by Kathryn E.
Member since:
January 15, 2006

BAM ! Emeril Legacy Does Ineffable Chagrin

April 17, 2006 06:38 PM EDT
views: 120 | comments: 56

BAM! Emeril Legacy is here in the studio with us, to demonstrate his famous cheese souffle, blender style. Photo included.

Let's join Emeril.

Blender Souffle
Preheat oven to 325 degrees. BAM !
Dice into cubes:
6 oz SHARP cheddar cheese  BAM!

Heat to just below boiling:
1 and 1/2 cups milk (whole is BETTER than skim)
Pour milk into blender and add:
2 TBS butter
6 to 8 pieces crustless bread, torn into large pieces
1/2 teaspoon salt
1/8 teaspoon pepper, or few grains of cayenne
1 anad 1/8 teaspoon dry mustard (optional)

Blend until thickened. Add cubed cheese.

Beat 4 egg yolks in a large bowl until lemon-colored.
Add cheese mixture to egg yolks VERY slowly, beating constantly.

Beat 4 egg whites until stiff BAM! but not dry, then fold in GENTLY to yolk and cheese mixture. BAM !

Place mixture in a prepared 8-inch souffle baking dish and bake about 50 minutes or until set.

Additions to Cheese Souffle:
1/2 c ground or finely chopped ham
3 TBS of tomato paste (marinara, with Marsala, please BAM!)
1/2 c to 1 c of finely chopped celery or carrots

We see Emeril making this fine souffle. What a fantastic job Emeril is doing. Blending, dicing, cubing, whipping, folding. BAM !

He places the souffle into the oven and waits. The aroma wafts into the kitchen where we, courtesy of Smellavision, can smell it.

Oh, what ineffable ectasy! The aroma is delicious !!!
So delicate and cheesy. So Emeril!

Emeril takes the souffle out of the oven. Horrors! BAM! The souffle falls. Pouf! BAM! BAM! The souffle has collapsed!

It's ineffable chagrin!

Recipe courtesy of The Joy of Cooking. Photo courtesy of Google.

I used to make this a lot. It IS delicious, but you must serve immediately, or BAM! ineffable chagrin!!
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Comments: 56

Kathryn E. Apr 17, 2006, 7:04pm EDT
Kathleen, just keep YOUR dogs outta MY kitchen when I'm making MY cheese souffle !!! The recipe IS good, btw...
Susan Pattishall Apr 17, 2006, 7:07pm EDT
Thank you. I'm going to try this.
Harry Covert Apr 17, 2006, 7:15pm EDT
Great Piece. I wish I could share my French Shepherd's Pie with you and also my Mediterranean Shepherd's Pie. Bam!
Kathryn E. Apr 17, 2006, 7:23pm EDT
Susan, it really IS good. Just be careful when folding the whiltes into the mixture and then serve immediately afer removing from oven...Makes me want to make it again, soon!! Your result should look like the photo...
Kathryn E. Apr 17, 2006, 7:25pm EDT
HM, I've only had English Shepard's Pie. Having lived in Montreal, I would LOVE French Shepard's pie and Mediterranean Shepard's pie. If you don't have a recipe, I'm sure Google has one...Try it! I'd love to see the recipe!!!
Aileen F. Apr 17, 2006, 7:28pm EDT
Yum, Kathryn! This was cute! What do we need to do, do you think, to get HM to share that Shepherd's Pie? It's a favorite, too!
Faith H. Apr 17, 2006, 7:29pm EDT
too funny Kathryn, I'm too spastic to have ever had success with a souffle, but love it when someone else does the honors. Great word play!
Kathryn E. Apr 17, 2006, 7:31pm EDT
Aileen, let's beg HM to get us a recipe !!! I'm getting hungry. I haven't even made DINNER yet....Let's see, chicken and, and, and, cream cheese? It'ls all we have...
Kathryn E. Apr 17, 2006, 7:32pm EDT
Faith, I bet you've got some great Southern recipes to share!!! Yours, or on the web - as long as it is a recipe !!!
jessie voigts Apr 17, 2006, 8:06pm EDT
kathryn - my easy souffle has cream cheese in it, you make it in the blender and it never fails. hmm. might be time to resurrect it!!
Kathryn E. Apr 17, 2006, 8:18pm EDT
Jessie, yes, definitely !! Resurrect it - Cream cheese is my fave for cooking !!!
Clare Stella Apr 17, 2006, 8:25pm EDT
Sounds yummy but too hard. Great article though.
Edward Nudelman Apr 17, 2006, 8:41pm EDT
Very nice, Kathryn. I wasn't sure how you were going to pull off this ending, until, of course, I got to the soufle. Great job!
Kathryn E. Apr 17, 2006, 9:44pm EDT
Thanks, Cathy !! Got the idea last night seeing Emeril on a toothpaste commercial. Thought of my old souffle and BAM, it deflated !!!
Kathryn E. Apr 17, 2006, 9:45pm EDT
Clare, it's not too hard for ME, and I'm a terrible cook, at least since joining....(that which cannot be NAMED)...
Kathryn E. Apr 17, 2006, 9:45pm EDT
Edward, I saw Emeril last night on TV for a toothpaste commercial. He said BAM! and in my mind I saw my old souffle deflate. It was a no-brainer.
Edward Nudelman Apr 17, 2006, 10:54pm EDT
That's a kick!
0000-doublel-0000 Apr 17, 2006, 10:55pm EDT
Funny, Kathryn...I watch Food Network like Faith so I can see this happening. We get story ideas from the most unexpected places. Great idea for 2 word challenge. On a day when I'm feeling adventurous I'll have to try this :).
Kathryn E. Apr 17, 2006, 11:21pm EDT
Ed, speaking of kidk, I was just over at she who must not be named, and was laughing so hard i snorted.
Kathryn E. Apr 17, 2006, 11:22pm EDT
kick,
Kathryn E. Apr 17, 2006, 11:23pm EDT
Laurie, it just requires detail, and delicacy when foliding. Fold once, twice, three times, that's it. keep it high and keep it stiff. Sorrry, too much of something for me tonight...
Carol Voigts Apr 17, 2006, 11:28pm EDT
souffle, the first thing a new cook should try and master to prove you're a good cook.
Kathryn E. Apr 17, 2006, 11:29pm EDT
And the first thing a good guest should eat.
Stephen Schneider Apr 17, 2006, 11:42pm EDT
How do you sit down thinking "ineffable chagrin" and come out with this? You have a strange mind dear Kathryn, I love it.
Priscilla (wishing I was in Costa Rica) ~. Apr 18, 2006, 12:07am EDT
Yum, what time are we eating? Great job!
Kathryn E. Apr 18, 2006, 12:20am EDT
Stephen, are you saying I'm WEIRD? LOL - Love it. You're WEIRD, too. Thanks !!! I thrive on the kaleidoscopic viewpoint...
Kathryn E. Apr 18, 2006, 12:20am EDT
Priscilla, it's midnight. Up for it?
Clever!

I hate cooking - it is ineffable!

Magi
Kathryn E. Apr 18, 2006, 5:07am EDT
Nicola, I'm with you !!! I love it when gourmet cooks cook for me !!!
Serina Matteson Apr 18, 2006, 6:50am EDT
Too cute. I haven't a clue yet what I;m going to do yet with theses two words. Sounds delicious.
Kathryn E. Apr 18, 2006, 8:16am EDT
Serina, just hurry up gal, I'm dying to read it !!!
Enoch Allen Apr 18, 2006, 9:38am EDT
Um, is there a way for you to loan out your brain cells for use by me? I'll--I'll pay you back with some of my very own. In a few months.
Donald H. Apr 18, 2006, 11:05am EDT
It is OK....every cook has bad days...Emeril also!
Kathryn E. Apr 18, 2006, 11:10am EDT
Enoch, I remember that moving story, Colby, you wrote not lnog ago. THAT was great !!!
Kathryn E. Apr 18, 2006, 11:11am EDT
Donald, yes, even Emeril !!
Gisela S. Apr 18, 2006, 11:23am EDT
Kathryn - I have never, ever, in my life made a souffle that made it to the table fully inflated. I'm printing this off and handing it to my husband - who thinks he IS Emeril. Maybe I'll get out of cooking dinner one night this week.

(Is the whole creativity thing tied into no sleeping????? I wish my mind could connect the dots like yours!)
Richard Frisbie Apr 18, 2006, 11:40am EDT
So, is it still called a souffle when it BAM! deflates, or does it become an IHOP special of the week? This was fun Kathryn - Thanks!
Kathryn E. Apr 18, 2006, 11:49am EDT
Gisela, maybe your husband will cook this soufflee. It's Joy of Cooking, so it can't be TOO hard. Yes, souffles begin to deflate quickly. Sigh, since joining Gather, I fear I no longer cook REAL meals nor sleep REAL sleep. Not true. I slept 8 hours last night....The creativity IS linked to the lack of sleep. So motivated, don't want to sleep...
Kathryn E. Apr 18, 2006, 11:50am EDT
Richard, don't know about anybody else, but MY souffles don't deflate MUCH, and they are NEVER IHOP specials of the week.
Annina Anton Apr 18, 2006, 2:08pm EDT
Kathryn, how clever!

Around New Orleans, Emeril has had a definite influence...to the ineffable chagrin of other chefs, the term "Bammage" has been coined to denote the sprinklings of powdered sugar or herbs around the rim of a plate.
Kathryn E. Apr 18, 2006, 5:05pm EDT
Annina, thank you. Always wondered about the origin of BAM !.
0000-doublel-0000 Apr 18, 2006, 6:05pm EDT
LOL Keep it high and keep it stiff? Kathryn's words to live by. I can't argue with that LOL.
Kathryn E. Apr 18, 2006, 7:23pm EDT
Laurie, I was referring to SOUFFLE - keep it high and stiff. What wee YOU thinking???
0000-doublel-0000 Apr 18, 2006, 8:32pm EDT
Oh...er...um....I think my phone is ringing....
Kathryn E. Apr 18, 2006, 10:00pm EDT
Laurie, it might be a HOT date....Let me know. Maybe, he'll make SOUFLEE !!!
Carl, Prince of Prose, Villain of Verse Apr 18, 2006, 10:46pm EDT
I tried a spinach souffle on only one ocassion. The spinach contributed too much water to the mix, which gave it all the appearance of those fermented Zombie brains in George Romero's "Dawn of the Living Dead."

But we ate it all anyway. I chopped up some ham and threw it all into a large frying pan and it was reborn as "Green Eggs and Ham!"
Kathryn E. Apr 18, 2006, 10:59pm EDT
No, carl, I do not like green eggs and ham, I will not eat them with spam, green eggs and ham. Not in a boat, nor in a moat, I will not eat Spinach Souffle. Sounds difficult. About the only thing I could suggest is to blend the heck out of the spinach and then to drain it before adding it to the yolks and cheese. I've made a nice spinach quiche by blending spinach after boiling and chopping.
Carolyn Madden Apr 19, 2006, 4:16pm EDT
i don't know this BAM person but i loved this anyway! greatest movie souffle moment: christopher reeve very sexily tells margot kidder that it's important to do it slowly and carefully, then cooks a souffle for her using his laser vision in superman 2. and some people think the godfather 2 was the best sequel ever, no way! hehe
Kathryn E. Apr 19, 2006, 11:54pm EDT
Carolyn, I looooooved Superman 2. Don't remember THAT scene, though, but laser vision is MUCH better than an oven. It makes me hungry. Emeril Legasse is on the Food Network - I think. Maybe he has a restaurant in New York or New Orleans. Shows how much I know, NOT.
0000-doublel-0000 Apr 20, 2006, 10:58pm EDT
Oh yeah, a man who cooks is a-ok with me, Kathryn!
Kathryn E. Apr 21, 2006, 1:51am EDT
Laurie, if you find one, lasso him and bring him home to ya, babe !!!
0000-butterflybren-0000 Apr 27, 2006, 2:29pm EDT
Speaking of spinach....if you wring it out in cheese cloth or even paper toweling after it's cooked and cooled, it cuts the water content to almost nil.

Very creative article!
Kathryn E. Apr 27, 2006, 3:18pm EDT
Brenda, GOOD to know. It was probably in the original recipe I used, (also Joy of Cooking, but it's been a LONG time since I made Spinach Quiche.) Thanks !!!
Kathryn E. May 13, 2006, 9:38am EDT
Thanks, all. This is SO tasty.

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