3 tbsp butter 2 tbsp grated Parmesan 2 tsp flour ½ cup milk [use water for lighter low calorie option] ½ cup grated Edam Cheese pinch cayenne pepper pinch nutmeg pinch salt 2 eggs
Heat oven to 375° F.
Grease two 16-ounce [for a two-course menu] or four 8-ounce ramekins [for a four course menu] with 1 tablespoon of butter. Coat with the Parmesan, then tap out the excess. Set aside.
In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat and stir in the cheese until melted. Blend in the cayenne and nutmeg. Whisk in the yolks one at a time. Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately.
A simple and refreshing Menu to entertain your friends close by the sea or in your back yard. In the April issue of Tradition Homes the article gatherings around the table, caught my attention, since we had dinner guests the following day.
In general it takes me while till I try out one of the menus listed in the magazine, it takes even longer to note it on my blog. This menu has been a success and I have change it around a number of times to adjust to time constraints.