Kathy's Smokin'
Babbling Farker
This is my entry titled "Julia's Cheese Souffle".
I planned to do this cook on Friday afternoon, despite thunderstorms and a tornado watch our skies remained sunny and blue. Life just kept getting in the way, though, and despite my best efforts I wasn't able to and then the dark clouds rolled in. We didn't get a tornado but we did get some high winds that did the following. The first photo is the branches of a black walnut tree above where my kamado used to be last year before I moved it to clear the area for a smoke shake build. The second photo is of another black walnut tree I've allowed to grow and it was going to be a corner in the permaculture area I'm planning. I'll cut it down and plant an oak and a chestnut tree as new corners. Good thing I didn't smoke my soufflé on Friday, the thump of the tree branches falling would have deflated my hard work.
I got the recipe and directions for this souffle from watching a Youtube video of Julia Child's "The French Chef" television series. Here's the video, it's hilarious!
[ame]http://youtu.be/IFAjJif7OoY[/ame]
Below are the ingredients. I didn't have milk so diluted 1/4 cup half and half with 5/4 water to get my 1 1/2 cups of milk.
First I separated the eggs from the whites -- a total of 6 yolks and 8 whites were needed.
I used a corning ware dish I already had, it was a little wider than what Julia used on the video but it worked well. It is buttered with grated cheese sprinkled on top of the butter, I chose Romano because that is my favourite grated cheese.
Next I made my béchamel sauce/thick white sauce. Started with a roux, eyeballed too much butter so put that aside and started fresh with a measured amount of butter to the measured flour. Really glad I started fresh because the sauce came out beautiful and exactly how Julia described it should be.
The egg yolks make it a beautiful yellow and thin the sauce which is why it's important to start with a very thick one. I kept the sauce warm by inserting the pot in a larger pot of hot water as Julia suggested and it made the mixing trouble-free.
Beat the whites in the mixer until they were glossy and just starting to stiffen.
Made a collar to contain the souffle's rise and buttered it so the souffle would not stick.
Of all the days to have trouble getting my kamado up to 375'F! I overshoot my usual smoking temperature of 250'F all the time because I get sidetracked and don't check often enough. This day I checked temperatures every 10 minutes and had a lot of trouble passing 300. I had several other things on the go simultaneously and had to run out of the house in about an hour, not returning for about 11 hours. My kamado was only at 350, Julia's recipe called for 375, but since I had no time to do things different and would be out of town on Sunday, the last day of the TD, I put the souffle in Dragona's fiery belly and hoped for the best.
Here’s peeking through the top vent.
Here’s my very first soufflé successfully baked on my kamado!!
Please use the photo below for voting.
It was delicious!! Carol made it very clear I am to make this cheese soufflé often.
Thanks for looking.
I planned to do this cook on Friday afternoon, despite thunderstorms and a tornado watch our skies remained sunny and blue. Life just kept getting in the way, though, and despite my best efforts I wasn't able to and then the dark clouds rolled in. We didn't get a tornado but we did get some high winds that did the following. The first photo is the branches of a black walnut tree above where my kamado used to be last year before I moved it to clear the area for a smoke shake build. The second photo is of another black walnut tree I've allowed to grow and it was going to be a corner in the permaculture area I'm planning. I'll cut it down and plant an oak and a chestnut tree as new corners. Good thing I didn't smoke my soufflé on Friday, the thump of the tree branches falling would have deflated my hard work.
I got the recipe and directions for this souffle from watching a Youtube video of Julia Child's "The French Chef" television series. Here's the video, it's hilarious!
[ame]http://youtu.be/IFAjJif7OoY[/ame]
Below are the ingredients. I didn't have milk so diluted 1/4 cup half and half with 5/4 water to get my 1 1/2 cups of milk.
First I separated the eggs from the whites -- a total of 6 yolks and 8 whites were needed.
I used a corning ware dish I already had, it was a little wider than what Julia used on the video but it worked well. It is buttered with grated cheese sprinkled on top of the butter, I chose Romano because that is my favourite grated cheese.
Next I made my béchamel sauce/thick white sauce. Started with a roux, eyeballed too much butter so put that aside and started fresh with a measured amount of butter to the measured flour. Really glad I started fresh because the sauce came out beautiful and exactly how Julia described it should be.
The egg yolks make it a beautiful yellow and thin the sauce which is why it's important to start with a very thick one. I kept the sauce warm by inserting the pot in a larger pot of hot water as Julia suggested and it made the mixing trouble-free.
Beat the whites in the mixer until they were glossy and just starting to stiffen.
Made a collar to contain the souffle's rise and buttered it so the souffle would not stick.
Of all the days to have trouble getting my kamado up to 375'F! I overshoot my usual smoking temperature of 250'F all the time because I get sidetracked and don't check often enough. This day I checked temperatures every 10 minutes and had a lot of trouble passing 300. I had several other things on the go simultaneously and had to run out of the house in about an hour, not returning for about 11 hours. My kamado was only at 350, Julia's recipe called for 375, but since I had no time to do things different and would be out of town on Sunday, the last day of the TD, I put the souffle in Dragona's fiery belly and hoped for the best.
Here’s peeking through the top vent.
Here’s my very first soufflé successfully baked on my kamado!!
Please use the photo below for voting.
It was delicious!! Carol made it very clear I am to make this cheese soufflé often.
Thanks for looking.
ray:
