BB: Blue Cheese Souffle

Oh dear, I fell behind with my Barefoot Bloggers posts, but here is my BLUE CHEESE SOUFFLE, as selected by Summer from the Sexy Apartment blog.   I baked this up this weekend -- I was really excited to try this recipe because I had never made a souffle before, although I love souffles (for your San Franciscans, I love Cafe Jacqueline with all their (her) souffle goodness!).  I was a bit nervous about how it was going to turn out - would it rise?  Would it be fluffy?  Would it be overly blue-cheesy?

Luckily, it turned out just lovely.  It rose -- although not too too much -- and it developed a beautiful golden color on top.  This was actually much easier to make than I expected.  Knowing that souffles are somewhat sensitive, I prepped everything before starting down the souffle road.  Took out all the spices, separated all the egg whites from the egg yolks, chopped up the Roquefort cheese (I used a Danish blue)...  It all came together so quickly and it was fun!  I got to play with my Kitchenaid mixer, whipping up those egg whites - -although I was unsure if I had whipped them enough (they looked "firm and glossy" to me!).

The flavor of the souffle was really good.  Just enough blue cheese, not too salty, and I looved the slight crust created by the Parmesan cheese on the bottom and sides.




BAREFOOT CONTESSA'S BLUE CHEESE SOUFFLE

• 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 Roquefort cheese, chopped
• 5 extra-large egg whites, at room temperature
• 1/8 teaspoon cream of tartar

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.

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.
Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

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.



Waiting to bake...

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 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.