One Great . . . blender cheese souffle

Just because it sounds fancy doesn't mean it's hard to make. Years ago, a well-traveled bachelor friend introduced me to his go-to dinner for friends: A cheese souffle so easy, you make it in a blender.

No egg-separating or egg-white whipping. Just toss it all together, puree and bake.

Versions of the recipe have floated in and out of my recipe collection for years. I like to dress it up with a little dry mustard and cayenne pepper, but you can skip that if you prefer. The only trick to it is bread, which gives it structure. Almost any kind of bread will do. I've used everything from good, crusty sour dough to leftover hot dog buns in a pinch.

My bachelor friend used to claim he once made this on the beach and baked it in a metal box. Don't know if I believe that, but I do believe that with a simple green salad, this is a lovely summer meal.

Blender Cheese Souffle

I cut this down and make it in two 12-ounce straight-sided bowls (ovenproof, of course) or 4 (6-ounce) bowls. But you can double it and use 8 (4-inch-wide) ramekins, or use a single 1-quart bowl. If you've got a scale, weigh the bread to make sure you have enough.

1 teaspoon butter
1 large clove garlic
1 cup (4 ounces) shredded extra-sharp cheddar cheese
4 ounces (about 2 slides) bread, torn into pieces
2 eggs
1 cup skim milk
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

RUB the bowls with the butter. Place them on a baking sheet and set aside. Preheat oven to 400 degrees.

DROP the garlic clove into a food processor or blender with the motor running. Add the cheese and bread and process into crumbs. (If you're using a blender, it will combine easier if you add the cheese, bread, eggs and milk in the same step.) Stop and add the eggs, milk, dry mustard, pepper and salt. Process until thoroughly combined.

POUR the mixture into the prepared bowls until they're three-quarters full. Place the sheet with the filled bowls in the oven.

BAKE souffles until they puff up and are golden brown, 30 to 35 minutes. Serve immediately.

NOTE: If you double this, use 1 clove of garlic, 8 ounces cheese, 4 eggs, 2 cups milk and 6 ounces, or about 4 slices, bread.

YIELD: 2 to 4 servings.