When I was growing up, my mother served a cheese soufle about once a
month. It was mouth watering and I swooned over every bite.
Unfortunately my wife did not get the recipe and I haven't had cheese
soufle in 40 years. Now we life in the country and have our own
chickens(lots of fresh eggs) and we are low carbbers(sp?). If you
have a great, simple cheese soufle recipe, would you pleeese share it
with us? Variations with sausage and chilis would be great options
but the cheese taste(cheddar) is what I am after. Thanks

> wrote:

>When I was growing up, my mother served a cheese soufle about once a
>month. It was mouth watering and I swooned over every bite.
>Unfortunately my wife did not get the recipe and I haven't had cheese
>soufle in 40 years. Now we life in the country and have our own
>chickens(lots of fresh eggs) and we are low carbbers(sp?). If you
>have a great, simple cheese soufle recipe, would you pleeese share it
>with us? Variations with sausage and chilis would be great options
>but the cheese taste(cheddar) is what I am after. Thanks

The recipe in Julia Child's "Way to Cook" may be what you're
after. I'm often too impatient to follow such a recipe, but
my wife has made it and it comes out fantastically and she says
it really isn't that difficult. Cheddar cheese as you say.

Steve

I make cheese souffle and cheese/salmon souffle frequently using Costco's
smoked salmon. It's orgiastic!
I too use Julia Child's souffle recipes from "The Way to Cook", but the
recipes in her other books, particularly Vol I "Mastering the Art of French
Cooking", are excellent. She tells you "how to do it".
I am on a "cholesterol low" diet, and it goes without saying that
traditional souffle recipes aren't too cool regarding that. I routinely make
souffle with 2 egg yolks, and 8 whites, while slightly increasing the
bechamel to correct for the volume. I have made decent souffle with no,
yolks. It is just a bit too lacking in richness.
I would be careful with cheddar cheese. It might decrease the "puffiness"
because of its consistency. It's important, as Julia says, to add the cheese
at the last minute just as you are filling the mold. I would use a very hard
cheddar, not a cheddar that falls apart, as some cheddars do. I would also
let the cheddar stand on its own, without other ingredients. I would line
the souffle mold with finely ground Parmesan in traditional fashion rather
than with the cheddar.
Finally, it's very important to not overbeat the egg whites, as Julia says
here and there in her writings.
I hope she's happy up there. She gave us all a lot!!
Kent

"Steve Pope" > wrote in message
...
> > wrote:
>
>>When I was growing up, my mother served a cheese soufle about once a
>>month. It was mouth watering and I swooned over every bite.
>>Unfortunately my wife did not get the recipe and I haven't had cheese
>>soufle in 40 years. Now we life in the country and have our own
>>chickens(lots of fresh eggs) and we are low carbbers(sp?). If you
>>have a great, simple cheese soufle recipe, would you pleeese share it
>>with us? Variations with sausage and chilis would be great options
>>but the cheese taste(cheddar) is what I am after. Thanks
>
> The recipe in Julia Child's "Way to Cook" may be what you're
> after. I'm often too impatient to follow such a recipe, but
> my wife has made it and it comes out fantastically and she says
> it really isn't that difficult. Cheddar cheese as you say.
>
> Steve

On Thu, 01 Jun 2006 22:57:10 GMT, wrote:

> Variations with sausage and chilis would be great options
> but the cheese taste(cheddar) is what I am after. Thanks


You've gotten great recommendations about Julia Child's recipe, but
really, once you've made one - you'll know you don't have to follow a
recipe to make a souffle.

I would never use cheddar cheese in any souffle unless it was a heavy,
not really a souffle, type souffle.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

>> Variations with sausage and chilis would be great options
>> but the cheese taste(cheddar) is what I am after. Thanks

here is a wonderful one that i think you will enjoy.

Grizzman

Cheddar-Chive Soufflé

3 tablespoons plus 1/3 cup grated Parmesan cheese
1 1/2 cups milk
1/4 cup all-purpose flour
1 1/2 cups shredded cheddar cheese (6 ounces)
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 cup snipped fresh chives
5 eggs, separated into yolks and whites
1/4 teaspoon cream of tartar

1. Heat oven to 400F. Coat 10-cup soufflé dish with cooking spray.
Coat
with the 3 tablespoons Parmesan.

2. Whisk milk and flour in saucepan. Bring to simmering over
medium-high
heat, whisking occasionally, until thickened, about 5 minutes. Remove
from heat. Whisk in remaining 1/3 cup Parmesan, cheddar, mustard, salt
and chives.

3. Whisk small amount of milk mixture into yolks in bowl. Whisk in
almost half of milk mixture; whisk yolk mixture into milk mixture in
saucepan. Pour into large bowl.

4. In clean bowl, beat whites and cream of tartar on medium until
foamy.
Increase to high; beat until stiff peaks. Fold half of whites into
yolk
mixture; fold in remaining whites. Scrape into prepared dish; smooth
top. To make _top hat_ on soufflé, hold spoon upright and with back
side
of tip, make circle around mixture, 1 inch from edge of pan.

5. Place soufflé in 400F oven; reduce temperature to 375F. Bake in
375F
oven 30 to 35 minutes, until lightly golden, puffy and lightly set in
center. Serve immediately. Makes 8 servings.


Nutritional Value Per Serving: 206 calories, 14 g fat (8 g saturated),
14 g protein, 6 g carbohydrates, 483 mg sodium, 166 mg cholesterol.

wrote:
> When I was growing up, my mother served a cheese soufle about once a
> month. It was mouth watering and I swooned over every bite.
> Unfortunately my wife did not get the recipe and I haven't had cheese
> soufle in 40 years. Now we life in the country and have our own
> chickens(lots of fresh eggs) and we are low carbbers(sp?). If you
> have a great, simple cheese soufle recipe, would you pleeese share it
> with us? Variations with sausage and chilis would be great options
> but the cheese taste(cheddar) is what I am after. Thanks

I don't have it here, but my mom's was also the greatest (I grew up in
the 40s and 50s). She used the one out of the Better Homes & Gardens
(red check) cookbook, and so do I. It's wonderful, easy, and always
performs. The crusty bits around the edges of the dish are the best
part ;-)

N.

sf wrote:
> On Thu, 01 Jun 2006 22:57:10 GMT, wrote:
>
> > Variations with sausage and chilis would be great options
> > but the cheese taste(cheddar) is what I am after. Thanks
>
>
> You've gotten great recommendations about Julia Child's recipe, but
> really, once you've made one - you'll know you don't have to follow a
> recipe to make a souffle.
>
> I would never use cheddar cheese in any souffle unless it was a heavy,
> not really a souffle, type souffle.
> --
What kind of cheese do you use? My mom always used up bits of cheese
that were otherwise languishing in the meat/cheese drawer ;-) I always
use Cheddar, and my souffles are perfectly light and fluffy. Pure
souffle, all the way.

N.

On 2 Jun 2006 07:19:51 -0700, Nancy2 wrote:

> What kind of cheese do you use? My mom always used up bits of cheese
> that were otherwise languishing in the meat/cheese drawer ;-) I always
> use Cheddar, and my souffles are perfectly light and fluffy. Pure
> souffle, all the way.

For me, a good souffle is like a good lasagne or quiche.... use up the
leftovers, but I *don't* use leftover cheddar (that's for macaroni &
cheese). If I had to buy one cheese for souffle or quiche, I'd buy
Jarlesberg.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.