Cheddar Chive Souffle

"The only thing that will make a souffle fall is if it knows you are afraid of it."

~James Beard

With the ranks of vegetarians growing in my family, I've found the need to dust off my Moosewood cookbook and get creative in my offerings.  After all, I want everyone's bellies to be happy!

The first time I made cheese souffle was in 1977.  I was eleven years old and had been reading my mother's Fanny Farmer cookbook.  Yes, even as a kid I was a little dork who read cookbooks cover to cover.  The souffle was a success; savory and ethereal...one of the confidence boosters that launched my love of cooking.   

This makes a great dinner.  Three of us split it with a salad and bread and there was nothing left.   If you serve it to guests, you just need to make sure that everyone is seated at the table before the oven timer dings. You only have about one and a half minutes before it starts to fall.  Of course, it's just as delicious fallen, but visually,  much more appetizing to serve in full "poof."

This time I used the recipe from The Enchanted Broccoli Forest cookbook and added chopped fresh chives from the garden.  There are a few steps involved, but it is not difficult and success is assured if you just keep in mind a few things:

1. Follow the directions exactly.
2. Make sure your eggs are at room temperature.
3. Beat the egg whites until they are stiff, but not dry.
4. Fold beaten egg whites carefully into batter with a rubber spatula.
5. Use a straight-sided souffle dish and butter the inside thoroughly.
6. DO NOT OPEN THE OVEN TO PEEK AT IT!
7. DO NOT JUMP ROPE OR GRECO-ROMAN WRESTLE IN THE KITCHEN while the souffle is baking!

Cheddar and Chive Souffle


6 eggs, separated
3 tablespoons butter
3 tablespoons flour
2 teaspoons dry mustard
1 1/4 cups milk, brought to a boil and still hot
1 1/2 packed cups grated sharp cheddar cheese
1/4 cup chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper


1.  Separate the eggs; put both yolks and whites in large bowls, cover them and let them come to room temperature. 


2. In a medium-sized saucepan, melt the butter.  Sprinkle in the flour and dry mustard, whisking constantly as you sprinkle.  Cook over low heat - still whisking - for a solid minute. 


3.  Slowly pour the hot milk in, whisking vigorously as you do, so that the mixture stays smooth and uniform.  Keep this mixture over low heat, stirring constantly.  As soon as it starts to bubble, remove from heat, stir in the grated cheese, and season with salt and peppers.  Let this mixture cool to room temperature.


4. Preheat oven to 375 degrees.  Beat the egg yolks, then beat them into the cooled sauce, then return the mixture back to the egg yolk bowl.


5. Beat the whites until stiff.  Fold them swiftly and adeptly into the first mixture.  Transfer batter to prepared souffle dish and place it in the preheated oven.  Bake for 40 minutes, undisturbed, and serve it posthaste to your already seated guests!