Thursday, March 09, 2006

Cheese Souffle with Steamed Broccoli

Adapted from Julia Child
There are practically no end to the variations possible with this recipe. While we used swiss cheese, you could easily substitute blue, chedder or a spicey jack. In addition, the same recipe can be adapted to create dessert souffles.

For the souffle: Seperate 6 eggs. This version of the recipe uses only the whites, but the yolks can be incorporated into the white sauce. In a sauce pan melt 3T butter. Add 2T flour, 1/2t dry mustard and heat well until bubbly. slowly add 1/2C milk or light cream and stir until thickened. Add 1 1/2C coursely grated swiss cheese and stir until well mixed. Add 1/2t salt and beat the egg white to stiff peaks. Fold 1/4 of the egg whites into the cheese mixture. Add the rest of the egg whites and gently fold until the mixture is uniform. Transfer to a buttered souffle dish and bake at 375 F for 25-30 min until golden brown.

For the broccoli: Seperate the head into flowerettes. Place in a microwave proof dish and add 2T water. Microwave on high for 2-3 min depending on the amount of broccoli.

Wine: Beringer Stone Cellers Chardonney ($5.99)



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