Mrs. Regueiro's Plate: Gorgonzola Souffle

Thursday, May 13, 2010

Gorgonzola Souffle

I wanted something really savory for dinner last night, and since summer is almost upon us here in SoCal. - my menu selections will change and I won't be using the oven as much. I had to take advantage of our slightly colder 70 degree days here, boo hoo right? I was trying to clean out the cheese drawer as well and enjoyed a tasty grilled cheese sandwich the night before. I had made a Blue Cheese Souffle back in December for Becky and I, and we both enjoyed it's simplicity. It's similar to eating an cheesy omelet but it's very fluffy and golden brown. It was a light and satisfying meal. I'll have to try the Julia Child recipe as the comparable to Ina Garten's next or should I make a sweet souffle with Grand Marnier? Hmmmm, the possibilities are endless.

Gorgonzola Souffle
Adapted from Barefoot Contessa

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Gorgonzola cheese, chopped
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar
1. Preheat the oven to 400 degrees F. Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
2. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
3. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Gorgonzola and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
4. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
5. Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Review: Just as good as the first time I've made this, and I think any cheese will work. I paired it with roasted asparagus and a couple slices of garlic bread. The Roquefort blue cheese definitely intensifies the souffle, but Gorgonzola is the milder alternative. Delicious!
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