Savory Cheese Soufflé

Week 13 of the JC100 Celebration and I was apprehensive. The recipe was savory cheese soufflé, “the mother of soufflés” is how Julia Child described it.

I had never made a soufflé before, so it was time to put my claim that “Once you jump in and commit, Julia is there to help you along” was true. I read the recipe through several times, got all the ingredients together and jumped in. And was rewarded. The soufflé tasted great and is a showstopper type of dish for a meal when you are aiming to impress your guests.

Here’s what happened.
Got together the seasonings.

white pepper, nutmeg and paprika

White pepper, nutmeg and paprika.

Grated the Parmesan cheese.

Parmesan cheese

Parmesan cheese.

Then grated the Gruyerè.

grated Gruyére

Grated Gruyére.

Made the sauce base.

butter and flour

Butter and flour.

After adding the seasonings, added the egg yolks one at a time.

the finished sauce base

The finished sauce base.

Separated the eggs.

egg yolks

Egg yolks.

egg whites

Egg whites.

Started whipping the egg whites.

whipping the egg whites

Whipping the egg whites.

Stiff, shining egg white peaks.

stiff, shining egg white peaks

Stiff, shining egg white peaks.

soufflé mixture, ready to go into the oven

Soufflé mixture, ready to go into the oven.

Savory cheese soufflé, served with salad.

Savory cheese soufflé, served with a salad

Savory Cheese Soufflé, served with a salad.

Savory Cheese Souffle
Adapted from Julia’s Kitchen Wisdom by Julia Child.

For a 4-to-6-cup soufflé mold or straight-sided baking dish 8 inches across, serving 4

You can bake this in a 4-cup mold with a paper collar, into which the soufflé will puff 2 to 3 inches over the rim and hold its puff when the collar is removed. Or bake it in a 6-cup mold, which will give you a more stable soufflé but less puff.

1 to 1 1/2 tablespoons soft butter for the soufflé dish and collar
2 tablespoons finely grated Parmesan cheese for the soufflé dish
2 1/2 tablespoons butter for the soufflé
3 tablespoons flour
1 cup hot milk
1/4 teaspoon paprika
A speck of grated nutmeg
1/2 teaspoon salt
2 or 3 grinds of white pepper
4 egg yolks
5 egg whites
1 cup (3 1/2 ounces) coarsely grated Swiss cheese

Prepare the soufflé dish (see below.) Slide rack onto lower-third level, and preheat oven to 400 degrees Fahrenheit.

The Sauce Base: Cook the 2 1/2 tablespoons butter and 3 tablespoons flour together in a 3-quart saucepan until they foam and froth for 2 minutes. Remove from heat and beat in the hot milk, then simmer and stir slowly for a minute or two to thicken. Remove from heat and whisk seasonings into sauce, then, one by one, the egg yolks.

Whip the egg whites to stiff, shining peaks. Whisk a quarter of them into the sauce to lighten it, then delicately fold in the rest of the whites, alternating with sprinklings of the grated Swiss cheese.

Turn the soufflé mixture into the dish and set in the oven. Reduce heat to 375 degrees and bake 25 to 30 minutes, until soufflé has puffed several inches into the collar, or an inch or two above the rim, and has browned nicely on top.

To Serve a Soufflé: So as to deflate it as little as possible, hold a serving spoon and fork upright and back to back. Plunge them into the centre of the soufflé and tear it apart.

To Prepare the Soufflé Dish: Choose a straight-sided baking dish or a “charlotte” mold. Smear a light coating of soft butter over the insides of the dish, covering bottom and sides. Depending on the soufflé, roll finely grated Parmesan cheese, or bread crumbs, or granulated sugar in the dish to cover inner surface completely, and knock out excess.

The Collar: If you are using a collar, cut a length of parchment paper or aluminum foil long enough to wrap around the dish with a 2-inch overlap, fold in half lengthwise, and butter one side. Wrap the collar around the dish, buttered side in; it should rise 3 inches above the rim. Secure in place with 2 straight pins, inserted heads up for quick removal.

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