Few things intimidate me in the kitchen (other than chefs who yell, but I think they are mostly on TV). One of those things is soufflés. They look difficult. They look fussy. What if they don’t poof up right, or if they fall down? What if it tastes bad because I did it wrong? But then I realized, who cares? I can always order pizza if they don’t turn out, right? Besides, attempting a soufflé gave me a reason to buy something new I’ve been wanting for my kitchen, mostly just because they are so darn cute.
So…new ramekins in hand, I decided to start with a simple cheese soufflé. If it turns out I’ll move on to chocolate. Don’t want to waste good chocolate on a botched first attempt, after all. I made my soufflés, and in the process, I made a realization: I am an idiot! Soufflés are not difficult, and they aren’t fussy. I was silly to be scared of this poofy little thing. They were actually pretty quick to make, turned out perfect the first time, and they were delicious! I can’t wait to make more!
(adapted from Cooking Light)
2 tsp. unsalted butter, softened
8 tsp. grated Parmesan
2 1/2 tbsp. flour
1/8 tsp. cayenne pepper
1/8 tsp. nutmeg
1/8 tsp. black pepper
1/2 cup plus 2 tbsp. 2% milk
2 tbsp. dry white wine
1/4 tsp. salt
2 oz. shredded swiss cheese (I used smoked swiss)
1/2 cup finely chopped chives
2 large egg yolks
4 large egg whites
Coat each of 4 (1 cup) soufflé dishes evenly with 1/2 tsp. butter. Sprinkle each dish with 2 tsp. parmesan cheese, tilting to coat sides and bottom. I didn’t have one cup dishes; mine were 6 ounce dishes, but they worked just fine. Combine flour, cayenne pepper, nutmeg and black pepper in a saucepan over medium heat. Gradually add milk and white wine, stirring with a whisk until smooth. Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. Remove from heat. Add salt, chives, and cheese. Stir until cheese melts and mixture is smooth. Transfer mixture to a large bowl, and let stand for 5 minutes. Stir in egg yolks. Place egg whites in another large bowl. Beat with a mixer on high speed until medium peaks form (do not overbeat). Gently stir one-quarter of egg whites into cheese mixture. Gently fold in the remaining egg whites. Spoon into prepared dishes.
Place dishes on a baking sheet, and place in 400˚ oven. Immediately reduce oven temperature to 375˚. Bake for 17 minutes or until puffy and golden. Serve immediately.
What’s the most intimidating thing you’ve tackled in the kitchen?