Thursday, July 30, 2009


I've never made a souffle before, not because I don't like it or because it seems difficult, I just haven't gotten around to it. But today I made my first one. By accident. So there you go... in case anyone was wondering whether or not it's difficult. Apparently, it's not.

It was lunch time. My 2 year old was running around like a mad man, screaming her head off, and I was just trying to make food... fast. I cracked 3 eggs into a stainless bowl. I was going to do like baked eggs, only scrambled. In the bowl I also added a splash of milk, salt, pepper, a handful of shredded cheddar, a dash of parmesan, a pinch of thyme, and a pat of butter. The bowl was too small to use my whisk without making a mess, so I grabbed my little Braun hand mixer and gave the eggs a good whipping. They got a bit frothy, but nothing huge. I then just poured the mess into a oven dish and tossed it in to the oven -- and since I was in a hurry, I jacked the heat up to 450. I checked it after a few minutes, and it just looked like eggs. 5 minutes later though - it was HUGE. After being out of the oven for a minute or 2, it did go down a bit, I should have taken the picture of it when we first got it out. It was huge and airy and delicate and creamy... and I must say, it doesn't get much easier than this.

I know I didn't do it anything close to the way it should be done, but hey, for a crazy Thursday, it was a nice treat, without any effort at all.

The one I'd like to try is Ina Garten's Blue Cheese Souffle. It looks delicious


  • 3 tablespoons unsalted butter, plus extra for greasing the dish
  • 1/4 cup finely grated Parmesan, plus extra for sprinkling
  • 3 tablespoons all-purpose flour
  • 1 cup 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
  • 5 extra-large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar


Preheat the oven to 400 degrees F.

Butter the inside of an 8-cup souffle 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 souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle 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.