Amarena Fabbri dark cherries Archives

ham and cheese souffle Ham and Cheese Soufflé

Few dishes are as elegant, or as easy, as a soufflé. They can be savory or sweet, and are equally good for breakfast, lunch, brunch, or dinner. I adapted this ham and cheese soufflé recipe from one in The New York Times Cookbook by Craig Claiborne. It was the first cookbook I ever got, and is still one of the best.

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A Note About Vintages

Although you will see vintage dates throughout Winervana, I don’t put too much importance on them. Major producers these days strive for a consistent style, and largely succeed. (Especially in California, aided by the usually even climate there.) For instance, when shopping for a particular wine, if you have a choice between a current release and one that’s a few years old, there will certainly be differences in price and the character of the wine. But upon release, those two examples of the same wine are likely to be quite similar, especially for New World producers, who often enjoy more reliably consistent weather than Old World producers do. (Of course, global climate change may disrupt things for everybody.)

Wine Enthusiast has an interesting post about this here.