Comments on: Twiced Baked Goat Cheese Souffle

By: Kay

Kay — Sat, 10 Apr 2010 23:08:22 +0000

Scott, you forgot to mention that the souffle “freezes like a dream.” We are still taking individually-wrapped pieces out of the freezer, putting them directly into the toaster oven, and baking them at 350 for 20 to 30 minutes, and they are still over-the-top wonderful!

By: ziegen

ziegen — Fri, 02 Apr 2010 11:00:43 +0000

I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?

By: swfoodworks

swfoodworks — Wed, 03 Feb 2010 16:15:13 +0000

Hello Gaby!
Thank you so much for taking the time to say nice things about this little project. I’m excited that some of this content resonates with you. Thank you!! I just visited your site this morning, and I’m excited to spend more time there. I’ve been working in hospitality for more than a decade, and I love the stuff I’ve read about ethical hospitality!! Thanks for that. Looking forward to trying to eat your whole blog tonight-
Best- Scotty

By: Gaby

Gaby — Wed, 03 Feb 2010 06:48:36 +0000

Dear Scott, when I saw chevre was involved I immediately was hooked! And twice baked souffle, oh my! I felt like I had stepped into Gourmet Magazine. It was so well presented, clean, photos clear and professionally positioned. I shall return for another bite of this wonderful blog. Thank you for sharing.
Cheers, Gaby
You can always visit me at http://ptsaldari.posterous.com.