Video on how to prepare a Green Chile Cheddar Souffle. Video by Liddie Martinez
By LIDDIE MARTINEZ
Española Valley
One of my favorite things to do in the spring is to plan a morning brunch in the garden to enjoy the sights and sounds of the season. While souffle is not a traditional New Mexican dish, this green chile cheddar cheese souffle has all the elements to christen it such and invite it to our table frequently. The cloud-light texture, gooey cheese and spicy flavor is the perfect dish to pair with the scents of a flowering garden and birdsong. This recipe is really easy!
I think souffle has been given a bad rap with that constant fear of it falling on you. Don’t be afraid to try it. The key is to wait until 30 minutes before your guests arrive to whip the egg whites. Timing is everything. Prep the ramakins and set aside. Make the collars and have pins at the ready. Make the sauce and have the rest of the ingredients measured and waiting.
It will take 15 minutes to whip the eggs to a stiff peak and incorporate the rest of the ingredients. Your guests will arrive while the souffle is baking so have the salad ready to go and waiting in the refrigerator. Have the table outside set and the mimosas on ice. As soon as the souffles have baked, serve. Nothing beats a hot and fluffy souffle except the delightful conversation that will follow. This recipe is for two but can be doubled. Cheers!
Recipe:
Butter two small 4” ramakins and make foil collars using extra wide heavy-duty foil. Fold foil lengths in half and butter well. Set aside with four straight pins that you will use to secure the collars.
White Sauce
3 Tbsps. butter
2 ½ Tbsps. flour
¾ cup hot milk
Pinch salt
Preheat oven to 375° Melt butter over low flame in a small saucepan. Add flour and whisk to incorporate into a roux. Allow flour to cook for two minutes when it begins to bubble then remove from heat. Scald milk in microwave for a minute or so then add hot milk to roux and whisk to blend. Return to heat and continue to whisk as it thickens. When it begins to bubble, remove from heat. Sauce will be thick- don’t worry. As you add additional ingredients it will loosen.
Green Chile Cheddar Soufflé
¾ cup white sauce
3 egg yolks
5 egg whites (room temperature)
¼ tsp cream of tartar
¾ cup grated cheddar cheese (reserve about 4 Tbsps.)
½ cup chopped green chile (roasted, peeled and stem & seeds removed) Reserve about 4 Tbsps.
1 tsp salt
Set standing mixer with egg whites. Begin on low until frothy. Add cream of tartar and salt. Increase speed to medium high and finally high until stiff peaks form and meringue is glossy. Remove bowl from standing mixer and set aside. Add one dollop of meringue to the roux along with egg yolks and green chile. Stir well. Add salt and cheese and fold in until incorporated.
Push meringue to one side and pour roux mixture on empty side of bowl and gently fold being careful not to over mix and deflate batter. It is better to under mix than to over mix batter.
Divide equally between ramakins and place buttered collar securing with pins. With a rubber spatula, make an indentation of a circle at the top of the batter; this will encourage rising. Bake for 35 minutes then sprinkle reserved cheese and green chile on tops and return to oven for 5-7 minutes. Check doneness with wooden skewer- it should come out clean when inserted in the center. Serve immediately.
Serves 2 hearty portions.
Editor’s note: Liddie Martinez is the author of the popular award winning Chile Line Cookbook: Historic Recipes of Northern New Mexico, which is available online at www.pajaritopress.com.
Green Chile Cheddar Souffle. Photo by Liddie Martinez
