SRC: Cheese Souffles

It's that time again... The Secret Recipe Club reveal!  I just love the secret recipe club.  I'm always inspired by the amazing community that they are.  I've found some fabulous blogs that I probably wouldn't have found otherwise.  Be sure to visit the secret recipe club for lots of fantastic recipe's.  In case you're new here and don't know how it works, I'm assigned a different blog each month to cook/bake and blog about.  Someone else is assigned to my blog, and then all on the same day is the big reveal.

This month I got Cairns Manor.  Jo is the writer of this blog and she is just a joy to read about.  What I see through her blog is a natural gift of nurturing in many ways.  So, it makes perfect sense that she is a nurse.  :-)  I enjoyed looking through her recipes.  The one I chose is a fabulous cheese souffle'.  It reminded me of the souffle's you get at Panera.  I love those so I was thrilled to learn how to make them!

Here's what you need:

2 tsp unsalted butter, softened
8 tsp finely grated Parmigiano-Reggiano cheese
2 1/2 Tbs all-purpose flour
1/8 tsp ground chipotle pepper (I used smoked paprika instead for the chipotle flavor, but no heat)
1/8 tsp freshly grated nutmeg (I used ground)
1/8 tsp freshly ground black pepper
1/2 cup plus 2 tablespoons milk
2 Tbs dry white wine
1/4 teaspoon salt
2 ounces Gruyère cheese, shredded, about 1/2 cup (I used goat cheese)
2 large egg yolks, beaten
4 large egg whites

Preheat oven to 400°.

To prepare soufflés, coat each of 4 (1-cup) soufflé dishes evenly with 1/2 teaspoon butter. Sprinkle each soufflé dish with 2 teaspoons Parmigiano-Reggiano cheese, tilting to coat sides and bottom.

Combine flour, chipotle, nutmeg and black pepper in a saucepan. On the stove top over medium heat, gradually add milk and white wine to the flour mixture, stirring with a whisk until smooth. Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. 

Remove from heat and add in the salt and Gruyère cheese; stiring until cheese melts. Let stand for 5 minutes then stir in the egg yolks.

Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form being careful not to overbeat them. Gently stir one quarter of egg whites into yolk mixture then fold in the remaining egg whites. Gently spoon mixture into your prepared dishes. Place dishes on a baking sheet, and place in 400° oven. Immediately reduce oven temperature to 375°. Bake soufflés at 375° for 17 minutes or until puffy and golden. Serve immediately.

Everyone LOVED these!  My ramekins were a bit smaller than 1 cup, so I was able to make 5.  I will definitely be making these again!  I'm looking forward to experimenting with some things to add, like spinach, or sun dried tomatoes, the possibilities are endless!

Thank you Jo for sharing your awesome recipes!  Your blog is great!

Remember to check out Jo's blog:  Cairns Manor