December 22, 2004
Cheese Souffle
For Hanukkah, my mom got me The Joy of Cooking. Kind of funny since I had been eyeing it just a week earlier as a distraction from finals. For some reason, this promted Sam to request Cheese Souffle. Always up for a challenge, I turned to my new cookbook to try it out, and it came out wonderfully.
Ingredients:
1 cup Heavy Bechamel Sauce
5 tbsp grated Parmesan cheese
2 tbsp shredded Gruyere cheese
3 beaten egg yolks
4 egg whites (beat until stiff but not dry)
Directions:
Preheat oven to 350o.
Grease the souflee dish - either one 7-inch or 4 individual dishes.
Prepare the Bechamel sauce, and bring to a boil. Remove it from heat for 1/2 a minute. The add the cheese and egg yolks. Fold the egg whites into the cheese mixture (beat immediately before folding into the mixture). Pour into the baking dish(es). You may decorate the souffles before baking with paper-thin slices of aged Swiss cheese cut into fancy shapes. Bake for 25-30 minutes or until set.
Posted by dahl at December 22, 2004 04:20 PM