/ck/ - Food & Cooking

CONT'D

>>5482096

Procedure for Souffle-

>coat the inside of 5 small ramekins in butter and then proceed to coat it with parmesan cheese. Shake off any extra parmesan. Preheat your oven to 400 F
>Now take your 4 Tbsp of butter and melt it in a medium sized saucepan. Add the flour once it's melted and stir for about 2 minutes until the mixture starts foaming. Remove it from the heat.
>Microwave or heat up the milk until it's super hot and then add it to the flour and butter mixture. Stir it, then place the mixture onto the stove again over low heat until the mixture thickens.
>Pour the mixture into a medium sized bowl and add salt, pepper, thyme and oregano. Then proceed to add the egg YOLKS (separate the yolks and whites) one at a time, whisking frequently.
>beat egg whites with an electric mixer until they form stiff peaks. Add 1/4 of that mixture to the batter and whisk it really fast. Then proceed to fold in the rest of the egg whites slowly, alternating between whites and the fontina/pecorino.
> Once everything's incorporated, taste the batter to determine whether you want to add any more salt/pepper/herbs/cheese to it. If you're all good, fill up the 5 ramekins and then cover the tops with some more shredded fontina and pecorino.
>lower the temp of the oven to 375 F and pop the ramekins onto a baking sheet and into the oven for about 30 minutes or until the tops are 2 inches above the ramekins and they're a nice golden brown.
>Remove from the oven and serve immediately with chunky pesto.

~

Chunky Pesto Recipe-
>combine basil, garlic, and pine nuts to a blender/food processor and set it to chop. Slowly add most of the olive oil.
>You can puree it further if you want it to be more liquidy, but I prefer the texture of the chunky pesto. Remove it once it's at the consistency you like and then add whatever olive oil you have remaining, along with salt, pepper, and pecorino.
>whisk well and serve with souffle.