It's crazy cold here!!! The wind is howling around the house, tangling up the wind-chimes on the patio and blowing the snow around. Our neighbor just came over to ask if our water pipes were frozen, too. They're not and that seems amazing with this wind and temps. below 10 degrees F. I think our side of the building is more sheltered from this wind than the other side. (We're just lucky today.)
Time for some comfort food so DH looks for something interesting to make. Criteria: warm, slightly challenging and including cheese. He decides today is perfect for a cheese soufflé. Here is the result, moments before we dive in:
4 T finely grated Parmesan
1 cup milk
2 1/2 T unsalted butter
1 1/2 T cornstarch (3 T flour for those who are not Gluten Free)
1/2 tsp Paprika
1/2 tsp salt
Pinch of Nutmeg
4 large egg yolks
5 large egg whites
1 cup (packed) coarsely grated Gruyere cheese (about 4 ozs)
Prep: Move the oven rack down to the bottom 1/3 of the oven. Preheat to 400 F. Butter sides and bottom of 1 1/2 quart soufflé dish. Sprinkle inside of dish with 2 T of parmesan.
Make the Souffle: Melt unsalted butter in medium saucepan over med-low heat. Add cornstarch (or flour) and cook for 2-3 minutes stirring constantly. Meanwhile warm the milk. You can do this in the microwave or on stovetop. Don't boil the milk, just get it warm. Remove the butter/cornstarch pan from heat and stir in milk. Return to heat and cook/stir for a few minutes, until slightly thickened.add salt, nutmeg and paprika. Then whisk in the egg yolks, blending well. Remove from heat and add cheeses, stirring just to incorporate them. Place the mixture into a large bowl and let cool a bit while you beat the egg whites.
With an electric mixer, beat those egg whites just 'til they have stiff peaks. Fold about 1/3 into the egg yolk/cheese mixture and then fold in the remaining whites. Pour into the soufflé dish. If you have any left-over cheese you can sprinkle that on top. Wipe the edge of the dish and place dish in oven. Right away, turn down oven to 375 F. Important: Do not open oven door for first 20 minutes or soufflé may fall. (Note: even if it falls it will still taste great)
Bake for about 25 minutes or until top is puffed up and golden brown. Souffle should "jiggle" just slightly at the center when done. Or you can test with a cake tester. Should come out almost or just barely clean when poked in the middle of the top. Serve right away.
Pairs nicely with a green salad or a fruit salad.
Do you have a favorite recipe for a cold winter day?
Wishing you a warm day and something delicious for dinner!