 min. had elapsed. After 30, I snuck that piece of tin foil over it & gave the beauty another 10 min.