Molly Wizenberg's Classic Cheese Soufflé based on a version from The Way to Cook by Julia Child. Not nearly as daunting as one would think. Basically, nothing more that a flashy omelet.
Finely grated Parmesan cheese
1 cup whole milk
3 tablespoons unsalted butter
3 tablespoons unbleached all purpose flour
Pinch of cayenne
Bay leaf (remove just after milk has heated through)
1/2 teaspoon salt
Pinch of ground nutmeg
4 large egg yolks
6 large egg whites
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
Visit Epicurious for method.
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Monday, 9 March 2009
I'm thinking...
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10 comments:
My favourite meal - this brought back childhood memories, delicious. xv
Gruyere. My favourite.
i am thinking, too. thinking that i'd like to be invited for dinner!
xoxo
PD- next time you are here, consider it done.
Thank you so much for the book suggestions! And you blog looks so fun- I just became a follower!
MC - welcome, hope it won't disappoint.
Mmmmm!
Yum. I will try it this week.
I made a chocolate souffle recently and it looked lovely but the middle was slightly undercooked. :-( I don't know what I did wrong.
HG - try using a bain-marie next time. It helps conduct the heat evenly.
Funny, i almost cooked this last night... but was feeling a little daunted and flung together a spanikopita instead. I've got a bit of guyère to use up... may give it a go this evening. Thanks for the inspiration!
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