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CHEESE JALAPEÑO
SOUFFLÉ
Serves: 4 to 6
1 tablespoon butter, softened 1
tablespoon flour
3 tablespoons butter 2 tablespoons flour 1
teaspoon cornstarch 1 teaspoon finely chopped jalapeno peppers 1 cup
milk 1 teaspoon Worcestershire sauce salt, and freshly ground pepper to
taste 6 eggs yolks 1 1/2 cups grated Swiss cheese or cheddar
cheese 2 teaspoons finely chopped fresh coriander 6 egg whites 1/4
teaspoon cream of tartar
Preheat the oven to 375 degrees F. Brush the
interior of a 6-cup soufflé mold with the softened butter. Coat with
flour. Shake any excess out. In a heavy saucepan melt the butter. Stir in
the flour, cornstarch and jalapeño peppers. Stir to blend, then add the
milk. Cook while whisking until sauce becomes thick. Tranfer the bubbly
sauce to a large mixing bowl. Season with Worcestershire sauce, salt and
pepper. Mix egg yolks, cheese, and coriander into the thick cream sauce.
Using an electric, whip the egg whites and cream of tartar until stiff and
glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and
scrape the mixture into the prepared soufflé mold. Place on a baking
sheet. Cook in the middle of the oven for 20 to 30 minutes.
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