Another simple Souffle, this time using Blue cheese.  It not only is a lovely dinner but would be fantastic as a light lunch or brunch dish.  French food does not have to be hard to make.

You are not seeing things.  There has been two souffle nights at our house.  The first one was so good that I had it on my mind all day.  Laudalino is out of town so I figured I would make some light and why not another souffle. This time it was blue cheese.

Yesterday, I was hanging out with my favorite god-child and on our way home from a St. Paddy’s day celebration, she mentioned that we had to stop by the store for some black beans – she wanted black beans for lunch.  I told her if there was parking by Bi-Rite we would stop.  Our lucky day as there was parking right in front.  Now, we had all intentions of picking up black beans and a head of lettuce.  Once we got into the store, the soon to be “foodie” that she says she is, took over.  We were soon in the cheese isle and her little eyes glistened as she proclaimed that we needed to have some “butter cheese” (otherwise known as blue cheese of any kind).  She fondled the packages, turning them around, looking for the bluest ones.  Then she turned around and said we needed a baguette, she gave them all a little squeeze and found the softest one.  We were set …. a fantastic blue cheese, a soft baguette, black beans, lettuce and two pieces of the darkest chocolate they had at the counter.

I knew the remainder of this blue cheese would be great either alone or in a souffle (that part was only a thought on my way home tonight).  It was perfect served along side a lightly tossed green salad with an herbed dressing.  Sorry Laudalino, I will make for you another time!

Recipe: Blue Cheese Souffle

* serves 2

20 grams of butter, plus a little extra, softened

17 grams of AP flour

125 ml milk

2 eggs, separated

60 grams blue cheese, the stinker the better

sea salt

cracked black pepper

Preheat oven to 400 F.  Brush 2 (1 cup capacity) ramekins or oven proof bowls with melted butter.  Place on a baking tray and refrigerate for 15 minutes.

Melt butter in a medium saucepan over low heat.  Add flour and cook, stirring for 1 minute.  Slowly add the milk,  stirring continuously for 2 – 3 minutes or until thickened.  Stir in the blue cheese, remove from the heat and whisk in the egg yolks and sea salt and pepper.  Beat egg whites with electric mixer until firm peaks form.  Gently fold through the cheese mixture.  Fill the ramekins two-thirds full.  Cook for 18 – 20 minutes or until puffed and golden.  Serve immediately.  Eat.