Zette adores artist Martin Kippenberg

Zette Adores Artist Martin Kippenberg and Blue Cheese Soufflé by luminous chef and raconteur, Kimberly Belle

Hold onto to your chapeau, spring breezes are only days away!



A must-see this week, Zette heads off for New York City to take in the glorious retrospective of Martin Kippenberg’s work at the Museum of Modern Art. Young, raucous and beautiful, Kippenberg’s world was big, complex and very much about extraordinary visual theatre.

Tonight, I’ll concoct my own theatre -- attempt Kimberly Belle’s blue cheese soufflé and sip electic Zette white - Chardonnay and Viognier lyrical deliciousness.


Photograph of Kimberly by Amanda Rose Photography

My chapeau is off to Kimberly Belle and her beautiful soufflé recipe:
Merci Kimberly!!!

Belle’s Bleu Cheese Soufflé
By Kimberly Belle for Zette

-3 t Unsalted Butter (plus extra for greasing the dish)
-¼ cup finely grated Parmigiano-Reggiano Cheese (plus extra for sprinkling)
-3 t all purpose Flour
-1 cup scalded Milk
-½ t Kosher Salt
-¼ t freshly ground Black Pepper
-1 pinch Cayenne Pepper
-1 pinch freshly ground Nutmeg
-5 large Egg Yolks (at room temperature)
-3 oz Roquefort Cheese (chopped)
-6 large Egg Whites (at room temperature)
-1/8 t Cream of Tartar

Preheat the oven to 400 degrees. Butter the inside of an 8-cup soufflé dish (about 7 ½ inches in diameter by 3 ¼ inches deep) and sprinkle evenly with Parmigiano-Reggiano.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and the nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmigiano-Reggiano and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and just a pinch more of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the soufflé dish, and then smooth the top. Draw a large circle on top with the spatula to help the soufflé rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately and enjoy!