jlink
Thursday, June 30, 2022
Advertisement

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

4-6 servings

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

4 servings

  • 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.

 

Omelet Soufflé

2 servings

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.

Share
Sign up now!