by Heather Schmitt-Gonzalez / Sunday, March 3, 2013
Irish Cheese Soufflés
With the second list, I quickly realized that it was going to be near impossible for me to post only Irish recipes. I get ahead of myself sometimes. But even though every single post this month cannot be Irish, a good number of them can be. Or at least Irish-inspired... as in containing Irish ingredients or inspired by something Irish. Let's see how many I actually wind up sharing.
Coolea. Coolea is rich and tends towards the sweet and caramely flavors of Gouda (which makes sense since the recipe originates from an old Dutch recipe for Gouda).
This is really a very basic soufflé - no bells or whistles. But it is rich and fluffy and utterly perfect with a salad alongside and a dram of good, Irish Whiskey.
p.s... I promise you that these soufflés rose up big and beautiful and full o' Irish glory. But you try sweet talking them into standing tall until you take a picture of them. They also have that stubborn Irish temper.
- 2 Tbs. unsalted butter + more for greasing ramekins
- 2 Tbs. all-purpose flour
- 1 c. whole milk
- 1 c. Coolea cheese, shredded
- ¼ tsp. freshly grated nutmeg
- 4 large eggs, separated
- sea salt
- freshly ground black pepper
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.