Lately our little chickens have been working very hard. So hard, that I’ve had a few extras on hand… or should I say egg-stras?
What to do? Oh, what to do?
And that’s when they started. Dreams of sharp cheddar and gruyere mixed into fluffy goodness. Also known as a cheese soufflé.
The word soufflé can sound, well, stuffy. But don’t snub it–or think it’s snubbed you–until you try it.
This is what you need:
4 tablespoons of butter at room temperature (2 tablespoons for buttering the dish, 2 tablespoons for melting)
4 tablespoons freshly shredded Parm (I actually used about 8 Tablespoons, 4 for cooking and 4 for nibbling)
3 tablespoons flour
2 cloves pressed garlic
2 teaspoons dried mustard
1/2 teaspoon cayenne pepper
1/8 teaspoon sea salt
1 1/3 cups hot milk
4 large egg yokes
3/4 cup grated sharp cheddar
3/4 cup grated gruyere cheese
5 egg whites
1/2 teaspoon cream of tarter
Start by heating the milk on the stove top and combine the dry ingredients together in a separate dish: flour, dry mustard, cayenne, and salt. Grate the cheeses…
and grease the dish with 2ish tablespoons of butter.
If you’re not sure what type of dish, any deep cooking dish will do. It doesn’t have to be fancy… but again, it can be. Whatever.
Coat the sides of the dish with the remaining Parmesan.
And by remaining, I mean the Parmesan you have yet to eat… in all fairness I shouldn’t transfer my love of nibbling Parmesan onto you.
Pop the cheese coated dish into the freezer.
Crack and separate the eggs. Seriously, if ever there was a case for backyard chickens, this is it. Look at that color! Georgy!
Beat the yolks until a creamy.
Next, in a sauce pan melt the butter and add the garlic. Saute.
Mix the dry ingredients into the melted butter and cook for a couple of minutes. Whisk in the hot milk. Temper the yolks in the the milk mixture, constantly whisking.
Remove from the heat, and add the cheese. Mix until completely combined.
Now this is where it gets fun. In a large bowl and with a hand mixer, whip the whites and cream of tarter. Whisk until stiff and glossy.
Fold the cheese mixture into the white fluffiness. About 1/4 of the cheese mixture at a time.
Remove the dish from the freezer and spoon in the egg and cheese mixture, and top with cheese. I used Parmesan. I’m sure that’s of no surprise to you.
Bake at 375 degrees, on the lowest rack, for 35 and 45 minutes.
The Lockard girls asked if we could please have it every night. They even asked “please, with cherries on top!”
Something tells me cherries wouldn’t be good on top of this soufflé… but perhaps there is a chocolate souffle in their future. Cherries on top of chocolate?
Now we’re really dreaming!