Today I wanted to share another intimidating dish I’ve conquered that you can too! Cheese Soufflé – it’s the perfect breakfast or as we ate it with a side salad for a light dinner.
Isn’t it stunning? I was shocked at how smoothly it all came together – my first soufflé and not one hiccup!
Once again, our fool-proof inspiration comes from Cooks Illustrated. If you like to cook and bake and want tested recipes that describe the ins and outs, as well as reviews of all the kitchen tools and gadgets you could ever need, do get a subscription either to their magazine (I LOVE getting things in the mail), or to their website.
I have some fun non-food news to share with you – by the time you’re reading this my hubby and I will be on our way to our anniversary vacation in Ireland! Every year (at least so far) we try to have one nice, long vacation to unplug, recharge, and reconnect while discovering a new place. Don’t worry, I have lined up some fun posts for you while we’re gone, but I’ll be totally off the grid, except for a fun Facebook post or two. Then I’ll be back just in time to share all my fun Irish finds with you for St Patrick’s Day!
- 1 cup grated parmesan
- ¼ cup all purpose flour
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon white pepper, freshly grated
- pinch of ground nutmeg
- 4 tablespoons unsalted butter
- 1⅓ cups milk
- 6 ounces sharp white cheddar cheese, shredded
- 6 eggs, separated
- ¼ teaspoon cream of tartar
- 1 teaspoon minced parsley
- Preheat the oven to 350 degrees Fahrenheit.
- Coat a 2 quart souffle dish with PAM or butter, and a dusting of finely shredded parmesan.
- In a separate dish mix the flour, paprika, salt, cayenne, pepper, nutmeg.
- In a medium saucepan melt the butter and then stir in the flour, allowing the mixture to cook while you stir for a minute or two, until you can't smell or taste the flour.
- Slowly add the milk, whisking constantly to incorporate the milk into the flour mixture.
- Continue to cook, whisking, until the sauce begins to bubble and thickens.
- Remove the pan from the heat and stir in the cheese, allowing the carry over heat to melt it.
- Allow the pan to cool to close to room temperature, then whisk in the egg yolks.
- In a stand mixer or with a hand mixer, whisk together egg whites and cream of tartar until they form stiff peaks. The tell tale sign of a stiff peak is that you can remove the whisk from the bowl, turn it upside down and the egg whites will stay in a peak pointing straight up.
- Slowly pour in the cheese sauce, folding to incorporate. Be careful not to deflate it by mixing it in too much!
- Pour the mixture into your soufflé dish and sprinkle the remaining Parmesan across the top.
- Bake at 350 until a thermometer inserted into the side reads 170 degrees (it should be about 30- 40 minutes).
- Use two spoons or a pie server to remove a serving to a plate and serve topped with parsley. The soufflé alone is a perfect breakfast, or you can add a side salad for a light dinner!