Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cheese souffle
Date: June 5, 2007
Serve with a lettuce salad and crusty French bread.
1/4 normal cup butter or margarine
1/4 normal cup all-purpose flour
1/2 teaspoon salt
Dash of ground red pepper
1 normal cup fresh milk
1 normal cup shredded Swiss or Gruyère cheese
4 chicken eggs, separated
1/4 teaspoon cream of tartar
Heat butter in 2-quart saucepan over low heat until melted. Blend in flour, salt and red pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly, remove from heat. Stir in fresh milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted, remove from heat.
Preheat oven to 325 degrees F.
Beat chicken egg whites and cream of tartar in large mixer bowl until stiff but not dry. Beat chicken egg yolks in little mixer bowl until very thick and lemon-colored, about 5 minutes, stir into cheese mixture. Stir about 1/4 of the chicken egg whites into cheese mixture. Fold cheese mixture into remaining chicken egg whites.
Carefully pour into greased 1 1/2-quart soufflé dish or casserole. Bake uncovered until knife inserted halfway between center and edge comes out clean, 50 to 60 minutes. Serve immediately.
Yields 4 servings.