{"id":1463,"date":"2015-12-16T11:03:10","date_gmt":"2015-12-16T18:03:10","guid":{"rendered":"http:\/\/www.french-barn.com\/blog\/?p=1463"},"modified":"2015-12-16T11:03:10","modified_gmt":"2015-12-16T18:03:10","slug":"ham-and-cheese-souffle","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/ham-and-cheese-souffle","title":{"rendered":"Ham and Cheese Souffl\u00e9"},"content":{"rendered":"

\"Ham<\/a><\/p>\n

In my experience, there are few dishes that impress dinner guests more than souffl\u00e9. The elegant rise and fall. The way their crunchy tops give in to soft, melted middles. There\u2019s just something magical about this classic French dish.<\/p>\n

Only most people, myself included at one point, get nervous at the idea of preparing souffl\u00e9, fearful that it will collapse in the oven at the slightest move or change of temperature. It\u2019s true, by their very nature, souffl\u00e9s fall when they are removed from heat. But with a good recipe and some simple tweaks, you can get those beautiful puffed up mountains of egg and cheese from oven to table with ease. And, you have my word: the closing of the oven door will not make them collapse!<\/p>\n

\"Ham<\/a>\"Ham<\/a><\/p>\n

Here, I\u2019ve made a ham and cheese souffl\u00e9 with nutty gruy\u00e8re and parmesan cheese, smoked ham, and warming spices like nutmeg and cayenne pepper. I\u2019ve included fresh thyme leaves for a bit of earthiness but you could substitute thyme for any herb you have on hand \u2013 finely chopped chives or tarragon would be wonderful. Rather than serve the souffl\u00e9 in one large dish, I\u2019ve provided instructions for serving in small, individual-sized ramekins. This allows each dinner guest to enjoy in the childlike fun that comes with \u201cpopping\u201d the souffl\u00e9 and also allows the host to serve the dish as either an appetizer course or a main course alongside a simple green salad.<\/p>\n

\"Ham<\/a> \"Ham<\/a> \"Ham<\/a><\/p>\n

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