be-musings

I had heard of souffle, and it had a bad reputation. Shows had talked about them falling easily (like almost all the time) and burning. But then I tried souffle myself, and no! those were lies. Don't let these light entrees and desserts intimidate you - they're easy to bake to perfection. Allow yourself some time for the flavoring ingredients and to whip it. I'll post an entree recipe, and a dessert one another day. I have purchased ramekins from the dollar store at a good price, to make individual portions. You can do that, or use one round casserole dish (with a flat bottom). Don't grease the dishes. You will also need a pan to set it in, that water will be poured into for "oven poaching". Oven temperature is 375F.

Cheese Souffle (serves 4-5)

First you need to cook and crumble 3 slices of bacon. While you are doing this, make the following white sauce.

3 Tbsp butter or margarine
3 Tbsp flour
1 cup milk
1/4 tsp salt
Seasonings of pepper, celery salt, a little grated onion, a pinch of dry mustard (or whatever you think is good).

Melt butter/margarine in saucepan. Remove from heat and stir in flour and salt. Add liquid slowly, stirring constantly until sauce is thickened and smooth.

Here are the rest of the ingredients:
1 cup shredded sharp Cheddar cheese, grated
4 egg yolks
4-5 egg whites
1 small onion, sauteed in the leftover bacon fat

Add all but a spoonful of cheese to the sauce along with the bacon and coked onion. Stir until the cheese melts; cool slightly.
Separate the eggs; beat the yolks lightly and stir the warm sauce into them. With a clean beater, beat the whites until stiff but not dry; stir one spoonful into the sauce. Fold the sauce into the remainder. You want it to be mixed gently so not to crush the air out of it.
Pour into your dish(es); sprinkle the reserved cheese on top.

Put the dishes in the oven pan, and put into the oven. Then pour water in the pan (not the souffle dishes) to at least halfway up the dish, if possible.

Cook for 20-25 minutes for individual dishes, or 40 minutes for larger dish. I don't usually need to test it much, but if you do, here are instructions.
Test 5 minutes before recommended finish time by moving the dish slightly. If the top seems firm, press it gently with the finger; if the crust springs back, it is done. Remove only when ready to eat immediately. If you aren't quite ready, leave in the oven with the heat off.
It might sag a bit once it starts to cool but this doesn't affect it's light texture.