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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in souffle (1)

Tuesday
Jan102017

Bill's cheese souffle with tomato salad

DateTuesday, January 10, 2017 at 9:06PM

This recipe is from Bill Oglethorpe, trader at Borough Market and owner of Kappacasein Dairy. It first appeared on the Borough Market website as part of my series, I Am What I Eat, where I interview Borough Market traders about the foods that are important to them and why. This dish was one that his father used to make for the family when Bill was growing up in Zambia. 

“My father used to make a soufflé and that’s an incredible transformation,” says Bill Oglethorpe of Kappacasein Dairy. “It’s quite magical to see it rise in the oven. It was a special event.” Did his father used to make it for special occasions? “No, I mean it was an occasion because the soufflé made it special.”

This was my first time making soufflé – despite being a competent cook I have always been terrified at the prospect. It turns out there’s no need to be; if you follow the instructions carefully it will work just fine. However, timing is everything – a hot soufflé will last at most 5 minutes out of the oven, so have your plates, sides and guests ready. 

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