Souffle

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I never would have guessed I’d be a souffle gal.  Who knew?!  But they have become a special celebratory treat around here.

I guess I was intimidated, early on, by the separating the eggs, whisking the whites to soft peaks, and folding it together… never opening the oven, and having it fall.  Now that seems silly.

I use a great recipe from my food hero, Jacques Pepin.  I think I first saw it in his fantastic memoir, The Apprentice.  It’s his mothers, Maman’s, souffle recipe.  In this version you don’t even have to separate the eggs or mess with any of that.  It’s super simple.  You basically make a béchamel (butter, flour, milk), add cheese, and eggs.  Bake.  As easy as that.  Serve with a nice green salad… and champagne.

Jacques Maman’s Souffle

  • 3/4 stick butter
  • 6 T flour
  • 2 c. whole milk
  • 1/2 t. salt
  • 1/2 t. white pepper

Melt butter.  Whisk in flour.  Slowly add milk, whisking in to make homogenous mixture. Mix until smooth and thick.  Season with salt, pepper, chives, and nutmeg.

  • 2-1/2 c. gruyere cheese
  • 5 eggs

Off heat, mix cheese into béchamel until melted.  Whisk together eggs, and slowly add, whisking constantly, so as not to cook eggs.

Bake 400F for 30-40 min.

 

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