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Shallot Soufflé

My colleague gave us a soufflé dish for our wedding and since then has promised a savory soufflé recipe for us. She came through last week and we decided to try it on St. Patrick's Day. We served it with a green salad with the French vinaigrette (dijon, olive oil, red wine vinegar, salt, pepper) and a nice loaf of bread. Can't wait to make this one again.



Shallot Soufflé

4 egg yolks
4 egg whites
1 T butter, softened
2 T finely shredded Parmesan
1/4 finely chopped shallots
1/4 c. butter
1/4 c. all-purpose flour
1/2 t salt
2 dashes hot pepper sauce
1 c. milk
1 c. shredded cheddar cheese

Allow egg yolks and whites to stand at room temperature for 30 minutes. Spread 1 T of butter over bottom and sides of 1.5 qt soufflé dish. Sprinkle inside of dish with Parmesan, turning dish to coat; set aside.

Preheat oven to 325. In medium saucepan, cook shallots over medium heat in the 1/4 butter until tender but not brown (note: we felt we could have easily used more than 1/4 c. shallots). Stir in flour,salt, and hot pepper sauce (note: we used cayenne). Add milk all at once; cook and stir until thickened and bubbly. Remove from heat.
Stir in cheddar until melted.

In medium mixing bowl beat egg yolks with mixer on high sped about 5 minutes or until thick and lemon-colored. Slowly add cheese mixture, stirring constantly; set aside.

Thoroughly wash beaters. In large mixing bowl beat egg whites with mixer on medium high speed until stiff peaks form. Fold about 1 c. of beaten egg whites into the cheese mixture. Fold cheese mixture into remaining egg whites. Bake for 65 minutes or until knife inserted just off center comes out clean. Serve immediately. Serves 6 (note: we each took about half and it was divine!)

Etiquetes de comentaris: cooking

posted by Kelly @ 9:20 a. m.