Food Network: Blue Cheese Souffle

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Blue Cheese Souffle
Copyright 2001 Television Food Network, G.P. All rights reserved

Ingredients
3 tablespoons unsalted butter, plus more, for greasing
2 tablespoons grated Parmesan
3 tablespoons flour
1 cup milk, hot
4 egg yolks
Salt and pepper
1 teaspoon dry mustard
3/4 cup crumbled blue cheese
5 egg whites
Pinch cream of tartar

Directions
Preheat oven to 350 degrees F. Prepare 4 (8-ounce) ramekins or a 1 1/2
-quart souffle dish by greasing with softened butter and coating with Parmesan.

Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a
thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden
spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy
taste, do not allow to brown. Add the hot milk to the roux and continue to whisk until the mixture
is smoothly thickened. Remove from heat. Beat in the egg yolks one at a time. Season with salt,
pepper, and mustard. Stir in the cheese and incorporated evenly. Chill while preparing the egg
whites.

In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest.
Pour into the prepared ramekins or souffle dish and place on a cookie sheet. Bake on the middle rack
for about 25 minutes. The souffle is done when it has puffed over the rim, the outside is golden and
the center giggles slightly. Take care not to over bake. Serve with Dried Figs in Simple Syrup,
brioche, and bitter greens.

Ingredients
Dried Figs in Simple Syrup:
1/2 cup water

1 orange, zested and juiced
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
1 teaspoon natural vanilla extract
1 cup dried whole figs

Directions
Combine water, orange juice and zest, cinnamon, brown sugar, and vanilla
in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10
minutes.

Yield: 4 servings