Thursday, March 26, 2020

Keep calm and make blue cheese soufflé

For several years, Andrew and I have regularly met up with a bunch of colleagues and former colleagues for wine, cheese, crackers and wide-ranging conversation on Thursday evenings. They're a fun bunch. Sadly, we've had to shelve these catch-ups lately due to the COVID-19 pandemic. As a nod to our usual cheesy Thursdays, I'm making a blue cheese soufflé for dinner tonight. There may be some red wine to go with it ...

3 tablespoons flour
3 tablespoons butter
1 cup milk
3 eggs
1 cup cheese, grated or crumbled
freshly ground pepper
sprig of parsley

Separate egg yolks from whites and leave at room temperature. Make a cheese sauce by melting butter, mixing in the flour and cooking till it bubbles, then adding the milk and cooking till it thickens, then stirring the cheese in. Mix well and allow to cool. Beat egg yolks with pepper and fold into cheese sauce. Beat egg whites until stiff. Using a rubber spatula, gently combine the egg whites with the cheese sauce. Pour into an ungreased baking dish and bake in a pan of hot water at 180 degrees C for 45 to 60 minutes, or until mixture is firm. Garnish with parsley.

All sorts of variants to the soufflé are possible ... for example, you could replace the cheese with a couple of tablespoons of pesto, making it a pretty green colour; or make mini soufflés in muffin tins (cutting the cooking time by half); or you could spice it up with some curry powder or aromatic herbs. Enjoy.

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