Assuming you’re off work and home today, I’m guessing you’re looking for something to eat to possibly sop up that alcohol from last night. May I just suggest…
Like risotto, souffles sit up there on the intimidating-to-many food list. Risotto requires attention, stirring and patience. Souffle requires the egg whites to be fluffy enough to cause the mixture to rise.
One of my favorite things about cooking and baking is taking recipes like these and sharing them with you. Why? Well because I have no culinary training what so ever. I am a home cook in the simplest of the sense and if I can get creamy risotto and a souffle that didn’t deflate, I feel like its much more believable that you can as well. Recipes are only as hard as you make them and I feel the need to put that out into the blog-o-pshere every once in a while to remind people that you, yes YOU can also make that recipe that intimidates you.
Anyway, I was getting bored of the chicken-beef-shellfish-meatless routine of dinner that I typically follow every week and wanted something a little more interesting. My breakfast board on Pinterest is sadly underused as I don’t have time for a sit-down breakfast during the week and Tom isn’t a breakfast person in the morning, so the weekends are lost as well. This only leaves a breakfast for dinner option, which I gladly take advantage of whenever the opportunity presents itself.
- 2 tbsp. green onions, finely chopped
- 6 tbsp. unsalted butter
- 6 tbsp. all purpose flour
- 1 tsp. salt
- 1 1/2 cups milk
- 1/2 tsp. Dijon mustard
- splash of hot sauce, such as Tabasco or Texas Pete’s
- 1 cup shredded cheddar cheese
- 6 eggs, separated
- 2 tbsp. fresh parsley, minced
- 1 tsp. marjoram
1. Preheat the oven to 350. Spray 6 one-cup ramekins with non-stick cooking spray.
2. Melt the butter in a saucepan, then add in the green onions and cook until tender. Whisk in the flour and salt and continue whisking until the mixture begins to bubble.
3. Slowly drizzle in about 1/2 cup of milk, whisking constantly. Once the milk is incorporated into the mixture, slowly pour in the remaining milk, continuing to constantly whisk. Whisk until the mixture begins to thicken and bubble.
4. Remove from the heat and stir in the shredded cheese, mustard and hot sauce. Then stir in the parsley and marjoram.
5. In a small bowl, beat the egg yolks, then slowly stir into the cheese mixture until they are fully combined.
6. In the bowl of a stand mixer, or with an electric mixer, beat the egg whites on high until stiff peaks form. Fold into the cheese mixture until no streaks form.
7. Divide the mixture between the prepared ramekins and place ramekins on a baking sheet. Bake for 40-50 minutes or until puffed up and golden brown on top.
This was only the second savory souffle I’ve had and the first one I made. These were so tasty. Perfectly light, fluffy and eggy! If these didn’t take so long to bake, I’d make them on a much more regular basis!
And if you’re looking for dinner options for tonight, don’t forget about Tom’s family tradition of pork and sauerkraut in the crock pot. I’m serving ours today with mashed potatoes and corn.