The Soufflé

 Fun, Impressive, and One of My Favorite Snacks to Have with Wine

Soufflés are great aboard because they are easy to make in tight quarters and can even be made the night before. They are great as a prelude to a meal or as a snack with a great bottle of Sauvignon Blanc or a nice Rosé. If you choose to pair with wine, I recommend the selection be crisp and fresh to crack the sharpness and creaminess of the soufflé.

The great aspect about soufflés is the ability to adapt the recipe, as I always urge anyone finding the time to read my hen-pecked food articles. You can customize them by simply adding little bits of things you love to eat, bacon crumbs, leek, mushrooms (make sure to pat out the excess water first), roasted cauliflower, country ham, etc. You can even lean more towards the dessert side with a delicious chocolate soufflé.

I hope everyone enjoyed his or her holidays. Happy eating!

Gruyere & Camembert Soufflé



5 medium egg yolks

7 egg whites

¼ cup chopped celery (use the center leafy parts too)

2 tbsp. thinly sliced scallions

1 garlic clove, minced

3 tsp. unsalted butter

3 tbsp. flour

1 tsp. dry mustard

¼ tsp. salt & black ground pepper

1 cup whole milk

4 oz. camembert cheese

3 oz. of grated gruyere

2 oz. grated parmesan cheese



Eggs can be brought to near room temperature before use.

In a medium saucepot with a smidge of butter, sweat the celery, scallions and lastly garlic for a few minutes, do not let butter get brown.

Add in the mustard, salt, pepper and flour, then stir in all the milk, keep stirring until hot and slightly bubbly. Reduce heat.

Add in your cheeses and keep stirring until melted. Remove from heat.

Separately, mix your egg yolks on high until stiff. Slowly fold in cheese mixture

Stir in flour, mustard, salt, and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Reduce heat; add cheeses, a little at a time, stirring until melted. Remove from heat; set aside

In a medium mixing bowl beat egg yolks with a mixer on high speed for 5 minutes or until thick and lemon colored. Gradually beat in cheese mixture.

In a large mixing bowl beat egg whites until stiff peaks form. Gently fold 1 cup of the stiffly beaten egg whites into egg yolk-cheese mixture. Gradually pour over remaining egg whites, folding to combine.

Turn into an ungreased 2- to 2 ½-quart soufflé dish.

Bake at 350°F for 40 minutes.

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