On the Menu Recipe: Market's 'Point Reyes Blue Cheese Souffle & Satsuma Tangerines'

Served with Organic Mache Salad, Candied Almonds, Housemade Orange Marmalade.

Makes 12, 4-ounce soufflés.


4 tablespoons whole butter

½ cup all-purpose flour

2 cups cold milk

¾ cups crumbled Point Reyes Blue Cheese

6 each egg yolks

6 each egg whites

To taste. kosher salt

To taste, ground black epper


  1. Melt butter in heavy saucepan
  2. Add the flour and stir briskly with wooden spoon until incorporated
  3. Add cold milk slowly to make a thick cream sauce (whisking continually). Cook for approximately 10 minutes over a moderate heat.
  4. Remove from the heat and add to the kitchen aid bowl, stir in crumbled blue cheese.
  5. Allow to cool slightly. Attach the whisk attachment and at high speed add one egg yolk at a time.
  6. Season to taste with salt and pepper.
  7. In a separate bowl, whip egg whites until soft peaks form.
  8. Fold into mixture.
  9. Spray souffle cups with non-stick spray, fill cups ½-inch from top.
  1. Bake in a water bath at 300 degrees for 15-18 minutes and lightly brown on top.
  2. Remove from oven, let cool and unmold onto buttered parchment.

These can be served immediately out of the oven alongside a salad of fresh greens paired with whatever fruit is in season. We use citrus and strawberries when in season.  Garnish soufflés with any candied or toasted nut.

* Can also be cooled and reheated slowly in a 300-degree oven. To reheat, place soufflés in an ovenproof dish in a small amount of cream (to prevent sticking) until warm.



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