It was lunch on a Tuesday and I was home, alone, eating cheese soufflé minutes after pulling it from the oven and taking this photo. I should have invited you, but I didn’t think of it until it was too late, since, as you may know, cheese soufflé doesn’t wait for anyone.
Something else that waits for nobody is a baby. They arrive according to their own schedule and immediately start making demands. They want everything NOW, which is why, when my first child was born, her needs took over our lives, and luxuries, such as date nights with Mr. Mom’s Kitchen, went the way of a good night’s sleep. Parenthood took precedence and we spent way more time gazing at our newborn daughter than one another.
It took me a little while to figure out that date night should be non-negotiable. Now 14 years into motherhood, I don’t know of a better gift for my children than finding the time to gaze across the table at their dad, preferably with some candles lit and a glass of wine in hand.
It’s not easy, staying connected, when you have a small person, or three or four of them, underfoot. Getting out is trickier than it might seem to the uninitiated. Babysitters are pricey, children are rarely thrilled when you leave; some days the effort of changing out of yoga pants for a night on the town feels nothing short of Herculean.
Despite all of the challenges, Mr. Mom’s Kitchen and I eventually figured out how to have a weekly date. It’s usually a simple evening, in our own neighborhood, that lasts a couple of hours, tops. Sometimes, when the complications are just too much, we stay in and have a “date night at home.”
We do our best to act like it’s a real date: setting a proper table, lighting candles, opening a favorite wine. Mr. Mom’s Kitchen tinkers with the iPod, I do most of the cooking. It’s pretty remarkable that even in the familiarity of our own dining room, the right atmospherics can make an evening feel like more than just another night at home. We have a couple of unspoken ground rules:
• The kids have to be in bed (preferably asleep). Children crawling under the table is a real mood killer.
• No showing up at the table in sweats. Bathing is always good, too.
• Cooking gets a little fancier and ingredients a little spendier than usual.
Which brings me back to the subject of soufflé and what possessed me to make one and eat it all alone on a Tuesday afternoon. It was a test run before next week when I plan to make it for a particularly special “date night at home:” Valentine’s Day.
The recipe comes from the Newlywed Cookbook written by my talented friend Sarah Copeland. It seems a fitting source for a Valentines Day recipe. There’s a little bit of magic in cooking out of a newlywed book. It reminds us that even if we’ve been married forever, we don’t have to act like it. What could be more romantic?
Don’t be intimidated by cheese soufflé. This was my first crack at it, too. Sarah’s instructions gently walk you through the whole thing. The end result is an ethereal wonder, worth every decadent bite. Plus, you won’t be going it alone. You’ll have your beloved right there…to gaze at, and perhaps remember, just for a little while, what it was like before the babies arrived, when every night at home was date night.
Cheese Souffle for Two
Ingredients
- 1/2 cup finely grated aged Parmigiano-Reggiano cheese , plus 2 tbsp for topping
- 1 tablespoon unsalted butter , at room temperature, plus more for brushing
- 2 tablespoons all-purpose/plain flour
- Pinch of nutmeg
- 1/4 teaspoons kosher salt
- 3/4 cup whole milk
- 1/2 small garlic clove , minced or pressed
- 3/4 cup finely grated semi-hard cheese such as Manchego , Gruyère, or Comté, or a blend
- 3 large eggs , separated
- 1/2 tsp freshly squeezed lemon juice
Instructions
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Preheat the oven to 375?F with a rack in the middle of the oven. Butter an 8-cup/ 2-L soufflé mold and sprinkle with Parmigiano-Reggiano to coat completely all the way to the top. Shake any excess cheese out into a bowl. Put the molds in the freezer to chill.
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Melt the 1 tablespoon butter in a medium saucepan over low heat. Whisk in the flour, nutmeg, and salt; whisking constantly, cook the flour without browning, about 5 minutes. Whisk in the milk and garlic and continue to cook, whisking, at a low simmer until the mixture is smooth and thick like pudding, about 5 minutes.
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Stir in the Manchego and any Parmigiano-Reggiano left over from coating the molds and cook, stirring, until the cheese melts. Remove from the heat and stir in the egg yolks, one at a time. Continue stirring vigorously with a rubber spatula to cool.
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Whisk the egg whites and lemon juice in spotless bowl with an electric mixer on medium-high until they just hold a soft peak. The key is to not over-whip the whites, which would give your soufflé a cloudy instead of creamy consistency.
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Fold one-fourth of the egg whites into the cheese mixture with a rubber spatula, carefully turning the bowl and mixing gently until the whites are streaked throughout. Add the remaining whites and fold in but don’t overmix, which can deflate the whites.
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Transfer the batter to the chilled mold and scatter the remaining 2 tablespoons Parmigiano-Reggiano over the top. Place the dish on a baking sheet/tray and set in the oven, decrease the oven temperature to 325?F/ 165°C/gas 3, and bake until the soufflé is golden, puffed, and set but just a touch wobbly inside, 30 to 40 minutes. Serve immediately.
Recipe Notes
Cheese primer: A cheese soufflé is the sexiest way imaginable to use up leftover cheese since it benefits from a blend of different kinds. I like to use Spanish Manchego for the soufflé’s tender insides, and a well-aged Parmigiano-Reggiano for a crisp, golden crust. Other cheeses like Gruyère or Comté, semi-hard alpine cheeses that age slightly sweet and buttery, are classic and excellent choices for a soufflé as well.
From The Newlywed Cookbook by Sarah Copeland. Published with Permission by Sarah Copeland and Chronicle Books.
Comments
02.08.2012 at10:01 AM #
Kim D
Wow, that looks incredibly delish so I’m going to have to give it a try. This may be a pointless question, but curious if you have any hints to reduce the fat or cholesterol?
02.08.2012 at10:01 AM #
Katie Morford
This is one of those recipes, I think, that shouldn’t be tinkered with. You might want to share it between the family…and then pair it with a super nourishing salad and veggie sides Eat it as is, just less.
02.08.2012 at10:18 AM #
Anne Mullen
I tried a cheese souffle…. once. Years ago. I was, of course, nervous about the whole effort. I was right to be nervous. When I put it on the table in front of John, he said, “Hmmm, scrambled eggs for dinner?” Surprise, surprise, I haven’t tried it since. Maybe I will again because I do love them, even when they fall.
02.08.2012 at10:21 AM #
Rebecca Branch
Looks incredible!!! I love nothing more than a souffle. But I think you are right, everything in moderation.
02.08.2012 at10:44 AM #
Pam
I love souffles! And they are actually quite easy. I’ve made the base ahead of time (up to a day) and refrigerated it in the mold(s), then bring it up to room temp while whipping the whites and preheating the oven. Great for entertaining b/c only whites have to be finished at last minute.
02.08.2012 at10:44 AM #
Katie Morford
Great tips
02.08.2012 at11:13 AM #
Jenny Lee
I’ve always thought souffles would be intimidating, but this looks very doable, and I bet my girls would love it. Thanks for the inspiration!
02.08.2012 at11:33 AM #
Pam Hochman
I’ve made chocolate souffles for date nights at home too, but many years ago, when I could count on having my girls in bed and asleep by 8:30 or so. I may have to try one again, and cheese is my other favorite. The problem will be that they’ll want to eat it! Can you make 2 at once?
02.08.2012 at11:33 AM #
Katie Morford
Sure, you can make 2 at once. This is also a generous portion and quite rich… you could made one and then have a few side dishes. That might not go over well with your other half, though!
02.08.2012 at11:34 AM #
Pamela
What a great reminder of the importance of romance! I am smiling and will try the souffle too!
02.08.2012 at12:09 PM #
Julie
Don’t think I’ve had souffle since a VERY romantic dinner at cafe jacqueline enough years ago that we may have had only 1 or even 0 kids. Thanks for the valentines planning!
02.08.2012 at12:14 PM #
Sherry
I’ve never made or even had souffle but I would be willing to try it!
02.08.2012 at12:51 PM #
Chinelle
Oh my, that looks delicious. I know I could use some new ideas and dishes to make dinner more fun. Thanks!
02.08.2012 at1:11 PM #
Ellen
I’ve never made a souffle but you’ve convinced me it’s worth trying!
02.08.2012 at1:35 PM #
Vicki
Wow! Souffles are one of those intimidating recipes that I’ve been afraid to try but I’m willing to try. Thanks for the easy step by step instructions.
02.08.2012 at1:58 PM #
Spring
sounds fabulously romantic!
02.08.2012 at3:30 PM #
Meggin
I have a few small souffle cups. Do you think they would turn out if I divided the batter into them instead of buying a larger size?
02.08.2012 at3:30 PM #
Katie Morford
Yes, you can make this in smaller soufflé cups. Fill them about 2/3 of the way up the sides and watch the time. They will cook more quickly. Look for the golden brown color across the top and a bit of firmness to the touch. Enjoy!
02.08.2012 at5:45 PM #
Natalie
This looks yummy!
Thanks for sharing the book looks great!
02.08.2012 at6:45 PM #
Sarah
You can’t order souffles like this anywhere. Homemade is the only way to get these puffy wonders.
02.08.2012 at6:45 PM #
Katie Morford
I hear Sally is rather fond of soufflé.
02.08.2012 at10:28 PM #
Tina
I just noticed this cookbook at the bookstore over the weekend! What a funny coincidence to see it featured today.
02.09.2012 at11:05 AM #
marlene
Very pretty cookbook, I thumbed through it at the bookstore. Would love to win.
02.09.2012 at5:57 PM #
Jennifer
I haven’t made a souffle since well before the little ones entered the picture. You’ve inspired me to try it again – thank you!!
02.09.2012 at8:18 PM #
kim brady
Perfect timing as I was just wondering what to send to a shower I cannot attend for a friend who LOVES to cook and her foodie, fiance’ and what to make for Valentine’s day. Thanks Katie & Sarah
02.09.2012 at8:18 PM #
Katie Morford
You’ll be tempted to keep it for yourself once you have a look at it….it’s a stunner!
02.10.2012 at5:59 PM #
Megan
Im generally intimidated by souffles but your post gave me confidence to try it for my at home vday (with kids in bed). Thanks!
02.10.2012 at5:59 PM #
Katie Morford
Oh good. It’s pretty heavenly! Have fun.
02.11.2012 at7:57 AM #
Kaye
Cheese soufflé is always a special treat!
02.11.2012 at10:33 AM #
Natalie
I bought a souffle dish months ago… I’m doing this for V-day for sure! Thanks for the inspiration. One really quick question, for the Parmigiano, should it be hand grated or grated finely in a food processor? I never know which is appropriate for what dish.
02.11.2012 at7:47 PM #
Holly (2 Kids and Tired)
That is a gorgeous cookbook. I’ve always wanted to try a souffle, but I’ve always been intimidated! This looks so yummy.
02.12.2012 at6:36 AM #
mara
that cookbook looks & reads beautifully (at least the preview does). I’ve always wanted to try a cheese souffle, maybe I’ll too do one on feb,14th, yours sounds easy enough for me to manage
02.12.2012 at9:54 AM #
Amanda
This looks like a great recipe– and it’s always nice to see things sized for two, instead of 6 or 8!
02.12.2012 at12:09 PM #
Cat
Sounds like a great cookbook! Would love to have it 🙂
02.13.2012 at8:55 AM #
Natalie Brown
Decadent! Hubby deserves some cheese souffle, a glass of wine, and ME! (kiddo free!)
02.13.2012 at8:55 AM #
Katie Morford
Lucky him!
02.13.2012 at5:54 PM #
Meghan
Beautiful! On the subject of cutting down (slightly) on the decadence, I like to bake cheese souffles in little individual ramekins and pair them with a salad or vegetarian soup that’s substantial enough to make the souffles a smaller fraction of the meal. It’s one of my favorite things to make, and I’ll have to try this souffle next time!
02.13.2012 at5:54 PM #
Katie Morford
Sounds like a great approach. No need to have to give up soufflé…just fill in with lots of other wholesome sides. I like it.
02.14.2012 at2:51 PM #
Rebecca
It looks like a great book!
02.13.2014 at11:41 AM #
Garage Gyms
Dish for two? My number two won’t eat cheese so this I can easily eat all by myself and not feel bad =) Looks great!
11.26.2016 at1:56 AM #
http://www./
I’ve been looking for a post like this for an age
05.07.2017 at1:54 PM #
https://facebook.com/
Internet social, você precisa produzir um ducto (sem quitar nada)
e alimentá-lo com vídeos regularmente.
05.03.2018 at4:40 AM #
Donald
Go on – do it. Mine went wrong once, but I still got a deliciously fluffy, light, cheese flavoured inch thick pancake. You can’t fail. Just see how it turns out and then choose an appropriate name for the dish.
02.03.2020 at6:53 PM #
Julie Van Norden
This is an excellent soufflé and perfect for two people. I served it with a small salad and some homemade bread on the side. Couldn’t be better!
05.17.2020 at7:18 PM #
Lin Hanson
I followed the recipe, resulting in a very salty souffle that ruins the flavor.
Cut the salt back. I would use about 1/8 tsp.
The cheese has plenty of salt on it’s own.
Cheese should be the star.
05.17.2020 at7:18 PM #
Katie Morford
Duly noted, Lin. I’m not sure why I never saw your comment. Taste for salt is a very individual thing, but I agree it’s a bit salty. I’m going to scale it back a bit. Thanks for the feedback.
10.08.2020 at1:49 PM #
Linda Tollefson
I got all the way down to the bottom of the comments before I found the last two that had actually made the recipe. Why oh why do people insist on doing this?
10.08.2020 at1:49 PM #
Katie Morford
Hi Linda, This post originally had a book giveaway attached to it and folks entered by leaving a comment. It was the easiest way for me to gather entries.
02.13.2021 at11:38 AM #
Jean Bump
Thanks for the Idea for a smaller souffle. A dozen eggs can be hard to use up when you live alone!
02.22.2021 at11:35 AM #
Judith Scott
We really enjoyed this soufflé. I was surprised that you recommended cooking it in such a deep dish. It looked a bit scruffy when we served it. But it was truly delicious. Served as suggested with a green salad and crusty bread.
02.22.2021 at11:35 AM #
Katie Morford
So glad you enjoyed it. Such a treat!