Friday, March 16, 2012

French Fridays with Dorie - Cheese Souffle

Simply lovely Cheese Souffle

This week for French Fridays we made a Cheese Souffle. This was a first for me and, it was a success!   I have always wanted to make a souffle but, was scared off by it’s reputation for being complicated. Despite my trepidation I decided to plunge right in. I don’t own a souffle mold so, I used a Corning dish that was a tad large. With that exception, it still came out beautiful! Hard to believe that in my huge arsenal of bake and cookware I didn’t have a souffle pan! Something new I will have to add to my “wish list”!
This recipe starts with a béchamel sauce. Melting butter in a saucepan, then adding the flour and cooking for a few minutes on low heat to get rid of the floury taste. Add the milk in a slow stream and continue cooking until thickened. Season with salt, pepper, and nutmeg then set aside for 10 minutes! Now you’re ready to add the egg yolks, by beating them into the béchamel sauce one at a time. Add your cheese, I used a Emmenthal. Beat your egg whites carefully…you don’t want to over-beat them. Fold them into the cheese mixture and bake.
Although my souffle raised nicely you couldn’t tell in my pictures! My dish was TOO BIG! It tasted scrumptious! It took an ordinary evening and gave it such an elegant feeling! A gourmet meal for a weeknight dinner! My husband loved it! I know this will not be my last experience with "The Souffle"! I served mine with a lovely salad of greens, pears, cranberries and walnuts then added a balsamic dressing and...VIOLA! Thanks French Fridays for expanding my horizons! Everything was wonderful with the exception of a sink full of dirty pots and pans! Happy Friday Everyone!
This recipe can be found in Dorie Greenspans cookbook “Around My French Table”. You can check out what other Doristas are doing by going here!

The béchamel sauce thickening on stove…note the trail being left by the whisk. Pour into a bowl and let cool down for 10 minutes.
Then beat in the egg yolks one at a time
Beating in the last egg yolk
Fold in the egg whites gently…it’s ok if you have streaks of white
Just out of the oven
This was so delectable and so worth all the pots and pans filling my kitchen sink!
Elegant…and oh so yummy!
Bon Appétit  

31 comments:

  1. Wow, this looks good! I agree this cheese souffle makes an elegant meal with a green salad with pears. I haven't made mine yet, hopefully this weekend!
    Have a wonderful weekend and thanks for sharing, your photos are an inspiration;-)

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  2. This one really was something to scream about. Didn't you just love that souffle 'skin'? The best part! My dish was too big too, it hardly matters but for the cosmetic. Still, I want to do this again soon to 'get it right'. A souffle without the 'drama' is not quite fully realized!

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  3. Yes, it does look elegant and yummy! And I agree that a lovely salad is a perfect choice to complete your meal.

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  4. I couldn't even tell your dish was too big because your souffle looks wonderful! Great post!

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  5. GORGEOUS! My mouth waters...seriously.

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  6. Lovely pairing with the salad. It looks like it came out beautifully.

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  7. How darn tempting this looks! On a diet... this one is calling me first thing I will make when I celebrate my goal weight! Thanks

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  8. Your souffle looks gorgeous and golden! The salad with apples and walnuts looks just right with it.

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  9. Kathy, I'm simply drooling over your gorgeous cheese souffle. Leave it to you to do such a great job on the classics, and this is truly a huge CLASSIC!
    So perfectly puffed up and light as a feather...simply amazing:DDD

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  10. I had the same problem! Too big of a dish. Love your process photos!

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  11. Gorgeous souffle! I always feel a little elegant when I make them as well. And so happy to hear that your husband like it as well, that always makes these recipes more fun.

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  12. Your souffle turned out perfectly, and the salad you served with it looks good.

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  13. Believe it or not, I borrowed the 2 6" molds from Tricia. I did have a very large mold, but never even
    considered making a soufflé before so it was used mainly for fruit. Yours turned out well, and
    looks delicious. What is it with sons, they all love to cook today. My son is a big fan of the grill and
    always mentioning new recipes. Times have certainly changed.

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  14. Oh my this is a beauty! I shall have to consider this. One year with the book and I still have yet to discover all it wonder.

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  15. Perfectly done, Kathy! And what a delicious pairing with your yummy salad!

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  16. Your souffle looks gorgeous, Kathy! I wanted to make this so badly because it will be the first for me as well, but I have had a cold and congestion. I hope to catch up with this one soon. You said your dish was too large - did you make it in a large souffle dish? John found me one at a garage sale and I would like to use it. Have a great weekend!

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    1. Elaine, Sorry you haven’t been feeling well. I made mine in a Corning Casserole dish that is 2.5 liters, which is about 10.6 cups. I had a smaller one but, I thought it was going to be too small…now I think it would have worked out better. Feel better and have a Happy ST. Patrick’s Day!

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  17. Your souffle looks perfect, Kathy, but I really love your salad!

    Have a terrific weekend!

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  18. Honestly, Kathy, I thought your soufflé turned out perfectly, bigger dish or no. And, good for you for just doing it! It was an elegant mid-week meal, wasn't it. Loved your salad to accompany it. Such a beautiful plate. Mary Hirsch http://www.lightsonbrightnobrakes.com/

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  19. With all the rising and puffing, your souffle looks like it fits perfectly in the pan you used. The top is beautifully browned. And the salad sounds very appetizing. I love those flavors together. I'd say you had a successful and elegant meal for sure. I agree that this was much easier than I expected based on souffle's reputation and will also make it again in the future. Hope you have a great weekend.

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  20. Your souffle absolutely looks like it rose perfectly! It is beautiful. I have wanted to make savory popovers for a long time. I just made them recently and they rose so beautifully. Isn't it what makes us keep cooking more and more? Moments like these are just so addictive!

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  21. It's just beautiful! I love how it looks on the plate with the salad, too. Who knew elegance was this easy?

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  22. Dish too big - I don't believe it. Your souffle looked amazing and I loved the salad you pulled together to go with it. Nicely done, Kathy. Mary Hirsch http://www.lightsonbrightnobrakes.com/

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  23. Your souffle looks beautiful:) Terrific job. Hope you have a great weekend.

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  24. Welcome to the world of souffles! The first one I ever made, I kept looking through the oven door window to see what it was doing :). Yours turned out perfect, beautiful pictures!

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  25. Your souffle looks wonderful. And the salad does, too, the ingredients would balance the souffle perfectly. I will definitely try that.

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  26. Souffles are always great but I tend to make them sweet, a cheese souffle sounds way better and it goes perfect with almost everything

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  27. So beautiful...looks like you have been making these your whole life! Perfection!

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