by Chef Shawn McClain of Green Zebra, Chicago, courtesy of Roth Käse
Gruyère Soufflé with Endive and Apple Salad
by Roth KäseServes 4
2 tablespoons butter
4 tablespoons all-purpose flour
2 1/4 cups Grand Cru Gruyère, shredded
3/4 cup milk
3 egg yolks
6 egg whites
Preheat oven to 350 degrees F. Lightly coat six 9-ounce ramekins with butter and 1tablespoon flour. Combine Grand Cru Gruyère, 3 tablespoons flour and milk in the top of a double broiler set over simmering water. Heat until cheese is melted and mixture is a smooth, paste-like consistency, approximately 4 to 5 minutes. Remove from heat.
Place egg yolks in small bowl. Stir in 1 tablespoon of the warm cheesemilk mixture to temper the yolks, then transfer all of the yolks into the cheese mixture; stir to blend.
In a separate bowl, beat egg whites to stiff peaks with an electric mixer. With a wire whisk, fold ¼ of the egg whites into the cheese-egg yolk mixture; add the remaining cheese-egg yolk mixture to the whites and fold together.
Evenly divide the soufflé mixture among the ramekins and smooth over the tops. Set the ramekins on a baking sheet and bake until lightly browned, puffed and firm, approximately 15 minutes. Serve with Endive and Apple Salad.
Endive and Apple Salad
1 tablespooncider vinegar
2 tablespoons extra-virgin olive oil
1/8 tsp salt
1/8 tsp ground black pepper
2 apples, cored and thinly sliced
2 heads endive, julienned
In medium bowl, whisk together vinegar, olive oil, salt and pepper. Add the apple slices and endive; toss.