Monday, December 8, 2014

Rosie Makes Soufflé.

 I love soufflés and like so many things I love to eat, if I want it done right, or done at all for that matter, I have to do it myself.  Such is the case with the soufflé.
 Rosie's Soufflé
unsalted butter, for greasing the soufflé dish
3 TB grated Parmesan cheese
3 TB unsalted butter
3 TB flour
1 tsp dry mustard
1/4 tsp garlic powder
1/2 tsp kosher salt
5.5 oz skim milk
5.5 oz heavy cream
4 egg yolks, room temperature
5 egg whites, room temperature
2.5 oz grated Gruyère cheese
2.5 oz grated Challerhocker cheese
1/2 tsp cream of tartar
 grated cheddar for sprinkling on top

 Rosie Note:  The Hawthornes were at Trio in Kitty Hawk sampling their cheeses, and really liked the Challerhocker, pronounced "holler hocker," and meaning "sitting in the cellar," which is how it ages.  It's a Swiss cow's milk cheese, washed in brine and spices, and then aged for at least 12 months.  It's a dense, smooth Swiss with no holes.  After dutiful research, I found that this is a true artisinal cheese - only one man makes it - Walter Rass of Tufertschwil, Switzerland, population 300.
If you're going to the trouble of making a soufflé, use a good quality cheese.  Don't get the rubbery Food Lion Swiss.  Go to the deli or, better, a cheese shop like Trio, where they let you sample before you buy.

Now, let's make a soufflé.

Butter a 1 1/2-quart soufflé dish and sprinkle grated Parmesan on the sides of the dish.  The Parm gives the egg mixture something to climb on when it starts to rise.  Cover and set in freezer while you prepare the rest.

Heat oven to 375°.

In a small saucepan, bring the milk and cream to a boil.  Remove from heat and set aside.

In a small bowl, combine the flour, mustard powder, garlic powder, and salt.

In a small saucepan, heat the butter.  When sizzling, whisk in flour mixture and cook for 2 minutes.  Slowly whisk in the hot milk and cream.  When mixture reaches a boil, remove from heat.

In a large bowl, whisk the egg yolks.  Temper the yolks by whisking a little of the hot mixture into the yolks, then whisking the yolk mixture back into the milk mixture.  Return everything back to the large bowl, and whisk in the Gruyère and Challerhocker cheese until well incorporated.

In another bowl, using impeccably clean and dry beaters, whip the whites and cream of tarter until glossy and firm.  Using about 1/4 of the whites, stir into the base mixture to lighten it a bit.  Then gently fold in the whites by thirds.

Pour the mixture into the prepared soufflé dish, sprinkle a little grated cheddar on top, place on a pan, and bake for 35 minutes.

Bring to the table immediately so your guests can oooh and ahhh and serve.  Remember, a soufflé waits for no one.  As soon as it comes out of the oven, it starts to deflate, so be ready to eat.

It's like eating a cheese-flavored cloud.


Rocquie said...

I haven't eaten souffle in forever. This sounds divine. I am already thinking of how to incorporate it into my holiday cooking. . .
Thanks for the inspiration, Rocquie

Rosie Hawthorne said...

Rocquie, it's always lovely to hear from you! I do soufflés for lunch. I take my time and just wait for the eggs to rise and become clouds. I need nothing else. Thank you for commenting and I'm so looking forward to a possible soufflé post from you.

As Ina says, "Use the good cheese."