This weeks Barefoot Blogger recipe was chosen by Summer of Sexy Apartment. Unless it is chocolate, souffles are not my thing. I don't care for the texture, and I almost always find souffles too "egg-y". That said, the idea of a Blue Cheese Souffle did not excite me. I have had cheese souffles before, and do not care for them at all. Give me a molten chocolate souffle, and I will devour it, but put a savory souffle in front of me, and I will pass on it every time.
The general consensus among those who enjoy cheese souffles, is that this one is good. Some people loved it, and some people thought it was OK. A few people thought it was bland, and some people thought the blue cheese was overpowering. If you have been intimidated in the past about trying a souffle, I would give it a chance. They are not nearly as delicate as people think. I have made several souffles over the years, and I have never had one "fall" in the oven due to a loud noise, or due to me opening the oven door, and peeking in the oven.
Check out the Barefoot Blogger website to see what the other bloggers thought of the recipe. This Blue Cheese Souffle, with a mixed greens salad, and a loaf of crusty french bread would make a delicious light supper.
(Source: Barefoot in Paris, Page 50)
Serves 2-3
Ingredients
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 tartar
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.
Update: Day 5 of my Fitness Challenge: 45 minutes of yoga.
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