Cast Iron Skillet Souffle
Cast Iron Skillet Souffle is definitely a challenge to traditional methods but can yield some tasty possibilities. While souffle usually shows up in some form of ceramic ramekin, this one started it’s life in a cast iron skillet followed by a 2 Qt. dutch Oven for baking. As it is a cheese souffle, I wanted something befitting a main course. To that end a saute of diced Andouille sausage, sliced red onions and baby portobello’s topped it off.
While Souffle’s tend to be the subject of numerous jokes about them going flat as a pancake under certain conditions, they do settle after they cool. This is normal even though all the pictures you see show them popping out of the pans. And this recipe is no exception. But, it holds the toppings up for the second baking and has a very light consistency and a wonderful cheesy taste. Serve with a side salad and you have a great dinner or brunch. A dash of hot sauce is nicely adds a real kick also.
Having all the items prepped goes a long way to making a great dish. It’s all in the timing.
This is just a good all around cast iron skillet to have. At 12″ it makes a good fit for almost any cooking task you can come up with. Easily the most popular Lodge skillet out there.
Get one from Amazon or your favorite local dealer.
This is just a great little Dutch Oven. It may seem a bit puny to many, but this little wonder can do some really great things on a stove top or in an oven. Good for simple dinners or just reheating leftovers, as a utility pot it has no equal in the cast iron world. For the above recipe it was a perfect little pot.
Grab one from Amazon. It’s unique.