by Allison Schraf
Zabar's Housewares Web Coordinator
I know what you're thinking. You're thinking, "Souffles? Aren't they really hard to make? There's no way I could do that, and certainly not for my Mom on Mother's Day!"
I'm here to tell you that souffles are not difficult at all. You just have to pay attention to a few details (which I mention below) and once you try this simple recipe, you'll think, "Oh. Is that all I have to do? That's not hard at all!". They are great for a special supper or brunch because they have a lot of visual "wow" (besides tasting pretty spectacular). But nobody except you and I need to know how simple they are.
Souffles are a tour de force of taste and texture; they are somehow able to be fluffy, substantial, light and rich all at the same time. Show Mom how much you care with this unforgettable dish, lovely served with a crunchy, tart salad and multigrain muffins or a crusty bread!
Enjoy!
Cheese Souffle for Mother's Day
a little butter for the soufflé dish
3 Tbs. butter
3 Tbs. unbleached white flour
2 tsp. dry mustard
1-1/4 cups hot milk (lowfat ok) I usually heat the milk in a 2 cup Pyrex measuring cup in the microwave)
6 eggs, separated and at room temperature (yolks optional) (bring them up to temp quickly by putting the uncracked eggs in a bowl of hot tap water for 5-10 minutes)
1-1/2 packed cups grated sharp cheddar cheese (about 1/2 lb.)
1/2 tsp. salt
fresh black pepper and cayenne to taste
1) Preheat oven to 375F. Lightly coat the inside of a medium soufflé dish with butter. You can also just use a casserole, baking dish, or even an oven-safe saucepan that holds about 6-8 cups. A narrower, taller pan will make a higher, fluffier souffle, and a wider, shallower dish will make a wider, denser one. They will all taste wonderful! I like to use a Le Crueset two handled saucepan because the cast iron makes a nicely browned, extra tasty exterior.
2) Melt 3 Tbs. butter in a medium-sized sauce pan. Sprinkle in the flour and dry mustard, whisking constantly. Cook this roux all by itself over low heat, still whisking, for a minute or two.
3) Drizzle in the hot milk, whisking steadily. Cook over low heat, stirring often with a wooden spoon, for 5 minutes, or until nicely thickened. Remove from heat and transfer to a large bowl.
4) [Optional: Add the egg yolks to this mixture, one at a time, beating vigorously.] Stir in the cheese, and season to taste with salt, black pepper, and cayenne.
5) Place the egg whites in a separate large bowl, and beat them until stiff. Using a rubber spatula, fold them into the first mixture. It's OK if there are a few streaks of white after folding, but make sure you get all the way to the bottom of the bowl as you fold. The idea is that you don't want to deflate all the bubbles in your whipped egg whites, so fold energetically for a minute or two but then get it into the dish and then the oven. You can fill it about 3/4 full, or a little more. If you are using a dish without handles it's helpful to put it on a rimmed baking sheet to make it easy to move in and out of the oven.
6) Bake 40 minutes undisturbed. Don't open the oven door, and don't do jumping jacks in the kitchen.
7) The souffle is done when it is puffed and golden and jiggles a bit in the center when shaken. Serve immediately to the oohs and ahhs of your admiring dining companions. Sometimes you will see that the very center of the souffle is a little extra soft when you first dig in. This is perfectly normal. Serves 4-6.
Variations:
Parmesan Crust: After buttering the baking dish, coat it with grated parmesan. This makes a very flavorful crust.
Gruyere Souffle: This is one of my favorites. Just substitute your favorite aged Gruyere for the cheddar in the same amount.
Broccoli & Cheddar: add 1 cup of finely chopped, cooked broccoli along with the cheese. Bake for an additional 5-10 minutes.
Goat Cheese and Herb: Substitute crumbled fresh goat cheese for the cheddar, and add a small handful of minced fresh herbs (basil, thyme, tarragon, parsley, chives, or a mixture) when you add the cheese. This is also nice with about 1/2 cup minced smoked salmon added to the mixture.
