Saturday, September 10, 2016

Rosie Makes A Soufflé.

 I'm feeling special today.
I will celebrate with soufflé.

 Rosie's Soufflé
5 egg whites, room temperature
4 egg yolks, room temperature
3 TB unsalted butter
3 TB flour
1/2 cup skim milk
1/2 cup heavy cream
1/2 tsp kosher salt
fresh grating of nutmeg
pinch of red pepper flakes
1/2 cup Swiss cheese
1/2 cup mozzarella cheese
pinch kosher salt
1/2 tsp cream of tartar
butter for buttering the soufflé dish
Pecorino/Romano cheese, grated,
enough to cover the sides and bottom of soufflé dish

Butter a 6-cup soufflé dish,
then sprinkle grated Pecorino/Romano cheese over bottom and sides.
This gives something for the eggs to cling to as they rise.
Combine skim and cream in small pan and scald.
Bring it just to the boil, then remove from heat.

In a medium saucepan over medium heat melt the butter.
Add in flour, whisking for about 2-3 minutes
to cook the flour.
This is officially a "roux."
Slowly whisk in scalded milk and cream.
Cook, whisking, until mixture thickens.
Add salt, nutmeg, and pepper flakes.
Taste test and adjust seasonings if you want. 
Remove from heat and let cool a bit.

Whisk eggs one at a time, into roux mixture.

Beat whites with a pinch of kosher salt and cream of tartar 
until stiff peaks form,
Stir about a third of the whites into the soufflé mixture
to lighten it a bit.
Fold in cheeses and
then lightly fold in the rest of the whites.
Pour into prepared soufflé dish.
I like to run my finger around the top
and make a little circle.
Gives the soufflé a little top hat.
Bake in a 350° oven for about 45 - 50 minutes. 
Serve immediately.

 Here's my roux.
Bubbly butter with flour.

 Whisk away until it thickens,
cooking until you get the raw taste out of the flour.

 Slowly whisk in the scalded skim/cream mixture.
Cook until thickened.

 Whisk in eggs, one at a time.

 Here's my prepared soufflé dish -
buttered with finely grated Pecorino/Romano cheese.
Gives something for the soufflé to pull up on.

 Preferably in a copper bowl,
for extra volume,
whup them whites until you have stiff peaks.

 Add about 1/3 of the whites to the roux.

 Stir in to lighten the mix.

 Fold in the cheese.

 Add the rest of the whites and lightly fold them in.

 Ta da!!!!


 The soufflé waits for no one.

No comments: