Skip to main content

Emmentaler-Parmesan Soufflés

By


I've made many a soufflé - remember my Crab-Tarragon Soufflé or my Bear's Head Soufflé with Truffle-Beciamela?!? And when I saw girlichef post about her Irish Cheese Soufflés today, I was inspired. But I was also feeling a wee bit lazy. Then I remembered bookmarking an easy cheese soufflé from The Steamy Kitchen that didn't require all that whisking. I decided to give it a shot, simplifying the flavors a bit. This made 5 individual ramekin-servings.

7 large eggs
1/2 C organic sour cream
1/3 C organic whole milk
1 tablespoon butter, softened
5 T grated parmesan
5 T grated emmentaler

Preheat the oven to 350F. Using a hand blender, blend together the eggs, sour cream and milk for at least one minue. Brush the butter all over the inside of the ramekins. Place 1 T of parmesan and 1 T of emmentaler in the bottom of each dish, then pour the egg mixture gently over the top, leaving a small gap at the top to prevent spillage. Place the dishes in the oven, then carefully pour the remaining egg mixture to the top of each ramekin. Bake for 55 to 60 minutes—the soufflés will be golden brown, puffy like a balloon, and will have risen up to an inch above the ramekin. Serve immediately. As they cool, they will deflate.

Labels:

Comments

  1. Heather S-GMarch 3, 2013 at 7:21 PM

    Oh my gosh - that IS so easy! Fun, definitely trying this next time. Thanks for the link, Camilla :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more