{"id":5778,"date":"2015-09-14T04:32:07","date_gmt":"2015-09-14T04:32:07","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=5778"},"modified":"2020-04-10T11:56:43","modified_gmt":"2020-04-10T18:56:43","slug":"cheese-souffle","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/cheese-souffle\/","title":{"rendered":"Cheese Souffle"},"content":{"rendered":"

\"souffle\"<\/a>Grease a 2 quart baking dish
\nDust the dish with Parmesan cheese
\nOptionally, you can use individual ramekin dishes for personal souffles<\/p>\n

EGGS
\nSeparate egg whiles from yolks – This works better when the eggs are cold – set aside<\/p>\n

CHEESE MIXTURE
\nMix 6 oz grated Gruyere cheese and 5 oz grated Parmesan cheese – set aside<\/p>\n

BECHEMEL SAUCE
\nMix together
\n4 TBL AP flour
\npinch of nutmeg
\n1\/4 tsp paprika
\n1\/4 tsp salt
\n1\/8 tsp cayenne pepper
\n1\/8 tsp white pepper
\nthen
\nIn small dutch oven melt 4 TBL butter
\nand above dry ingredients to the butter, then cook just until it starts to brown<\/p>\n

Drizzle in 1 1\/3 C whole milk while whisking the whole time
\nCook until thickened<\/p>\n

Add cheese mixture to bechemel sauce
\nCool 10 minutes
\nBeat egg yolks, then mix 1.5 tsp fresh chopped parsley in with egg yolks
\nMix egg yolk mixture into bechemel cheese mixture<\/p>\n

In clean mixer bowl beat egg whites and 1\/4 tsp cream of tartar
\nBeat on medium until the start to increase in volume, then beat on medium high until they form stiff peaks – They should still be glossy.<\/p>\n

Mix bechemel in with the egg whites
\n– Mix them well, but quickly – not for more than 15 seconds.<\/p>\n

Pour into baking pan – leaving at least one inch at the top for expansion
\nTop with more grated Parmesan
\nBake at 350 degrees for about 30-35 minutes
\n– Bake until internal temperature of 170 degrees
\nServe within 5 minutes or it will start to flatten<\/p>\n","protected":false},"excerpt":{"rendered":"

Grease a 2 quart baking dish Dust the dish with Parmesan cheese Optionally, you can use individual ramekin dishes for personal souffles EGGS Separate egg whiles from yolks – This works better when the eggs are cold – set aside CHEESE MIXTURE Mix 6 oz grated Gruyere cheese and 5 oz grated Parmesan cheese – … Continue reading “Cheese Souffle”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5778","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=5778"}],"version-history":[{"count":7,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5778\/revisions"}],"predecessor-version":[{"id":19279,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5778\/revisions\/19279"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=5778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=5778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=5778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}