Thursday, May 16, 2013

Green Onion, Jalepeno and Cheese Souffle

Sorry Blogging World, I have been away for awhile, busy living life and learning about food.  I will never be back to blogging like I used to, but I have decided when the mood strikes I will post something.

I hope all my blogging buddies are well and happy!  I miss you and hope to get around to say Hello!

My husband is the "official" Chef of the weekend and happily whips up gourmet breakfasts for me each weekend.  I am especially fond of the Souffle.  We had some leftover's from a Mexican Dinner, so he decided to use them up in the form of a Souffle.  It was one of the yummiest ones yet!

4 tbl = 1/2 stick butter plus 1 teaspoon
1/4 cup flour
1 1/2 cups milk, warmed until hot to the touch
6 eggs separated
salt and freshly ground black pepper to taste
dash Cayenne or 1/2 tsp dry mustard (we use both)
1/2 cup grated fresh Parmesan (do not use the stuff in the canister)
1/2 cup grated or crumbled cheddar, jack or whatever kind of cheese you like (for this application we used Pepper Jack Cheese
1/8 cup of diced Jalapenos
1/8 cup of green onions, diced

Preheat oven to 400 degrees. Use the teaspoon of butter to grease a 2 quart souffle dish or other baking dish

Place a saucepan over medium heat and add the remaining butter. When it foams, add the flour and turn the heat to medium low. Cook, stirring the mixture until it darkens a bit, about 3 minutes. Whisk in the milk a little at a time to avoid lumps. Cook till mixture is thick, about a minute more.

Turn off the heat and stir in the egg yolks, salt, pepper, Cayenne and/or mustard and cheeses/jalapenos and green onions. Beat the egg whites with a pinch of salt or cream of tartar, just until they hold soft peaks. Stir a couple of spoonfuls of the beaten whites into the batter, and then very gently and not overly thoroughly fold in the remaining whites. Using a rubber spatula or your hand. Be gentle.

Turn the batter into a prepared dish and bake until it has risen and browned on top, about 15 to 40 minutes (the lower timing is for individual ramekins), a single will take 30 minutes or more.

Use a thin skewer to determine doneness, if wet, continue to bake, if just moist it is done.

Serve immediately, it will start to fall in about 1 minute.

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