Florida Jim
Florida Jim
Jacques Pepin’s mother’s soufflé:
6 tablespoon unsalted butter, plus additional to butter a 5- to 6-cup gratin dish
1/4 cup finely grated Parmesan cheese
6 tablespoon all-purpose flour
2 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs (or 6 large ones)
2 1/2 cup grated Swiss cheese, preferably Gruyère (about 6 ounces), plus three more optional slices for garnish (roughly 2-inch by 3-inch)
Step 1 - Heat the oven to 400°F. Butter a 5- to 6-cup gratin dish, sprinkle the bottom and sides with half the Parmesan, and set it aside. Melt the 6 tablespoons of butter in a saucepan, then add the flour and mix it in well with a whisk. Cook for 10 seconds, add the cold milk in one stroke and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the (salt and pepper).
Step 2 - Break the eggs into a bowl and beat well with a fork. After about 10 minutes, the white sauce should be cool enough to proceed. Moving quickly, add the eggs and cheese to the sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook. If setting aside for a few hours, the soufflé can remain outside at room temperature. If assembling a day ahead, refrigerate and bring back to room temperature before baking.
Step 3 - Sprinkle the surface with the remaining 2 tablespoons of Parmesan and arrange the 3 slices of Gruyère in a circle in the center, if using. Bake for 30 to 40 minutes, or until puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
Comment - I love that I don’t have to beat the egg whites separately but I still get the rise.
And this is really delicious.
6 tablespoon unsalted butter, plus additional to butter a 5- to 6-cup gratin dish
1/4 cup finely grated Parmesan cheese
6 tablespoon all-purpose flour
2 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs (or 6 large ones)
2 1/2 cup grated Swiss cheese, preferably Gruyère (about 6 ounces), plus three more optional slices for garnish (roughly 2-inch by 3-inch)
Step 1 - Heat the oven to 400°F. Butter a 5- to 6-cup gratin dish, sprinkle the bottom and sides with half the Parmesan, and set it aside. Melt the 6 tablespoons of butter in a saucepan, then add the flour and mix it in well with a whisk. Cook for 10 seconds, add the cold milk in one stroke and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the (salt and pepper).
Step 2 - Break the eggs into a bowl and beat well with a fork. After about 10 minutes, the white sauce should be cool enough to proceed. Moving quickly, add the eggs and cheese to the sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook. If setting aside for a few hours, the soufflé can remain outside at room temperature. If assembling a day ahead, refrigerate and bring back to room temperature before baking.
Step 3 - Sprinkle the surface with the remaining 2 tablespoons of Parmesan and arrange the 3 slices of Gruyère in a circle in the center, if using. Bake for 30 to 40 minutes, or until puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
Comment - I love that I don’t have to beat the egg whites separately but I still get the rise.
And this is really delicious.