It was Sunday afternoon.
The first crisp day of Fall which is quite a nice change
from the heat and humidity in the nineties we've had.
We don't spend any time outside because of the mosquitos,
so we cook.
After I put the souffle into the oven,
Mr. Hawthorne came in to make his
Pepper Parfaits.
This is going to be a fun afternoon.
And a tasty one at that.
I am making Souffle au Fromage,
from Julia Child's Mastering the Art of French Cooking.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EE-xXG6N8J6O4Xe0HFZJpZsaoK8NWGp1SaQi6BC5H-ynsaeQPOlGetu3jd0Xm4qLiODaywscLahIcc6KhmPS6PFv-GUBb87tNn3GcKbxZFAAAuZQskgjfebcMxFo0Py6uNhX4Lqk36tl/s400/002.JPG)
I had made
Creme Brulees not too long ago,
so I had at least 6 egg whites in the fridge already.
Seeing as I need 4 yolks for the recipe,
I'll just be swapping out old whites for newer whites.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUC7beJBDR2vns8hr-WS9nB8hYTvmzjWveJu1LkIiJKQyZJ01ALLdjmMdM0d1wuzAGFT_URjOQRKKHid6QINd429d9mWae-0hbP1aEt0TQ-cx80BmpuG9uBpdbAXo6DIPuUlWazCixOUF/s400/004.JPG)
The recipe called for 4 yolks,
but when I opened the 4th yolk,
it was considerably smaller than the other 3.
So I put in a 5th small yolk.
The recipe also called for 5 egg whites.
I measured and I have 6.3 ounces of whites.
When I googled about the
weight of an egg white,
I got conflicting information.
I got 1 oz., 1 1/2 oz., and 2 oz.
So I weighed 1 egg white which I believe
to be representative of the carton,
and it weighed 1.1 oz.
I have a little bit more egg white than called for,
but I don't think extra egg whites can hurt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4sBVXCdXFzmGf9hd_VhBXP2T7EDCuWL9bZ3_fpv19ye5pC8xCswSYffu3QCbAzirfYWi8Y74SAh4TSBIZpJEp-_4P7p-4vkBcegvV4iU2xWO_o3iqdHRQHIWByNqp5alToJMDCZKxyeC0/s400/011.JPG)
First, I prepared my baking dish.
This is a six-cup dish.
I buttered the bottom and sides,
then sprinkled grated Parmesan cheese on the sides.
This gives the batter something to hang on to
when it's trying to rise.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Wjd__yFRS16diDdiJXuF4KmDmI30NHE4isfRUyRooesCSO2k_NAPCCZ9LqOwwQt1bWQr_uqbxgVOls3MQYECyGpQg-tb7ipcLvT99LkqIub_j_Bd7zE37JlYKbMbO6hYXvn15r0rQtLj/s400/014.JPG)
Ingredients for the Sauce:
3 TB butter
3 TB flour
1 cup milk
(I used 1/2 cup skim and 1/2 cup heavy cream.)
1/2 tsp salt
1/8 tsp pepper
pinch cayenne
pinch nutmeg
3 large egg yolks, room temperature
2 small egg yolks, room temperature
First, we're making the sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOz-UqHeiJr08Tjq_msOFnNVeOCtWgrcZR6Lgp_VG_S7VMsGI3nnvzAquUjAgBGS8cg0ibveVJHtZ5iPR58tGy6j2KrhnJfnV399aIrGuqGO6RTt_f-V14qqVV2KZJr8HxWax95Hf33kB/s400/024.JPG)
Melt butter over medium-low heat
and pour in flour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4nm-fCCzFYfZjYx3EDC7LsnHyo9VBmHZkLv-UTr1iR5Vm39xVDuFUD4EtyixphJy5W0AZlcFc_WHAwdGQVssyoIriawbPCciceoDB4V_0UqJpsBJ4q3SDnQICUCwmLNp0FFo6MhERSxS/s400/032.JPG)
Cook, stirring over moderate heat,
for 2 minutes without browning,
letting butter and flour foam.
Remove from heat
and when foaming subsides ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa5Fwzefue6mSbQd9wuSuzw96DQFQcUahNwu9x0la3oIezaC8SdkT87Q7ksNNdBFhWKudpqOkyLF3jXeiKgHY9rJp8ysFvDIVswE9vwnNOSKDN7-CMYS0-P0qICGeriYLfdK7KNXI3YXx/s400/034.JPG)
add in boiling milk all at once.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZ9yKovrJc08_a5FeTzsJRvgEheoIAf66TpqF_UjBlQWo6EdqfFSotEWNwW__dUo01Xn5Rvd0sr_MGA1MEBiRSa4PjriCIrT1XtM8_7R6SsVcdpN6qMXucbZKqiKHX-qdWZNFnEj2P3E1/s400/036.JPG)
Beat vigorously with a wire whisk until blended.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4252frxvjiyBju99eUgBES83ct_z34rxQvvq5kNXCS1OEyytqhnjgz7oN21yBb67Jhm3jgFRdpSckWoJOBNojx5hf-JY_nGDBxClYQs3mcWQ8P91zSOoCEtY_a8qsyYF9kVyQYsnAkmh/s400/037.JPG)
Add in seasonings.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnyfCUhEI9nVLZ9J0CmjyKstCus-q2AaNrPmIqCTZzNuoX7ePFiumcde073nqhp9H1HC9IaQyagtGHH8dgrvxJOd9-zAiNr6G2cXD-RH3KV7F5cRDmLdo7Fdgt8bnVGuoWDCg2lEy37In/s400/038.JPG)
Return to moderate heat
and boil, stirring for one minute.
Sauce will be very thick.
Remove from heat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsNqTyPXwVuX0Bb6p68Fm6MlkfNVn9vSwNhHrmIZIMfXSVblg9KQ91JwNRD5nEuMe1idXiEAMu46f6m3OgxXN7ppPSgE5iCSfSv5QAPeNlygvHadbKYOQOzwBbjLc1pPZeN9hOAEWjogW/s400/044.JPG)
Add in the yolks, one at a time,
beating after each addition.
The sauce may be prepared ahead to this point.
Dot top with butter.
Heat to tepid before continuing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqYKW8GqXLuNu4fc_T8HTqjtM6bZ7UidvzKq71cA4i90AOjW4fkMqWU-gopIbctYEmw-Y8WmJFb6OY_iAI6I29DZ8cy1KDw75OnBOGSUHdRi2B-pl-cJTRlZUChRVmuczB58o1tjmLdeXC/s400/045.JPG)
I have 6.3 ounces egg whites, room temperature,
3/4 cup grated Swiss cheese,
and my sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpHMRjIewsUN5NaCM0YPQC4-VQucwbg3iaKcaNDvEDhXV9gDRIzHLrEEl0YmJZSRrLEOn8LpvctDljqpvqJJ23BUFLvLNrkdI0FXY13s-eDz9FaQtQkHGG_ojyXzL9X65OkAoychb4_ts/s400/053.JPG)
Give the egg whites a pinch of salt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zmj3Y_d7QxAyG9r3xTiRCpSILXugvf25SXFTj05_Q-0P234whoK4utjeo2-SHZ-MpXP4dkMSsb7z7NXoqxKawNbPw0yZje6-0kcwCNuX94XC9c3BVaMMtPTqo23oc1PGtQkidiYnCEHo/s400/054.JPG)
And start beating.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFfngog7OBRwr-MkraJszkpSwFrMJrHkPfTUoaKXIBNnLP74vjTNywgJtVXGCyBy__inaFbjhGWpFiWYF_P-MbZtJhCb4IJ8G3-SmY4J0LMB_g21R4Rwgrh-elYtXAicUVN-ajuFlb_Mo/s400/056.JPG)
I like to tilt the bowl to incorporate more air into the whites.
Also I use a hand-held beater
so I can circulate the beaters around the bowl.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwskfWG5G3F0hLKF6-352C_YM7n5KqVs1wlrsRdveb5r5geQNw7Mf7VfOs3jK9OuPHAsoIjqWyhJ1ExlktIDDZtFcrl74atfvWJda3JBkwjOmInjxilou51sJNO3w3Rrs7i7rgX0Y-uczR/s400/060.JPG)
You want to beat until you have stiff whites.
Test.
When the whites don't slide out of the tilted bowl,
they're ready.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGmXvvES2x1JAgLyHlyGD_QTvh5fXciMqvEUJpSIpcRPXiAzdiKGB-U7fRPAEFgUKPN-WYOMSpxWKXa4o0HwUChoa5ijqtAtTOgk8JnbAD7ZColSKFYrxxf5reM_m8EO1-II5Xm-QdC2O/s400/062.JPG)
Stir about 1/4 of the egg whites into the sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RZ7CAbgoaY8ODXiRbZrYqZOs9VOd94l-BxCH60v4Jq3bySzql-k6oLKyjAYuOawmpilEdc3wP0vEZAgk13aSFbcuQYDeRzvg5OYbRu5QKrt0LilueZK8ev5mdQSy7mWJOK2f1zIrqQ7I/s400/064.JPG)
Stir in the shredded cheese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOhTbxc_7lsnv2_BtZ_NzjpmiliRJy1u-vIPS73emadw0lGOuttvlkZZ2ILIB6QNCztBo9eNVtJifjx8Wue7v6zc2SAuibsIDTFVAKGbzbztZdXQEyB46BBZVfTd7nPdIntlAdrTh3a8c/s400/067.JPG)
Add in the rest of the egg whites
and gently fold into the batter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtc10FxE_3K7svLn8B1aCak1hW3M6muj63hlv8NgnyY4O_uf5KNvjC9hPefbrw6mnXNnqzPTBLJpqzJx2Wmw_O9LzIpRDF_HHC-dt-2LOJAHapffFqBthRDgwbtoZxHIMJkSAwXffnu_AM/s400/069.JPG)
Be very delicate in folding.
Using a rubber scraper,
I cut down from the top center of the mixture
to the bottom of the saucepan,
and up to the left and out.
You want to bring a bit of the souffle mixture
at the bottom of the pan up over the egg whites.
Continue the movement,
slowly rotating the pan.
The whole process shouldn't take more than a minute.
Do not overfold.
You'll deflate the egg whites.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCcs7PBw3d-6Yeq5BpbhKIcWIFyM_MR-jJqKimtgHDG7PMOcf_ynh-vx17shCIhTYDHXD98MibK2_RbK7eUBheFLKOaxDCJCv_4tthDMjVitwwcJVnTrsZ8BYeCAmiysxr2jM39egRf4J/s400/070.JPG)
Pour into prepared bowl.
Ever optimistic, I even prepared a collar
in case my souffle wanted to rise an extra 6 inches.
It didn't.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpZ9PUSGhkGzxSCDgMcTGESMQJjI-qGsoDg8ufU1TLDomts6Wj_ynApIUlb0lCdr2irJIBQE7-uR3Kwfh-O3UIXGnBYFtRkFKhHvNBUlQ7tsAsZ0OXykoJOXyRTq79CcOz5iDkol0d4hh/s400/073.JPG)
Sprinkle more cheese over top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_FC4-OQFc9fQkmm7mzgrAjRS_dU_wSBKKw4zXFtPvo9GXhnGBv3bS5Bt-oqtFZIEIq0hfQxEnsgLZYEvjom4iyvOQzMrQ3JUAQmzTb3SXLNKJLxaCAo56tw6Zs2Zg2X_XFeSNOHITx1s/s400/117.JPG)
This went into a 400 degree oven.
Immediately turn the heat down to 375
and bake for about 30 minutes.
The souffle should have puffed up about 2 inches
over the rim and the top will be nicely browned.
Bake an additional 5-10 minutes more
for it to firm up.
Serve at once.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_NmPd0HP4wnFYk2PZF5_SnyeFwygKWkfEn9C_QGlcnD8kfPiWEaq61Cd9PrAQiT4FVommlVgOtccXLy1Od3TKzT7iEH_KreHmd0Ty4yAs6etV8ivOnu63kmckri4JJk3C4pQLxO5LPXe/s400/120.JPG)
As soon as you take a souffle out of the oven,
it starts to deflate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyv2OqcC2SmnMGOeVzje0P1zba9T2tys7hriwTIi5NYaDx1tOTVY4gH5NqYUT8i2LtDMDuUlESSqsLo_Gk56FyDH5wZm8MSesOch1AbD2XnGaj2vaISJ7lmcqEW6ln1uM3Xu0OpTHYNi6/s400/123.JPG)
Oh my.
I love souffle.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTlDaFRDkxaqPS5pMrRCRNVUzgn9Fu_Pv_Ak6mZ7fng9bNF5PYuP0Tta2ys9QwLscMAZ_ZYQwiUYHd7eNZM-57d477PQHt3M722iHlL4ZmE-uvh3swsYP1xHfn03b6M0dycxRu1Jnr37uL/s400/124.JPG)
Mr. Hawthorne deemed this, "Delightful."
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEK9vHBIyvlugK3-APORSziW5gp0V5sY0bVhdfVy6AnhQFj-iRXrSA2i92AKy-gTR3eiAzJ6Y1xJof3kT28gyLdBw926aqTZMqatgoc20aLMPyXGRmx-4_vAu1s6Oyu_DOz75UvLjy6Pj0/s400/128.JPG)
"Like eating a cheese-flavored cloud."
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrEBz0tk9vSQlBW05tFfyTv8DAgaDxkFtYqTE_kcjErVHB2OKHDUDPUGAQXKHgZcLNx1AtTFhpud5bGu21Og2fYPdIWPMxBQHxTTEMMwhtuVD9AkI9il8HYp-Eq27lJ7Rm2kVincvseaY/s400/135.JPG)
Ethereal.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Car1-IT_Q9VTJTLv2KkVNgi_VMQJElhW9hALCFJo4poNsdFTOHNoud74wCVTvOfCDi43xzYzFhanFWh4vObVrTNxZz_T5FG2Y6a7iZMAiF_jPvIGNWECMSFclMUqTK4lequM1cnex-wR/s400/140.JPG)
Make Rosie happy and make a souffle.
Make a souffle
and make yourself happy.
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