Thursday, January 23, 2020

Can Making A Souffle Really Be "Easy"?

by Karen Rose Smith


I love souffles but have always hesitated trying to make one.  Perhaps that is because of all the souffle flops I've seen on cooking competition shows.  Making a souffle can be tricky.  You must follow the directions carefully or your souffle will not rise.  The other drawback to serving a souffle is that it must be created right before the meal you are preparing so you can serve it before it falls.  I decided to try a souffle on New Year's Day since it seemed to pair well with the ham, sauerkraut, mashed potatoes and green beans that I had planned to serve. A family member is on a Keto diet so this cheese souffle fit into that too.

I had great hopes since I found a recipe for an "easy" three cheese souffle.  However, I had a funny feeling as I was following the recipe that I had not beaten the egg whites to stiff-enough peaks.  I hoped my doubts would be alleviated with the final product.  The souffle did indeed rise but not as high as I had hoped with a nice "top hat" above the rim of the pan.  It spooned out of the pan nicely and was done through to the center.  And it tasted yummy.
 

The next week, my curiosity got the best of me and I decided to try the recipe again...for just me and my husband.  No great expectations and no need for perfection.  I beat the egg whites to stiffer peaks and watched through the oven door as the souffle rose to a beautiful height with a distinctive "top hat."  It was even more fluffy than my first attempt and was cheesy delicious.  Needless to say, we ate leftover souffle for the next couple of days.

Here is the recipe for EASY THREE CHEESE SOUFFLE:

1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
6 eggs, separated
6 ounces cream cheese, cubed and softened
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon cream of tartar

1.  Spray a 1 1/2 quart souffle dish with cooking spray; coat evenly with 1 tablespoon Parmesan cheese
2.  Blend egg yolks, milk, cream cheese, cheddar and remaining Parmesan in blender on high speed 30 seconds or until smooth.  Pour into a large bowl.
3.  Beat egg whites and cream of tartar in separate mixer bowl on high speed until stiff peaks form.  Gently stir into cheese mixture; pour into prepared souffle dish.  With tip of spoon, make a slight indentation or "track" around the edge of the souffle to form "top hat."
4.  Bake in preheated 350 degree oven 40 minutes or until top is puffed and golden brown.  Serve immediately.

Then enjoy!!!

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Keith Rebert is homeless with a sad story that includes the death of his wife and medical bills that decimated his finances. Daisy and her friend Jonas Groft meet him through one of Daisy’s employees and offer help. But soon Keith is caught up in a murder investigation. He was supplying the shop Pirated Treasures with antiques, including Gettysburg Battlefield memorabilia. The nephew of the shop’s owner, Barry Storm, was lowballing merchandise that Keith brought in. One day Keith and Barry vehemently argued. Soon after, Barry was found dead, killed with a marble rolling pin that held Keith’s fingerprints. Daisy’s special for the month, cherry tarts, was found spilled on the floor next to him. Keith is the number one suspect.

Keith finds a job on a farm where he can live in a cabin with his daughter Mandy. A friend of Barry’s lived and worked there before the murder, then suddenly moved out. As Daisy finds clues that give insight into Barry’s life and prepares for her daughter’s wedding, she faces danger, verbally battles with the detective on the case, and tries to figure out what part Jonas Groft plays in her life. When she finds the ultimate clue that tells her exactly what Barry Storm was involved in, she almost loses her life. 




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