• 5 tbl butter, more for pan
  • 1 tbl grated Parmesan
  • 1 roasted garlic bulb (just the cloves) + 6 cloves of fresh garlic minced
  • 1/4 cup flour
  • 2 cups milk
  • 2 sprigs thyme
  • 1/8 teaspoon grated nutmeg
  • a small pinch of salt and pepper
  • 4 egg yolks and 6 egg whites
  • 2/3 cup grated cheese, i used a mixture of shredded swiss and gruyere (trader joes has this)
  • 1/4 cup chopped chives

to continue my love of garlic i wanted to share this recipe with you. have you ever made a souffle? i have always wanted to…i have just never gotten the guts up to actually try and make one. it seemed way to complicated and way to much work. a quiet house, no one jumping in front of the oven…you get me right?

my vision of the perfect souffle however was more dessert related. sweet, with melted chocolate, gooey and something you eat right out of the oven with a huge scoop of ice cream.

i found this article 2 weeks ago about raw garlic and scapes. the dip and soup were amazing, so one quiet night when the kids were sleeping and e was out at a work function i decided instead of cleaning up all the toys and doing the kids dinner dishes i was going to make a souffle.

this recipe was altered to my liking. although i love garlic, i decided to roast a dry bulb and then use 4 cloves of fresh.  if you are at the farmers market this weekend and can get your hands on fresh from the farm garlic, grab it.

what you need to make a garlic souffle:

when i decided to first make this, basically right before i put the kids to bed, i roasted a bulb of garlic in preparation. i thought raw garlic would be a little to over powerful, the basic ingredient is eggs, and i was worried i would be biting into huge chunks of garlic, not that there is anything wrong with that, i love garlic, i just thought in a souffle, it might just not work. roasting a whole bulb was exactly on point for us, when the bulb was roasted, after about 20 minutes i squeezed out all the garlic and mushed it in a bowl with a fork. it added a wonderful flavor.

now, let’s get down to it. making a souffle is not as hard as it might seem. or maybe this recipe was just so easy that i wasn’t that scared. the one thing i do recommend, get out everything you need and measure everything so you can just grab it. this is one of those recipes where you need that ingredient there waiting. i had everything set out on the counter waiting for me.

to prep:

  • preheat your oven to 400 degrees
  • butter a 2-quart gratin dish and sprinkle bottom and sides with parmesan.
  • mince garlic and add to your mashed garlic
  • in a mixer, whip egg whites with a pinch of salt until they hold soft peaks. this can take as long as preparing the dish, so i had this going in a mixer while i was preparing everything else.
  1. melt the butter and let cook for about 1 minute. add flour to pot and cook whisking until mixture is pale golden, about 5 minutes (do not walk away). add milk and thyme sprigs whisking constantly until mixture is thick and smooth, about 2 minutes longer.
  2. turn off heat and whisk in salt, pepper and nutmeg. transfer to a large mixing bowl and whisk in egg yolks and then your garlic, cheese and chives.
  3. using a spatula, fold half your whites into yolk mixture.  then fold in remaining whites, do not over mix. as you fold, take out thyme sprigs.
  4. spread mixture in prepared pan and smooth top. bake until golden brown and puffed.
the original recipe said 20-25 minutes. when my timer went off i went to look at the souffle and realized it was jiggling. so i turned to google. this is what i googled:should a souffle jiggle when cookedi do stuff like that, i was clueless. i have never cooked a souffle before. it’s not supposed to jiggle. according to some sites on the internets, souffles should cook for almost 40 minutes. you actually can take a long toothpick or one of those skewers in to check, like a cake, if it comes out clean, it’s ready (i recommend doing this in the oven however).

after 40 minutes of cooking, i took it out and grabbed my camera. 1 minute later it fell and i grabbed my spoon and went for it.

it wasn’t what i was expecting. although it was great, the consistency didn’t really do it for me. it was like a quiche but different. i can’t even explain it. e loved it, and it tasted great, it just reminded me of eating raw fish (which i can’t stand). listen, you can’t love everything, the most important thing to me was that i conquered my fear of making a souffle, next time i feel adventurous, i’ll try a dessert souffle.

have you gotten adventurous in the kitchen lately?

0saves


If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.