BRUSH
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The holidays are over, and we all need to just relax. But it is cold and rainy, so we may feel like staying home and enjoying an easy "Bistro Meal". It sounds very fancy, but it is really very easy to make. We're having Jacques Pepin's Mother's cheese soufflé.

It seems Mdm. Pepin didn't know how to cook when she got married, and her husband liked cheese soufflé. A friend told her that it consisted of white sauce, eggs and cheese. Well, she mixed them all together and Voila! Not a fancy high rising snooty soufflé, but it was delicious, and now we can duplicate a favorite Pepin family meal.

In a saucepan melt

• 6 Tbsp. (¾ stick) butter

Then add

• 6 Tbsp. all-purpose flour

Mix in well with a whisk; cook for 2 to 3 minutes.

Then add, all at once, with a whisk

• 2 c. cold whole milk

Keep stirring with a whisk until the mixture thickens and forms a few large bubbles, 3 to 5 minutes. It will be smooth and very thick. Remove from heat.

Add

• ½ tsp. salt
• ½ tsp. fresh ground pepper (I used white pepper.)

Allow mixture to cool about 10 minutes.

Then add

• 5 large eggs, which have been beaten with a fork in a large measuring cup.

Add to the saucepan with

• 2 1/3 c. Swiss cheese (Gruyere), about 6 oz. grated
• 3 Tbsp. minced fresh or dried chives

Pour into buttered gratin dish and cook immediately or set aside until ready to cook.
Bake at 400° for 30 to 40 minutes or until the soufflé is puffy and well-browned on top. Although it will stay inflated for quite a while, it is best served immediately.

Notes:

1. This soufflé can be mixed up hours ahead or even the day before it is baked! This meal is perfect for the day braces go on or following a major adjustment.
2. Serve with a salad, really good bread, and a simple dessert to satisfy the whole family.

Recipe based on Jacques Pepin, The Apprentice, Houghton Mifflin Co. 2003, Episode #SS1D60 Copyright  2003 Television Food Network, G.P. ALL RIGHTS RESERVED