HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Just Good Food

by John Ryan

 

Asparagus and Cheddar Soufflé

 

This is a natural for Spring. And it lends itself to many variations. For instance, if you like smoked cheese, try a smoked gouda instead of cheddar. Or feel free to replace the asparagus with cooked broccoli.

You'll need a deep casserole or soufflé dish—one that hold 6 cups.

 

4 tablespoons butter
1/2 cup chopped onion
3 tablespoons flour
1 cup milk
Salt and pepper to taste
4 eggs
1 cup grated cheese
1/2 teaspoon dried thyme leaves
1 cup finely chopped cooked asparagus

For the soufflé dish...
Butter
Approximately 1/4 cup breadcrumbs

 

1. First, turn your oven on the 375 degrees F. Cook some asparagus if necessary.

2. In a saucepan, cook the onion in butter until soft, then stir in the flour. Let it cook over low hear for a few minutes.

3. Stir the milk in gradually. Once the milk is all in, bring the sauce to a boil, then lower the heat so it barely simmers and let it burble for 7 or 8 minutes. Meanwhile, (a) smear the inside of your souffle dish lightly with butter and put a quarter cup or so of breadcrumbs into the dish. Roll the crumbs around and shake out any that don't stick to the butter. Then (b) separate the eggs—whites in a mixing bowl, yolks in a small bowl.

4. Take the pan off the heat and stir the cheddar and thyme into the sauce. When the cheese has melted, stir in the asparagus. Taste and season with salt and pepper. Stir the yolks into the sauce.

5. Whip the whites until they are stiff and creamy, then fold them in 3 or 4 stages into the base. Pour the mixture into the souffle dish and bake for about 35 minutes --it's done when the top is golden brown and a skewer poked into the center comes out clean.

 

Just Good Food

Recipes
 


Just Good Food Archive

 

John Ryan

Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.

 

This page created March 1999

Top


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,