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
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
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.