Friday, March 23

Humboldt Fog Cheese Soufflés

I finally took the plunge and acquired Cooking Channel on our TV (or rather I begged my boyfriend to do this for me since calling Time Warner Cable is one of the worst things ever) and now I have an entirely new source of food inspiration. Their website is pretty great too, which is where I found this recipe for cheese and herb soufflés. Now, I’m no stranger to soufflés (see here), but what struck me is just how easy and weeknight-friendly they can be. I used one of my favorite cheeses of all time, Humboldt Fog, which is a goat cheese, but really any type of cheese or herbs can be substituted as long as the proportions stay the same. It’s a great way to use up leftovers and the presentation is marvelously chic, so this is a great dish to whip up for a dinner party or formal luncheon. I like to serve it with a simple green salad with a strong vinaigrette to cut through the richness of the cheese.

Humboldt Fog Cheese Soufflés:
  • Butter the inside of 4 ramekins* and then dust each with finely grated Parmesan cheese, tapping out any excess. Place in the fridge.
  • Meanwhile, bring 1 c. milk to a simmer in a small saucepan until very hot, but not boiling.
  • Melt 1 1/2 tbsp. butter in a medium saucepan over medium-low heat.
  • Whisk in 1 1/2 tbsp. flour for a minute, or until the flour has completely dissolved into the butter.
  • Whisk in the milk, stirring constantly, for 4-5 minutes, or until very thick.
  • Turn off the heat and slowly whisk in 3 egg yolks (keep the whites in a separate mixing bowl), then stir in 3-4 oz. crumbled cheese,** and 1 1/2 tbsp. minced chives. Season with salt and pepper.
  • Meanwhile, beat 4 egg whites (left from the yolks plus one extra) and a pinch of salt over high speed until they form very stiff peaks.
  • Combine 1 spoonful of whites into the cheese mixture, then fold half of the cheese mixture into the whites.
  • Fold in the remaining half and divide into the prepared ramekins.**
  • Place ramekins on a baking tray and place in a 400°F oven.
  • Cook the souffles for 25-30 minutes, or until the tops are golden and the insides are just cooked.
  • Serve immediately before they deflate.

Serves two - four
*About 1 c. each in size. Or use smaller or larger ramekins and adjust the cooking time as necessary.
**I used Homboldt Fog goat cheese, but any type of cheese can be crumbled or grated.