19 hours ago
Friday, March 18, 2011
Goose egg Soufflé
4 tablespoons butter (greasing pan, making the roux)
2 tablespoons grated Parmesan
3 tablespoons flour (roux)
1 cup milk, heated.
1 teaspoon dry mustard
1/2 teaspoon garlic powder
2 goose egg yolks
2 goose egg whites
6 ounces sharp Cheddar (like tillamook)
1/2 teaspoon cream of tartar
1/2 cup chopped, cooked broccoli
Preheat oven to 375
Grease souffle pan with butter, dust with Parmesan. Put the greased pan in the freezer.
Grate the cheddar cheese, toss the broccoli into the microwave and cook it, along with the milk. You want the milk warm for the next step.
In a small saucepan, put 3 tablespoons butter and clarify (cook until most of the water is out; it'll foam a little). Add the flour and stir in. You don't want to cook this too much. A white roux is what you want.
Add in the mustard and garlic powder and a pinch of salt.
Add the hot milk to the mixture, and bring to a boil, then remove from heat and add the cheddar.
Temper in the yolks- bring some of the milk into the bowl holding the yolks and slowly mix the two together. You want to bring up the temperature of the yolks slowly. Pour the yolk/sauce back and forth a few times. You'll end up with a smooth, yellow, cheesy sauce. Yummy.
Add the broccoli to the cheese sauce.
Set sauce aside, and whip the whites until they're stiff.
Using a spatula or a large spoon, fold the cheese sauce into the whipped egg whites. you want to do this with deliberate speed, and you don't want to stir it. Just enough mixing to get the two together, then pour into your pans and bake at 375 for 35 minutes or until the top is golden and delicious.