Overcoming Fears

The thought of making a soufflé has always terrified me. But once you make one, you realize that they really aren't that difficult! In fact, they are quite easy. The only even slightly difficult part is beating the egg whites to a stiff peak. And once you get that part down, you are good to go. This soufflé recipe took about 15 minutes to put together and 45 to bake, so it can definitely be done for a special weeknight dinner. We paired it with a salad and homemade bread.

Ricotta and Pesto Souffle (The New Enchanted Broccoli Forest, Mollie Katzen)

a little melted butter and grated parmesan for the soufflé dish

1 lb. (2 cups) ricotta cheese

6 eggs, separated and at room temperature

2 Tbs. unbleached white flour

1/2 tsp. salt

lots of fresh black pepper

1/3 cup grated parmesan

1 cup pesto [homemade or store-bought]

1. Preheat oven to 375. Lightly brush a 2-quart souffle dish with melted butter, and sprinkle it with grated parmesan.

2. Place the ricotta in a large mixing bowl. Add all, some, or none of the egg yolks, the flour, salt, pepper, 1/3 cup parmesan, and the pesto. Beat with a whisk until well combined.

3. Place the egg whites in a separate large bowl, and beat until they form stiff peaks. Gently but persuasively fold the beaten whites into the ricotta mixture. Use a firm rubber spatula, and turn the bowl as you fold. Transfer the batter into the prepared soufflé dish.

4. Without a moment's hesitation, place the soufflé into the oven, and reduce the temperature to 350. Let it bake undisturbed for 45 minutes. Serve immediately.