The pink blossoms in our yard have put me in the mood for Spring.
Surely it’s time to cast off the coats, the sweaters, the boots—despite their utter fabulousness—in favour of fewer layers.
The culinary equivalent is putting a lid on hearty winter stews and endless root vegetables—despite their utter deliciousness—for something lighter like, well, Souffle!
I made this Cheese Souffle for lunch the other day, and even better than the taste, which was wonderful BTW, was the look of utter awe from my family as I pulled it out of the oven in all its lofty glory. It’s not the first time I’ve made one but it has been quite awhile. It’s really rather simple to make, but it never fails to impress. A souffle is a bit of kitchen magic.
Serve a salad alongside and it’s a welcome switch up from the usual sandwich.
- 8 eggs
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1/1/4 cup whole milk
- ½ to ¾ cup Parmesan, grated
- 1 tsp Dijon Mustard
- 1 dash salt
- A couple of grinds of pepper
- Preheat oven to 350 degrees.
- Make a roux .
- Separate the eggs
- Beat the egg whites – by hand is best
- Add a bit of warm roux to yolks and stir. Add back into the roux, constantly stirring, add the cheese
- Pour roux into whites. Fold gently until incorporated.
- Gently put batter in Souffle dish
- Bake 35 minutes until brown and a long skewer comes out clean
- Serve immediately
If you really want to celebrate Spring and add some sophistication to your meal, Eating & Drinking recommends something sparkling in your glass.
Yes, to that! Cheers.
My porcelain souffle dish is a vintage find made in France by Limoges. Similar.
If you’re going to be whisking by hand, you better have a good one.
A 12″ Professional Balloon Whip with Birch Hardwood Handle made in Oregon makes quick work of whites. Also available in a dishwasher friendly stainless steel version.
So give it a try, because nothing says Spring like a souffle .