May 18 National Cheese Soufflé Day #NationalCheeseSouffleDay. Can you believe my family has never had a Cheese Souffle. Have you? I think I will have Charlie prepare a Cheese Souffle for us to try in his Home Economics Homeschool Cooking Class. Would you like to join us and help us create a Cheese Souffle or two or even three to share with our friends and family?
Culinary memories of the 1970s and early 1980s will find a rise in popularity of the Soufflé. This decadent dish with French origins is a crème patisserie, which means it has an Egg yolk base and is made to be fluffy and airy. Whether served sweet or savory, Soufflé is a dish that requires patient attention to detail, but is absolutely worth the wait.
When Soufflé is combined with Cheese? Well, what could be more French than that! National Cheese Soufflé Day is here to celebrate the delectability that takes food from something simply to be eaten into something that is meant to be experienced on a whole new level.
History of National Cheese Soufflé Day
The Soufflé has a history that dates back to Paris, France in the mid 1700s. The dish was refined over the years and grew in popularity when, a Century later, Souffle was made more famous by French chef, Marie-Antoine Carême, in the mid-1800s.
Fast forward another hundred years or so when this French cuisine became popular across the Ocean, in the United States. By the mid-20th Century, the Cheese Soufflé could be found in restaurants ranging from New York City to San Francisco. And famous French chef Julia Child did her part to bring French cooking, including Cheese Soufflé, to American kitchens.
LET”S Celebrate National Cheese Soufflé Day
Go Out for Cheese Soufflé
To celebrate National Cheese Soufflé Day, enjoy an afternoon or evening meal that includes Cheese Souffle. High end French restaurants are often the ones who serve Cheese Souffle, make reservations in advance to get a table at a local restaurant. When making the reservation ask them if it is necessary to order Cheese Soufflé in advance, so it’s ready at the exact right time.
Plan a Trip to France
For culinary travelers, National Cheese Soufflé Day would be just the right time to plan a trip to enjoy Cheese Souffle in its place of origin. Pop into a French restaurant or cafe for a delicious taste of unique flavors of dishes, including the Fromage Cheese Soufflé. Restaurants with names like Le Soufflé, Le Récamier, and Auberge Bressane are the perfect places to get started on a journey to find the best Cheese Soufflé in the world. If your able to visit Paris, don’t forget to stop by the Eiffel Tower, the Basilica of the Sacred Heart and The Louvre!
Recipe for Cheese Souffle
PREP 15 mins BAKE 35 to 40 mins TOTAL 55 mins YIELD 1 large (7 1/2″) soufflé
Ingredients
- 1 tablespoon unsalted butter, softened
- 2 tablespoons (13g) grated Parmesan cheese
Soufflé batter
- 4 tablespoons (57g) unsalted butter
- 1/4 cup (30g) King Arthur Unbleached All-Purpose Flour or 3 tablespoons (30g) King Arthur Gluten-Free All-Purpose Flour
- 1/2 teaspoon table salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dry mustard
- 1/8 teaspoon nutmeg
- 1 1/4 cups (284g) milk, whole preferred
- 6 ounces (170g) Gruyère cheese, shredded (about 1 1/2 cups)
- 3 tablespoons (19g) grated Parmesan cheese
- 3 tablespoons (8g) fresh chives, parsley, or dill; minced; optional
- 6 large eggs, separated
- 1/4 teaspoon cream of tartar or lemon juice
- Preheat the oven to 375°F with the rack in the center.
- To prepare the pan: Using a pastry brush, spread the 1 tablespoon softened butter on the bottom and up the sides of a 7 1/2″ (1 1/2 quart) ramekin. Sprinkle the buttered ramekin with the 2 tablespoons Parmesan cheese and shake to fully coat the sides. Set the ramekin aside.
- To make the soufflé batter: In a medium saucepan, melt the butter over medium heat. Add the flour, salt, pepper, mustard, and nutmeg; whisk to combine. Cook the mixture while stirring, for 1 to 2 minutes, or until small bubbles begin to appear on the surface. Slowly add the milk while continuing to whisk. Cook, while still whisking, for another 2 to 5 minutes or until the mixture thickens and begins to bubble. Once bubbling, cook for 1 more minute, whisking all the while. Remove the pan from the heat and whisk in the Gruyère, Parmesan, and herbs until the cheeses are melted and the mixture is well combined. Whisk in the egg yolks until fully combined (reserve the whites for the next step). Set the mixture aside to cool slightly; it will be thick.
- In the bowl of a stand mixer fitted with the whisk attachment or working in a large mixing bowl with an electric hand mixer, whip the egg whites and cream of tartar or lemon juice until stiff peaks form, 3 to 5 minutes.
- Using a whisk, mix 1/3 of the beaten egg whites into the cheese mixture until no white streaks remain. Fold this mixture into the remaining beaten egg whites. A whisk, rather than a spatula, will incorporate the egg whites in fewer strokes.
- Pour the soufflé batter into the prepared ramekin (it should not reach the top). With a clean thumb or towel, wipe away any butter, Parmesan cheese, or soufflé batter from the exposed edge of the ramekin to prevent burning.
- Bake the cheese soufflé for 35 to 40 minutes, or until it has risen 2″ above the rim of the ramekin. For best results, resist the urge to open the oven door while the soufflé bakes.
- Remove the cheese soufflé from the oven and serve immediately. (The soufflé will start to sink about 2 minutes after being removed from the oven, so don’t wait!)
Thank you,
Glenda, Charlie and David Cates
