Blue cheese soufflé cures the blues

It’s the bad news everywhere, it’s the incessant rain, my partner being in Chicago for a month, it’s [insert anything here.] Many things can make a girl have the Sunday blues these days. In an effort to keep “ing” (do-ing, cook-ing, runn-ing… you get the picture) I decided to attempt an infamous recipe, the soufflé.

I’ve heard the hype, seen the movie Audrey Hepburn movie Sabrina, but thought, why not? If I screw this up, at least there’s a new day tomorrow.

I found my Barefoot Contessa in Paris cookbook and turned a sticky page 50. As a self taught cook herself, when she claims it is really truly easy, I can believe her. (Or I’m a big sucker.)

I started off by prepping everything in advance and reading all the way through the recipe, so there’s *hopefully* no surprises.

Then, wow! Nothing compares to pulling a beautifully puffed soufflé out of the oven. I mean it. Gasp, success! I hate to admit that I actually enjoyed it more than finishing a week long work project. It really is the little things in life.

Here’s the recipe, maybe you can enjoy a little of the blues-curing Blue cheese… it really is easy. Be sure to enjoy while listening to a little French music, I suggest the Amelie soundtrack.

Blue Cheese Soufflé – Ina Garten/Barefoot in Paris. Buy here, it’s a great cookbook.

• 3 tablespoons unsalted butter, plus extra for greasing the dish
• 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
• 3 tablespoons all purpose flour
• Kosher salt and freshly ground black pepper
• Pinch of cayenne pepper
• Pinch of nutmeg
• 4 extra large egg yolks, at room temperature
• 3 ounces good Roquefort cheese, chopped
• 5 extra large egg whites, at room temperature
• 1/8 teaspoon cream of tartar

Preheat the oven to 400 degrees. Butter the inside of an 8-cup soufflé dish (7 1/2 inches in diameter x 3 1/4 inches deep and sprinkle evely with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly for 2 mintues. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with a whisky attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then on high speed until they form firm, glossy peaks.

Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into soufflé dish, then smooth the top. Draw a large circle on top with the spatula to help the soufflé rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30-35 minutes (don’t peek!) until puffed and brown. Serve immediately.