24 Oct Special of the day: More Cheese, Please! Another Cook-by-the-Pictures Classic
More cheese, please! Is that what you said? Celebrating National Cheese Month last week with our Cook-by-the-pictures Classic Ham, Gruyere and Country Dijon Mustard Cheese Straws recipe was so much fun that we’re back again this week showing you exactly how to whip up yet another classic: a successful cheese soufflé.
Even if you’ve scoffed at the soufflé in the past as an unattainable French culinary feat, you can trust me when I tell you that having a series of detailed photographs will surely give you the guidance and support you need to give it a go. Think of it as having your own private cooking coach in the kitchen with you. What luck!
Confront your fear of floppage, follow the foolproof Cook-by-the-pictures directions and try making a fluffy cheese soufflé at home this week, the perfect accompaniment to wilted greens or a garden salad for a light satisfying supper.
Add another classic cheese recipe to your repertoire with this week’s Special of the day: Celebrate National Cheese Month with Cook-by-the-Pictures Classics and recipe for Gorgonzola Cheese Soufflés. Happy cooking!
Recipes and food photography by Sydne George.
Gorgonzola Cheese Soufflés
(makes eight soufflés)
4 tbsp. butter, divided
1 cup dry bread crumbs
3 tbsp. flour
1 cup milk
10 ounces gorgonzola cheese
4 egg yolks, beaten
¼ tsp. Kosher salt
¼ tsp. freshly ground pepper
Preheat oven to 425 degrees.
Generously butter bottoms and sides of eight 5-ounce ramekins.
Shake bread crumbs around inside of buttered ramekins to coat.
Melt 3 tbsp. butter in small saucepan over medium heat.
When melted, add flour, whisking to combine. Cook briefly, stirring constantly.
Whisk in milk and cook for one minute.
Using electric mixer, beat egg whites until stiff.
Crumble gorgonzola into medium mixing bowl. Add hot milk mixture and stir to combine.
Add beaten egg yolks, stirring to combine.
Add salt and pepper.
Fold half of the beaten egg whites into the cheese mixture. Then gently fold in other half of egg whites being careful not to overmix or deflate egg whites.
Spoon soufflé mixture into prepared ramekins and top with remaining bread crumbs. Place soufflés in large, deep baking dish with sides.
Pour boiling water into baking dish to fill the pan halfway. Place soufflés in water bath in preheated oven and bake for 25 minutes until golden brown. Remove from oven and let cool slightly, still in water bath, for 15 minutes.
Using a knife, loosen edges and remove soufflés from ramekins, transferring baked soufflés onto a greased baking sheet. (Can be made ahead up to this point and held for up to six hours.) When ready to serve, bake soufflés for an additional 5 minutes at 425 degrees. Serve warm. Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.