Happy Bastille Day!

Monday, July 14, 2014

The inner Francophile in me couldn't help but make a post about this! 
It's Bastille day, which commemorates the beginning of the French Revolution with the storming of The Bastille (not to be confused with the band) in 1789 and the Fete de la Federation in 1790. It's also the perfect day to channel your inner 

ah....chic, simple and that little, mmm, je ne sais quoi. perfection.

To celebrate try making this simple French recipe:

Souffle au Fromage:
Recipe via: Easy French Food

  • 4 large eggs, plus 1 large egg white
  • 1/4 cup butter 
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 6 ounces cheese (about 2 cups shredded)
  • 1/4 teaspoon nutmeg
  • salt and pepper
  • 1/2 teaspoon cream of tartar
  1. Separate the eggs. Begin by separating the eggs. Place the egg whites in a very clean metal mixing bowl, and the egg yolks in a small bowl. Allow the eggs to come to room temperature for about 20 minutes.
  2. Prep work. Preheat the oven to 400°F (200°C). Shred the cheese if necessary. In the microwave, melt a teaspoon of butter in a two quart souffle dish. Use a pastry brush to thoroughly coat the sides and bottom of the dish with melted butter.
  3. Make the bechamel. Melt the butter in a medium sized sauce pan on medium heat. When it is melted, stir in the flour with a wooden spoon. Cook, stirring frequently, for two minutes or until the mixture is foamy. Add the milk, slowly at first and stirring after each addition to keep lumps from forming. After you've added about half the milk, you can just pour in the rest.
  4. Add cheese, cool, and add egg yolks. Heat the sauce for several minutes until it is thickened and almost boiling. Lower the heat and stir in nutmeg and season to taste with salt and pepper. Stir in the cheese, adding a bit at a time and stirring until blended after each addition. Remove from heat and allow to cool for ten minutes. After ten minutes, mix in the egg yolks.
  5. Beat the egg whites. Using a hand mixer with whisk attachment, beat the egg whites with the cream of tartar until they are stiff and glossy.
  6. Fold in the egg whites. Blend 1/4 of the egg whites into the cheese sauce to lighten it for the folding process. Place the rest of the egg whites on top of the lightened sauce and use a rubber spatula to cut in the egg whites and fold over the sauce. Turn the pan a little and continue cutting, folding and turning until the egg whites are blended with the sauce. Don't over blend, about a minute should do it.
  7. Bake. Pour the batter into the prepared souffle dish and place the dish in the preheated (400°F - 200°C) oven. Bake for 30 minutes - no peeking. Remove from the oven and serve immediately.

PS: Check out a bunch of other fun Bastille Day celebration ideas on my 'Celebrate' and 'Food for Thought' Pinterest boards! 

1 comment

  1. Looks like an interesting recipe! I've never had Soufflé au Fromage but I might have to try it!



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