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cheese soufflé

my savory breakfast soufflé made with chives, and three cheese (gruyère, swiss, white cheddar); served with a charcuterie board...


A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff". -- Wikipedia
"You’ve surely heard the kitchen lore about making a souffle: Don’t let one molecule of yolk get in your whites, don’t open the oven door, now don’t close the oven door, and for god’s sake, take off your Dansko clogs … or you’ll make the souffle fall. The reality of a souffle, however, is more robust. While light, sophisticated and worthy of folklore, souffles are easy and forgiving – provided you whip your egg whites correctly, so let’s start with that." -- The Denver Post

behind the scene...

classic cheese soufflé...

Inspired by Julia Child’s classic cheese soufflé, the béchamel sauce is made with a heavy handful of cheese and yolks, folded into a whipped egg white then folded into the eggy, cheesy custard base. The light pockets of air from the whisked egg whites expand with the heat of baking making the soufflé lift and grow to an air-like texture. -- Chef Sous Chef

"Bechamel sauce is a sauce traditionally made from a white roux and milk. Bechamel may also be referred to as besciamella, besamel, or white sauce. French, Italian and Greek Bechamel sauce recipes include salt and nutmeg as a seasoning base. Bechamel sauce is one of the "mother sauces" of French cuisine." -- Wikipedia

my spinach cheese soufflé...

"The popularity of soufflés grew with fine dining from the early 1900s through the mid-20th century. According to the archive at the New York Public Library Menu Project, soufflés appeared frequently on menus for special-occasion dinners with guests of honor at places like NYC's the Biltmore, the Waldorf-Astoria, and the Hotel Astor.
"If made right, [soufflés are] magical and amazing, but there are so many things that can go wrong," says celebrity pastry chef and cookbook author Johnny Iuzzini, who started his career as a pastry chef at Daniel, Payard Pâtisserie and Bistro, and Jean-Georges." -- Eater


© Faisal Hoque
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