Monday, November 25, 2013

Cheese Souffle

I guess I had something to prove, because I set out to make meatless Monday's dinner another soufflé. Making this so close to the quasi failure of my last one can only be attributed to my wanting redemption.  The original recipe called for cheddar, but I had swiss on hand and it was great.  I'm sure any cheese would be good so long as you like it.   I still don't know why (well except the last tasty mess, I guess I kind of know) soufflés are considered so difficult to make.  They are not that hard, they are economical and they are good!  I also don't consider this a repeat even though  I have made a cheese soufflé before.  (4 I think) Each one was different, different cheeses and one even had a slightly different technique. 

Cheese Souffle

Butter room temperature, for greasing the souffe pan
2 Tbl grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 Tbl flour
1 Tsp dry mustard
1/2 Tsp garlic powder
1/8 Tsp kosher salt
1 1/3 Cup milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces swiss cheese
5 egg whites plus 1 tablespoon water (5
-1/2 ounces by weight plus 1/2 ounce
1/2 Tsp cream of tartar

Use room temperature butter to grease an 8-inch pan (circular) . Add the
grated Parmesan and roll around the mold to cover the sides. Cover with
plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and
kosher salt. Whisk this mixture into the melted butter. Cook for 2
Whisk in the hot milk and turn the heat to high. Once the mixture
reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper
the yolks into the milk mixture, constantly whisking. Remove from the
heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of
tartar until glossy and firm. Add 1/4 of the mixture to the base.
Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the
top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

Champagne Vinaigrette

1 shallot peeled and quartered
1/4 Cup champagne vinegar or white-wine vinegar
1/4 Cup extra-virgin olive oil
1 Tbl Dijon mustard
3/4 Tsp salt
Freshly ground pepper to taste

Combine shallot, vinegar, oil, mustard, salt and pepper in a blender.
Puree until smooth.

No comments:

Post a Comment