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Blue Cheese Souffle
 We were invited to a friend's home for dinner last week. Since this week I was to try out the Blue Cheese Souffle and post about it I volunteered to bring the souffle to dinner. Transport a souffle...this ought to be interesting. The second recipe of the month for Barefoot Bloggers is, you guessed it, Blue Cheese Souffle selected by Summer at Sexy Apartment. The recipe can be found in Barefoot in Paris: Easy French Food You Can Make at Home or on-line here at Food Network. Now back to transporting a souffle...well, I was fortunate, my neighbor is about a block away. She had the oven preheated and we walked in the door and tucked it inside! Blue Cheese Souffle Ingredients 3 tablespoons unsalted butter, plus extra for greasing the dish 1/4 cup finely grated Parmesan, plus extra for sprinkling 3 tablespoons all-purpose flour 1 cup scalded milk Kosher salt and freshly ground black pepper Pinch cayenne pepper Pinch nutmeg 4 extra-large egg yolks, at room temperature 3 ounces good Roquefort cheese, chopped 5 extra-large egg whites, at room temperature 1/8 teaspoon cream of tartar Preheat the oven to 400 degrees F. Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
 I love blue cheese and souffle. This was very light and flavorful!  If you have time, stop by Barefoot Bloggers and take a look at the other souffles prepared or better yet, join us in November as we try two more Barefoot Contessa recipes!  related searches : Blue
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