Sunday, January 18, 2009

Cheese Souffle

One of my childhood favorites was definitely Cheese Souffle. So tonight we decided to have a go at it. The only issue is that I'm somewhat lactose intolerant. Or at least I used to be. We looked at a bunch of recipes and decided on Martha Stewart's. The only issue was that it called for 2 cups of Parmesan Cheese and Sour Cream. While shopping we found dairy free sour cream substitute, so we thought we'd give it a go. However when we got home we realized we only had 12oz of the substitute, but it called for 16oz. We opted to skim 4oz of yogurt off of the top of a "fruit on the bottom" strawberry yogurt. :) But I digress.

Katie handled most of the measuring, and mixing, and I spent lots of time separating beating the egg whites. We started with the yogurt & sour cream substitute, sifted in the flour, added the egg yolks one by one, added the salt, chives, cayenne, and parmesan. We then beat the whites until they were stiff, then gently folded them into the sour cream & egg mixture. In her video, Martha Stewart said that the key to folding was to think about chiffon. Think "light and airy". And I must say, when watching Katie fold, I could see the difference between when she was and was not thinking of chiffon.

The final product tasted fantastic, however Martha said it would rise to be 2 inches above the rim and turn golden brown. Our was perfectly golden brown, however we had no such rising. Ours stayed at least 1 inch below the rim. Damn. But it did taste great!

So, how the heck do we get it to rise next time? Any tips?


StacE said...

Wow this is quite a step up from basic red sauce! Nice work guys! Keep up the blog posts - it's very inspiring :)

Nancy said...

I don't do eggs so it's hard to say but I never have any luck with substitutions when trying to make something rise. The problem may be in the dairy sub BUT your picture is gorgeous AND as long as it tastes good, who cares what Martha Stewart says it should look like, right? I only worry about presentation when serving others.

CASFS 2006 said...
This comment has been removed by the author.
Abounding Harvest said...

Thought you would appreciate this. It claims to be the "ultimate soy cheese guide:"
Psyched to see that you successfully cooked some lentils. When you get to pick up some of their dehydrated refried pinto beans in the bulk section. I could easily see homemade burritos replacing soycheezepizzas one to two nights a week.

Smitty said...

Nice work DB! A souffle is quite a step up! What's next??