That wrong has finally been righted. Today, my friends, we have one great pot roast AND a cheese soufflé.
Confession: the thing that excited me the most about making this cheese soufflé was that I finally was able to use my new porcelain brioche pan. (I know, its not an actual soufflé pan, but with the tall sides, I thought it would work.)
Yes, these are the things that excite me.
Making the soufflé itself did involve a few steps, but nothing too intimidating. The only major change to the recipe was to bake one large soufflé instead of several smaller ones. Oh, and I totally dropped the cumin and traded out white pepper for black.
Okay, so a few changes happened.
The cheesy soufflé paired well with the buffalo chicken pot pie which was a riff on chicken b'stilla (recipe coming soon).
P.S. The brioche pan worked out really well - now that I know this, soufflés are more likely to make an appearance at Chez Cher.
Below is some photographic evidence that I finally did catch up to the pot roast!
I mostly stuck with the recipe, but after reading everyone's posts from a couple of weeks ago, I opted to streamline a few steps to make things less fussy. The 24 hour pinot noir marinade and cooking it the day before we planned to eat it seemed to be the perfect combination to one really great piece of meat.
I had some of these brioche pockets hanging out in the freezer, so I popped a few in the oven while the roast was reheating.
It was the perfect no fuss dinner after a long Saturday that was filled with doing other "stuff".
Now that temperatures are starting to dip, these are the types of meals that I love to have in my arsenal.