|I almost ate two! (shared the second one with my dad)|
I recently went home (again!) to play at a fundraiser in Houston. The fundraiser was for an organization called Musiqa. They promote new music and new composers and it was such an honor to play for a benefit to help them raise money.
Of course, I do most of my best cooking when I'm home in Houston, due to the much larger and better stocked kitchen that is a part of my parents' home. I've been really craving cheesy soufflés as of late, but don't own the ramekins to cook them in, so going home was the perfect opportunity to try out a new soufflé recipe.
|ramekins lined with parmesan...yum!|
|I love going home and being able to eat by the pool!|
|my whole meal|
Gruyère and Parmesan Soufflés
recipe from Cooking Light Magazine
2 teaspoons unsalted butter, softened
8 teaspoons finely grated Parmigiano-Reggiano cheese
2 1/2 tablespoons all-purpose flour
1/8 teaspoon ground red pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons 1% low-fat milk
2 tablespoons dry white wine
1/4 teaspoon kosher salt
2 oz cave aged Gruyère cheese, shredded
2 large egg yolks
4 large egg whites
Preheat oven to 400 degrees.
Coat each of the 4 soufflé dishes evenly with 1/2 teaspoon of butter. Then, sprinkle each dish with 2 teaspoons of Parmigiano-Reggiano cheese. Tilt the dishes so that the cheese evenly covers the sides and the bottom.
Combine the flour, red pepper, nutmeg, and black pepper in a small saucepan over medium heat. Gradually add the milk and wine, stirring with a whisk until smooth. Cook for four minutes, or until the mixture is thick and bubbly, stirring constantly. Remove from heat and add salt and gruyère cheese. Stir until cheese melts. Spoon this mixture into a large bowl, let stand for 5 minutes, and then stir in the egg yolks.
Place the egg whites in a large bowl and beat with a mixer at high speed until medium peaks form. Gently stir 1/4 of egg whites into egg yolk mixture. Gently fold in the remaining egg whites. Carefully spoon this mixture into the prepared dishes.
Place the dishes on a baking sheet and place them in the oven. Immediately reduce the oven temperature to 375 degrees.
Bake the soufflés at 375 degrees for 17 minutes, or until they are puffed up and golden.
Serve and enjoy!