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Killer cheese souffle recipe for 5-6?

k
Katerina Sep 19, 2002 04:27 PM

I am having some gurlfrendz over for brunch on Sunday. Primarily my goal is to show them that a restaurant brunch is usually a total ripoff and that one is much more likely to produce spectacular results in one's own kitchen, with minimum investment. One of the guests is on Atkins currently, so no croissants for her - instead, I figured I'd make a soufflé.

In my experience, soufflé always works well, because people are so easily impressed by the billowy golden puff. However, I have always made individual-sized soufflés in ramekins (the recipe specified this), which I can't do this time (not enough MATCHING ramekins - well, what can I say, I am so Martha that way...). I guess I could just use the same recipe and NOT divide the batter into individual ramekins... but should I decrease the oven temperature? Won't it burn on the outside? Will it cook through?

Anyway, if you have a great (goat?) cheese soufflé recipe you'd like to share, I'd appreciate it.

Below is a link to an excellent, fast and totally foolproof recipe for an apple clafouti (very seasonal) which I'd posted here before, but it's so great that I'll do it again.

Link: http://www.saveur.com/SAV_Main/1,3136...

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  1. n
    Norm RE: Katerina Sep 19, 2002 05:09 PM

    If you do a recipe search on www.Epicurious.com for "Goat Cheese Souffle," you will find 8 recipes. If you do a search for "souffle," you will find over 80 recipes, including dessert souffles.

    Tyler Florence of Food TV's "Food 911" show recently made a Blue Cheese Souffle that looked pretty good. To find this recipe, go to www.foodtv.com.

    You may also want to do a search on Martha Stewart's web site for more recipes

    Link: http://www.epicurious.com

    2 Replies
    1. re: Norm
      k
      Katerina RE: Norm Sep 19, 2002 05:21 PM

      Well, I've done both. (I know how to look up recipes on the web, but thanks anyway.) Thing is, these online recipes are not always reliable (though I've done fairly well with Epicurious) AND there are too many; there is nothing like a tried-and-true recipe shared by a friend - tips gleaned from Chowhound have always been great. I was in fact just looking at the blue cheese soufflé recipe when you mentioned it.

      1. re: Katerina
        z
        Zoe RE: Katerina Sep 19, 2002 08:30 PM

        My niece Tessa swears by the cheese souffle in the Joy of Cooking would you believe. She has overwhelmed more than one date by this dish which she says rises sky high.

    2. c
      Catherine RE: Katerina Sep 19, 2002 07:43 PM

      I have a great cheese grits souffle, but I guess it's not very Atkins friendly. I, too, would love a killer recipe for a cheese souffle. If you receive one by email, do share....

      Blue skies,
      Catherine

      1. d
        Deb Van D RE: Katerina Sep 19, 2002 08:42 PM

        I have a somewhat labor-intensive Craig Claiborne recipe for curried shrimp cheese souffle that will make your brains fall out. Not sure what time you want to get up to make this for a brunch, but the curry can be made ahead, souffle dish prepared and chilled, etc. I'll send it on if you think it suits. Another terrific standby is from Gourmet, make-ahead, reheat (comes out denser than a 'proper' souffle), gorgonzola souffles served over dressed mesclun--but it is made in individual dishes, so will not do for this occasion.

        2 Replies
        1. re: Deb Van D
          k
          Katerina RE: Deb Van D Sep 20, 2002 09:30 AM

          I'm not sure about the part where my brain falls out... I'd rather avoid such a mishap, as it might make the room rather messy - an awkward situation for the guests, too...

          1. re: Katerina
            d
            Deb Van D RE: Katerina Sep 20, 2002 10:09 AM

            Indeed, it might be untoward. Best to eschew this when company is present.

        2. e
          Eric Malson RE: Katerina Sep 20, 2002 12:21 AM

          I always used what I now see is a variant of the recipe in "The Joy of Cooking"......

          For 5-6 people, use 6 eggs, separated, and a half pound of sharp cheese (personally, I like a cheddar cheese souffle with a few tbsps. grated parmesan for kick....gruyere and parmesan is also a classic combination).

          For this number of eggs, make a rather thick white sauce of 1/4 c. butter, 5 tbsp. flour and 1 and 1/2 cups hot milk. To the roux also add a good pinch each of paprika and cayenne pepper, 1/2 tsp. salt, and I like to add a quarter tsp. (at least) of dry mustard (let the roux bubble for at least 2 mins. before adding hot milk a little at a time).

          When thickened, add the grated cheese and stir until melted. Remove from heat and add egg yolks one at a time, beating after each addition.

          Beat the egg whites until stiff, but not dry (with the 1/4 tsp. creme of tartar if you want....I'm sure you already know all this). Fold the cheese sauce/yolk mixture into the egg whites, or vice-versa--whichever you prefer. Bake in a lightly buttered, CHILLED 2-qt. baking dish at 300 deg. F. for 1 hr and 15 min.

          For some reason I loved to make this when I was in high school (I was a strange kid), and it always worked like a charm.

          1. k
            Katerina RE: Katerina Sep 20, 2002 09:27 AM

            Thanks for all the tips! I am printing it all out and saving in a file.

            1. j
              JudiAU RE: Katerina Sep 20, 2002 01:51 PM

              The new version of Joy of Cooking has an excellent goat cheese souffle recipe. Sorry I don't have it handy. They can be cooked in advance, unmolded, and reheated. Slightly more dense than a regular souffle.

              It has a thin cornmeal-waltnut coating. Is that a problem.

              1 Reply
              1. re: JudiAU
                k
                Katerina RE: JudiAU Sep 23, 2002 09:53 PM

                Thanks, I have Joy, both the 80s version and the "All New". I ended up making a modified Joy recipe with blue cheese and parmesan; it was a success, although I somehow thought it would rise even higher.

                It was good, cheesy, moist and delicious. Never underestimate Joy - I don't know why I didn't look there in the first place.

              2. m
                Meghan Ambrose RE: Katerina Nov 13, 2008 07:42 AM

                Great souffle recipe on behindtheburner.com by Chef Hugo Florian.

                1. danhole RE: Katerina Nov 13, 2008 08:30 AM

                  Here is one that I found on this site. I haven't tried it yet, but it sure sounds good.

                  http://www.chow.com/recipes/11833

                  1. a
                    Analisas mom RE: Katerina Nov 13, 2008 07:30 PM

                    I don't have it in front of me but I use Julia Childs it's a never fail classic. You can google it. Simple very French and fantastic. Sometimes I add crab meat to it.

                    1 Reply
                    1. re: Analisas mom
                      maria lorraine RE: Analisas mom Nov 16, 2008 07:17 AM

                      I use Julia's recepe from MTAOFC. Perfect.

                    2. eLizard RE: Katerina Nov 14, 2008 04:56 AM

                      Check out my avatar....Alton' Brown's cheese souffle (which is almost identical to Julia's from MTAOFC except I think he adds a bit of cream of tartar to the egg whites) produced those results.... delicious. I've also made Julia's... also delicious.

                      I took a souffle making class, and basically there's no difference in converting from souffle mold to ramekin except for a different cookitme.

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