The second recipe selected for our Barefoot Bloggers this month was Blue Cheese Souffle. And I know that I am going to sound pretty repetitive when I say that I had been thinking about trying this when I bought the Barefoot in Paris book this past spring. Summer from Sexy Apartments had the honor of selecting this recipe… thank you Summer, for such a great pick!
I followed this recipe to the T and did not make any substitutions because Red and I both love blue cheese, and really enjoyed the result. I think you must love blue cheese, or this will not work for you–because the blue cheese flavor really comes through in this dish. I also must have not the exact same size souffle dish as she did, so my souffle did not “spill out” like it was intended to, but it was a successful dish ( I made the full recipe). I think in the future, I may use this basic souffle recipe for a different type of cheese, like Gruyere or sharp cheddar for variety. This is a keeper, thanks Ina for another great recipe!
Adapted from Barefoot in Paris
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
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.
Yield: 3 servings