I love souffles, sweet or savory. I think their depth of flavor combined with their light and airy nature is sheer brilliance. The best thing about souffles, however, is that they are simple and elegant dishes that are practical for every day indulgences or even a fancy dinner party. Enjoy the versatility. This recipe comes from Ina Garten.
3 tablespoons Unsalted Butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons Flour
1 cup scalded Milk
1 teaspoon Salt
1/2 teaspoon Pepper
1/8 teaspoon Cayenne Pepper
4 Egg Yolks, at room temperature
5 Egg Whites, at room temperature
3 ounces Roquefort Cheese, chopped
1/8 teaspoon Cream of Tartar
Preheat the oven to 400°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. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.
Tips and Tricks:
Any bleu cheese will work for this dish, they all have different flavor profiles. Play with it and see what flavors you like the best.
Bleu cheese pairs well with figs. Try serving this dish with some fig jam as a sauce to add a little contrast.
Make a simple side salad out of arugula tosses with a little lemon juice, olive oil, toasted almonds, salt and pepper.
Serves 4 people.