Prairie Home Breads by Judith M. Fertig

Author:Judith M. Fertig
Language: eng
Format: mobi, epub
Publisher: Harvard Common Press
Published: 2012-08-10T02:22:10+00:00

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Bread-Crumbed Blue Cheese Soufflé

As a luncheon or a light dinner, this recipe is a sophisticated way to use up leftover blue cheese and bread crumbs. You can serve the individual soufflés still in their ramekins, but they unmold easily, and I like to serve them on baby greens lightly dressed with a homemade vinaigrette.

SERVES 4

3 tablespoons unsalted butter, softened

½ cup homemade dried bread crumbs

2 teaspoons all-purpose flour

¼ cup milk

4 ounces blue cheese, preferably Maytag Blue, crumbled

1 large egg, separated

¼ teaspoon salt

¼ teaspoon cayenne pepper

¼ teaspoon white pepper

2 large egg whites, at room temperature

¼ teaspoon cream of tartar

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