Monday, March 5, 2012

Cheese Souffle with sauted Leeks

OK, so clearly I am not cut out for daily blogging!! Tonight after much running around I whipped up some individual cheese souffles for my daughter and myself - served them with leeks sauteed in butter ...was going to make cheese and leek souffles but my daughter wanted her leeks on the side.

At any rate, these were fun and she enjoyed watching them puff, and later watching them fall...tasted really great too! I started the base early in the day, and cleaned and sliced the leeks also, then when we came home from her swimming all I had to do was cook the leeks, beat the egg whites, fold them in and cook the cheese souffle -

Individual Cheese Souffles

  • 2 Tbs unsalted butter
  • 2 Tbs unbleached flour
  • 2 eggs, separated
  • 1 Tbs grated Parmesan
  • 1/2 cup milk (whole or 2%)
  • 1/2 cup grated cheddar cheese (or any hard cheese you like)
  • 1 tsp dried mustard
  • 1/2 tsp white pepper

Melt butter in small sauce pan, stir in flour and cook over medium heat stirring constantly
for about 30 seconds. Add milk and keep stirring until smooth and thick, about 2 more minutes
Remove from heat, stir in Parmesan, spices and egg yolks - stir vigorously to incorporate eggs and not cook them. Add grated cheese. Let cool to room temperature, or refrigerate up to a day, covered.
Preheat oven to 375 F. Butter four small ramekins, coat with Parmesan if desired. Beat egg whites until stiff peaks form (add 1/4 tsp cream of tarter if you have it, skip it if you don't). Add a few spoonfuls of egg whites to cheese mixture to lighten it and then fold cheese mixture into egg whites, gently. Spoon into buttered ramekins and bake for about 30 mins or until puffed and golden. Do NOT open oven door for first 20 mins of cooking. Serve souffles immediately with sauteed leeks.


Slice leeks in half lengthwise, discard top tough dark green parts. Thinly slice leeks into half moons, wash thoroughly. Melt 2 Tbs butter in a cast iron skillet and add leeks, stirring to coat. Cook over medium heat for 5 mins, add 1/4 cup chicken broth, salt and pepper to taste and stir. Continue to cook until chicken broth has evaporated, about another 5 mins.

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