Say "Cheese" Please! Ina Garten's Blue Cheese Souffle' & a Rockin' Salad

It was Summer's turn of {sexy} Apartment's  to choose which Ina Garten recipe that the Barefoot Bloggers would make-- Blue Cheese Souffle'.  At first, I thought  "#$!@#!$#".  You see, I've never made a souffle' before. Come to think of it, I've never eaten a savory souffle'. Oh sure, I've indulged in a rich chocolate souffle'. I used to indulge in a  Grand Marnier Souffle at a local restaurant that, sadly, closed after many years.  But, Blue Cheese?  I had to think about that, since I like blue cheese, but I'm not crazy about it.

I spotted this cheese at Trader Joe's and I thought this would make a nice combination, and would tone down the blue cheese a bit.



I made sure that I had my mise en place (which I usually call "mess in place"). It's crucial, I think, when I'm trying out a new recipe that might pose a challenge. The last thing I need is to find out that something is missing!


Preheat the oven to 400 degrees F.


Butter the inside of an 8-cup souffle dish (7 ½ inches in diameter and 3 ¼ inches deep) and sprinkle evenly with Parmesan.
NOTE: I used 4 small ramekins and make "collars" with parchment paper so the souffle could rise higher. I had also read, somewhere, that coating the souffle dish with cornmeal helps the souffle to rise better. So I followed Ina's instructions to use Parmesan on two ramekins and I used cornmeal on the other two-- as an experiment.



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 (I heated it in the microwave for about 90 seconds), ½ teaspoon salt, ¼ teaspoon black pepper, the cayenne, and nutmeg.Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.NOTE: It took more like 3-4 minutes to become thick, for me.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the ¼ 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 ¼ 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.
NOTE: I think I should have added the collar at the end (I could have used kitchen twine, but I taped it) I had no way of smoothing out the top!

Draw a large circle on top with the spatula to help the souffle rise evenly (used a long knife to do this), and place in the middle of the oven.
NOTE: I set the ramekins on a baking tray.
Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown.
NOTE: My baked for about 22 minutes, since they were in smaller ramekins.


Yes!  It worked!  Yeah, they're not quite so smooth on top-- okay, they're not smooth at all!  But, they sure puffed up and smelled fantastic.
I think that the corn meal vs. the parmesan cheese didn't make any dramatic difference in how the souffle' rose. I will say, though, that the dishes were super easy to clean.



I thought that a salad would be perfect with this meal. I drop into Stacey Snacks blog on a regular basis. I love her recipes-- they're simple, made with fresh ingredients and she's also a really friendly blogger.  I always learn something new about French & Italian cooking from her (she's knows a lot about catering and gourmet recipes).  She posted a beautiful Alsatian Tarte Flambe (which I plan to make) and her favorite French salad. I had every single ingredient to maker her salad-- spring salad mix with frisee', walnuts (which toasted in a dry skillet... I had white balsamic vinegar and walnut oil, too!

 The only thing I didn't have was Gruyere' Cheese.  I did, however, have Manchego Cheese from Spain:






Souffle's deflate quickly, so photographing meant I had to work fast! You need to serve these immediately. Fortunately, the salad was ready to go so that I could get this meal on the dinner table, quickly.


 The souffle' was, indeed, airy and very light. Craig and I both liked the cheese flavor, but it wasn't overpowering.


Craig and two and I hate one and a half.  It was satisfying, but not a heavy meal at all.

I'm so glad that I can cross "learn to make a souffle" off my list of things to learn.  Would I make this again? Maybe.  It's good, but I much prefer a dessert souffle'.

Thanks, Summer, for choosing this recipe. It certainly kicked up my culinary self-taught lessons up a notch. I don't know what I was so afraid of!


I'm looking forward to seeing what recipes will be chosen for November's Barefoot Blogger challenge. Come join us! It's a fun way to try Ina's recipes-- which have yet to fail me. I've met a lot of friendly bloggers this way.

It's a wrap!