Four-cheese soufflé

            unsalted butter

¼         cup walnuts, toasted and ground

¼         cup pecans, toasted and ground

5          eggs

5          tablespoons unsalted butter

½         cup unbleached, all-purpose flour

1½       cups milk

½         cup packed shredded Gruyère cheese

¼         cup packed and grated Parmesan cheese

¼         cup packed and shredded mozzarella cheese

¼         cup packed and crumbled Gorgonzola cheese

½         teaspoon salt

¼         teaspoon fresh ground pepper

1. Preheat oven to 350°F. Butter an eight-cup soufflé dish well and coat with both ground walnuts and ground pecans; set aside.

2. Separate the eggs, placing the egg whites in the Cuisinart™ mixing bowl, and reserve. Place the egg yolks in a large mixing bowl, whisk until blended and reserve.

3. Melt butter in a saucepan. Add flour and stir with a wooden spoon until smooth. Cook over medium heat for 2 minutes, stirring occasionally. Pour the milk into saucepan, whisking simultaneously. Whisk until the mixture has a smooth consistency. Continue to heat slowly, whisking occasionally, until the mixture becomes smooth and thick, about 3 to 5 minutes. Stir in cheeses until melted and incorporated. Stir in salt and pepper. Remove from heat and reserve.

4. Spoon a small amount of the cheese mixture into the yolks, whisking at the same time. Continue whisking all of the cheese into the yolks slowly, until the mixture is homogenous.

5. Insert the chef’s whisk. Turn to speed 6. Beat the egg whites for about 1 minute and then increase to speed 10 until stiff but not dry, just until whites no longer slip when bowl is tilted, about 1 to 1½ minutes more.

6. Fold the whites into the yolk/cheese mixture in three additions, using a large rubber spatula.

7. Pour into prepared soufflé dish and bake in the middle of preheated 350°F oven until puffed over the rim of soufflé dish and golden, approximately 40 to 45 minutes.

8. Serve immediately.