Heavenly blue cheese souffle

April 25, 2008 12:00:00 AM PDT
He's recognized as a pioneer and inspiration to many in the culinary field. In the Bay Area we know his superb cuisine from the Lark Creek Inn, One Market Restaurant, Yankee Pier and others. In 2003 he partnered with Caesars Palace in Las Vegas, creating magic once again. He's Chef Bradley Ogden and he joined us to share his marvelous recipe for blue cheese soufflé!

Twice Baked Maytag Blue Cheese Soufflé
By Chef Bradley Ogden

Makes six 4-ounce soufflés

Ingredients

  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup cold milk
  • 5 ounces Maytag Blue Cheese, crumbled - room temperature
  • 3 egg yolks
  • 3 egg whites
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • Extra flour, for molds
  • 1 tablespoon butter, for molds
  • Parchment paper
  • 3/4 cup heavy cream

Preheat oven to 300 degrees. If using a convection oven, preheat to 250 degrees. Butter and dust six 4-ounce soufflé molds.

In a 1-quart stainless steel saucepan, add the 2 tablespoons of butter and place over a moderate heat to melt the butter. Stir in the flour with a wooden spoon. Cook for 6 minutes, stirring often. Incorporate the cold milk, whisking very slowly to make a thick cream sauce. Once the milk is added, continue to for 10 minutes over a slow heat. Pour the cream sauce into an electric mixing bowl. Add the crumbled Maytag Blue Cheese, using the whisk attachment. Turn the machine on low to blend in the sauce and cheese. Let the mixture cool slightly, turn to a high speed and add one egg yolk at a time. Season to taste with salt and pepper. Remove the mixture to another bowl and let cool completely. Whip the egg whites to soft peaks and fold into the cheese. Fill molds to the top with the mixture. Bake in a water bath at 300 degrees for 40 minutes; until lightly brown on top. Remove from the oven; let cool almost completely. Unmold onto buttered parchment paper, with browned top side up. Refrigerate until needed.

For Service:

Preheat oven to 375 degrees. Pour ¾ cup of heavy cream into a non corrosive 10-inch sauté pan. Add the soufflés, top side up, and place over a high heat. Bring liquid to one boil then place in the oven and bake for 8 minutes or until the soufflés have absorbed most of the cream. Remove from the oven. With a metal spatula gently remove the soufflés from the sauté pan. Serve with the Mache salad. Garnish with toasted walnuts and crumbled Maytag Blue Cheese.

Vegas Uncork'd

Bon Appétit Magazine and Las Vegas join forces to host Vegas UNCORk'D, an extraordinary culinary event featuring the very best in Las Vegas fine dining May 8-11, 2008.

Las Vegas is one of the nation's top culinary destinations, home to a spectacular collection of celebrity chefs and more Master Sommeliers than any other city in the country. Throughout Mother's Day weekend, Bon Appétit Magazine, the Las Vegas Convention and Visitors Authority (LVCVA) and an elite group of Las Vegas resorts will join forces with some of the destination's finest chefs, including Daniel Boulud, Tom Colicchio, Todd English, Michael Mina, Wolfgang Puck, Guy Savoy and Jean-Georges Vongerichten for an extraordinary, intimate culinary entertainment event like no other - Vegas Uncork'd: A Bon Appétit Epicurean Experience (May 8 - 11, 2008). Bon Appétit Executive Chef and Iron Chef Cat Cora will also be participating in the event.

With more than 25 events planned at Bellagio, Caesars Palace, Hard Rock Hotel & Casino, Lake Las Vegas, and Wynn Las Vegas, this delicious, star-studded weekend is sure to satisfy every craving.

Tickets for individual events range from $75 to $350, with comprehensive weekend packages available.

For information on all the events during Vegas Uncork'd, visit www.bavegasuncorked.com.


Load Comments