Saturday, June 19, 2010

Souffle Recipe

Sorry for the confusion. I'm learning Blogger as I go. I thought I could post to a new page called Recipes but it looks like I cannot. Here is the recipe I used for the souffle the other night:

Savory Cheese Souffle

For a 4-6 cup souffle mold, serves 4

1-1 1/2 Tbsp soft butter for the souffle dish and the collar
2 Tbsp finely grated Parmesan cheese for the souffle dish
2 1/2 Tbsp butter for the souffle
3 Tbsp flour
1 cup hot milk
1/4 tsp paprika
a speck of nutmeg
1/2 tsp salt
2-3 grinds of white pepper
4 egg yolks
5 egg whites
1 cup (3 1/2 oz.) coarsely grated Swiss cheese

Prepare the souffle dish by buttering it and dusting it with Parmesan cheese. Make sure to include the collar. Preheat oven to 400 degrees F. and slide rack into lower third of the oven.

The sauce base:
Cook the butter and flour together in a saucepan until foamy - about 2 minutes. Remove from heat, add the hot milk.  Simmer and stir slowly for a minute or two to thicken. Remove from heat and whisk in seasonings, then one by one, the egg yolks.

Whip the egg whites to stiff peaks. Whisk a quarter of them into the sauce to lighten it, then delicately fold in the remaining whites, alternating with sprinkles of Swiss cheese.

Turn the mixture into the souffle dish and set in oven. Reduce heat to 375 and bake 25-30 min. until souffle has puffed up several inches into the collar and has browned nicely on top. The souffle should not jiggle as this means it is likely still raw in the middle. Remove collar and serve at once!

To make a vegetable souffle:
After making the sauce base, fold in 1/4 to 1/3 cup of well-seasoned cooked chopped spinach, asparagus, mushrooms, or broccoli, or like I did, raw grated zucchini. Complete the souffle as directed but use only 1/3 cup Swiss cheese.

No comments :

Post a Comment

Print Friendly