Balsamic Rosemary Blueberry Jam & A Charcuterie Board

In less than a week I head out west to Colorado. And I have already started packing. A clear indication I couldn't be more excited to spend time hiking in the mountains. Even if many of the trails are still snow packed. Here I thought I would be experiencing a Colorado spring on this trip, but instead it seems as if it might look and feel a bit more like winter. Which means by the time I am ready to head out to the airport I will have overpacked. Although truth be told there has never been a trip where I didn't overpack. Only this time I can put some blame on the weather. How anyone can go on a week long adventure and take only one bag never ceases to amaze me. 

In many ways I approach my charcuterie boards the same way I do packing my luggage. More is always better. Always. 

The star of this black and blue themed charcuterie board is the Balsamic Rosemary Blueberry Jam as it is an ideal compliment to creamy double/triple cream brie, to a soft, tangy chevre, and to a sharp, slightly pungent blue cheese. It also happens to be insanely good.

In less than 20 minutes (plus some cooling and chilling time) you can make a small batch of this Balsamic Rosemary Blueberry Jam. Because it is made with only seven ingredients, the entire flavor profile of this jam is elevated. In a single spoonful you will detect the tartness of lemon juice and balsamic vinegar, the sweetness of the honey, sugar, and blueberries, the aromatic rosemary, and just a hint of salt. This jam is a virtual dance party on your palate!

Besides having good ingredients, two of the keys to making a really good jam is using a heavy bottomed saucepan and letting the jam first come to a boil then simmer until it has the perfect jammy consistency. 

One of the ways I test for the jam's doneness is to dip a spoon in the cooking jam, then swipe my finger down the back of it. If the finger swipe remains, the jam is ready to be removed from the heat.

As soon as the jam is ready, it should be transferred to a heatproof jar so it can cool to room temperature. If you allowed the jam to cool in the saucepan, the heat will adversely affect the jam's viscosity. The jam can be served  warm or chilled. It's incredibly delicious either way.

The contrasting colors on this charcuterie board gives it that 'wow' factor. Making it one everyone will gravitate toward as well making it hard for everyone to resist digging in! Paired your 'house' cocktail or favorite wine, this charcuterie board makes for an incredibly impressive appetizer. 

So what are some of the secrets to making a great charcuterie board? Well, first it's one having three or four critical components: cheese, charcuterie (meats), crackers/bread, and accoutrements (fresh and/or dried fruit, nuts, honey, and jams). This one only has three but the three selected are amazing. The second secret comes to choosing your cheese. Always think in terms of odd numbers: one, three, five or seven. Also think of the variety (firm, semi-soft, creamy, crumbly, smoked and/or stinky) as well as the compatibility of each cheese. This board uses three differently flavored and textured cheeses, however, they all work well with one another, but especially with the Balsamic Rosemary Blueberry Jam!

Last, but not least, is the arrangement. The most beautifully arranged boards are the most inviting boards. So fill it up. Or as I like to say 'overpack it'.  Using small bowls for nuts and jams and/or jars for honey, not only create some visual interest, they are easy to replenish. To cut or not to cut the cheeses is always a question I ask myself when putting together a charcuterie board. And there is no absolute right or wrong answer. I will say it depends in part on the number of people you are serving as well as the density of the cheeses. For harder cheeses, like a gouda or parmesan, I like to cut them at least 2/3s of the way through. I generally don't cut the softer cheese, like brie or chevre, as the slices sometimes stick together. But that too isn't a hard and fast rule. 

A fabulous charcuterie board doesn't have to break the bank. Yes, good quality cheeses and crackers can be expensive. With a few exceptions, I often buy most of my cheeses from either the never disappoints Trader Joe's or Whole Foods. And if I can't find what I want there, then I am lucky enough to have a local grocery store with a great selection of cheeses.  

There might be a few guidelines to building your version of an epic, gorgeous charcuterie board, but there are no absolute rules. Remember that. So get creative and have fun putting boards together than bring people together!

P.S. If you happen to have any of the Balsamic Rosemary Blueberry Jam leftover, it's fabulous spread on a piece of thick toasted bread spread with some whole milk ricotta cheese. Just saying. 

Recipe

Balsamic Rosemary Blueberry Jam & A Charcuterie Board

Ingredients

Balsamic Rosemary Blueberry Jam 

1 pint/2 cups fresh blueberries

1/2 cup (100g) granulated sugar

1 Tablespoon freshly squeezed lemon juice

1 Tablespoon balsamic vinegar

1 Tablespoon honey

1 scant Tablespoon freshly minced rosemary

1/8 teaspoon Kosher salt

Charcuterie Board

A wedge of Double or Triple Cream Brie Cheese

Small log of Chevre 

A wedge of a good quality blue cheese

Black seedless grapes

Fresh blueberries

Fresh blackberries

Salted Roasted Cashews

Marcona Almonds

Honey

Dried cherries and/or cranberries

Assortment of crackers and/or crostini

Optional: edible flowers (e.g., pansies) for decoration

Directions

Balsamic Rosemary Blueberry Jam 

1. In a heavy bottomed saucepan, add in the blueberries, sugar, and lemon juice. Over medium heat, cook until the sugar melts (approximately 3-4 minutes).

2. Add in the salt, honey, balsamic vinegar, and rosemary. Stir to blend. Bring mixture to a boil.

3. Reduce heat to low and continue cooking until the jam begins to thicken (approximately 8-10 minutes).

4. Remove from heat and transfer to a heat proof jar. Let cool completely before covering and refrigerating.

Charcuterie Board

1. On a large oval platter or round cheese board, place the cheeses in three locations.

2. Add a small bowl of the Balsamic Rosemary Blueberry Jam and small jar of honey.

3. Add a small bowl of the cashews a large handful of the marcona almonds.

4. Arrange the grapes, blackberries, and blueberries around the cheeses.

5. Add some dried cherries and/or cranberries.

6. Add in the crackers in various locations on the platter/board.

7. Top with several edible flowers.

8. Serve and savor!

Notes: (1) All of the cheeses were purchased from Trader Joe's. (2) While not used on this platter, my favorite blue cheese is the Point Reyes Blue. (2) All of the fresh fruit and nuts were purchased at Trader Joe's. (3) Use a good quality, small batch honey. (4) Instead of marcona almonds use roasted almonds or walnuts.

Morton Arboretum, Lisle, Illinois (May 2021)

Rhubarb Spoon Cake

Some of you were fortunate enough to grow up having a mother, aunt, or grandmother who grew rhubarb in their gardens. And just the mere sight of anything rhubarb more than likely evokes memories of the first time you tasted a homemade rhubarb dessert. My first taste of rhubarb didn't come until I moved out east and lived in a small coastal, historic, bucolic town where almost everyone had a garden. Lucky for me my neighbor Sheila had a large patch of rhubarb growing in her abundant garden. Having a piece of her rhubarb pie not only opened up my eyes and taste buds to rhubarb's tart-sweet deliciousness, it turned me into a rhubarb lover. 

Quite possibly one of the most anticipated vegetables to arrive in late spring is rhubarb. Yes, rhubarb is technically a vegetable in spite of often being thought of as a fruit due in large part to both it's tartness and culinary uses. With recipes for this pie, this rhubarb strawberry crisp, these strawberry rhubarb hand pies, and this ginger cardamom rhubarb compote already posted to the blog, we now have a recipe for this lovely Rhubarb Spoon Cake. One inspired by the self taught chef, restauranteur, and author Erin French. 

Spoon Cakes have been described as a cross between a spoon bread, pudding cake, and a biscuit. It's an unfussy, homey, scrumptious dessert best served warm, maybe lightly sprinkled with some confectionary sugar, and served with some freshly whipped cream or vanilla ice cream. Serving Rhubarb Spoon Cake at the end of a casual weeknight dinner or fancy dinner party is akin to giving your family and/or guests a big, huge bear hug. And considering the events of the past year, the return of hugs may be one of those things at the top of many new normal checklists. It's definitely high on mine.

The return of hugs and the return of rhubarb season is cause for celebration with some cake. 

The Rhubarb Spoon Cake is made up of two components: a rhubarb compote and a cake. The compote needs to be made first. As little as less than an hour before assembling the spoon cake or a day or two before. 

Three cups of rhubarb equates to three-quarters of a pound. But when buying rhubarb, I would encourage you to buy at least a pound as any green leaves need to be removed. After cutting the rhubarb into one inch pieces, they are combined with the sugar, lemon zest, lemon juice, cornstarch, and Kosher salt. When cooked over medium heat in a heavy bottomed saucepan, the rhubarb compote comes together in five to seven minutes. Transferring the rhubarb compote to a bowl will help it cool down faster as well as help stop the cooking process.

The dry and wet ingredients for the cake are mixed together first before they are gently combined to create the batter. Honestly, this may be one of the easiest cake batters to assemble. 

After generously buttering and flouring a ten inch cast iron pan, two-thirds of the rhubarb compote is evenly spread on the bottom. Next the cake batter gets spooned on over the compote. After smoothing it with an offset spatula, the remaining compote is dropped in dollops and gently swirled into the batter.

The pan goes into a preheated 400 degree (F) oven. Baking time is somewhere between 22-25 minutes (my baking time was closer to the 25 minute mark). 

While the Rhubarb Spoon Cake is baking, made the freshly whipped cream. Instead of the whipped cream, you could also serve it with some vanilla ice cream. You can't go wrong with either option.

A light dusting of confectionary sugar on a piece of warm Rhubarb Spoon Cake is a just the right amount of sweet finishing touch.

From the tart-sweet rhubarb compote puddled on the bottom and swirled in the moist, buttery cake, every bite of this Rhubarb Spoon Cake is pure delight. A generous dollop of freshly whipped, lightly sweetened billowy cream is not just delectable, it takes this rather simple dessert to a most extraordinary level. 

And here I thought rhubarb season couldn't possibly get any better. However, one bite of this spoon cake let me know just how wrong I was. If you are lucky enough to have rhubarb growing in your garden or a friend is willing to share some of their bounty, you won't need to immediately rush out to check to see if it's available in your grocery store. Because you really do need to make this scrumptious spoon cake. Especially if you consider yourself a rhubarb aficionado.

Recipe

Rhubarb Spoon Cake

Serves 8 (best served warm but still good room temperature if there are any leftovers)

Ingredients

Rhubarb Compote

3 cups (3/4 pound/342g) fresh rhubarb, cut into 1 inch pieces

2/3 cup (166g) granulated sugar

1 teaspoon lemon zest

2 1/2 teaspoons freshly squeezed lemon juice

2 teaspoons cornstarch

Pinch of Kosher salt

Rhubarb Spoon Cake

1/2 cup (113g) unsalted butter, melted, cooled slightly, plus more for the pan

1 cup (132g) all-purpose flour, plus more for the pan

2 teaspoons baking powder

1/2 cup (100g) granulated sugar

1/2 teaspoon Kosher salt

1 large egg, room temperature

1/2 cup whole milk

1/4 cup (58g) sour cream

Whipped Cream

1 pint (473 ml) heavy whipping cream

2-3 Tablespoons confectionary sugar 

1 teaspoon vanilla

Optional: Confectionary sugar for dusting finished rhubarb spoon cake

Directions

Rhubarb Compote

1. In a medium sized heavy duty saucepan, combine the rhubarb, sugar, lemon zest, lemon juice, cornstarch, and Kosher salt.

2. Bring to a simmer over medium heat, stirring constantly until the rhubarb becomes tender and sauce like (approximately 5-7 minutes).

3. Remove from heat, transfer to a bowl, and let cool to room temperature. (The compote will keep covered in the refrigerator for up to a week.) 

Rhubarb Spoon Cake

1. Preheat the oven to 400 degrees (F). Generously butter a 10 inch cast iron pan. Dust with flour and shake out any access. Set aside.

2. In a large bowl, combine the all-purpose flour, baking powder, granulated sugar, and Kosher salt. Whisk to combine. Set aside.

3. In a medium bowl, combine the melted butter, milk, butter, vanilla, and sour cream. Whisk until blended.

4. Add the wet ingredients to the dry ingredients. Gently stir using a spatula until ingredients are just blended.

5. Spread about two-thirds of the rhubarb compote evenly in the prepared pan.

6. Spoon the cake batter over it, spread evenly, then dollop with the remaining compote over the top.

7. Using an offset spatula or butter knife, gently swirl the compote into the batter.

8. Bake until lightly golden and a cake tester comes out clean when inserted into the middle of the cake (approximately 23-25 minutes).

9. Serve while warm with the freshly whipped cream.

Whipped Cream

1. In the bowl of a standing mixer, combine the whipping cream, confectionary sugar, and vanilla.

2. Whip until soft peaks form.

Notes: (1) This is an ever so slightly modified version of chef and author Erin French's Rhubarb Spoon Cake recipe. If you would like to learn more about Erin French's story, would highly recommend you read her newly published book "Finding Freedom: A Cook's Story; Remaking a Life from Scratch". (2) The rhubarb compote would also be delicious served over ice cream. So consider making a double batch.

Lake Michigan view from Bailey's Harbor, Wisconsin (April 2021)

Oatmeal Raisin Cookies Levain Style

If having to make a choice between homemade and store bought anything, but particularly cookies, I am definitely on team homemade. And not just because I have spent the last eight years trying to convince you that cooking and/or baking for your friends/family brings joy or that it can be one of the best ways to express your love for them. I am pretty sure I am not alone in genuinely believing high quality, fresh ingredients create seriously good, maybe even great food. Not even the time (and money) it takes to buy ingredients and clean up the kitchen could sway me away from being on team homemade. Okay, maybe the mess, especially the mess I make, sometimes gives me pause. But then I think of just how intoxicating, how divine stepping foot into homemade nirvana feels. For those of you who know and have been there, you know. 

I really had no business creating and making a new Oatmeal Raisin Cookie. Because there is already a really, really, really good recipe for Oatmeal Raisin Cookies on the blog. But then last week I was visually bombarded with images of oatmeal raisin cookies on Oatmeal Cookie Day (who knew there was such a thing?). So I started to wonder what Oatmeal Raisin Cookies made Levain style might taste like. Would they be like one of those to-die-for cookies capable of sending even the most diehard oatmeal raisin cookie lovers into a cookie coma? Would they be the kind of cookies you would obsess over and dream about? Or could they be the ones convincing those on team store bought it was time to switch teams? I knew if I didn't answer those questions they would forever haunt me. 

From the start I decided to be an Oatmeal Raisin Cookie purist. In other words, there wouldn't be any walnut or pecans in these cookies. Just lots of raisins and a hint of cinnamon. While I knew I wanted them to be Levain style (aka as big as saucers, thick, beautiful, insanely delicious cookies), I also knew I wanted their texture to have that perfect crispy on the edges, soft in the center combination. All of this meant both the ingredients and ingredient amounts as well as the assembly and baking temperatures had to be just right.

Ever since making cookies using either a European or European style butter, I am more than convinced that it really does add a deeper, more buttery, richer flavor to baked goods. Which meant these Oatmeal Raisin Cookies would definitely be made with a European style butter. Because I wanted these cookies to have a bit of a crunch to them, I decided a dark brown versus a light brown sugar, might be the better option. And to get that high-end bakery cookie softness in the center, a combination of all-purpose and cake flours along with some cornstarch, would be needed. Last but not least, I wanted the cookies to also have a discernible vanilla flavor undertone to them. Which meant vanilla would definitely be one of the ingredients. The cookie making process would have to be slightly untraditional in the fact that the (slightly beaten) eggs would be the last ingredient going in. And as far as the baking temperature went, 375 degrees (F) was probably going to be high enough to give them a bit of a rise. However, using the double cookie baking sheet method would help prevent the bottoms from burning as the baking time for 5 to 6 ounce sized cookies would need to range somewhere between 21-23 minutes.

You have probably already guessed that all of those carefully made decisions created Oatmeal Raisin Cookies Levain Style even better than the ones in my wildest hopes and dreams. 

I somewhat jokingly shared on a Facebook post that these cookies would not just be serious contenders in an Oatmeal Raisin Cookie contest, but that they would win it. And it's true, there is always some truth in humor. I should probably start looking for some Oatmeal Raisin Cookie contests.

There is a trick to getting perfectly round cookies. For smaller cookies, I like to use a large glass, small bowl, or round cookie cutter to gently swirl the cookies as soon as they get out of the oven. But with cookies as large as these, an offset spatula is the secret weapon. By gently pressing the edges of the cookie in with the back of the offset spatula as soon as they come out of the oven, you can create the most gorgeous, resplendent cookies! 

As soon as I took a bite of these Oatmeal Raisin Cookies I was beyond smitten and deliriously giddy. I was obsessed with everything about them. Their texture, their flavor, and their size were better than perfect, if there even is such a thing. Those aforementioned burning questions would no longer be haunting me. These cookies answered all of them. But while I may never be able to convince everyone on team store bought that these Oatmeal Raisin Cookies are leaps and bounds better than anything found in a grocery store, I am more than certain my friends are thrilled to have a more than passing acquaintance with someone on team homemade. And I am equally happy to have these kindred spirits in my life.

Recipe

Oatmeal Raisin Cookies Levain Style

Makes 8 - 9 large cookies

Updated June 2022 (See update notes)

Ingredients

1 cup (226g) unsalted butter, room temperature (preferably European Style butter)

1 cup plus 2 Tablespoons (225g) dark brown sugar

1/2 cup (100g) granulated sugar

2 teaspoons vanilla

2 cups (260g) all-purpose flour

1/2 cup (56g) cake flour

2 teaspoons cornstarch

1 teaspoon baking soda

3/4 teaspoon Kosher salt

1/2 rounded teaspoon cinnamon

1 1/2 cups (135g) old-fashioned oatmeal (not instant) (I used the Quaker Oats brand)

1 1/2 cups (239g) raisins (dark and/or light, or a combination)

2 large eggs, room temperature, lightly beaten

Directions

1. Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper. Set aside. Note: I actually like baking them at 365 degrees (F)!

2. Sift the all-purpose flour, cake flour, cornstarch, baking soda, Kosher salt, and cinnamon. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter until creamy (approximately 2 minutes).

4. Add in the brown sugar and granulated sugar. Beat until light and fluffy (approximately 3-4 minutes).

5. Beat in the vanilla.

6. Add in the sifted dry ingredients. Mix just until blended.

7. Mix in the raisins and oats.

8. Add in the lightly beaten eggs. Mix just until blended (approximately 1 minute).

9. Divide the dough into 8 or 9 balls of dough (ranging from 5 ounces/142g to slightly more than 6 ounces/172g).

10. Place 4 balls of the dough on the baking sheet. Do not press the cookies down. Place a second baking sheet under the baking sheet holding the cookies. This is the double baking sheet method.

11. Bake for 18-20 minutes, rotating the tray midway through the baking process, until the cookies are golden around the edges. Remove from the oven. Use a small glass bowl slightly larger than the cookie to swirl around the cookie to create a perfect round bakery perfect looking cookie.

12. Let the cookies rest on the baking sheet for 15-20 minutes before transferring to a cooling rack.

13. Finish baking the cookies.

Notes: (1) If not measuring brown sugar using a scale, firmly pack into measuring cup/measuring utensils. (2) Highly recommend using a European style butter to give the cookies a deeper flavor. (3) To get a perfectly rounded cookie, use an offset spatula to gently shape the cookies as soon as they are removed from the oven. (4) I did not chill the balls of dough before baking them as the temperatures were cool the day I baked them and my batter wasn't too soft. On a hot day, I might consider chilling them for 15-20 minutes if the batter felt soft. (5) To get the same oatmeal raisin cookie outcome, I strongly encourage you use the ingredients recommended.

UPDATE: (1) I formed the dough into 13 balls of dough (95g/3.3 oz), about the size of golfballs and refrigerated them overnight. (2) I baked them at 365 degrees (F) for 18-20 minutes or until golden on top. Be careful to not over bake. 

Cave Point, Sturgeon Bay, Wisconsin (April 2021)

Gruyere Cheese Souffle

Stay curious. Those were some words of advice I heard someone share last week. And they resonated with me.  For anyone growing up hearing the life limiting adage 'curiosity killed the cat', imagine if instead you heard the words 'stay curious'. Our mindset would be one open to and looking for possibilities. Staying curious about life, food, the people we think we know, and the people we meet, to name a few, might also be what keeps us on the life long journey of discovering the best version of ourselves. Have you ever noticed how energizing it is to be around others willing to try or even taste something new or different? Sometime last summer we invited some friends to dinner where one of the side dishes was Florentine-Style Peas (a dish made with fresh peas and guanciale). I was excited to serve this dish for a myriad of reasons, but unbeknownst to me these friends happened to be in the 'we don't like peas' camp. Only I didn't know this until after they each tried and had second helpings of the peas. In retrospect, I learned they both had stay curious mindsets. Needless to say, I absolutely love cooking for and having stay curious kind of people at my dinner table. 

I can't remember the last time I made or even ate a souffle. I actually had forgotten how easy and delicious they are. But after seeing a recipe for a souffle that could be either made and immediately baked or made, refrigerated and baked later had me a bit curious. Could I still channel my inner Julia Child and make a light, airy, beautiful, scrumptious, swoonworthy cheese souffle? Could this be the cheese souffle recipe that would shift me from thinking of a souffle as main dish to it being either a main or side dish? I am happy to say the answer is a resounding YES to both of those musings.

In French a cheese souffle is called "Souffle au Fromage". Essentially a souffle is nothing more than a white sauce flavored with a grated cheese that has been 'lifted' with egg whites then baked in a relatively hot oven. Rather than viewing it as a difficult or intimidating dish to make, think of it as simple ingredients coming together to make an incredibly impressive egg dish. 

One of the keys to making a successful souffle is having all of your ingredients ready, preparing the baking dish, and preheating your oven. 

Traditionally, souffles are made in round souffle dishes. But they really don't have to be. Feel free to make then in an oval ceramic dish or even an oval cast iron dish. 

Next to having your ingredients prepped, whipping your egg whites to medium-stiff, yet still smooth and creamy, peaks is key. And by carefully folding your egg whites, in either three or four additions, into the cheese mixture will help ensure the souffle will have its' characteristic light and airy texture.

As much as you might be curious as to whether your souffle is rising or not, this may be the one time where you need to keep your curiosity in check. In other words, do not open your oven until the 20 or 25 minute mark. 

If the Gruyere Cheese Souffle isn't going to be the main course, consider serving it as a side dish with a roasted chicken (even a rotisserie chicken!) and a salad. For those of you who love wine with your meals, a chilled bottle of Chardonnay or even a white Pinot Noir would compliment the meal perfectly.

While you can make the souffle mixture ahead of time (see notes), it needs to be served immediately. However, even after it deflates as it cools, it is still incredibly delicious. We couldn't stop eating it! Bon Appetit!

Recipe

Gruyere Cheese Souffle

Serves 4 as a main dish, up to 6 as a side dish

Ingredients

3 Tablespoons (42g) unsalted butter, plus more for buttering the dish

1-2 Tablespoons freshly grated Parmigiano-Reggiano

2 medium or 1 large shallot (2 ounces/50g), finely minced

1/4 cup (33g) all-purpose flour

1 cup whole milk

3 1/2 ounces (98g) gruyere cheese, grated

Pinch of freshly grated nutmeg

3/4 teaspoon Kosher salt

1/2 teaspoon white pepper

4 large egg yolks

6 large egg whites

1/8 teaspoon cream of tartar

Optional but good: Add a pinch of cayenne to the batter (it's what Julia Child would do)

Directions

1. Preheat oven to 400 degrees (F). Butter a 9"x7" dish and generously dust with the grated Parmigiano-Reggiano cheese. Set aside.

2. In a medium sized pan, melt butter over medium-low heat. Add in the minced shallots and cook until translucent (about 5-6 minutes).

3. Add in the flour and continue cooking, stirring constantly, for 2-3 minutes.

4. Slowly add in the milk, whisking constantly (mixture will be thick). Bring mixture to a boil (look for at least one bubble to emerge). Reduce heat to a simmer and continue cooking for 5 minutes.

5. Add in the grated gruyere cheese, stirring until it has melted.

6. Stir in the Kosher salt, white pepper, grated nutmeg, and cayenne (if using).

7. Remove from the heat and whisk in the egg yolks one at a time. Cover the pan with aluminum foil and keep warm.

8. Beat the egg whites and cream of tartar in a standing mixer fitted with a whisk attachment until stiff (but still slightly soft) peaks form. Be careful to not over beat the egg whites to the point of dryness. They should be creamy and smooth yet still have stiff peaks. Note: Do not beat your egg whites ahead of time. Beat them just before they get get folded into the cheese mixture.

9. Fold in the whipped egg whites in three additions to the cheese mixture until well combined. But do not overfold.

10. Transfer to the prepared baking dish. Place dish on a baking sheet and place in the oven. See notes.

11. Bake for 5 minutes at 400 degrees (F). Then reduce oven temperature to 375 degrees (F) and continue baking for 15-20 minutes or until puffed up, golden brown, and not too jiggly in the center. Note: Do not open up the oven door before checking it at the 15 minute mark. My baking time was closer to 20 minutes or a total of 25 minutes.

121. Remove from the oven and serve immediately.

Notes: (1) Slight adaptations made to Susan Spungen's Stress Less Cheese Souffle Recipe. (2) After transferring the egg/cheese mixture into the baking dish, you can cover and refrigerate until ready to bake. Take out of the refrigerator at least 30 minutes prior to baking if using a ceramic dish. (3) I used a slightly large 8" x 11" baking dish. It worked, but next time I would use a slightly smaller baking dish. Maybe even a 9" round (high sided) baking dish. (4) Make sure your cream of tartar is nor expired before adding to the egg whites.