I always wanted to try making a souffle but I never wanted to waste all the eggs it would take to make a souffle that would fit in any of the oven proof souffle type dishes I had. Then
Warda over at
64 sq ft kitchen posted souffles on her blog and they looked so beautiful and flavorful. I mentioned to her how much I wanted to try it and why I had not yet done so and she reminded me of the ramekins that I purchased for the Daring Baker challenge back in
October and then I got more for Christmas. She was so right and I went to work, following her
recipe, to make my first souffle. Of course I had to make a few changes because lets face it what food blogger out there can follow a recipe to the T.
~Souffle~
- 4 ½ tbsp butter, plus 1 tsp to coat the ramekins
- ¾ cup grated Gruyère cheese-
- 3 onions, chopped
- red bell peppers, chopped
- 1 ¼ tsp sea salt
- 4 ½ tbsp flour
- 1 ¼ cup milk
- ¼ tsp freshly ground black pepper
- A pinch of freshly ground nutmeg
- 3 egg yolks
- 7 egg whites
- Make Ahead: Take the eggs out of the fridge, and let them come at room temperature. Melt 1 tbsp of butter in a pan and saute the onions and peppers season with ¼ tsp salt. Cover and cook for 5 min on medium-low heat until they are tender. Uncover and continue cooking for a few minutes on high heat until all the liquid has been evaporated. Set aside to cool.
1- Butter a 1½- quart souffle mold with 1 tsp soft butter. Be sure it is well coated all around.Add the Gruyère cheese and turn the mold around so that the cheese sticks to the butter. Let the extra cheese fall into a bowl. Refrigerate the coated mold. A very cold mold helps the souffle rise straight. Never smear the coating or you mat disturb the rising of the mixture.
2- Melt the remaining butter in a saucepan and add the flour. Stir quickly, and cook for 1 minute on low heat.3- Add the milk, 1 tsp salt, black pepper, the Dijon mustard and bring to a boil, stirring with a whisk. As soon as it reaches the boiling point, the sauce will thicken. Boil on low heat for 1 min, still stirring to avoid scorching.
4- Away from the heat, add the yolks and mix well.
5- Add the onion, ground nutmeg and the grated Gruyère cheese. Stir with a wooden spoon.
6- Whip the egg whites until they hold a peak, but are still “wet”. Place about one-third in the leek mixture and mix with a whisk. Work as fast as you can, because as soon as you stop beating the whites, they start to break down and become grainy.
7- Using a spatula, gently fold the remaining whites and onion mixture together.
8- Fill the soufflé mold to the edges. At this point, the soufflé can be refrigerated, and will keep for at least a couple of hours. At baking time, sprinkle some Gruyere cheese on top and place on a cookie sheet in a 375F-preheated oven. Reduce the heat to 350F and bake for 30-35 minutes (about 25 minutes for individual ramekins). Never open the oven when it’s still baking. Serve immediately.
The great thing about using Warda's blog post is she included step by step photos with the instructions making this something that almost anyone can make even, if they are not experienced cooks or are intimidated by the idea of a souffle. Thanks Warda
Fill a medium fry pan half way with water and heat to a boil. turn down the heat to a simmer and add your eggs. Let them cook until the whites are firm and the yolk is still runny. Serve with wheat toast.
I was reading something recently about Oats. I can't place where I was reading and if I find it I will come back and update this post. Nonetheless, I was reading about Steel Cut Oats and it sounded great and I did have some in the freezer so I pulled them out and made some.
My Daughter had been asking for waffles for a few weeks and I had been putting it off because I don't like making them. Getting out the beaters to whip egg whites for breakfast never is appealing to me. Then one day I thought to myself why go to all that trouble just waffle iron the pancakes, its not She will know that I cheated. So that is what I did and they were pretty darn good.
