AND NOW CHEF DANIEL IS HERE IN
THE KITCHEN WITH US TO COOK WITH
SOME MAYTAG BLUE CHEESE.
WHAT ARE WE GONNA MAKE?
>> WELL, WE'RE GONNA MAKE A
MAYTAG BLUE CHEESE AND BUTTERNUT
SQUASH SOUFFLé.
>> ALL RIGHT.
HOW DO WE GET STARTED?
>> WELL, WE'RE GONNA SPLIT THIS
SQUASH IN HALF.
WE'RE GONNA ROAST IT OFF IN THE
OVEN, ABOUT 400 DEGREES FOR
ABOUT 45 MINUTES.
AND WHILE WE'RE DOING THAT,
WE'RE GONNA DO A COUPLE OTHER
LITTLE STEPS ON THE WAY.
LIKE THAT.
OKAY.
SO THAT'LL GO IN THE OVEN, THEN.
ALL RIGHT.
>> ALL RIGHT, WE'VE GOT A HOT
PAN HERE.
WHAT ARE WE GONNA DO WHILE THE
SQUASH IS ROASTING?
>> WELL, WE'RE GONNA MAKE A
BéCHAMEL.
>> WHICH IS?
>> WHICH IS -- WELL, IT'S NOT
TOO FAR AWAY FROM GRAVY.
WE'RE GONNA MAKE A LITTLE ROUX
WITH SOME BUTTER AND FLOUR, AND
THEN WE'LL ADD A LITTLE MILK TO
THIS AND BRING THAT DOWN, AND
WE'RE GONNA THICKEN IT.
IT'S GONNA MAKE A NICE, THICK
SAUCE FOR OUR SOUFFLé.
>> ALL RIGHT.
>> SO, WE'LL ADD THE BUTTER TO
START OUT WITH, AND WE'LL LET
THAT COME DOWN.
ONCE THAT'S MELTED, WE'LL ADD
OUR FLOUR IN, AND THEN, FINALLY,
THE MILK.
FROM THERE, WE'LL SEASON IT.
WE'RE GONNA ADD A LITTLE
ROSEMARY AND LET THAT GO FOR A
MINUTE.
OKAY, NOW THAT THE BUTTER'S
MELTED, WE'RE GONNA ADD OUR
FLOUR IN.
YOU DON'T WANT TO ADD TOO MUCH
AT A TIME.
YOU KIND OF GET LUMPS AND THINGS
LIKE THAT.
NICE AND SLOW.
NO HURRY.
AND IF ANYBODY REMEMBERS -- I
DON'T KNOW -- MY MOM USED TO
ALWAYS MAKE GRAVY OUT OF THE
BACON DRIPPINGS, WHICH I THINK
IS PROBABLY QUICKLY BECOMING A
THING OF THE PAST, BUT I'VE
ALWAYS THOUGHT OF THAT WHENEVER
I MAKE BéCHAMEL.
>> IT LOOKS LIKE -- VERY MUCH
LIKE THE SAME PROCESS.
>> YEAH.
I THINK SHE'S STILL BETTER AT
COOKING.
>> [ LAUGHS ]
>> OKAY.
>> SO WE'VE GOT THE FAT AND THE
FLOUR ALL...
>> THAT SHOULD BE ALL BOUND UP.
>> ...BOUND UP TOGETHER.
>> NOW WE'RE JUST GONNA ADD A
LITTLE BIT OF MILK.
WELL, ACTUALLY, A LITTLE MORE
THAN A LITTLE BIT OF MILK.
WOW.
AGAIN, DON'T DO THIS TOO
QUICKLY.
>> IS THIS A WHOLE MILK, OR DOES
IT MATTER?
>> THIS IS WHOLE MILK, AND I
WOULD DEFINITELY RECOMMEND WHOLE
MILK HERE.
YOU DON'T HAVE TO USE WHOLE
MILK.
YOU COULD USE, YOU KNOW,
1% NONFAT MILK.
>> BUT IF YOU'RE GOING TO ALL
THE TROUBLE TO MAKE SOUFFLéS,
MAYBE...
>> MM-HMM.
YOU KNOW, MAYBE JUST EAT ONE
INSTEAD OF TWO.
>> YEAH.
>> SO, WE'RE GONNA LET THAT GO
FOR A LITTLE BIT AND REDUCE
DOWN.
WHILE IT'S REDUCING, WE'RE GONNA
ADD A BIT OF ROSEMARY.
>> ALL RIGHT.
>> JUST A COUPLE SPRIGS OF THIS,
AND WE'LL TAKE THIS OUT.
>> SO, IT'S JUST FOR FLAVOR?
>> YEAH.
>> SO, WE'LL HAVE A
ROSEMARY-INFUSED BéCHAMEL.
>> YEAH, EXACTLY.
EXACTLY.
AND THE OTHER THINGS WE'LL ADD
RIGHT NOW IS SOME SEA SALT, SOME
CAYENNE, AND SOME NUTMEG.
>> ALL RIGHT.
>> AND YOU WANT TO KIND OF GO
OVER THE TOP WITH THESE.
YOU KIND OF GOT TO -- THE WAY TO
THINK OF IT IS THAT YOU'RE GOING
TO BE SEASONING THE WHOLE
DISH -- ALL THE BUTTERNUT SQUASH
AND EVERYTHING ELSE -- WITH
THESE SEASONINGS, SO WE'LL GO A
LITTLE HEAVY.
>> OKAY, SO WE ADDED SALT,
CAYENNE, AND NUTMEG TO THIS, AND
THEN IT NEEDS TO SIMMER FOR A
WHILE.
>> YEAH.
>> ABOUT 5 MINUTES OR SO.
LET'S GET THE RAMEKINS READY.
>> OKAY.
YEAH.
SO, WE HAVE SOME BUTTERED
RAMEKINS HERE.
WE'RE GONNA ADD A LITTLE BIT OF
BREAD CRUMBS TO THE INSIDE OF
THEM AND, TELL YOU -- WELL, THIS
IS GONNA HELP KEEP THEM FROM
STICKING, BASICALLY.
ALL RIGHT.
>> ALL RIGHT.
>> WE HAVE OUR RAMEKINS HERE.
LOOKS LIKE OUR BéCHAMEL'S JUST
ABOUT READY, SO, AT THIS POINT,
WE'RE GONNA GO AHEAD AND TURN
OFF THE HEAT.
>> OKAY.
>> AND WE'RE GONNA ADD OUR
MAYTAG BLUE CHEESE.
>> WONDERFUL.
>> ALL RIGHT.
>> THE STAR OF THE SHOW.
>> YES.
SO, WE'RE GONNA ADD ABOUT -- OH,
LET'S GO AHEAD AND SAY 1/2 CUP.
IF YOU WERE GOING WITH A WEIGHT
MEASUREMENT, I WOULD PROBABLY
SAY ABOUT MAYBE 4 OUNCES,
4 1/2 OUNCES.
>> OKAY.
JUST A ROUGH CHOP?
>> YEAH, DEFINITELY.
THE HOT BéCHAMEL'S GONNA DO THE
WORK FOR US, REALLY.
GO AHEAD AND STIR THAT IN.
AND AT THIS POINT, TOO, WE'RE
GONNA WANT TO GO AHEAD AND PULL
THAT ROSEMARY OUT.
OKAY.
>> ALL RIGHT.
>> OKAY.
AND WE'LL GO AHEAD AND JUST LET
THIS MELT THE REST OF THE WAY.
IN THE MEANTIME, WE'VE PULLED
OUT OUR BUTTERNUT SQUASH, AND
WE'RE LETTING IT COOL NOW.
>> MM-HMM.
>> WE WANT THIS TO GET TO ABOUT
ROOM TEMPERATURE.
IT CAN BE A LITTLE BIT WARM, BUT
YOU DEFINITELY DON'T WANT IT TO
BE COLD.
>> ALL RIGHT.
>> IT'S A LOT BETTER IF IT'S
WORKABLE.
AND WE'RE LOOKING TO GET AT
LEAST 1 CUP OF FLESH HERE.
WE'RE GONNA THROW IT ALL IN THE
FOOD PROCESSOR AND THEN MEASURE
IT OUT FROM THERE.
>> ALL RIGHT, THE CHEESE IS
MELTED, SO THE BéCHAMEL IS
PERFECT, AND WE'RE GONNA MOVE ON
WITH MAKING THE SOUFFLé, RIGHT?
>> ABSOLUTELY.
>> SO WE GOT OUT THE MIXER, AND
WHAT ARE WE GONNA DO WITH THIS
NEXT?
>> WELL, WE'RE GONNA FOLD THESE
TWO INGREDIENTS IN TOGETHER.
>> OKAY.
>> AND THEN, AFTER THAT, WE'RE
GONNA DIVIDE SOME EGGS.
>> ALL RIGHT.
>> THIS IS ALWAYS A FUN, SLOPPY
EXPERIENCE.
>> AND SOUFFLé IS ONE OF THOSE
THINGS THAT SOUNDS PRETTY
INTIMIDATING, AT LEAST TO ME,
BUT THIS ONE IS LESS
INTIMIDATING THAN OTHERS?
>> SURE.
YEAH.
IT'S DEFINITELY A LITTLE SAFER.
THE SQUASH, ACTUALLY, IN THIS
SOUFFLé DISH MAKES IT A LITTLE
BIT MORE ELASTIC, I GUESS WOULD
BE THE WAY TO PUT IT.
>> OKAY.
>> SO IT'S NOT -- YOU DON'T HAVE
TO COWER IN FEAR AS YOUR SOUFFLé
IS IN THE OVEN.
SO NOW THAT THIS IS FOLDED ALL
TOGETHER...
>> ALL RIGHT.
>> ...WE'RE GOING TO DIVIDE SOME
EGGS.
IF YOU'RE WILLING TO ASSIST ME.
>> SURE.
I'D BE HAPPY TO.
OKAY.
>> AND WE'LL MIX THESE FOR
ABOUT --
OH, 3, 4 MINUTES TO GET SOFT
PEAKS.
>> ALL RIGHT.
ALL RIGHT, SO WE'VE GOT SOFT
PEAKS IN THERE.
>> WE'VE GOT SOFT PEAKS HERE.
>> ALL RIGHT.
>> NEXT STEP -- WE'RE GOING TO
FOLD THESE EGG YOLKS INTO OUR
MIXTURE OVER HERE, AND THEN
WE'RE GONNA GRADUALLY FOLD OUR
EGG WHITES IN.
>> ALL RIGHT.
>> OH, AND THAT IS LOOKING
GREAT.
TELL YOU WHAT -- I'LL GO AHEAD
AND FINISH THIS OFF.
>> OKAY.
>> IF YOU WANT TO GRAB THE
TEAKETTLE...
>> MM-HMM.
>> ...AND GIVE US SOME WATER IN
THAT DISH THERE.
WE'RE LOOKING TO GET ABOUT --
OH, HALFWAY UP THE RAMEKIN
THERE ON THESE.
ANYTHING MORE THAN THAT IS
GREAT.
IT JUST MAKES IT A LITTLE MORE
LIKELY THAT YOU'RE GONNA SPILL
IT INTO THE RAMEKIN.
>> RIGHT.
>> SO, NOW THAT WE'VE GOT THIS
NICE, UNIFORM-LOOKING MIXTURE
HERE, WE'RE GOING TO ADD THEM TO
OUR RAMEKINS.
>> AND DO YOU FILL THEM ALL THE
WAY FULL?
>> ALMOST TO THE TIP-TOP.
JUST ABOUT -- YOU'RE GONNA LEAVE
JUST A LITTLE BIT OF ROOM.
ACTUALLY, IF YOU WANT TO
SPRINKLE A LITTLE BIT OF BREAD
CRUMBS ON THERE.
WE'VE GOT OUR OVEN PREHEATED AT
400 DEGREES, AND THIS WILL GO
FOR ABOUT 25 MINUTES.
>> OH, WOW.
THOSE LOOK BEAUTIFUL.
WELL, I WANT TO KNOW WHAT THIS
TASTES LIKE.
>> ALL RIGHT.
LET'S DIG IN.
>> SO LIGHT AND FLUFFY.
OOPS, AND HOT.
MMM.
>> AND THAT'S WHAT YOU'RE
LOOKING FOR.
>> WOW.
THAT'S DELICIOUS.
THANK YOU SO MUCH.
>> YOU'RE WELCOME.
THANK YOU.