Classic Cheese Soufflé
from http://www.epicurious.com/

A soufflé is a fundamentally simple thing that leverages the power of eggs to achieve impressive results. All classic soufflés, sweet and savory, start with a base that provides richness and structure. In savory soufflés, the base is a thick béchamel sauce. In sweet soufflés, the base is often pastry cream.

Into that base, a few key ingredients are added. Egg yolks get whisked in for even more richness. Along with the yolks go any seasonings you may want; they're not essential beyond salt and pepper, but you can punch up the flavor with mustard, hot sauce, herbs, etc.

After that, stiffly beaten egg whites are folded into that rich yellow base. The key ingredient in a cheese soufflé is the cheese. You can use various types, but a flavorful, good melter like Gruyère or cheddar is ideal. Cheese is added along with the egg whites. Gentle folding is key, since you want to keep as many of the tiny air bubbles trapped in the beaten whites as you can. Once in the oven, those air bubbles expand as gases and steam inflate them.

This recipe was adapted from a version in The Way to Cook by Julia Child.

FMM: This souffle has good flavor. We added a little Parmesan to the white sauce mixture to give it more cheese flavor. It would be good with bacon bits or herbs added to it. We made the larger souffle.

Use the measurements in parentheses to make a larger soufflé. The soufflé dish should hold 10 cups or you can use six 1 1/4-cup soufflé dishes for individual soufflés. Makes 6 - 8 servings.

Jacques Pépin has a similar recipe where he cuts 2 slices of yellow American cheese into 6 strips and tops the souffle with the cheese in a crisscross pattern before baking.

[butter, for greasing souffle dish]
2 tablespoons finely grated Parmesan cheese, for the souffle dish (3 Tbsp.)
1 cup whole milk (1 1/2 cups)
2 1/2 tablespoons unsalted butter (4 1/4 Tbsp.)
3 tablespoons unbleached all purpose flour (4 1/2 Tbsp.)
1/2 teaspoon paprika (3/4 tsp.)
1/2 teaspoon salt (3/4 tsp.)
Pinch of ground nutmeg
4 large egg yolks (6)
5 large egg whites (8)
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces) (1 1/2 cup)
[1/8 teaspoon cream of tartar]

Position rack in lower third of oven and preheat to 400 degrees F. Butter a 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides.

Warm milk in heavy small saucepan over medium-low heat until steaming.

Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg.

Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.

Using electric mixer, beat egg whites [with cream of tartar] in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.

Place dish in oven and immediately reduce oven temperature to 375 degrees F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.

Makes 4-6 main course servings