I realize it's been 2 months since I last updated the blog - this coincides with me starting a new job, and then having to go out of town several times during that period (alright, fine, the last trip was a last minute jaunt to Paris, so I didn't exactly go under protest). Anyway, I returned Saturday afternoon, newly inspired by my favourite culinary city, to host a dinner party several hours later. I was pleased to discovered my guests were impressed by (what I consider) glorified scrambled eggs! Souffle retains a certain chicness, despite it's simplicity (or perhaps because of it?). And again, inspired by a recent meal in Toronto, the salad is another simple yet delicious and elegant contribution to the meal.
Before the recipe, a few words of advice:
- invest in ramekins for souffle - you can find them in Chinatowns for a few dollars at most
- the highest quality the eggs, the better the result
- keep it simple and don't use too many ingredients - the French aren't known to combine too many tastes in one dish
- use a bit of the stiff egg whites to mix blend into the mixture (this will lighten it)
- however, reserve most of the stiff egg whites to FOLD into the mixture (this is how the souffle rises)
- use 1 - 1.5 eggs per person
Souffle Ingredients:
- 6 eggs (separate whites and yolks)
- 1 cup milk
- 1/2 cup cream
- 1 cup grated cheese (I used Gruyere and Cheddar)
- 3 tbsp butter (plus extra for greasing the dishes)
- 1/4 cup flour
- 2 tbsp herbs (I used thyme)
- pinch of mustard powder, cayenne pepper, salt, pepper to taste
1. Separate egg yolks and whites, and grate cheese. Set aside.
2. Heat milk and cream until scalding (microwave for several minutes until hot to touch).
3. Melt the butter in a medium saucepan over med-low heat. When it stops bubbling after a few minutes, add the flour, a bit at a time, constantly whisking. Continue to whisk for several more minutes until it is well blended.
4. Remove from heat, and while still whisking, add the hot milk/cream, a bit at a time, adding the next amount only once what has been added already is fully incorporated. Whisk to ensure mixture is smooth and even and return to heat. Now add grated cheese, egg yolks, herbs, powders and salt and pepper. Stir until blended. This mixture can be set aside for a few hours if required.
5. In a stand mixer or hand mixer, beat egg whites until they are stiff (they should retain form if you cut into them).
6. Add a bit (1/4) of the egg whites to the egg yolk/cheese/milk mixture - blend fully.
7. Use a spatula to fold the remainder of the egg whites into the mixture, careful not to blend.
8. Fill each ramekin (or similar small ovenproof china dishes with high sides) about 3/4 full.
9. Bake at 375F for approximately 30 minutes, or until golden on top (the souffles should rise above the dish a few inches). Serve immediately (souffle can fall!).
Before I continue with the squash recipe - I was inspired at Jamie Kennedy's Gilead Cafe and Bakery in Toronto a few weeks ago by the salad that came with my seasonal vegetable pizza. Butter lettuce, dill, olive oil, and salt were the sole ingredients (as far as I could tell anyway), however the taste was delicious. Too often we dress up salads with too many ingredients (nicoise, or cobb for example); it was so refreshing to have the essence of the salad featured. The summer squash (button variety) was a brilliant last minute donation to the meal.
Summer Squash Salad Ingredients:
- 2-3 squash per person
- mixed greens
- fresh dill
- olive oil
- salt & pepper
1. In a deep, shallow pan, heat 1/2 inch of water over medium heat.
2. Add squash and cover for several minutes, until squash is softened.
3. Arrange lettuce and herbs on plates. Add warm squash and drizzle with olive oil. Salt and pepper to taste.
4. Serve with souffle when cooked.
Suggested wine pairing - we actually enjoyed several strong cheeses after the meal, so we drank the same reds with dinner (Australian Shiraz, Cotes du Rhone, Sangiovese, Ripasso). However I would recommend serving with a more robust white like Chardonnay, Viognier, or a dryer Riesling.
Next adventure - lobster!
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