Simon Schama, an English professor based at Columbia University is passionate about cooking. An art historian and the brain behind the BBC's History of Britain is here photographed by Andrew Testa demonstrating his prowess in the kitchen by producing a triumphant cheese souffle. Here's the recipe:
Ingredients for 4 people
1 1/2 ounces butter
2 ounces flour
3/4 pint milk
4 eggs yolks
6 ounces grated Gruyère cheese
4 eggs whites, beaten stiff
salt and pepper
Heat the butter in a saucepan and stir in the flour with a wooden spoon. Add the milk gradually and stir until smooth and thick. Season with salt and pepper. Cool to lukewarm and add the egg yolks, one by one, beating hard after each addition. Stir in the cheese.
Fold in the stiffly beaten egg whites and pour into a buttered soufflé dish or other straight-sided baking dish. Fill the mould only 3/4 full so that the soufflé will have a chance to rise.
Bake at 350° F. for 15 minutes. Increase the heat to 450° F. and bake 10 minutes longer. Serve immediately.
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