Peanut butter and cheese souffle

4 Servings

Ingredients

Quantity Ingredient
3½ tablespoon Butter
4½ tablespoon Flour
1½ cup Milk
½ teaspoon Salt
1 pinch Cayenne
1 pinch Fresh ground nutmeg
6 tablespoons Creamy peanut butter
6 Egg yolks
1 cup Coarse-grated jack cheese
8 Egg whites
½ teaspoon Cream of tartar

Directions

Please stop laughing. You paid plenty for this book and I didn't write it for laughs! This dish is really very good and the flavor of cheese and peanuts is not new in American cuisine. Thomas Jefferson was very fond of this sort of thing, I'm sure. Read the hints first. Souffl‚s are actually very easy.

In a saucepan melt the butter and stir in the flour. Cook for just a few minutes. Remove from heat. Stir in the hot milk, using a wire whisk, and return the pan to the heat. Stir until thickened. Add the salt, cayenne, nutmeg, and peanut butter. Stir until all ingredients are well incorporated. Remove from heat. Stir in the egg yolks using the whisk. Stir in the cheese with a rubber spatula and set aside to cool for a few minutes.

Beat the egg whites, along with the cream of tartar, until they are stiff and form nice peaks. Very gently, very gently (No, this is not a typo) very gently, fold the cheese sauce into the egg whites. Place in a 1-½- to 2-quart souffl‚ dish and bake for 25-30 minutes at 375ø. Serve a minute ago!

Serve as a luncheon dish or as a first course. HINT: RULES FOR A GOOD SOUFFL

1. Have the eggs at room temperature.

2. Be sure the sauce is not too hot when you blend in the flavoring ingredients.

3. Fold in the egg whites; don't stir them in. Folding means that you use a rubber spatula to gently roll the batter over the egg whites in a circular or folding motion. You don't want the egg whites to collapse.

4. Be prepared to serve it the minute it comes from the oven.

Souffl‚s fall like two-year-old children...all the time.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

Related recipes