Special of the day: More Cheese, Please! Another Cook-by-the-Pictures Classic

24 Oct Special of the day: More Cheese, Please! Another Cook-by-the-Pictures Classic

Gorgonzola Cheese Souffles served over wilted chard.

           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 Souffles served over wilted chard.

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.

1. Mise en place for Gorgonzola Cheese Souffles


2. Thoroughly butter bottoms and sides of ramekins.

Generously butter bottoms and sides of eight 5-ounce ramekins.

3. Coat insides of ramekins with bread crumbs.

Shake bread crumbs around inside of buttered ramekins to coat.

4. Melt butter in saucepan over medium heat.

Melt 3 tbsp. butter in small saucepan over medium heat.

5. Whisk in flour.

When melted, add flour, whisking to combine. Cook briefly, stirring constantly.


6. Cook, whisking continously until smooth.


7. Add milk, whisking to combine.

Whisk in milk and cook for one minute.

8. Beat egg whites until stiff.

Using electric mixer, beat egg whites until stiff.

9. Pour hot milk mixture over Gorgonzola in medium mixing bowl, stirring to mix.

Crumble gorgonzola into medium mixing bowl. Add hot milk mixture and stir to combine.

10. Stir in beaten egg yolks.

Add beaten egg yolks, stirring to combine.

11. Season with salt and pepper.

Add salt and pepper.

12. Gently fold in egg whites, half at a time.

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.

13. Transfer souffle mixture to prepared ramekins. Top with bread crumbs.

Spoon soufflé mixture into prepared ramekins and top with remaining bread crumbs. Place soufflés in large, deep baking dish with sides.

14. Bake in a water bath in preheated oven for 25 minutes.

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.

15. Let cool in water bath for 15 minutes. Then run a knife around edges to loosen. Remove to a greased baking sheet and bake an additional 5 minutes at 425 just before serving.

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 sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.



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