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Diners—and the chefs who feed them—are embracing retro dishes. At New York City's The Darby, Alexandra Guarnaschelli perused old supper-club menus for inspiration and came away with ideas for dishes like this cheese soufflé and a chilled tomato soup that are classics that never go out of style. This light and airy soufflé boasts both Parmigiano-Reggiano and Gruyère cheeses, and gets a little sharp complexity from Dijon mustard and dry mustard. Pair it with a vinaigrette-dressed salad and a baguette for an elegant lunch. Slideshow:  Endangered French Classics 

January 2011

Gallery

Credit: © Matthew Armendariz

Recipe Summary

total:
1 hr
active:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano-Reggiano.

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  • In a medium saucepan over medium-high heat, melt butter. Stir in flour to make a paste. Gradually whisk in cream and bring mixture to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer base to a large bowl; let cool. Stir in egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 1/4 cup of Parmigiano-Reggiano.

  • Put egg whites in a large stainless steel bowl. Add cream of tartar. Using an electric mixer, beat egg whites until firm peaks form. Fold one-third of whites into the soufflé base to lighten it, then fold in remaining whites until no streaks remain.

  • Scrape mixture into prepared dish. Run your thumb or a towel around the inside rim of the dish to wipe away any crumbs. Bake for about 35 minutes, until soufflé is golden brown and puffed. Serve right away.

Suggested Pairing

Fresh, white peach–inflected Pinot Grigio.

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