THE QUEEN’S HAT (SOUFFLE)

  • Prep Time
    20 minutes
  • Cook Time
    30 minutes
  • Serving
    2
  • View
    411

Queen Elizabeth II died on September 8, 2022 at age 96 after a 70 year reign. Her passing made me sad and inspired me to paint her portrait. Obviously, she lived a life of tremendous privilege but with that came enormous responsibility.  I wonder why she didn’t give up the throne 20 years ago and go sit on a beach and drink rum punches.  She could have BOUGHT a beach.  But she didn’t.  She worked for England up to the last minute of her life.  It was an amazing life spanning decades of change, progress and tragedy.  I was watching the non-stop tv coverage of her funeral and the transfer of power to King Charles while I made this ham and cheese souffle.  And when it puffed up like the top of a hat, I thought of Queen Elizabeth’s hats.  She had GREAT hats and she rocked them.  And thinking of that while I enjoyed this delicious dish cheered me up a bit.

 

Ingredients

Ham and Cheese Souffle

    Directions

    Preheat oven to 375 degrees.

    Step 1

    Prepare the souffle dish. Coat the inside of the dish with softened butter then sprinkle grated parmigiano reggiano cheese in the dish and swirl it around so that you have a fine dusting of cheese inside it. Make a collar for the dish with parchment paper and smear one side with softened butter. then secure the collar with a piece of string.

    Step 2

    Make the Bechamel. Melt butter over medium heat in a saucepan. Add flour and make a light roux. Don't let it brown. Add milk slowly and make a thick sauce. Cook about 5 minutes so you don't have a raw flour taste. Add a sprinkle of nutmeg and a pinch of salt.

    Step 3

    Add the cheese and stir with whisk.

    Step 4

    Add egg yolks one at a time and stir with whisk. ADD HAM AND COMBINE GENTLY the set aside to cool while you whip the egg whites.

    Step 5

    Whip the egg whites to stiff peaks.

    Step 6

    Fold the egg whites into the batter.

    Step 7

    Pour the batter into prepared dish.

    Step 8

    Bake at 375 degrees for 25 to 30 minutes.

    Step 9

    Remove from oven and serve quickly as the souffle will start deflating in about 5 minutes.

    Conclusion

    Okay, I'm from Anniston, Alabama and I eat catsup with my eggs. You don't have to... but it is good... really.

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