Taste & Tell: Havarti Soufflé With Scallions And Dill

This recipe makes for a great brunch entrée. When it comes to a meal like brunch, I always like to include a warm savory entrée alongside fresh mixed fruit & bloody mary (of course).

I find joy in making a brunch on Sundays or any morning really that Corey and I have nothing to do or just some random free time. Eating comfort food has always been somewhat of a mood enhancer (for me) which is why I tend to take advantage of it whenever possible.

I am trying to not let these larger recipes freak me out (that also have a hundred ingredients)..instead I am tackling them and tweaking them according to what we enjoy. I want to be a wife and mom one day that always has a fresh homecooked meal on the table (hopefully) each night so practice makes perfect!

"Egg whites, beaten into stiff peaks, give this savory main dish its heavenly loft; cheese, fresh dill, and roasted peppers provide the irresistible flavor."-By Cheryl Slocum


1 red bell pepper
5 tablespoon(s) butter
3 tablespoon(s) breadcrumbs
1.50 cup(s) milk
1 clove(s) garlic
1 bay leaf
0.25 cup(s) flour
0.50 teaspoon(s) salt
0.50 teaspoon(s) freshly ground pepper
5 large egg yolks, beaten
7 large egg whites
2 cup(s) (about 8 ounces) grated Havarti cheese
2 large (about 2/3 cup) scallions, thinly sliced
2 tablespoon(s) chopped fresh dill, plus more for garnish, if desired

**don't let this novel of a recipe intimidate you..anyone can tackle these delicious recipes**


Roast pepper directly under broiler or over an open flame, turning it frequently, until blistered and blackened on all sides, 6 to 8 minutes. Transfer pepper to a large bowl, cover tightly with plastic wrap, and let sit for 20 minutes to steam. When cool enough to handle, remove plastic wrap and use a paring knife to peel off skin. Slit pepper down one side; remove stem and seeds. Finely chop pepper and set aside.

Preheat oven to 375 degrees F, with a rack in the lower third of the oven. Coat an 8-cup (2-quart) soufflé dish or casserole, at least 4 inches deep, with 1 tablespoon butter. Dust with breadcrumbs; shake out any excess. Set aside. In a medium pot over medium-high heat, bring milk, garlic, and bay leaf to a simmer. Reduce heat to low. In another medium pot over medium heat, melt remaining butter. Whisk in flour and cook for 3 minutes. Use a slotted spoon to remove garlic and bay leaf from milk mixture; then, while continuously whisking, add the milk to the butter-flour mixture in a slow, steady stream. Cook until mixture thickens and begins to boil, about 5 minutes. Remove from heat, and add salt and pepper; stir.

In a medium bowl, temper egg yolks by whisking in a cup of the milk-flour mixture in a slow, steady stream. Continuing to whisk, transfer tempered yolks in a slow, steady stream to remaining milk-flour mixture. Stir in cheese until melted, and transfer mixture to a large bowl. Stir in scallions, dill, and reserved red pepper.

In a medium bowl, using an electric mixer on medium-high speed, beat egg whites to stiff but not dry peaks. Using a spatula, stir one-third of the egg whites into the cheese mixture, then fold in remaining whites. Pour into prepared dish. Bake until soufflé is golden brown and has risen about 3 inches, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (Do not open oven door until soufflé has baked at least 30 minutes.) Garnish with dill, if desired. Serve immediately.