CHEF JOHN'S ASPARAGUS SOUFFLE
Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure.
Provided by Chef John
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
- Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
- Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
- Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
- Preheat oven to 375 degrees F (190 degrees C)
- Generously butter 4 (6-ounce) ramekins
- Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
- Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
- Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes
Nutrition Facts : Calories 238.8 calories, Carbohydrate 10.9 g, Cholesterol 198.6 mg, Fat 16.2 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 8.8 g, Sodium 657.5 mg, Sugar 5.3 g
ASPARAGUS AND CHEESE POPOVER WITH SPICY HERB OIL
Provided by Bobby Flay
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the oil: In a medium bowl, mix together the chiles, basil, mint and parsley. Add in the oil and season with salt and pepper.
- For the popover: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to heat. Prepare an ice bath in a large bowl and line a plate with paper towels.
- Bring a pan of salted water to a boil, add the asparagus and cook until just tender, 1 to 2 minutes, depending on size. Drain, drop into the ice bath and dry on the prepared plate.
- Whisk together the eggs and milk until smooth. Slowly whisk in the flour and whisk until smooth. Sprinkle the egg mixture with some salt and pepper. Add 1/2 cup of the fontina cheese.
- Using pot holders, carefully remove the pan from the oven. Add the butter to the hot pan and stir until melted. Arrange the asparagus in the bottom of the pan and then season with salt and pepper. Pour the egg mixture over the top. Bake until puffed and golden brown, about 15 minutes.
- Remove the pan from the oven. Sprinkle the remaining fontina and the Parmesan on top, and put it back in the oven until the cheese is melted, 2 to 3 minutes. Remove from the oven and drizzle with some of the herb oil. Serve immediately.
ASPARAGUS SOUFFLE
Steps:
- Preheat oven to 350°. In a large bowl, combine asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture. , Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, 20-25 minutes or until lightly browned.
Nutrition Facts : Calories 376 calories, Fat 35g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 348mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
CHEESY ASPARAGUS CASSEROLE
MY SISTER created this recipe and shared it with me. I always serve it on special holidays, particularly Easter. My husband says he hates asparagus, but he loves this casserole. He doesn't know he's eating his "enemy vegetable"! -Joyce Allison, Millsap, Texas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain well; set aside. , In a large saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add salt and pepper. , Preheat oven to 350°. In an ungreased 11x7-in. baking dish, layer half of the asparagus. Cover with half of the eggs, cheese and sauce. Repeat layers. Sprinkle with potato chips. , Bake, uncovered, until heated through, 30 minutes.
Nutrition Facts : Calories 261 calories, Fat 18g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 415mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
CHEESE SOUFFLé IN 4 EASY STEPS
Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
- Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
- Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
- Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
- EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.
Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium
ASPARAGUS OMELETTE
Who knew asparagus and eggs tasted so good together? Fantastic for lazy Sunday mornings (that turn into afternoons) or a quick dinner. The Master Omelettier's secret to a gorgeous and fluffy omelette is to cook covered on medium-low until the final step - adding cheese and broiling in the oven for 2 minutes, or until brown. For the fearless cook and the adventurous eater, consider adding some smoked salmon flavored cream cheese. Enjoy with toast or fresh croissants. Bon appetite!
Provided by the newdy foodies
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.
- Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
- Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
- Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.
Nutrition Facts : Calories 537.6 calories, Carbohydrate 10.2 g, Cholesterol 544.4 mg, Fat 39.6 g, Fiber 2.8 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1088.3 mg, Sugar 5.1 g
CLASSIC CHEESE SOUFFLè
Enjoy a tasty cheese and egg classic with all the Betty Crocker tips to make your baking a success!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h18m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band, buttered side in, around top edge of dish.
- Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
- Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in small bowl on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
- Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.
Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 225 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 620 mg
ASPARAGUS AND SWISS CHEESE SOUFFLES
Categories Milk/Cream Cheese Egg Bake Asparagus Spring Pastry Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Generously butter two 1 1/4-cup soufflé dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes. Maintain oven temperature. Meanwhile, add flour and mustard to remaining butter in pan and whisk until smooth paste forms. Set over medium heat and whisk 1 minute. Whisk milk and yolks to blend in small bowl; whisk into flour mixture. Cook until sauce thickens, whisking constantly, about 2 minutes. Remove pan from heat. Add grated cheese, salt and pepper and stir until cheese melts.
- Beat egg whites in medium bowl until stiff but not dry. Fold whites into warm cheese mixture in pan. Spoon all of soufflé batter over asparagus in dishes.
- Bake soufflés until puffed and golden, about 14 minutes. Serve immediately.
LOW FAT CHEESE AND ASPARAGUS SOUFFLé
A light and easy Souffle - this makes an impressive starter or a light luncheon dish! I have tried to make this a lower fat souffle than is usual. It can be served with a crispy French bread and a fresh salad if you are serving it for lunch. Use vegetable stock instead of chicken stock, if you want to make this a vegetarian souffle.
Provided by French Tart
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 175C/350°F.
- Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss.
- cheese, oil, and Parmesan cheese.
- Combine the cornstarch or.
- arrowroot powder with the chicken broth and stir until smooth.
- Add to the asparagus mixture.
- Fold in the beaten egg whites until they disappear.
- Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm.
- Serve immediately.
ASPARAGUS SOUFFLE
Provided by Bryan Miller
Categories dinner, main course
Time 45m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
- In separate pots boil asparagus and potatoes in lightly salted water until soft. Drain well. Meanwhile, lightly toast sesame seeds by placing in hot nonstick fry pan. Set aside.
- Place asparagus and potatoes in food processor or blender with ricotta. Puree slightly. Add salt, pepper, ginger, pepper flakes and scallions and puree well. You should have about 3 cups. Transfer mixture to bowl.
- Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into asparagus mixture, then remainder. Do not overwork mixture. Taste for seasoning.
- Place souffle dishes on baking sheet and fill to rim with mixture. Sprinkle sesame seeds evenly onto souffles. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 541 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS, SQUASH AND CHEESE SOUFFLE
Make and share this Asparagus, Squash and Cheese Souffle recipe from Food.com.
Provided by Juenessa
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes.
- Remove from heat and stir in the pepper strips and scallions.
- Transfer to a bowl and let cool.
- In a large bowl, whisk together the eggs, salt, pepper, and nutmeg.
- Stir in the cheeses and the cooled vegetables.
- Spray a 9 X 5-inch loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
- Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper.
- Place the pan in a larger baking dish and place on the center oven rack.
- Pour enough hot water into the baking dish to reach halfway up the loaf pan.
- Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
- Remove the souffle from the oven and let cool for 10 minutes.
- Run a butter knife around the edges of the pan to release the souffle.
- Turn the souffle out onto a cutting board and remove the parchment paper.
- Cut the souffle into 8 slices and serve hot or at room temperature.
Nutrition Facts : Calories 169.2, Fat 11.2, SaturatedFat 4.9, Cholesterol 176.6, Sodium 413.6, Carbohydrate 5.4, Fiber 1.6, Sugar 1.9, Protein 12.6
FIVE-CHEESE SOUFFLE
An assortment of Martha's favorite cheeses -- Emmental, Comte, Scharfe Maxx, Appenzeller, and Pleasant Ridge -- sets this souffle apart.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees on a conventional oven or 375 degrees in a convection oven.
- Butter a 7-inch round 3 3/4-inch high 9-cup souffle dish. Using a piece of parchment paper, form a collar around souffle dish so that it extends 3 1/2 inches above the top of the dish; using kitchen twine, tie to secure. Place on a rimmed baking sheet and set aside.
- In a large saucepan, whisk together flour and salt. Gradually whisk in half-and-half and place over medium-high heat, whisking constantly until thick and smooth.
- Transfer to a large bowl; scatter butter over top. Butter will melt and prevent a skin from forming on surface. Let cool until lukewarm.
- Stir in egg yolks and cheese; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and egg white powder until medium to stiff peaks form. Gently fold egg whites into bowl with cheese mixture. Transfer to prepared souffle dish.
- Transfer to oven and bake until souffle is risen and set, 40 to 45 minutes. Remove collar and serve immediately.
GOAT CHEESE AND HERB SOUFFLES
Categories Appetizer Bake Goat Cheese Rosemary Thyme Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend.
- Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.
- Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.
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