Bacon and Gruyère Soufflé, ¼ cup grated Parmesan

9. Serve immediately.

Nutritional information per serving:

Calories 208 (64% from fat) • carb. 9g • pro. 9g

•fat 15g • sat. fat 8g • chol. 167mg • sod. 416mg

•calc.175mg • fiber 1g

BACON AND GRUYÈRE

SOUFFLÉ

Soufflés are not difficult, but require attention. This recipe is easy enough for those new to cooking.

Makes 8 servings

4tablespoons unsalted butter, softened and divided

¼cup grated Parmesan

¼pound bacon, cut crosswise into 1⁄3-inch strips

3tablespoons unbleached, all-purpose flour

1⁄8 teaspoon sea salt

¼teaspoon freshly ground black pepper

pinch ground nutmeg

¾cup whole milk

¼cup dry white wine

3large egg yolks, lightly beaten

1 cup shredded Gruyère, plus 2 tablespoons for topping soufflé

5 large egg whites, room temperature

¼ teaspoon cream of tartar

1.Preheat oven to 400°F with the rack in the middle position.

2.Generously butter a 2-quart (8-cup) souf- flé dish with 1 tablespoon of the softened butter. Add Parmesan to evenly coat bot- tom and sides of dish. Wipe the rim of the dish with a clean towel to ensure that no butter or cheese is on it; reserve.

3.In a medium skillet set over medium-high heat, sauté the bacon to desired done- ness. Reserve.

4.Melt the remaining butter in a medium saucepan set over medium-low heat. Stir in flour, pinch of salt, pepper and nutmeg over heat for about 3 to 4 minutes to cook off any raw flour taste. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on the speed 2; mix the but- ter/flour mixture directly in the pan while slowly adding the milk. Cook until thick- ened, about 4 minutes.

5.Once all the milk is added, continue to cook and whisk until thickened, another 2 to 3 minutes. Whisk in the wine, gradually increasing speed to 4 until a smooth and homogenous consistency is achieved. Continue to whisk, cooking an additional 3 to 5 minutes. Remove saucepan from heat and allow to cool slightly.

6.Put the yolks in a large mixing bowl. Slowly spoon a small amount of the milk mixture to the yolks while simultaneously mixing on speed 1. Continue mixing in the remaining mixture, 1⁄3 at a time until

combined; stir in the cheese and reserved bacon; reserve.

7.Put the egg whites in a large mixing bowl. Replace the beaters in the hand mixer with the chef’s whisk. Starting on speed 1, begin to whip them. After 1 to 2 minutes, once the whites begin to show some bubbles around the edges, gradu- ally raise to speed 3, mixing for at least 30 seconds on each speed. Once the whites begin to foam, add the remaining salt and the cream of tartar. Gradually increase the speed to 7, not raising it too fast or the egg whites will get lumpy, until medium-stiff peaks are achieved.

8.Using a large spatula, stir about ½ cup of the egg whites into the egg yolk/cheese mixture. Very carefully, fold in the remain- ing whites. Transfer mixer to the prepared soufflé dish. Gently smooth the top to ensure an even rise.

9.Put the soufflé in the preheated oven. Once the oven door has closed, immedi- ately turn the temperature down to 375°F. Bake until soufflé has risen 2 to 3 inches above the sides of the dish and the top is a nice dark golden color; this should take 30 to 35 minutes.

10.Serve immediately.

Nutritional information per serving:

Calories 252 (72% from fat) • carb. 4g • pro. 12g

•fat 20g • sat. fat 10g • chol. 126mg • sod. 283mg

•calc. 228mg • fiber 0g