Lost and FOUND

So I finally found the missing memory card.
The night in question we drank a lot of this:


After the B&B at dinner party part I we decided we need to try new after-dinner liqueurs. Brilliant, no? The Farigoule was sweet definitely, strong and intensely floral (it's made out of sage and other Herbs de Provence) and gives people intense hangovers (I was NOT the only one drinking this 375mL bottle so that does not explain the day from hell I suffered after this evening).

So! Back to the food. That night I made a savory souffle. It was pretty basic as I didn't want to get too crazy on our dinner guests, but it was also incredible if I do say so myself.

Kyle also made some incredible baguettes, because what is a french dinner without a fresh baguette?



The recipe (courtesy of http://www.epicurious.com/recipes/food/views/Gruyere-and-Parmesan-Cheese-Souffle-103223)

(Hint, if you have an iPhone, Epicurious now has a magical app that you can view all 25,000+ recipes on your phone, which is incredibly easy to use while cooking in the kitchen or at the store... and no they did not pay me to pitch it (I can't say I wouldn't accept if they asked). I just really like epicurious as a resource especially in our limited counter top kitchen)



Ingredients:
* Grated Parmesan cheese
* 1/4 cup (1/2 stick) butter
* 5 tablespoons all purpose flour
* Pinch of cayenne pepper
* Pinch of ground nutmeg
* 1 1/4 cups whole milk
* 1/4 cup dry white wine
* 6 large egg yolks
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyère cheese (6 oz)
* 1/4 cup finely grated Parmesan cheese
* 8 large egg whites


Prep:
Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg.



Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute.



Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt).



Using electric mixer, beat whites in large bowl until stiff but not dry.

Fold 1/4 of whites into lukewarm soufflé base to lighten.

(Rae approves)

Fold in remaining whites.


Transfer soufflé mixture to prepared dish.

Sprinkle with remaining 2 tablespoons Gruyère cheese.



Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.