Another great recipe from this book! And just when I’m getting into this eat local, eat free range, etc. mode, my eldest came to me tonight and said “What would you think if I became a vegetarian?” I said I was fine with that and could certainly keep her well fed, but wanted to know to know her thoughts behind this. She said she hated the thought of the animals being penned up, living their whole lives in cages. I said I hated that thought too, but I wasn’t sure I was ready to give up meat…but I would certainly be happy to eat far less and commit to eating free range, grazing meat. She thought that was great, because she does like meat but didn’t like what she’d read about mass production meat methods. So we agreed I could use up what was in my freezer and then we’d take a shot, as a family, of eating more mindfully.
Given that I’d already decided on a cheese souffle for dinner, with good local eggs from the farmer’s market, with some yellow summer squash on the side, it made a great meal. I am not a “fancy” cook, as I’ve said before, so I’d never made a souffle before. I’ve done great stratas and quiches and many similar “low brow” things though. This was quite good!
And will definitely be repeated.
- 3 Tbs butter
- 1/3 cup grated Parmesan cheese
- 1 1/4 cups milk
- 1 slice of onion
- 1 bay leaf
- 3 Tbs flour
- salt and pepper to taste
- a pinch of cayenne pepper
- 5 ounces (about 1 1/4 cups )grated or crumbled cheese (Cheddar, goat cheese, Gruyere, etc.)
- 6 large eggs, separated, at room temperature
- Preheat the oven to 375 F. Butter a 2 quart souffle dish, then sprinkle some of the grated Parmesan cheese on the bottom, saving the rest to mix in with egg mixture.
- Warm the milk with a slice of onion and a bay leaf.
- Melt the butter in a large saucepan (3 quart or so), then whisk in the flour and cook for 3 minutes, stirring. Take the onion and the bay leaf out of the milk and discard, then mix the warmed milk into the flour whisking again, until incorporated. Cook over low heat, stirring slowly but nearly constantly, for 8 minutes.
- During this time whip up the egg yolks until stiff.
- Season the butter/flour/milk mix with 1/2 tsp salt and pepper to taste, plus a pinch of cayenne.
- Stir in the cheese(s). Mix in the egg yolks one at a time. Fold in the egg whites.
- Spread the batter into the buttered souffle dish. Bake about 50 minutes, until you get that dramatic looking top that's golden brown. Serve immediately.