Monday, August 12, 2013

Blue Cheese Souffle

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I love being introduced to new foods.  Appetizers, main courses, sides or desserts; I love them all.  I find I sometimes get in a rut; maybe not making the same exact recipes week in and week out but recipes that are similar.  In order to avoid falling into a pattern of recipes or a routine I always try to keep my eyes open to various recipes, whether it's reading a restaurants menu and making mental notes, reading through cookbooks or going to someones house and being introduced to a new dish that way. 

Such was the case with this recipe.  We went over to my brother and sister-in-law's for supper one evening, if the meal won't be ready soon after our arrival my sister-in-law always has some delicious appetizer to snack on while we visit and wait.  One night she had this little souffle dish with this dip in there that was amazing.  Warm, rich, cheesy, and so creamy; it sent my taste buds in orbit.  It was love at first bite!  I seriously could have done a face plant in this stuff, it's that good.  Anyway, after having my fare share of this dip, I immediately asked my sister-in-law for the recipe. 
She went sifted through her emails, found the link and sent it my direction.  She said she had the same reaction when she first tasted this dip.  She said she had tasted it several years ago and to this day it's still been a "go to" for her.  She raved about how easy it was and that it could be made in advance and reheated.  From her review I knew I must try this soon.    

 If you're a blue cheese fan then this is the dip for you. The blue cheese is truly the star of this recipe, but it pairs so well with the cheddar. The cheddar melts perfectly and holds the bits of blue cheese goodness in place; it's like flecs of blue cheese are suspended in the air. Each bite is just the right amount of all the flavors; onions, blue cheese, cheddar cheese and a bit of tang from the mayonnaise. I could honestly make a meal out of this stuff, it's just so good.   
This is one of those recipes that can be made in one large dish or multiple smaller dishes, depending on preference.  I opted for several smaller dishes since we weren't having a lot of people over when I made this.  When I prepared them I baked them all off; kept the ones out to serve and allowed the others to cool completely before covering them and refrigerating them.  To reheat the leftovers, I brought them out of the regrigerator and placed them in a cold oven, then turned the oven to 350 and allowed them to stay in there for about 10 minutes, just long enough to heat through.

I love simple recipes that taste amazing and I don't think I'm alone it that. So simple is good and this souffle is so simple! Just a few basic ingredients, no special equipment or dishes needed. All it takes is combining all the ingredients, pouring them into a baking dish and allowing them bake. That's all! Now you've got a delicious appetizer that's sure to please. 

Blue Cheese Souffle

1 Egg, lightly beaten
1/4 Cup milk
1 Cup mayonnaise
1 Cup crumbled blue cheese
1 Cup cheddar cheese, grated
1 Cup onion, diced
1/4 Tsp salt, plus more if needed
1/4 Tsp freshly ground black pepper, plus more if needed


Preheat oven to 300.

Lightly spray a 2 quart baking dish, an 8x8 square pan, or 4 small ramekins, with non-stick cooking spray.  Set aside.

Combine ingredients in a medium bowl and stire to combine.  Transfer to prepared baking dishes, carefully place in a roasting dish and pour hot water in the roasting pan.  The water should come about halfway up the sides of the baking dish. 

Place in preheated oven and bake for 45 minutes, or until the tops are set and lightly browned.  Once the souffle is thoroughly cooked, remove from oven and from the roasting dish and serve immediately with crusty bread, crackers or sliced apples.

Recipe source: STL Today

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