Today is a lovely day, despite the cold and dreary rain that has descended upon Southeastern Michigan -- it's National Cheese Soufflé Day!
Now, don't be intimidated -- soufflés are NOT the complicated, overwhelming things that they're made out to be. Despite their reputation, you don't need a culinary degree to make them ... I promise!
You simply make a sauce with butter, flour, milk, cheese and egg yolks; then you beat the egg whites, stir it all together, and place the batter into a baking dish. Cook it, then impress everyone around you with your masterpiece! Truly, it is that easy.
You just need to know a couple of tips to maximize your efforts:
It's best to use straight-sided dishes so that the soufflé can climb.
You need to grease the baking dish and then use flour or bread crumbs or finely grated cheese to coat the greased interior, or else the soufflé has nothing to cling to as it rises.
Serve it immediately after showing off, because it will sink quickly.
You want to use a strong cheese, something well-aged and a bit pungent (i.e.: a sharp cheddar) so that the flavor shines through instead of being too subtle.
But these are all easy quirks to accommodate ....
Cheese Soufflé
4 tablespoons butter
4 tablespoons flour
1-1/2 cups milk
2/3 cup strong cheese, grated
4 eggs, separated
1/2 teaspoon kosher salt
freshly ground pepper
Preheat oven to 425F. Grease and flour two 6" souffle dishes.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute; slowly whisk in the milk until everything is combined. Whisk in the cheese until it is melted, then remove the sauce from the heat and whisk in the egg yolks. Beat the egg whites until stiff peaks form, then fold the sauce into the whites.
Pour batter into the prepared dishes and bake for 20-25 minutes until the tops are golden and the souffles don't wiggle much when jostled a bit.
Bring an audience to "ooh" and "ahh" over your masterpieces, then serve immediately.
Serves 2 generously.
11 comments:
Someone gave me a souffle dish years ago when I married the first time and I was always intimidated to try it. The dish got used in so many other ways but never for its intended purpose. You make it sound so easy, Mary, and that encourages me to give it a try. Yours looks so beautiful and yummy! I will have to find another dish before I give it a shot though. I apparently lost mine in the divorce. :)
Have a beautiful day, my friend!
Candace
Mmmmm...looks lovely! Cheese souffles are only second best to any kind of chocolate souffle!! :)
That looks just wonderful! How do I not know about these important dates to mark on my calendar?! I have never ever made a souffle, but I really want to try this. :-)
My hubby has been asking me to make a souffle for a while now. I think I'll get brave & try it! Thanks Mary!
I love a good cheese souffle, but up til now I've only made sweet ones. I don't know why... It's the same process. I guess I generally don't think about it unless I'm having someone over, but a cheese souffle would make a nice side dish for us any night of the week. Thanks for posting the recipe! I have an Irish Cheddar that would work perfectly! Yumm!
XOXO,
Mrs B
This souffle looks yummie! I’m glad I dropped by from “Wayback Wednesday” linky party. I’m your newest follower.
Cheers,
Shanae
My Blog
Wow. That looks beautiful. I've never made a souffle. I have all the ingredients in the house ,and I'm gonna give it a try!
Mary this looks great!!!
Funny blog name! New follower from Mommy Time Out blog hop. I hope you will follow me back http://talesfrommyjournal.blogspot.com
I wish you were closer to me and I'd gladly share this with you. It has been a rare crappy day and this looks just bright enough to cheer me up.
New follower here. Hope you'll stop by and follow me back when you get a chance.
~Steph
http://fortheluvofsanity.blogspot.com
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