We all know soufflés are French, and they actually are associated with two 18th-century chefs— Vincent de la Chapelle, a French cook, who cooked for the wealthy and aristocratic and who mentions it in his 1742 cookbook, and Marie-Antoine Careme, an 18th-century chef who popularized it, perfected it and included it in his cookbook.
Here are some recipes to try.
My Blender Cheese Soufflé
This is my favorite recipe and one I use very often.
- 6 eggs
- ½ cup whipping cream
- ¼ cup grated Parmesan cheese
- ½ t. mustard
- salt and pepper to taste
- 2 cups yellow cheese pieces
- 1 ½ cups cream cheese
1. Preheat oven to 375 degrees F. Spray a soufflé baking dish withvegetable spray.
2. Places eggs, whipping cream, Parmesan cheese, mustard, salt and pepper in a blender. Whirl until smooth.
3. Add yellow cheese by pieces then cream cheese. Whirl 5 seconds. Pour into a greased soufflé dish. Bake in oven 45-50 minutes.
Classic Cheese Soufflé
- 2 T. butter or margarine
- 2 T. flour
- 1 cup milk
- 1 cup cheddar or Swiss cheese
- 3 separated eggs
- salt to taste
1. Preheat oven to 325 degrees F. Grease a high-sided soufflé dish or casserole.
2. Melt butter or margarine in a saucepan. Stir in flour and salt. Add milk and cook over low heat until thick.
3. Blend in cheese then egg yolks.
4. Beat egg whites in a bowl with a mixer until stiff. Fold into cheese mixture. Pour into greased casserole. Bake in a greased casserole or soufflé dish in oven 45-50 minutes.
This is a Food & Wine recipe I found, doubled, when it is just for two of you. It was created by Aki Kamozawa and H. Alexander Talbot, who own a culinary consulting business and blog in Pennsylvania.
- 6 large separated eggs
- pinch of sea salt
- 3 T. unsalted butter
- 1 cup shredded Gruyere cheese
1. Preheat broiler and position rack in center of oven.
2. In a large bowl, whisk or mix egg whites with electric mixer until soft peaks form.
3. In small bowl, whisk egg yolks with salt and one-fourth of beaten egg whites. Fold mixture into remaining beaten egg whites until no streaks remain.
4. Melt butter in an 8-inch ovenproof skillet. Scrape omelet mixture into skillet and shake gently to distribute the eggs. Sprinkle the cheese over mixture and transfer to the oven. Broil the omelet for about 3 minutes until lightly browned and very puffy. Carefully slide the omelet onto a place, folding it in half. Serve right away.
Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks and food writer for North American Jewish publications who lives in Jerusalem where she leads walks of the Jewish food market, Machaneh Yehudah, in English.