-
Prep Time20 minutes
-
Cook Time30 minutes
-
Serving2
-
View
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.
- 24 Jun 2015, Berlin, Germany — The British Queen Elizabeth II is greeted at the Bellevue Palace in Berlin, Germany, 24 June 2015. Queen Elizabeth II and the Duke of Edinburgh arrived for their fifth state visit to Germany, taking place from 23 to 26 June. Photo: MICHAEL KAPPELER/dpa — Image by © Michael Kappeler/dpa/Corbis
Ingredients
Ham and Cheese Souffle
Directions
Preheat oven to 375 degrees.
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.
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.
Add the cheese and stir with whisk.
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.
Whip the egg whites to stiff peaks.
Fold the egg whites into the batter.
Pour the batter into prepared dish.
Bake at 375 degrees for 25 to 30 minutes.
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.
Leave a Review