Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

Now I came very close to bailing out of this month’s challenge. No not because it is a soufflé…a supposedly difficult French recipe I have never dared tried. I was excited about this challenge. The reason why I almost bailed was because of my kitchen in it’s present state. Indulge me and let me digress a bit! Remember 5 months ago I had major water damage in my kitchen, bedroom, entrance hall and bathroom? Well 2 weeks ago it happened again except the kitchen but they never built my promised new kitchen (I rent btw). Anyways this last event prompted the new kitchen project.

Monday: kitchen demolished

Friday: painted, new walls, waiting for new cabinets

As of Friday night I was expecting new cabinets early in the week. And see how I said before this last water damage was not in the kitchen? Well wouldn’t you know it Sat morning I heard dripping on the new ceiling. Investigations lead to the source really being the roof of my building (not pool, at least that is what they are saying today). Well the new wall and ceiling put up this very week got chopped up last night to get to the leak. So no new cabinets yet early this week I assume.

Saturday night: new whole in brand new ceiling

Anywho, I had a few pre-cooked things but if I need to cook something or find dishes well I had to rummage over or under the kitchen table or in the bedroom right now.

So you can see I was justified and bailing out of this challenge. BUT I found a microwave recipe. I do have maze-like-walking-to-access to my microwave. I knew it would probably be a flop (pun intended) but I could not resist. I did this microwave soufflé recipe during the day while the construction workers were here. I have no counter to work on, not even a kitchen table. So my couch was my working surface. I beat my eggs whites standing in the middle of the living room holding the bowl in my hands. The soufflé was no longer my challenge. Making a soufflé under my CONDITIONS was the challenge.

Microwave Cheese Souffle from ifood.tv


5 egg whites
Butter or margarine
1 tablespoon grated Parmesan cheese
3 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon dry mustard (I had none and used curry powder instead)
1/2 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 cup milk
1 cup shredded sharp Cheddar cheese
1/4 teaspoon cream of tartar
4 egg yolks
2 tablespoons shredded sharp Cheddar cheese
  1. Bring egg whites to room temperature, about one hour.
  2. Butter a 1 1/2 quart, heat-resistant, non-metallic souffle dish or a 1 1/2 quart, heat-resistant, non-metallic, straight-sided casserole and sprinkle with the Parmesan cheese.
  3. Place the 3 tablespoons butter,  in a large, heat-resistant, non-metallic mixing bowl and heat, uncovered, 1 minute on full power , or until butter is melted.
  4. Blend flour, flour, mustard, salt, pepper and cayenne into melted butter.
  5. Gradually add milk, stirring until smooth.
  6. Heat sauce mixture, uncovered, on roast for 4 minutes or until thickened and smooth. Stir occasionally.
  7. Add the 1 cup shredded cheddar cheese, stirring to mix.
  8. Heat on roast for 1 additional minute or until cheese is melted. Stir.
  9. While making the sauce, beat egg whites with cream of tartar until stiff, but not dry. Set aside.
  10. Beat egg yolks until thick and lemon colored. Add egg yolks gradually to sauce mixture. Beat well.
  11. Mix about 1/4 of the beaten egg whites with the sauce mixture. Work quickly and lightly, taking care not to break down the egg whites.
  12. Fold remaining egg whites into sauce mixture.
  13. Carefully spoon souffle mixture into the prepared souffle dish.
  14. Sprinkle the remaining 2 tablespoons of shredded cheese on top of the souffle mixture.
  15. Place the souffle on the center of the turntable in the microwave oven and heat, uncovered, on DEFROST for 15 minutes or until a knife inserted in the center of the souffle comes out clean.
Microwave Cheese Souffle
I actually had a lot of fun doing it. The final cooking time was way off as I had to cook it on defrost well over 30 min. You know it did not look half bad actually until I cooked it a bit too long and it flopped. It certainly was not as beautiful as an oven one but it was still worth it. Also one you remove it from the microwave it totally deflates.  It kept an airy texture but looked more like a thick omelette. I served my construction workers a little bowl each and they both enjoyed it. They even posed for the camera and gave me permission to post the pic! They are great hard workers and I feel bad for them when they arrive Monday and have to redo the ceiling in the kitchen again.

Marco and Gaston enjoying the Cheese Soufflé

This DC was quite an adventure. Hopefully things will be normal by the next challenge!