Could anything be 1970’s food trendier than Cheese Souffle? Maybe fondue, or Bananas Foster? Seems that everyone I grew up with during that time fondly remembers these dishes from their childhood. So last night, after we finally had Nellie’s birthday party with her friends, I decided to try for a cheese souffle to cap off the celebration. I was CERTAIN that it would pass with flying colors for the whole family. Ha. Never underestimate the tenacity of a 5 year old who is determined to hate every new food you introduce. Objective reality has nothing on that kind of will power.
That said, Sam and I (and also Cosmo) loved it. It was all kinds of cozy and comforting. If you haven’t had a souffle since you were ten, definitely revisit this classic. I served it with a raw kale salad to balance the richness. Yum. The egg thing isn’t really that complex, and you could turn this into a weeknight meal by making the yolk mix ahead of time and assembling right before baking. I adapted this from Bittman, but truly, this recipe is so basic it’s everywhere in the public domain.
- 1/2 stick butter
- 1/4 C flour
- 1 1/2 C milk
- 1/2 C Parmesan (grated)
- 1/2 C Cheddar (grated)
- 6 eggs separated
- Salt and Pepper
Preheat oven to 375. Butter a 2 quart dish. Put the rest of the butter in a saucepan and melt gently. Add flour and mix well. Heat milk in the microwave for 1 minute. Pour milk slowly into flour mix and stir until dissolved. Add cheese and mix until melted. Cool the mix slightly. Add salt and pepper.
Separate eggs (make sure there is NO yolk in the whites). Add yolks to cheese mix and combine well. With a hand mixer, whip whites until they hold stiff peaks. Be careful not to over whip (if they separate and ooze water, you’ve got to start over). Mix 1/3 of the whites into the yolk mix to lighten it, and then add the rest of the yolk mix to the rest of the whites, mixing with a gently folding action to maintain as much loft as possible.
Bake 30 – 35 minutes.