Saturday, October 24, 2009

Barefoot Blogger's Blue Cheese Souffle

I was happy to see that Summer of Sexy Apartment chose this recipe as one of the October Barefoot Blogger picks. I've made dessert souffles but never a savory souffle. My husband and I recently enjoyed a lovely dinner at a local souffle bistro. The only bad thing about a savory souffle for dinner is it leaves no room for a dessert souffle! This recipe seemed a fun way to try to recreate that meal at home. I don't find souffles terribly difficult to make, they just require patience and a gentle hand. This one puffed up beautifully and looked delicious. Be warned if you make this though, it needs to be served immediately. My souffle deflated less than 5 minutes after I took it out of the oven. Although, I am a blue cheese lover, the flavor was overwhelming to me in the recipe. I would consider making another cheese souffle but would likely use a milder cheese. A Gruyere or fontina would probably be a better choice.

Blue Cheese Souffle

  • 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.

Source: Barefoot in Paris, Clarkson Potter, 2004.


Kayte said...

Agree with you totally on the bleu cheese being too strong for a souffle, maybe a whisper of it, but I prefer the other two cheeses you mentioned. Aren't souffles fun? I just love that whole drama! Yours looks stunning!

Margie said...

I've always been intimidated by souffles. This looks lovely!

Lisa said...

Mine also deflated quite quickly after leaving the oven. I do agree though - they weren't as difficult to make as I always thought souffles were.