Roasted Pepper, Cheddar Souffles ♥

My very first soufflé, a broccoli soufflé, turned out heavy, like a feather-flattened pillow. Tonight's soufflés -- yippee! -- were the airy pillows that should be soufflés.

And I suspect that with soufflé success under my belt, I'm hooked. With a simple salad and a simple dessert, it made for an extraordinarily satisfying meal.

This recipe is especially simple because no hot water bath is called for -- just throw it in the oven.

NUTRITION NOTES This is great supper option for vegetarians and those following a low-carb diet -- only 7 net carbs!

NEXT TIME

• Soufflé directions always direct, "Serve immediately." But it was about 30 minutes before this was ready to serve. Before then, it was too hot and the only flavor was 'hot'. After 30 minutes, the cheese, the eggs, the peppers were at perfect temperature for really enjoying.
• I'll use a cheese more subtle, more complex, than the obvious cheddar.
  
I might make a few extra for these reheated beautifully in the microwave the next day.

ROASTED PEPPER, CHEDDAR SOUFFLÉS
Hands-on time: 30 minutes
Oven time: 20 minutes
Recommended resting time: 30 minutes (to cool a bit)
Serves 4

PREP
1 teaspoon butter
4 tablespoons grated Parmesan (grate an extra 2 tablespoons for later)
2 roasted red peppers, chopped

Preheat oven to 400F. Coat four 1-cup ramekins with butter, then coat with Parmesan. Divide peppers among the ramekins. Place on a baking sheet.

MAKE ROUX (also called 'white sauce')
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon black pepper
Sprinkle of cayenne pepper
1 cup whole milk

1/2 cup grated cheddar (or another cheese, you'll also need more when assembling)
2 tablespoons grated Parmesan
2 egg yolks, slightly beaten in small bowl (separate the whites for later)

Melt the butter in a medium saucepan over MEDIUM HEAT. Sprinkle the flour, salt, pepper and cayenne over top and combine with a wooden spoon until smooth. Let cook 1 minute. Slllllooooowwwwwly (starting with a tablespoon at a time) add the milk, fully incorporating each new addition before adding more. Bring to a boil over moderate heat, stirring constantly.

Remove from heat. Stir in cheddar and Parmesan. Transfer a tablespoon of the hot mixture to the egg yolks, stirring continuously, repeat until egg mixture is warm and eggs themselves no longer discernible. Combine egg mixture with milk mixture.

EGG WHITES
2 egg whites
Sprinkle salt

With a hand mixer, beat egg whites and salt until stiff. (When are egg whites "stiff"? After beating a bit, turn off the mixer and lift the beaters out of the bowl. If the egg whites are "soft", small peaks will form but the tops will curl over. If the egg whites are "stiff", then the peaks will remain upright.)

Gently stir in 1/3 of the egg whites into the white sauce. Fold in the remaining egg whites, gently but thoroughly.

ASSEMBLE & BAKE
Sprinkle of cheddar

Divide mixture among the four ramekins. Top with additional cheddar. Bake until puffed and golden, about 17 - 20 minutes. Let cool before serving, abot 30 minutes.

NUTRITION ESTIMATE
Per Serving: 269 Cal (68% from Fat, 21% from Protein, 10% from Carb); 14 g Protein; 20 g Tot Fat; 12 g Sat Fat; 7 g Carb; 0 g Fiber; NetCarb7; 256 mg Calcium; 1 mg Iron; 480 mg Sodium; 177 mg Cholesterol; Weight Watchers 7 points

CREDIT WHERE CREDIT'S DUE
Adapted from Gourmet, June 2005

(c) Copyright 2006 Kitchen Parade