Add recipe for Cheese Soufflé

2019-10-22 15:14:37 -06:00
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+<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Cheese Soufflé</h1><div class="timing">prep 20 min,&nbsp;cook 35 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">This cheese soufflé turns out a fluffy, slightly salty, cheese delight!</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">parmesean cheese</div></li><li><div class="amount"> </div><div class="item">olive oil spray</div></li></ul></div><div class="detail">Adjust oven rack to the middle position pre-heat to 350°F. Spray an 8in soufflé dish with a light coating of oil, and then sprinkle with parmesean cheese.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">flour (white, all-purpose)</div></li><li><div class="amount">¼ tsp</div><div class="item">paprika</div></li><li><div class="amount">¼ tsp</div><div class="item">salt</div></li><li><div class="amount">⅛ tsp</div><div class="item">cayenne pepper</div></li><li><div class="amount">⅛ tsp</div><div class="item">white pepper</div></li><li><div class="amount">1 pinch</div><div class="item">nutneg</div></li><li><div class="amount">4 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">1⅓ cup</div><div class="item">milk (whole)</div></li></ul></div><div class="detail">Combine the flour, salt, and spices in a bowl. Melt the butter in a saucepan over medium-high heat.  Stir in the flour mixture and cook until golden.  Slowly pour in the milk while whisking slowly and bring to a simmer.  Cook, whiskly constantly, until the thickened and smooth.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">6 oz</div><div class="item">Gruyère cheese</div></li><li><div class="amount">5 tbsp</div><div class="item">parmesean cheese</div></li></ul></div><div class="detail">Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about 10min.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">6 </div><div class="item">egg yolks</div></li><li><div class="amount">1½ tsp</div><div class="item">parsley (minced)</div></li></ul></div><div class="detail">Whisk in the egg yolks and parsley.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">6 </div><div class="item">egg whites</div></li><li><div class="amount">¼ tsp</div><div class="item">cream of tartar</div></li></ul></div><div class="detail">Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low foamy (about 1min).  Increase to medium-high speed, and whip until stiff peaks form (3–4min). Add cheese mixture and continue to whip until fully combined (15sec).</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">parmesean cheese</div></li><li><div class="amount">½ tsp</div><div class="item">parsley (minced)</div></li></ul></div><div class="detail">Pour the mixture into the soufflé dish and sprinkle with remaining parmesean cheese. Bake until risen well above the edge of the dish with a golden-brown top and an interior temperature of at least 170°F (30–35min). Sprinkle the parsley on top.</div></div></section><section class="credits">Cook's Illustrated,&nbsp;<a href="https://www.cooksillustrated.com/recipes/7670">https://www.cooksillustrated.com/recipes/7670</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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				<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Cheese Soufflé</h1><div class="timing">prep 20 min, cook 35 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">This cheese soufflé turns out a fluffy, slightly salty, cheese delight!</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">parmesean cheese</div></li><li><div class="amount"> </div><div class="item">olive oil spray</div></li></ul></div><div class="detail">Adjust oven rack to the middle position pre-heat to 350°F. Spray an 8in soufflé dish with a light coating of oil, and then sprinkle with parmesean cheese.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">flour (white, all-purpose)</div></li><li><div class="amount">¼ tsp</div><div class="item">paprika</div></li><li><div class="amount">¼ tsp</div><div class="item">salt</div></li><li><div class="amount">⅛ tsp</div><div class="item">cayenne pepper</div></li><li><div class="amount">⅛ tsp</div><div class="item">white pepper</div></li><li><div class="amount">1 pinch</div><div class="item">nutneg</div></li><li><div class="amount">4 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">1⅓ cup</div><div class="item">milk (whole)</div></li></ul></div><div class="detail">Combine the flour, salt, and spices in a bowl. Melt the butter in a saucepan over medium-high heat. Stir in the flour mixture and cook until golden. Slowly pour in the milk while whisking slowly and bring to a simmer. Cook, whiskly constantly, until the thickened and smooth.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">6 oz</div><div class="item">Gruyère cheese</div></li><li><div class="amount">5 tbsp</div><div class="item">parmesean cheese</div></li></ul></div><div class="detail">Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about 10min.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">6 </div><div class="item">egg yolks</div></li><li><div class="amount">1½ tsp</div><div class="item">parsley (minced)</div></li></ul></div><div class="detail">Whisk in the egg yolks and parsley.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">6 </div><div class="item">egg whites</div></li><li><div class="amount">¼ tsp</div><div class="item">cream of tartar</div></li></ul></div><div class="detail">Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low foamy (about 1min). Increase to medium-high speed, and whip until stiff peaks form (3–4min). Add cheese mixture and continue to whip until fully combined (15sec).</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">parmesean cheese</div></li><li><div class="amount">½ tsp</div><div class="item">parsley (minced)</div></li></ul></div><div class="detail">Pour the mixture into the soufflé dish and sprinkle with remaining parmesean cheese. Bake until risen well above the edge of the dish with a golden-brown top and an interior temperature of at least 170°F (30–35min). Sprinkle the parsley on top.</div></div></section><section class="credits">Cook's Illustrated, <a href="https://www.cooksillustrated.com/recipes/7670">https://www.cooksillustrated.com/recipes/7670</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>