Three Cheese Macaroni

Comfort Food: Lasagna

BBQ Grilled Cheese

Pork Sandwiches

Itsa Cheese Souffle'a

Friday, November 12, 2010

... said my husband every time he asked if it was ready yet. Not yet! But it sure smelled good.  The November Daring Cooks challenge was to make a souffle.  I was excited because I had printed out a cheese souffle recipe about three months ago and now I had an excuse to make it.

Can I just say - I am really excited about how it turned out. A little brown on top? Yes. But I don't think that's a bad thing, personally. It still tastes awesome.  I'm also excited that I woke up early to make this, because the lighting in my house was perfect. Daylight Savings is a killer for an 8-5 worker. I can't take [good] photos unless the weekend!

Things I did different than the recipe: I added whole grain mustard since I didn't have any powdered mustard. I also learned a few things from Alton Brown's show a few weeks ago. He did an episode on souffle's and though very informative, I only caught a few things. The first, was to put the dish in the fridge after buttering it up - to keep the butter cool and prevent the batter from sticking to the pan.  The second was to run my finger along the top edge of the dish after the batter has been poured. This is supposed to encourage the souffle to rise upward, instead of up and out.

I found my recipe on Serious Eats on their "Sunday Brunch" section. It's called Lucy Dobson's Cheese Souffle. Apparently it's the only kind you should make? That's what the recipe post said.

A Cheese Souffle'a
From Lucy Dobson's Cheese Souffle
Ingredients
2 teaspoons unsalted butter, softened
6 large eggs
1/2 cup heavy cream
1/3 cup grated Parmesan
1 teaspoon whole grain mustard
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 pound of cheddar cheese, cut into 1/2-inch cubes
11 ounces cream cheese, cut into globby 1-inch cubes
Freshly ground pepper to taste

Directions
Preheat oven to 375*F.  Use the butter to grease a 5-cup souffle dish.  Put the eggs, cream, Parmesan, mustard, pepper and salt into a food processor or blender. With the motor running, add the cheddar, piece by piece. With the motor still running, add the cream cheese, piece by piece. When all the cheese is added, process or blend the mixture for 30 seconds. It will be very thick.

Half-pour, half-scrape the mixture into the prepared dish and bake it for 50 to 60 minutes. Don't peek at it before the 50 minutes are up-- unless, of course, you have a glass oven door.





4 comments:

Lisa said...

WOW, that is a cheesy show piece of a souffle! Love the addition of cream cheese - a must try for me~ Beautifu job!!

November 14, 2010 at 10:54 AM
Monkeyshines in the Kitchen said...

Yum! I shied away from cheese souffle, worried that it might not have enough texture. Yours looks so delish that I can't wait to try one! Just gorgeous!

November 14, 2010 at 12:16 PM
joe and stacy said...

Ooh, that looks delicious! I bet that brown crust was fantastic - there's not much that's tastier than almost-burnt cheese! That was my favorite part of my blue cheese souffle... :)

November 14, 2010 at 9:39 PM
Alise said...

Thanks everyone! Yes @joe and stacy, the almost-burnt cheese is to die for! Blue Cheese souffle sounds wonderful!

November 15, 2010 at 8:50 PM

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