I’m a bad blogger…..I’m several days late posting this for the second October installment of Barefoot Bloggers. This week’s recipe was chosen by Summer of Sexy Apartment. She chose Ina’s Blue Cheese Soufflé. I like blue cheese, but I’ve never made a traditional soufflé, so this was a new experience for me. I decided to halve the recipe knowing I’d probably be the only one eating it. That probably would’ve worked out ok had I used a slightly smaller container to bake the soufflé in. It didn’t poof up as nicely as some of the other Barefoot Blogger’s soufflés. It browned well, though, and in all was quite easy to prepare. It did taste good, but I’m not sure I’ll be making it again anytime soon. Please visit other Barefoot Bloggers to view their (much nicer) creations!
- 3 T unsalted butter, plus extra for greasing the dish
- 1/4 c finely grated Parmesan, plus extra for sprinkling
- 3 T all-purpose flour
- 1 c 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 (I used gorgonzola.)
- 5 extra-large egg whites, at room temperature
- 1/8 t cream of tartar
- Preheat the oven to 400 degrees F.
- Butter the inside of an 8-cup soufflé 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 soufflé dish, then smooth the top. Draw a large circle on top with the spatula to help the soufflé 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.