I’m back baby! I’m back and I am about to hit a mental and physical wall.
While I have been pounding through my four hundred work emails and battling my body’s desire to succumb to jet lag all day, the giant brick wall seems to be coming for me.
But I’m going to break through that damn brick wall like a wrecking ball.
Because it’s Tuesday night and I’m dying to get back in the kitchen.
Being in Greece on vacation with my family was relaxing and amazingly fun, but I’m DYING to get back in the kitchen.
It’s one thing for me to be out of the kitchen for ten days. It’s another for me to be out of the kitchen and only able to eat food that I don’t like.
Seriously. Who loses weight on vacation?
Someone who has two thumbs and no stomach for Greek cuisine. That’s who.
Well, I would hate to keep you waiting on a recipe till tomorrow. Plus, I have been sitting on this bad boy for two weeks.
My mom used to make this when I was little for me and my dad. It only really feeds three to four people, so it was no longer of use to her when she had five hungry mouths to feed.
I couldn’t really remember what it tasted like or how it was texturally. I could only remember that I thought it was so delicious.
And, just like any food from with sentimental meaning, this dish took me right back to a time and place. Back to me, mom and dad in our old kitchen when I was three years old. They took turns giving me bites off of their forks. I was their silly little cheese loving girl.
You will need…
1/4 cup all purpose flour
1/4 cup butter
dash cayenne pepper
1 cup milk
8 oz sharp cheddar cheese grated (ask your grocer for a cheese recommendation)
4 eggs separated
Start by separating your eggs.
Beat your egg whites until they form stiff peaks. (I finally gave in and used an egg beater. I'm never going back to doing it by hand.)
Whisk the egg yolks till they are slightly creamy and lemony in color.
Preheat your oven to 300 degrees F.
In a medium sauce pan over medium high heat melt the butter.
When your butter has melted, whisk in the flour and cayenne pepper.
Stir constantly till the mixture is thick and bubbly. Remove from the heat.
Add in the milk and heat till the milk boils.
Remove from the heat and stir in the cheese until it is completely melted.
Don't be like me and avoid using a whisk. The cheese will get stuck.
Let the mixture cool slightly.
Fold the egg yolks (fold means to slowly add in so that they don't scramble) into the cheese mixture.
Then, add the egg whites into the cheese mixture a little at a time. Stirring constantly until completely mixed.
Pour the mixture into a large souffle pan.
To create the hat of the souffle, take a sharp knife and use to it to create a circle about 1/2 inch towards the center of the dish and about 1/2 inch deep.
Bake the souffle for 1 hour and 15 minutes.
Slice and serve immediately.
Oh the memories.
Love and Beer Floats