A classic, pillowy cheese soufflé turns supper into an act of kindness worth bestowing on yourself.

Jones uses a fluted soufflé dish that is 2 3/4 inches high and 4 inches in diameter, but any oven-safe, straight-sided dish with a 2-cup capacity works. You can also vary the recipe by using 3 tablespoons of a finely chopped cooked green vegetable, sautéed mushrooms, or minced ham, in which case use only 1 tablespoon of mild grated cheese, like Swiss, in addition to the Parmesan.

This recipe is one of Judith Jones' meals for one.
Servings: Serves 1
  • 2 1/2 tsp. butter
  • 1 Tbsp. grated Parmesan
  • 1 Tbsp. all-purpose flour
  • 1/3 cup milk
  • Large pinch of salt
  • Small pinch of paprika
  • 1 egg yolk
  • 2 egg whites
  • 1/3 cup grated cheese such as Cheddar or Swiss, tightly packed
  • Directions
    Smear 1/2 teaspoon softened butter around inside of a soufflé dish, and sprinkle Parmesan over it. Preheat oven to 425°.

    Melt 2 teaspoons butter in a small pot, and stir in flour. Let cook over low heat for a minute, then remove from heat. Pour in milk, whisking vigorously, and return pot to medium-low heat to simmer for a minute, stirring constantly as the sauce thickens. Season with salt and paprika. Remove from heat, and whisk in egg yolk.

    Put egg whites in a clean bowl and beat until they form soft peaks. Add a dollop of egg whites to pot, and mix in along with about half of grated cheese. Fold in remaining egg whites and cheese; transfer everything to the prepared soufflé dish. Place dish on a baking sheet, and set it in the middle of the oven. Turn heat down to 375°, and bake 18 minutes, until soufflé has risen and top is lightly browned.

    Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright © 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.


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