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Cheese Soufflé and Cauliflower Monday, November 27, 2017, 09:15 PM

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Meredith tackled Day 5 Kitchn's baking school by making Cheese Souflé. The LOCAL page has the two recipes for that day copied in and a PDF copy of the Day 5 and those recipes.

Meredith went by the book on the cheese soufflé using a mix of gruyère and cheddar-gruyère cheeses. They were stressful but mostly worked. The started to collapse pretty quickly.

Meredith also made roasted cauliflower. It was "in the style of Tamar Adler" (who wrote "An Everlasting Meal"). It was made of:

• Garlic roasted cauliflower (just garlic powder)
• Pickled Red Onions (with 1/2 the salt)
• Lightly salted roasted peanuts
• Alleppo pepper (may have been really old)