Blue Cheese Soufflé
Source: Barefoot in Paris on page 50
Chosen by Summer of Sexy Apartment
- Preheat the oven to 400 degrees F.
- Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
5 comments:
I'm not an expert or anything, especially on this particular recipe, but I'm pretty sure souffles are supposed to deflate. The only souffle I've made that didn't sink was way overbaked.
Anyway, yeah, the egginess of savory souffles has always been an issue with me too. I think I always expect them to be more cheesy and less eggy. I need to just start thinking of them as puffy flavored eggs.
Not deflating souffle? I kind of like this. I made this blue cheese souffle (http://www.epicurious.com/recipes/food/views/Cabrales-Cheese-Souffles-with-Endive-and-Asian-Pear-Salad-109055) and liked it. They are more eggy than cheesy though, you are right!
It still looks pretty! I have this on my to-do list for Friday night dinner, I'm still on the fence about making it.
Same experience with me! First time making a souffle, I scaled it way back, just took it out when it looked brown, and then it deflated as it I took photographs. It was still very tasty and I enjoyed it, but it's definitely something you need to take out in front of people immediately.
your souffle looks perfect!! this recipe didn't win me over either...
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