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Anyone own Wells' "The Provence Cookbook"?

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I got a recipe out of a newspaper recently for a Goat Cheese Soufflé adapted from "The Provence Cookbook" by Patricia Wells

Here it is:

5 large eggs
8 ounces of mixed soft cheeses, especially goat cheeses, at room temperature.
1/4 cup chopped fresh herbs, such as parsley, chervil, marjoram, thyme and/or chives
1/4 cup chopped ham (optional)

Grease soufflé dish with butter. Heat oven to 425 degrees.

Mix in food processor, or mixer, the eggs, cheeses, herbs and salt and pepper. Pour into dish. Bake for 30-40 minutes, until golden on top. Allow to cool 5 minutes and serve.

MY QUESTION: What size soufflé dish? (I have a few, and some ramekins too boot.)

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  1. I thought I could be of help but the p. Wells Provence cookbook I have is "P. Wells at Home in Provence" and there are no souffle recipes in it. The only goat cheese recipe that is similar is a goat cheese gratin and it has no eggs in it. Sorry.

    1 Reply
    1. re: hot tamale

      I own that too, definitely not the same. Thanks though!

    2. This recipe with a similar volume of ingredients
      calls for six 3/4 cup ramekins (3-3/4" x 2")

      http://www.epicurious.com/recipes/foo...

      1. I have "The Provence Cookbook." Your recipe is on page 256. The specified dish is "an 8-inch gratin dish."

        Jim

        1 Reply
        1. re: Jim Washburn

          THANK YOU! THANK YOU! THANK YOU!

          And Antilope, thanks for the suggestion; I suspect I'll be giving that a try at some point.

        2. I have the book and love this dish. It is very easy and very good. I have a 9" ceramic pie plate I always make it in and it turns out just fine.