Serves 4.
I like to feature this soufflé for a weekend brunch or lunch. Begin with a salad with shrimp or crab. For dessert, try sliced pears drizzled with honey. Serve a chardonnay or sauvignon blanc with the soufflé.
• 1 tsp. unsalted butter
• 1 c. plus 2 tbsp. grated Swiss, Parmesan or Cheddar cheese
• 21/2 tbsp. unsalted butter
• 3 tbsp. flour
• 1 c. milk
• 4 egg yolks
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• Pinch white pepper
• Pinch of freshly grated nutmeg
• 5 egg whites
• Pinch of salt
• Pinch of cream of tartar
• 1 tbsp. bread crumbs
Directions
Prepare a 11/2-quart soufflé dish by rubbing 1 teaspoon butter over base and sides of dish and sprinkling with 1 tablespoon grated cheese.
Preheat oven to 375 degrees. Melt 21/2 tablespoons butter in a 2-quart saucepan over medium heat. Add flour and mix with a wooden spoon for 1 minute. Let flour and butter cook until bubbling but still white, about 2 more minutes. Add milk and whisk sauce until thick and smooth, about 2 more minutes. Bring sauce to a boil while whisking. Cool for 10 minutes.
Add egg yolks to the cooled mixture and whisk until smooth. Add the mustard, salt, white pepper and nutmeg, and whisk to combine.
Whip egg whites with a pinch of salt and cream of tartar in a spotlessly clean large bowl with whisk or electric mixer until stiff peaks form but are not dry.
Using a rubber spatula, gently fold half of egg whites into sauce. Add all but 1 tablespoon of remaining grated cheese to sauce and then fold in the rest of egg whites just until no white streaks remain. Pour into prepared dish. Sprinkle remaining tablespoon of cheese and then finish with the bread crumbs on top.
Bake for 30 to 35 minutes until brown. Remove and serve immediately.
Nutrition information per serving:
Calories325Fat22 gSodium500 mg
Carbohydrates11 gSaturated fat13 gCalcium344 mg
Protein18 gCholesterol260 mgDietary fiber0 g
Diabetic exchanges per serving: 1 bread/starch, 2 medium-fat meat, 2 1/2 fat.
It’s too soon to tell how much the immigration crackdown is to blame.
