Cheddar Souffle with Tomato Relish

By akselden

Ingredients

• Souffle:
• 1/3 cup (75 ml) butter, plus more for greasing dish
• 1 1/3 cup (75 ml) flour
• 1 tsp (5 ml) Dijon mustard
• 1/4 tsp (1 ml) salt
• Pinch ground black pepper
• 1 1/2 cups (375 ml) milk
• 1 1/2 cups (375 ml) crumbled strong cold-pack cheddar cheese (sold in plastic tubs in the dairy case)
• 6 eggs, separated
• Relish:
• 1 14-oz. (398-ml) can plum tomatoes(do not drain juice)
• 1/2 cup (125 ml) diced red pepper
• 1/2 cup (125 ml) diced red onion
• 2 tbsp (30 ml) brown sugar
• 2 tbsp (30 ml) cider vinegar
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) chili flakes

Preparation

Step 1

1. Preheat oven to 350°F (180°C).

2. Butter an 8-cup (2 L), 3" to 4" (7.5 to 10 cm) deep soufflé dish.

3. Melt 1/3 cup (75 ml.) butter over medium heatin a large heavy-bottomed pot. Stir in flour and cook for one minute. Stir in mustard, salt and pepper. Whisk in milk and cook until boiling and thickened, about 4 minutes. Add crumbled cheese and stir until melted and incorporated. Remove pot from heat.

4. Whisk egg yolks together. Add to cheese mixture and stir well.

5. Beat egg whites with an electric mixer until the hold soft peaks, about 3 minutes. Add 1/4 of beaten egg whites into cheese mixture and stir until incorporated. Fold remaining egg whites into cheese mixture.

5. Pour mixture into prepared dish, filling dish three-quarters full. Bake 35 to 45 minutes or until very puffed, golden and firm to the touch. Serve with Tomato.

RELISH:
1. Combine all ingredients in a small pot and bring to a boil over high heat. Reduce heat and simmer for 35 to 45 minutes or until thick. Taste and adjust seasonings.

2. Transfer to a blender or food processor and pulse a few times until chunky. Can be made up to 5 days in advance and stored, tightly covered, in the refrigerator.