I have a sizable tried-and-true cookie recipe file, but I am always eager to discover new ones. Who doesn't love cookies?
Making a Soufflé Is Easier Than You Think
Some people are under the impression that soufflés are hard to make. Nothing could be further from the truth. The ingredients are simple, and the directions are easy to follow.
My husband has been making soufflés for many years. He uses the basic recipe from The Gourmet Cookbook, Volume One. He has gotten very creative over the years by using various other ingredients as additions to the basic recipe.
A little thought ahead of time, such as having the eggs at room temperature, makes it easy to whip up a basic soufflé or one of many variations. For this article, I will share one that we recently made using chopped spinach and goat cheese.
|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
2 to 3 hearty servings
- 6 eggs, room temperature
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 (10-oz.) package frozen chopped spinach, thawed
- 5 ounces goat cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- dash cream of tartar (optional)
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- Before beginning to make this recipe, thaw the spinach, and have the eggs and butter at room temperature.
- Remove excess moisture from the spinach by squeezing it in a clean dishtowel, or use a potato ricer to remove the water from the spinach.
- Separate the egg yolks from the egg whites. Discard or save one egg yolk for later use.
- Melt the butter in a large saucepan, and then whisk in the flour. Stir until well combined.
- Pour in the milk, and keep stirring for a few minutes until thoroughly combined and slightly thickened.
- Add the pressed spinach into the mixture and stir until well combined.
- Add the goat cheese, again stirring until well combined.
- Add the beaten egg yolks to the pan, stir, and combine. Add the salt and pepper. When everything is well mixed, remove the pan from the heat.
- While the spinach and goat cheese mixture is cooling, beat the egg whites (with the cream of tartar, if desired) until they form stiff peaks.
- Gently fold the beaten egg whites into the pan mixture until everything is blended, being careful not to overmix!
- Pour the mixture into a 2-quart soufflé dish. Bake in a 375-degree Fahrenheit oven for 45 minutes until golden on the outside and well puffed.
- Serve immediately.
Throwing open the door, she brings forth the veritable queen of all the souffles, that spreads its archangelic wings over the entire kitchen as it leaps upwards from the dish in which the force of gravity alone confines it.
— Angela Carter
Savory to Sweet Variations
I think that the very first soufflé I ever ate was a cheese soufflé. Since that time, I have eaten savory ones as well as sweet dessert soufflés.
If dining in a restaurant, the dessert soufflés are often ordered in advance. That way, the chefs in the kitchen can time the preparation and baking of the soufflés right for a timely serving of the dessert.
Once you get the basics of making a soufflé, you can let your imagination run wild with all kinds of flavor combinations. Don't be afraid to try making them.
© 2020 Peggy Woods