Food & Drink

An easy, cheesy souffle

From Kathleen Purvis’ blog I’ll Bite, at

Just because it sounds fancy doesn’t mean it’s hard to make. Years ago, a well-traveled bachelor friend introduced me to his go-to dinner for friends: A cheese souffle that’s so easy, you make it in a blender.

No egg separating or egg-white whipping. Just toss it together, puree and bake.

Versions of this have floated in and out of my recipe collection ever since. I dress it up with a little dry mustard and cayenne pepper, but you can skip that. The only trick is bread, which gives it structure. Almost any kind of bread will do. I’ve used everything from crusty sourdough to leftover hot dog buns.

My friend used to claim he once made this on the beach and baked it in a metal box. Don’t know if I believe that, but I do believe that with a simple green salad, this is a lovely summer meal.