Wednesday, May 18, 2011
For Wednesday, May 18th, 2011
This foolproof method only works for savory cheese souffle – not the chocolately sweet souffle.
Basically, shredded cheese goes into the bottom of the souffle dish, eggs are cracked into a mixing bowl, beaten. Then spices are added to the mixture and beaten one more time. Pour that egg mixture into the souffle dish and bake!
THREE CHEESE SOUFFLE
makes one souffle (serves 4)
7 large eggs
4 ounces sour cream
1/3 cup whole milk
freshly ground black pepper
1 teaspoon dry mustard
¼ teaspoon ground nutmeg
¼ teaspoon Tabasco (or other hot sauce)
1 tablespoon butter, softened
1 ounce grated cheddar cheese
1 ounce grated muenster cheese
1 ounce grated gruyere cheese
equipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it’s the #4 size)
Pre-heat your oven to 350F.
Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.
Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.
Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.
Bake for 55 to 60 minutes—the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.
Present immediately to guests, as this dish will begin to fall in about 45 seconds
THE GREAT DEBATE: IS IT BETTER TO BE SINGLE OR MARRIED??
It’s better for girls to be single but not for boys. Boys need somebody to clean up after them. – Anita, age 9
Love one another and you will be happy. It's as simple and as difficult as that.
34 DAYS UNTIL SUMMER!
A bit of love from someone near…