This is my nod to Judith, Julia's editor and friend.
2 tsp butter
1 Tbs grated Parmesan
1 Tbs flour
1/3 C milk
Large pinch of salt
Small pinch of paprika
1 egg yolk
1 egg whites (annoying?)
Grated cheese (I used cheddar, but she leaves it up to you)
Chopped/minced ham
Sauteed onions and mushrooms
Butter and Parmesan your ramequins. Preheat oven to 425.
Melt 2 tsps of butter in small pan, stir in flour. Let cook over low heat for a minute (yeah, that's Judith being vague. Does she mean 1 minute or a minute?), then remove from heat. Vigorously whisk in milk and return to medium-low heat to simmer for a minute (Damn her!), stirring constantly as the sauce thickens. Season with salt and paprika. Remove from heat and whisk in egg yolk.
Beat eggs until soft peaks form. Add a dollop of egg whites to pot, and mix in along with about half the cheese. Fold in remaining egg whites and other ingredients. (Ok, I didn't like her measurements for the ham, mushrooms, cheese. I just eyeballed it. If I want more cheese, I'm gonna put it more cheese.) Transfer to souffle dishes. Place them on a baking sheet. Turn heat down to 375 and bake 18 minutes or until lightly browned.
Eric and I both really liked them. But this recipe only makes a max of about 3. Definitely double it (at least). We had it for dinner with a salad, but I can see it being good for a Sunday afternoon breakfast.
2 comments:
That sounds really good. Is a souffle kind of like a quiche without the crust?
I made this for dinner a couple of nights ago, and it tasted fantastic. It looked really good, too, until they started to cool after taking them out of the oven. Any tricks to preventing a souffle from falling?
I used green onions and swiss cheese and thought it was tasty. I could have eaten about four of them. :)
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