Sunday, April 21, 2013

Parmesan Souffle in Narnia



A Parmesan Souffle - it's been on my agenda all winter and since winter is still here - there's no time like the present to make it. It's official. The Winter Witch rules and we live in Narnia - waiting for Aslan to help us. The fishing opener is less than three weeks away and it doesn't look like there will be ice-out on any of the 10,000 lakes soon. Minnesotans are trying to hold on to their sense of humor - calling it the "ice fishing" opener. I foresee a whole lot of people in Bermuda shorts and snowmobile boots out on the lakes with axes trying to clear a path for their boats.  




I'm not a fussy cook and this is really a no-fuss souffle. Five ingredients (yeah ... a bunch of bowls) but a ten-minute prep time and flawless results. (Just get those souffles to the table ASAP - they do deflate - you have less than a minute of "ooh and ahh.")




The original recipe makes one huge souffle or six small ones. I made three, but will give you the recipe for six. Do bake them in 8-ounce ramekins. Making a large one could be tricky - but the smaller ones are fast and puffy! The recipe is from Food Network. Find the original recipe (with hints and tips) here.

Ingredients (for six 8 ounce Parmesan Cheese Souffles)
2 tablespoons unsalted butter - plus more for greasing ramekins
3/4 cup grated Parmesan (you can use a wee bit more) plus more for coating ramekins
2 cups whole milk
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper (I didn't use salt - the Parm has enough salt for me)
6 eggs - separated





Parmesan Souffle Preparation
Preheat oven to 400 degrees F. Butter six 8-ounce ramekins and coat with Parmesan. Tap out excess. Set aside. Grate Parmesan. Separate eggs.

Heat milk over low heat in a small sauce pan. In a medium saucepan, melt butter and flour and stir for two minutes to "cook the flour." Whisk in the hot milk, bring to a boil and then to a simmer. Take pot off heat, add the grated cheese, salt and pepper to taste and then set in a bowl to cool.

In a mixer, whip egg whites until soft peaks form. Whisk egg yolks into cooled cheese-bechamel mixture. Add 1/3 of egg whites - fold in to lighten mixture. Slowly add  rest of egg whites. Divide into 6 ramekins. Bake 15 minutes until top is golden and souffles puff up. The middle may jiggle a bit.



Ironic that as I wait for spring, I concoct something fluffy and white. It's rich and while it is a winter balm - all comfort and warmth - the puffy lightness is a prelude to spring.

I may moan about the winter (because - I am good at it!) but you must also know - I thank my lucky stars that I can make a souffle, get up in the morning to work and "while away" the hours with loved ones and all of you. My heart - like everyone else's - has been in Boston all week. I am a huge fan of the city, the state and a great lover of the Boston Marathon.

Today, I minced apples to deliver to the robins. Worms are scarce and flocks of robins are in the crab-apple tree searching for last year's fruit. As I walked into the snow edging past  covered flower beds - I saw a tulip emerging in the new snow.  There are some things you can't keep down.


And then I came inside to the Jester of White Bear Lake. Who needed a purr and tummy rub. It's the "little things," you know? The "little things" that bring the good things.

32 comments:

Torviewtoronto said...

delicious souffle wonderfully done

Pat @ Mille Fiori Favoriti said...

I haven't made a souffle in ages, Claudia! You've encouraged me to try this one this week. It looks so good!

We are expecting a foot of snow again tomorrow!If we get it this will break a record in Denver as the snowiest April ever! I feel sorry for the birds who want to nest. The snow doesn't last long here and melts in a few days, but it must be so confusing to the animals.

Hopefully May will bring warmer weather!

claudia lamascolo said...

I came by earlier after seeing this one facebook and marveled at it! I didn't see it posted here came back twice and finally viola here it is! WOW a masterpiece for sure.. nothing unexpected with such expertise and the photo didn't disappoint just absolutely perfection!

Ciao Chow Linda said...

What a delicious looking soufflé. That photo showing a spoonful of the creamy goodness makes me crave a souffle like yours. But I've got daffodils and tulips to keep me cheery too. Glad you're seeing a teensy harbinger of spring anyway -- and Luce is such a fun diversion too. Look on the bright side - you don't have weeds to pull and grass to mow yet.

bellini said...

It won't be long before we are saying it is too hot, so take heart and take comfort in delicious foods like this.

bellini said...

It won't be long before we are saying it is too hot, so take heart and take comfort in delicious foods like this.

Barbara F. said...

Claudia, these look so yummy. Haven't had a cheese souffle in years, I just may need to try this recipe. xo

Chiara Giglio said...

yummy !!! I love Parmigiano ! have a nice week!

Beth said...

You're so right - it really is the little things that keep us going. Like a perfect soufflé - even if it's only perfect for a minute - and the hope for spring.

Sam @ My Carolina Kitchen said...

Beautifully done souffle Claudia. I'm always ready to eat foods such as souffle. Hope it warms up soon. We're still getting cool weather in the deep south and that is unusual for April. Maybe jeans & a sweater will become part of my year-around wardrobe. :)
Sam

Kitchen Riffs said...

That's an adorable picture of Luce! What a character! And what a souffle! I haven't made one for years, and always go back and forth between preferring a savory or sweet one. I think the cheese one that you prepared may be the best of the lot. We're finally getting some spring, I'm happy to say. You've had an exceptionally tough winter! Hope you get your spring soon.

Angie Schneider said...

I haven't baked or had a souffle in a long while...these look so golden brown and beautifully baked.
Meow Luce :-)

Liz Berg said...

Mmmmm...a Parmesan souffle sound perfect. We're a wee bit warmer this week. Just need the monsoons to stop!

Claudia said...

Thanks for sweet comments. It's snowing.

Rebecca Subbiah said...

oh la la bet this is divine and hope the wicked queen stops the ice soon

That Girl said...

It has been a crazy season weather wise!

SKIP TO MALOU said...

I hope Aslan comes to the rescue. It's been a little spring-y here in STL but tornado sirens scare me. I would like to have snowfall instead :)
Masterchef, the reality cooking show, made souffle making like rocket science and because of that, I've been intrigued on whether I could make one for myself. Looking at your recipe (with 5 ingredients to boot), inspired me to try making souffle soon. Thanks for sharing and inspiring :)
Malou

Rosa's Yummy Yums said...

Lovely soufflés! So light. That is sometthing I still haven't tried making...

Cheers,

Rosa

Catherine said...

Dear Claudia, Sounds like this was delicious perfection. Soon you will see many little tulips peeking through. Winter just wants its last go at it.
It really it always the little things in life that make it worthwhile.
Blessings dear. Catherine

backroadjournal said...

What a delicious dish. I could see small ones being a starter at a dinner party.

Juliana Levine said...

Oh Claudia, this Parmesan souffle looks awesome, love the color and the flavor...yum!
Hope you are having a lovely week :)

Velva said...

I think the parmesan soufflé is pretty snazzy

I have a friend whose husband is just returning from Minnesota and the only thing I could think of is that he is visiting the frozen tundra. The weather Gods have been merciless in that part of the country. What is a beautiful thing is when spring really makes it appearance is going to be awesome.

Velva

Fresh Local and Best said...

The comforts and sophistication of souffle are well captured in these pictures. I'll have to add this recipe to my rotation.

Ciao Chow Linda said...

I have been meaning to tell you Claudia , that C.S. Lewis came up with the name Narnia after seeing the name of an Italian town called Narni in an atlas. We went there years ago and it is a charming town in Umbria.

Joanne said...

I had no idea souffles could be so doable! You make this dish look easy!

Fingers crossed you guys get some heat to melt those lakes!

Pam said...

Your souffle sounds perfect to me. I can imagine how delicious it is and want to try it. Your kitty is adorable!

Claudia said...

Linda : Here I thought C.S. Lewis made up the name Narnia. I'm still learning!

Kathy said...

Your Parmesan Souffle looks so perfect and delicious. Here’s hoping spring is just around the corner for you. It has finally come to NJ.
I love that kitty!! So cute!

Rosa's Yummy Yums said...

Have a wonderful week, dear!

Cheers,

Rosa

Donalyn Ketchum said...

This looks so good - and the easy prep is a bonus! I think [fingers crossed] that spring may finally be here in Upstate NY - nice warms days in the forecast for a change!
cheers - Donalyn@ http://thecreeksidecook.com

Gloria Baker said...

I love souffle Claudia and this psrmesan souffle sounds delicious!
I bookmarked!

Roz Corieri Paige said...

Well Claudia, I have never made a soufflé (so very French!), and I have never ice-fished (yet I saw many an ice fishing tent/cabin on Lake Okoboji in the winters! My mother said it snowed yesterday and today in my hometown of Ames, Iowa. And my husband and I watched the snow in Minnesota on national news!!!!!

Oh my gosh, that's one of the reasons why Midwesterners are such strong people! Cuddle up my friend, cuddle up! And nip on some good vino or Yagermeister! MMMMMM!

xoxo,
Roz