I made the green garlic

I made the green garlic and cheese soufflé from the Chez Panisse cookbook last night. It was excellent. If you can get a hold of some green garlic (around here you have two weeks to get it at the farmers' markets), I highly recommend this dish. I was distracted by children running about the kitchen, and put in an extra tablespoon of flour, by mistake. I realized it when the bechamel was way too thick, so I corrected it with 1/4 cup of milk. It worked fine. Other than that, I stuck to Bertolli's recipe. Yum. We served it with an ACME sweet baguette, a green salad of fava greens, pea shoots, arugula, and mixed spring lettuce, dressed in a standard vinaigrette with crumbled goat cheese and kalamata olives and a Lohr Chardonnay, which was quite good. For dessert we had fresh organic strawberries with vanilla crème chantilly, accompanied by vin santo (although Melanie had meyer limoncello). I wholeheartedly recommend this menu for a spring meal.