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Daily Archives: October 23, 2011

23/10/11 Cheese Souffle


RECIPE

Serves 2 Generously

A CookTale

Cathie has a signature dish at which she is a whiz. When we both get too overfed, she asks “how about a Souffle for dinner”. In all our years together I have never said no. Coupling this with Iceberg Lettuce with a Blue Cheese Dressing, and for a change we have a wonderfully light dinner. Here is her recipe by Julia Child’s that she has followed forever, and has never let her down.

INGREDIENTS & METHOD
(This recipe looks complicated, but it’s quite easy.)

Preheat oven to 400 degrees
4 cup soufflé mold
1 TB butter
2 TB mixture of Swiss & Parmesan Cheese

Butter the inside of the mold & sprinkle with Parmesan Cheese. Save a little of the cheese to sprinkle on top of the mold as it goes into the oven.

3 TB Butter
2-1/2 TB Wondra Flour (I think regular flour is too heavy)
1 C. boiling Heavy Cream (or you can use Milk)
1/2 Tsp. Salt
1/8 Tsp. Pepper
Pinch of Cayenne Pepper
Pinch of Nutmeg

Melt Butter in 2-1/2 qt. pan. Stir in Flour with a wooden spoon and cook over heat until Butter and Flour foam together for 2 minutes without browning. Remove from heat; pour in boiling Cream. Add seasonings. Beat vigorously with whisk until blended. Return to moderate heat and boil, stirring with whisk, for 1 minute. Sauce will be very thick.

5 Eggs, separated

Immediately start to separate the Eggs. Drop White into a separate bowl and the Yolk into the center of the hot sauce. Beat the Yolk into the sauce and continue in the same manner with the rest of the Eggs. Correct seasoning. (May be prepared ahead to this point. Dot top of sauce with Butter.)

The Egg Whites
Pinch of Salt
3/4 C. coarsely grated mix of Swiss & Parmesan or whatever you have on hand

Add pinch of Salt to the Whites and beat until stiff. Stir a big spoonful (about one quarter of the Whites) into the sauce. Stir in the Cheese. Delicately fold in the rest of the Egg Whites. It will not look well mixed, but yellow with crests of white foam.

Turn the mixture into the prepared mold, which should be about 3/4 full. Sprinkle reserved Cheese on top. Set mold on rack in the middle of the oven and immediately turn heat down to 375. (Do not open the door for 20 minutes.) In 30 minutes the soufflé will have puffed up and the top will be nicely browned. If you think it’s necessary, bake 4-5 minutes more to firm it up, then serve at once.

23/10/11 Iceberg Lettuce with Blue Cheese Dressing


 

 

RECIPE
Adapted from The Palm Restaurant Cookbook

Serves 2

A CookTale

For as many years as I can remember, the Blue Cheese Dressing served over Iceberg Lettuce at The Palm in New York City is the best I’ve ever tasted. Thanks to The Palm Cookbook, the recipe is available to all.

INGREDIENTS

4 Ounces of Danish or French Blue Cheese (crumbled is fine)
1/2 Cup of EVOO
1/2 Cup of Mayonnaise
1 TB of Red Wine Vinegar (optional)

METHOD

1. Add the crumbled Blue Cheese to a bowl &, using a fork, whisk in the EVOO.

2. Let stand for about 40 minutes. (important)

3. Whisk in the Mayonnaise & the (optional) Vinegar. Whisk again just before serving.