Feta soufflé prepared in our wood stove Tuesday night (a small individual souffle about 6 inches across). A great quick dinner with a salad!
Recipe altered from Madeleine Kamman’s “The Making of a Cook” (1971)
Blue Cheese Souffle for six people
1 onion, chopped fine
5 tablespoons butter
1 tablespoon caraway seeds
4 1/2 tablespoons flour
1 1/2 cups scalded milk
6 egg yolks
1 cup crumbled blue cheese
salt and pepper
6 egg whites
Sauté onion in butter until golden. Add caraway seeds and flour to make a roux. Add scalded milk, and thicken to make a sauce. Add egg yolks, one by one, whisking well. Add crumbled cheese and seasonings. Whip egg whites and fold into the cheesey yolk mixture. Turn into an 8-cup soufflé mold, and bake 350° F oven for 35-45 minutes.
I substituted Eric’s feta cheese for the blue cheese, and left out the caraway seeds on Tuesday night.
Wine: California Pinot Noir or French Chateaunneaf-du-Pape or jug red
For perspective on the size see the full Top Work post.
3 thoughts on “Soufflé”
Man was it good — fluffy but rich, without the stretchy stringies you can get sometimes when you use swiss/greuere cheese.
Gimmee some scale. Is that a big dish or an individual dish?
I used to make souffles from the Julia Child cookbook when we lived in Newton.