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Tuesday, September 11, 2018

Cheese Soufflé

Cheese Soufflé
Cheese Soufflé

MAKES: 4 to 6 servings
TIME: About 1 hour
An easy, delicious, and always impressive dish. Make onev large soufflé or make 4 to 6 individual soufflés in 11/2 to 2 cup ramekins; the cooking time may be reduced by as
much as half with the smaller dishes.
4 tablespoons (1/2 stick) butter, plus butter for the dish
1/4 cup all-purpose flour
11/2 cups milk, warmed until hot to the touch (about
a minute in an average microwave)
6 eggs, separated
Salt and freshly ground black pepper
Dash cayenne or 1/2 teaspoon dry mustard
1/2 cup freshly grated Parmesan cheese
1/2 cup grated or crumbled cheddar, Jack, Roquefort,
Emmental, and/or other cheese

1- Use a bit of the butter to grease a 2-quart soufflé or other deep baking dish. (Hold off on this step if you’re not going to bake the soufflés until later.)
2- Put the remaining 4 tablespoons of butter in a small saucepan over medium-low heat. When the foam subsides, stir in the flour and cook, stirring, until the mixture darkens, about 3 minutes. Turn the heat to low and whisk in the milk, a bit at a time, until the mixture is thick. Let cool for a few minutes, then beat in the egg yolks, sprinkle with salt and pepper, cayenne or mustard,
and the cheeses. (At this point, you may cover the mixture tightly and refrigerate for a couple of hours; bring back to room temperature before continuing.)
3- About an hour before you’re ready to cook, heat the oven to 375°F. Use an electric or hand mixer or whisk to beat the egg whites until fairly stiff. Stir about a third into the sauce to lighten it, then gently—and not overly thoroughly—fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared dish and bake until the top is brown, the sides are firm, and the center is still quite moist, about 30 minutes. Use a thin skewer to check the interior; if it is still quite wet,bake for another 5 minutes. If it is just a bit moist, the soufflé is done. Serve immediately.

 Herb and Cheese Soufflé. Add chopped fresh herbs (1 teaspoon stronger herbs like marjoram, oregano,
tarragon, or thyme or 2 tablespoons milder ones like parsley, chive, chervil, basil, dill, or mint); sprinkle
into the yolk mixture just before folding in the egg whites.
Spinach Soufflé. You can use any cooked vegetable here,
but spinach is the classic: In Step 2, add 2 tablespoons minced onion and 1 cup cooked, drained, and
chopped or puréed spinach to the batter along with the Parmesan cheese; omit the other cheese.
Smoked Salmon Soufflé. Use any smoked fish you like here: Omit the cheese and the cayenne or mustard.
Use a fork to roughly mash about 1 cup of flaked smoked fish; stir into the base mixture along with salt
and pepper. Just before adding the egg whites, stir in a couple tablespoons of minced chives or dill if you like.

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