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


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:


…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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s