Dinner Favorites

Fluffy Cheese Souffle

In the wide-reaching realm of the food world, there are a few items that are difficult to photograph properly:

1. Dinner, when the posse is waiting

and

2. Souffles, unless you are fortunate enough to have a photo studio in your house (which I don’t)

So……..this is what you get:

IMG_2775

…fresh out of the oven and snapped with my iphone…

Another fine example of how deceptively easy souffles are, or at least when utilizing the perfect recipe (in my opinion). I used a chive/green onion double gloucester cheese that I found at Costco – which imparted remarkable flavor. Alexander and Mom absolutely loved this – and I know that means I should seriously contemplate preparing another in the very near future….

Fluffy Cheese Souffle – adapted from food and wine

4 tablespoons unsalted butter, plus softened butter for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 tsp cayenne
6 large eggs, separated
8 ounces coarsely shredded cheese (2 packed cups) – any variety you choose
1/2 tsp. cream of tartar
Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the cheese.(At this point, the base can be refrigerated overnight).
In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
Spoon the soufflé mixture into the ramekins, filling them to 1/2 inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Serve immediately.
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