Easy Cheese Soufflé

By -

I can't believe I didn't post this from when I made it in 2010! Lol. I made it at Mel's condo, and I was alone, and I can picture it and picture the picture I took of it. I am SURE I have it on paper, but I can't find it - I thought it was from Canadian Living and had the word "easy" and "cheese" in the title - you would think this one from the Canadian Living website would be it(Canadian Living Magazine: October 2007). However this is missing a key bit of instructions I specifically remember which was to grease the dish and then sprinkle the sides with parmesan. Anyway, if this doesn't do it for you hit me up for my recipes for Spinach Souffle and Carrot Souffle with Parsley sauce. 

Ingredients

Method

In large bowl, whisk together egg yolks, milk, parsley, flour, salt, pepper and nutmeg. Stir in Canadian cheese; set aside.

In separate bowl, beat egg whites until stiff peaks form. Whisk one-third into egg yolk mixture; fold in remaining whites. Pour into 8-inch (2 L) square glass baking dish. (Or round casserole dish, greasing the sides and then dusting with parmesan?)

Bake in centre of 400°F (200°C) oven for about 30 minutes or until puffed, dark golden and top is firm to the touch.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more