2 tsp. unsalted butter, softened
8 tsp. finely grated parmesan cheese
2 1/2 Tbsp. all-purpose flour
1/8 tsp. ground cayenne pepper
1/8 tsp. freshly grated nutmeg
1/8 tsp. ground black pepper
1/2 cup plus 2 Tbsp. milk
2 Tbsp. dry white wine
1/4 salt
2 oz. Gruyere cheese, shredded
2 large egg yolks
4 large egg whites
Preheat oven to 400 degrees.
To prepare souffles, coat each of 4 (1 cup) souffle dishes evenly with 1/3 tsp. butter. Sprinkle each souffle dish with 2 tsp. parmesan cheese, tilting to coat sides and bottom.
Combine flour, cayenne pepper, nutmeg, and black pepper in a small saucepan over medium heat. Gradually add milk and white wine, stirring with a whisk until smooth. Cook for 4 min. or until mixture is thick and bubbly, stirring constantly. Remove from heat. Add salt and Gruyere cheese; stir until cheese melts. Spoon the mixture into a large bowl and let stand for 5 min.; stir in egg yolks.
Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form (do not over beat). Gently stir one quarter of egg whites into yolk mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Place dishes on a baking sheet, and place in oven; immediately reduce oven temp. to 375 degrees. Bake souffles for 17 min. or until puffy and golden.
Herb Salad
4 tsp. EVOO
4 tsp. cider vinegar
Salt/Pepper
4 cups arugula
3 cups mixed herbs (whatever you like: basil, parsley, mint, dill, cilantro, etc.)
To prepare salad, combine EVOO, vinegar, and salt & pepper in a large bowl, stirring well with a whisk (salt & pepper more to taste if needed). Add arugula and herbs; toss to coat. Serve alongside souffles.
* Original recipe courtesy of Cooking Light, May 2012, p. 134
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