I was kind of surprised when my wife said she would be willing to try this one without modification. I thought the Blue Cheese would turn her off of it right away. I, on the other hand, love Blue Cheese. I knew a lot of the bloggers were planning on using different cheese but I decided if my wife was up for it I would go for it - although I was fully expecting her not to eat it.
I have made soufflés in the past and am not too scared of them anymore. The biggest trick is just mixing the egg whites in enough so that they are actually mixed in and you don't have pockets of egg white when you are done - but not so much that they deflate. I was a little concerned that my two year old seemed to want to play exclusively in front of the oven and seemed to be jumping around more than normal just when I was cooking a delicate soufflé. Not to worry though - it all came out good.
I didn't hate it but I can't say I loved this recipe. My first bite I thought it was way too strong on the blue cheese. It did grow on me though and after a few bites I was enjoying it much more. Lara, my wife, seemed to like it as well and cleaned her plate - much more than I expected from her. So while I wouldn't say this was bad I don't think I would make it again. I'll stick with other kinds of cheese or maybe even better, chocolate.
Thanks to Summer at Sexy Apartment for this pick. She just got to meet Ina Garten at the NY Food and Wine Festival - sounds like a lot of fun.
Blue Cheese Soufflé(Source: Barefoot in Paris, Page 50)Serves 2-3Ingredients
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- Kosher salt and freshly ground black pepper
- Pinch cayenne pepper
- Pinch nutmeg
- 4 extra-large egg yolks, at room temperature
- 3 ounces good Roquefort cheese, chopped
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartarDirections
- 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.