Why I spend way too much money on rent…

May 3rd, 2009


Isn’t the view just wonderful? I love the lake. It has finally gotten warm in Chicago. It makes me much happier. A few more hours of studying and then a much needed bike ride by the lake.

As I mentioned before, one of my goals in life was to make a souffle.  Many people seem to be intimidated by them because they fall.  My theory is that even if they fall, they still taste good.  I’ve read a number of tips online about how to make the perfect souffle and, honestly, only a few helped:

1. Follow the recipe (I rarely do this in every other type of cooking but here it is important- at least for the egg ratio and such)

2. Level the ramekins with a knife and using the knife go around the inside of the ramekin (this will help it rise more evenly, which I have found to be the best when making chocolate souffles)

3. Do not open the oven until you are ready to take it out (this is a difficult step but try to stick to it.  I have put goat cheese souffles back in that were still raw in the middle and they fell quickly when I took them out.  This may just take some experimentation with the cooking time and your oven.)

I make souffles fairly often because I love a goat cheese souffle with a simple salad.  I can kick back with a glass of white wine and stare out at the lake…stop daydreaming Ginny and get back to studying…

Goat Cheese-Chive Souffle
(adapted from epicurious)
2 tablespoons butter, room temperature
1 tablespoon Parmesan, grated
1 tablespoon all purpose flour
1/3 cup milk (recipe calls for whole but I used skim and it worked fine)
3 ounces soft fresh goat cheese, very coarsely crumbled
1 tablespoon chives, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg yolk
2 large egg whites

1. Preheat oven to 350°F.
2. Rub inside of two 1-cup soufflé dishes or ramekins with 1 tablespoons butter. Coat with grated parmesan; tap out excess. Set aside.
3. Melt remaining 1 tablespoon butter in sauce pan.
4. Add flour and cook 2 minutes, whisking constantly.
5. Gradually whisk in milk. Increase heat to medium. Simmer mixture until very thick, stirring constantly, about 3 minutes.
6. Add half of goat cheese and chopped chives. Whisk until melted and smooth.
7. Mix in salt and pepper.
8. Allow mixture to cool for 2 minutes.
9. Whisk egg yolk in medium bowl to blend and stir in the souffle base.
10. Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites.
11. Sprinkle the goat cheese into the bottle of the ramekins.
12. Place in 13x9x2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of dishes.
13. Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes.


6 Responses to “Why I spend way too much money on rent…”

  1. Manggy on May 3, 2009 8:30 pm

    Did you come across the tip of broiling the top before baking from the bottom? I wanted to see how high such a souffle would rise (I don’t have the option of bottom heat, as my oven is fan forced). The souffle looks lovely and I’m glad you conquered it!

  2. Sophie on May 4, 2009 2:49 am

    MMMMM….Ginny! Your soufflé looks lovely & delicious!! Great food!

  3. Sylvia on May 5, 2009 2:10 pm

    Your view is amazing !!! And the goat cheese soufflé looks perfect and delicious for me

  4. gattina on May 6, 2009 12:27 am

    wow, this souffle looks so tall and fluffy, great job Ginny! Anymore apartment for rent near you… just wanna get closer to your kitchen, hehee.

  5. Passionate Eater on May 9, 2009 3:55 pm

    What a perfect souffle and a perfect Chicago view! Even if you lived on the top floor of the Sears Tower, it would be tough to get a view that nice. Thanks for the souffle tips, I will consult this post when I am daring enough to try souffle-making!

  6. Emily on May 16, 2009 11:49 am

    I’ve never made a souffle before! I’m scared! But this one looks amazing. I love goat cheese.

    I’ll come live with you and split the rent. How’s that? That is an amazing view!

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