The Perfect Souffle for an Uncertain Chef
France- Paris | Oct 25 2012 | (23:02:28 - EDT)
Just the word soufflé is intimidating. It sounds decadent, sophisticated, and even a bit challenging. Fear not! With the help of Grace Parisi from Food and Wine, learn how simple it can be to whip up this delicious company-worthy dinner.
As Ms. Parisi says, “Soufflés are quite simple. The base can be refrigerated overnight and the cooked soufflés reheated in the oven.”
The list of ingredients are also quite simple, so there is no need to search different specialty groceries to gather items you've never heard of before. Anyone with a bit of knowledge in the kitchen will be familiar with these easy to work with ingredients.
4 tablespoons unsalted butter, plus softened butter for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon cayenne
6 large eggs, separated
8 ounces coarsely shredded Gruyère cheese (2 packed cups)
1/2 teaspoon cream of tartar
Preheat the oven to 400 degrees and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Gruyère.
In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
Spoon the soufflé mixture into the ramekins, filling them to 1/2 inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Serve immediately.
MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated overnight. The soufflés can be assembled up to 1 hour ahead. The cooked soufflés can be reheated in the oven.
And voila! A perfectly fluffy and delicious soufflé. Enjoy.
Food and Wine is also offering a best of 2012 cookbook. There are more than 700 delicious recipes for all occasions — an entire year’s worth of dishes expertly tested and organized so you can find your favorites fast!
To order your Food and Wine Annual Cookbook of 2012, click here
Get up to date news just for Culinary!(Looking for special offers or news in all categories? Try our General newsletter!)
- The New Classic: Julia Belanoff
- HWKN’s Project: Winner of Young Architects Program
- Custo Barcelona Presents X-ray at NY Fashion Week
- 10 Interesting Concepts Revealed at NY Auto Show
- C'est Magnifique! Paris Couture by Chanel
- Lower Blood Pressure & Reverse Age with Marine-D3
- Annuity Harmony: Helping You Plan for Retirement