Home cooked dinners have been far and few between over the last month. Sheer exhaustion from long days at “the office” usually means spending any additional time in a kitchen is the last thing I want to do. This equals a lot of dinners these days involve breakfast cereal, or cheese and crackers, or salad. But sometimes, rarely, I will actually cook a good dinner that takes more than 10 min. This one the week before Christmas warranted a photo, it was that good.
Cheese souffle and persimmon, fennel and pomegranate salad with orange honey vinaigrette.
I started making cheese souffle for family dinners when I was probably 8 or 9 and it’s been an easy favourite ever since. Forget the hype about souffles being scary. It’s just eggs, people. It’s just eggs. Delicious, cheesy, warm and satisfying eggs.
1/4 cup butter
1/4 cup flour
1 cup milk
1/4 tsp dry mustard
2 cups shredded cheddar
1. Preheat oven to 350. Take eggs out of fridge and put in warm water to bring them up to room temperature.
2. In saucepan, melt butter. Stir in flour and dry mustard. Add milk all at once, using a whisk to incorporate it well. Let it start to thicken and get bubbly. Add cheese a bit at a time, stirring until it’s all incorporated. Set aside.
3. Whisk egg yolks in a bowl. Whisk in a bit of the hot cheese sauce, and then add it all back into the saucepan and stir. Set aside.
4. In mixing bowl, whisk egg whites on high speed until stiff peaks form. Fold 1 cup of the whites into the cheese sauce. Then, pour sauce over the rest of the whites and carefully fold in.
5. Pour into a tall-sided baking dish. Bake 30-40min (turn oven light on, but don’t open the door!) until it has puffed up and browned on top.
6. Pour yourself a glass of wine and enjoy.