The Great 2012 Cooking Extravaganza! Day 17

January 18, 2012 at 11:13 pm (Food) (, , , , )

Hello friends, and welcome back!!

Tonight’s dinner was a big success!  Even William liked it, and he’s the picky one!

Here’s what we had…  Cheese souffle, leftover BBQ beef, leftover potatoes and carrots, salad…  well, that’s what was on the table anyway!  The souffle was a lot more filling than I expected, so we still have leftovers!

Cheese souffle

4 egg yolks

4 egg whites

1/4 cup butter

1/4 cup all purpose flour

1/4 tsp dry mustard

Dash cayenne pepper

1 cup milk

2 cups shredded cheese of your choice (they suggested some or any of the following: cheddar, Havarti, colby and/or Swiss…  I used half Havarti and half cheddar)

1. Allow eggs to sit out at room temp for at least 30 minutes.  Separate.

2. Preheat oven to 350 degrees. For cheese sauce, in medium sauce pan, melt butter over medium heat, stir in flour, dry mustard and cayenne pepper.  Add milk all at once.  Cook and stir over medium heat until thick and bubbly.  Remove from heat.  Add cheese a little at a time and stir until melted. (I had to put it back on the warm burner for a couple of minutes to get it to melt right)  In medium bowl, beat egg yolks slightly until blended, and slowly pour in cheese sauce, mix well, cool slightly.

3. In a large mixing bowl, beat egg whites with an electric mixer on medium to high until stiff peaks form.  Gently fold about 1 cup of these egg whites into cheese sauce, then fold the cheese sauce into the remaining egg whites.  Pour into ungreased souffle dish (I used a 2 quart glass baking dish, as I don’t own an actual souffle dish).

4. Bake about 40 minutes (I ended up baking 55 minutes in my oven, but I know it’s off a little) or until knife inserted in center comes out clean.  (I will tell you, the knife was clean at 40 minutes on mine, but the souffle was WET inside when I tried to serve it, so it went back in…  didn’t look as pretty, but it tasted good!)

Serve immediately.

OK, so pics…

First one is the rue of butter flour and spices.

Second one is when it had just gone into the oven.

And third is the finished souffle.

Not a bad night!  Have to tell you, it tastes just like the scrambled eggs with cheese that we make for our weekend breakfasts, but lighter.  I think next time I’ll try adding some bacon and maybe some fresh spinach, that should be good.

Until tomorrow, then, eat well, love well, live well!

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