Gruyere and Parmesan Cheese Souffle
A couple of years ago Alex and I spent a few days in France. We were able to visit Paris for 3 days and then travelled by train to Le Havre to visit his Tante Margerite et Oncle Andre. Of course our favorite part of the trip was the food. We ate crepes for breakfast in Paris served from street carts; had wonderful filled baguettes for lunch; and bought fresh cheeses, fruit and bread for dinner. A bottle of wine rounded out the evening so perfectly.
In Le Havre Tante Margerite would walk down to the local bakery, before we were even out of bed, for fresh croissants. We had a 'lite' 4 course meal for lunch and a more substantial 5 course dinner later in the evening - it was all totally amazing. One of my favorite meals was a cheese souffle so of course I had to try making one when I arrived home.
Once again epicurious.com provided the perfect recipe. So easy! The first time I made it I cut the recipe in half for me and Alex. The next time I made it my in-laws were visiting so a full recipe was prepared. Both times the souffle came out successfully.
Gruyere and Parmesan Cheese Souffle
Grated Parmesan cheese
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
Pinch of cayenne pepper
Pinch of ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyère cheese (about 6 ounces)
1/4 cup finely grated Parmesan cheese
8 large egg whites
Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.
In Le Havre Tante Margerite would walk down to the local bakery, before we were even out of bed, for fresh croissants. We had a 'lite' 4 course meal for lunch and a more substantial 5 course dinner later in the evening - it was all totally amazing. One of my favorite meals was a cheese souffle so of course I had to try making one when I arrived home.
Once again epicurious.com provided the perfect recipe. So easy! The first time I made it I cut the recipe in half for me and Alex. The next time I made it my in-laws were visiting so a full recipe was prepared. Both times the souffle came out successfully.
Gruyere and Parmesan Cheese Souffle
Grated Parmesan cheese
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
Pinch of cayenne pepper
Pinch of ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyère cheese (about 6 ounces)
1/4 cup finely grated Parmesan cheese
8 large egg whites
Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.