Ethereal Cheese Souffle

Had to rush dinner this evening and wanted something special.  No time for a run to the store, so I made a cheese souffle.  First time in years, and we were so happy.  Smooth, light, cheesy and delicious.  I can never figure out why these were reputed to be so difficult except for the poor equipment of cooks of old.  Served it with a salad of mesclun, avocado and pink grapefruit that was a nice counterpoint.  Oil & vinegar dressing with a touch of sugar made it just right.

Cheese Souffle

• 1/2 stick butter (4 Tbsp)
• 1/4 cup flour
• 1 1/2 cups milk
• Salt to taste
• 1/4 tsp Worcestershire Sauce
• 1/4 tsp Cayenne (or to taste)
• 2 cups grated sharp Cheddar cheese (I used Cabot Hunter Cheddar)
• 4 eggs, separated

Preheat oven to 375 and place rack in lower center of oven. Melt butter and whisk in flour.  Add milk and whisk until smooth and thick.  Season with salt, Worcestershire and cayenne then stir in cheese until melted.  Whisk in yolks vigorously in several batches.  Beat whites until stiff but not dry.  Fold one large spoonful into the sauce to lighten it.  Then fold the remaining whites into the sauce using a circular top to bottom motion that gently incorporates the mixture.  DO NOT OVERMIX.  Place in an ungreased souffle dish and bake for 30-45 minutes.  Serve immediately as it will deflate.  FUN!

 Spring comes this week at least calendarwise, so we must begin to think light!