Carl has had souffle on his mind.
Ever since I looked at the giant bag of broccoli STEMS that somehow wound up in my freezer, and remarked, in an off-hand, non-committal way, "Well...maybe I can make broccoli souffle...?"
That was about two weeks ago. Finally, last night, the ingredients were amassed, and I souffle'd. While waiting for the magic to happen, something spoke to me.
Shiraz: You know...I'm not just great with red sauces and red meat. I am also delightful paired with sharp cheese.
Me: You don't say.
Shiraz: Yeah. Hey, I see that there's sharp cheese in this souffle you are making...
Me: So there is. Huh.
And that's how it came to be that I had giant portions of broccoli souffle and three glasses of wine for dinner last night. A sublime experience, punctuated by a call from my mom, imploring that I "take Wendy outside to look at the MOOON! THE MOON! You need to take her outside and howl at the moon!"
As it was obvious that something had spoken to my mom last night, too.
I let her know that I would surely howl at the moon, as soon as I finished my meal of souffle and wine. "MY MOTHER'S SOUFFLE??"
"Yes. That one."
"God. That sounds good. So. Good."
I have a notion that this souffle is as much "my grandmother's souffle" as the green bean casserole (you know, the one with French's onions?) is "our Nami's" (great-grandmother's) beans. But it's good. I took it to a Thanksgiving party a few years ago, and some girl with a sexy haircut and a cute bubble dress with pockets, she called it "simple."
"Mmm...this is good. Simple."
Do you like the way that people with sharp haircuts and sophisticated wine tastes take digs at you out the side of their mouths? Even when they continue to stuff their mouths with something that you made? But, it is simple, in the way that homey family holiday food usually is.
1 small red onion-chop fine!
1 cup mayo
1 can cream of mushroom soup
2 cups cheese
a giant bag of frozen broccoli pieces
Cook broccoli (stove or microwave) just enough to defrost. Combine other ingredients, and then stir in broccoli. Bake in a casserole or souffle dish 45 minutes-1 hour 15minutes, depending on depth of dish, until firm, at 350 degrees.
This makes a big batch-I should have halved it for single-family consumption. Or not. Now I have broccoli stuff all week. Makes a good breakfast. Wine optional.