CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE
A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat until pale gold, about 2 minutes. Add leeks and cook, stirring frequently, until softened and bright green, about 3 minutes. Season with salt and pepper; let cool. (Leeks can be made 1 day ahead and refrigerated.)
- Butter a 9-by-13-inch baking dish. Cut strips of parchment 4 inches wide and long enough to form a collar around inside of dish. Butter 1 side of parchment, and press unbuttered side against inside of dish. (Ends should overlap, and parchment should extend 2 inches above top of dish.) Place 1/2 cup Parmesan in dish, and coat sides well. Pour out and discard excess cheese.
- Melt 1 stick butter in a heavy saucepan over medium heat. Add flour, and cook, whisking constantly, until well combined and thoroughly heated. Remove pan from heat, and gradually add milk, whisking constantly until batter is very smooth before adding more milk. Add 1 teaspoon salt, and season with pepper. Return pan to medium heat, and whisk until souffle base is smooth, shiny, and thickened, about 12 minutes.
- Preheat oven to 400 degrees. Transfer souffle base to a bowl, and beat in egg yolks, 1 at a time, with a mixer on medium speed, increasing speed to high for 10 seconds after each addition to thoroughly incorporate. After last yolk is added, beat 20 seconds on high speed, then scrape down side of bowl. Add Gruyere, the remaining Parmesan, the leeks, and herbs, and beat until well combined.
- Beat egg whites with 1/2 teaspoon salt until stiff peaks form. Fold whites into souffle base, one third at a time, folding gently but thoroughly (a few streaks of whites are fine). Spoon souffle mixture into dish, and bake until puffed and golden, 35 to 40 minutes.
VEGETABLE, HERB AND CHEESE SOUFFLE
Fines herbes is a classic combination of delicate and subtle herbs commonly used in French cooking. We love this herby combo paired with a super light and airy cheese souffle. Use just chives if you can't locate all the herbs-their flavor is incredible. And if you have it on hand, add in a little freshly grated nutmeg with the cheese and whole eggs.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins.
- Melt the butter in a medium saucepan over medium heat. Add the flour and salt and cook, stirring, about 1 minute. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes. Remove from the heat and stir in the cheese, fines herbes and whole eggs. Transfer to a medium bowl and stir until slightly cool.
- Beat the egg white in another medium bowl until soft peaks form, about 2 minutes. Gently fold the whites into the cheese mixture until there are only a few streaks.
- Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes. Serve and enjoy right away.
CHEESE AND HERB SOUFFLE
Provided by Food Network
Time 1h15m
Yield 4 as a main course
Number Of Ingredients 12
Steps:
- Put the milk with the bay leaf, onion, and pinch of paprika in a saucepan and bring just to the boil. Turn off the heat, cover, and set aside to infuse 10 minutes. Remove the bay leaf.
- Heat the oven to 400 degrees F. Butter 8 (1/2-cup/125 ml) ramekins or 1 (4-cup/1 liter) souffle dish, and dust with the grated Parmesan cheese.
- In a clean saucepan, melt the butter. Whisk in the flour and cook 1 minute. Gradually whisk over the milk, and cook, stirring, until thick, about 5 minutes. Remove from the heat and beat in the yolks. Stir through the cheese and herbs. Season well with salt and pepper.
- Beat the whites to stiff peaks with a pinch of salt. Stir a spoonful into the yolk mixture, then pour the yolk mixture onto the remaining whites and gently fold together. Pour into the souffle dish and bake until risen and set, but still slightly creamy in the center, about 30 minutes, depending on the size of the souffle dishes. Serve immediately before it slumps.
HERB AND CHEESE SOUFFLE
Fines herbes is a classic combination of delicate and subtle herbs commonly used in French cooking. We love this combo paired with a super light and airy cheese souffle. Use just chives if you can't locate all the other herbs; their flavor is incredible.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins.
- Melt the butter in a medium saucepan over medium heat. Add the flour and salt and cook, stirring, about 1 minute. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes. Remove from the heat and stir in the cheese, fines herbes, whole eggs and nutmeg if using. Transfer to a medium bowl and stir until slightly cool.
- Beat the egg white in another medium bowl until soft peaks form, about 2 minutes. Gently fold the whites into the cheese mixture until there are only a few streaks.
- Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes. Serve and enjoy right away.
- 6th Ingredient: Freshly grated nutmeg added in with the cheese and egg yolks.
CLASSIC CHEESE SOUFFLE
Our cheese souffle has a bechamel -- a classic French sauce -- as its base. It makes a delectable brunch, lunch, or first course for dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees, with rack in middle. Brush the outer lip of a 2-quart souffle dish with melted butter. Tie a sheet of parchment around dish with kitchen twine so it extends 3 inches above rim. Brush inside of dish and collar with melted butter. Dust with Parmesan cheese; tap out excess. Chill dish in freezer 15 minutes.
- Heat butter in a medium saucepan over medium heat. Add shallot; cook until soft, 3 to 4 minutes. Add flour; cook, whisking, 3 minutes. Whisk in milk, herbs, and spices. Bring to a boil. Reduce heat to low; whisk until thick, about 4 minutes. Add cheeses; whisk until melted. Season with 1 teaspoon salt, and pepper to taste. Pour into a bowl; stir in yolks.
- Using a balloon whisk, beat whites and a pinch of salt in a copper bowl to stiff peaks. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
- Spoon one-third of whites onto base. Fold them in: Cut through center of mixture with a large rubber spatula; gently turn spatula over. Rotate bowl a quarter turn; continue folding whites and turning bowl until mostly combined. Fold in remaining whites, one-third at a time.
- Pour mixture into prepared dish. Bake 15 minutes. Reduce temperature to 375 degrees;bake until set, 16 to 18 minutes. Remove collar, and serve immediately.
CHEESE AND LEEK SOUFFLE
Easy to make souffle that I found on the About.com web site under British & Irish Food section. The recipe says to bake the souffle in 6 individual ramekins but I made it in a large souffle dish and cooked it for 30 minutes. I used Edam cheese and American mustard as that was what was in the fridge.
Provided by Kiwi Kathy
Categories Cheese
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees Celsius.
- Melt butter in a large saucepan. Add the chopped leeks and cook gently until the leeks are soft but not brown.
- Stir in flour and mustard.
- Add the milk a little at a time stirring thoroughly to create a thick, glosy sauce. Season with salt and a little pepper.
- Add the egg yolks and beat well with a wooden spoon until completely incorporated.
- Add the cheese and stir until the cheese is melted.
- In a separate bowl beat the egg whites until stiff and firmly set.
- Using a metal spoon, stir 2 tbsp of the egg whites into the soufle base to loosen the mix. Carefully fold in the remaining egg whites in two parts. Be very gentle and try to retainas much volume as possible.
- Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within 1 cm of the top.
- Place the ramekins onto a bakingsheet and cook in a preheated oven for 15 minutes or until the souffles are golden and risen.
- Serve immediately with a green salad and crusty bread. Be quick though, the souffle will sink in a few minutes.
More about "cheese leek and herb souffle casserole recipes"
TWICE BAKED MAKE AHEAD CHEESE SOUFFLE | RECIPETIN EATS
Web Jun 18, 2014 Preheat oven to 180C/350F. Grease four ramekins or 6 small ramekins very well (see notes for size). Bring kettle to boil with plenty of water. Melt half the butter (i.e. 2 tbsp) in a medium saucepan over …
From recipetineats.com
From recipetineats.com
LEEK, SPRING HERB AND CHEESE SOUFFLé CASSEROLE
Web Mar 24, 2015 Instructions Melt 1 tablespoon butter in a large skillet over medium-high heat, then add leeks and cook, stirring often, until softened and bright green, about 3 minutes. …
From ediblefingerlakes.com
From ediblefingerlakes.com
- Melt 1 tablespoon butter in a large skillet over medium-high heat, then add leeks and cook, stirring often, until softened and bright green, about 3 minutes. Season with salt and pepper; let cool. (Leeks can be made 1 day ahead and refrigerated.)
- Butter a 9-by-13-inch baking dish. Place 1/2 cup Parmesan in dish, and tilt dish to coat bottom and sides well. Pour out and discard excess cheese.
- In a heavy saucepan over medium heat, melt 1 stick butter. Whisk in flour and cook, whisking constantly, for 1 minute or until well combined and heated. Gradually add milk, whisking constantly until batter is very smooth. Add 1 teaspoon salt, season with pepper, and continue whisking until soufflé base is smooth, shiny and thick, about 12 minutes.
- Preheat oven to 400º. Transfer soufflé base to a bowl, and beat in egg yolks 1 at a time, beating thoroughly after each addition. Add Gruyere, the remaining Parmesan, leeks and herbs and beat until well combined.
CLASSIC CHEESE AND LEEK SOUFFLé RECIPE - THE SPRUCE EATS
Web Jan 31, 2009 1 medium leek, cleaned white and green chopped into fine matchsticks 2 ounces (55 grams) all-purpose flour 2 teaspoons Dijon mustard 1 cup plus 3 tablespoons …
From thespruceeats.com
3.6/5 (19)Total Time 30 minsCategory Entree, Lunch, Brunch, DinnerCalories 312 per serving
From thespruceeats.com
3.6/5 (19)Total Time 30 minsCategory Entree, Lunch, Brunch, DinnerCalories 312 per serving
CLASSIC FRENCH SPINACH SOUFFLé RECIPE - THE SPRUCE EATS
Web Jul 8, 2021 Preheat the oven to 375 F. Brush the inside of a 4 to 6-cup soufflé or deep casserole dish with 1 1/2 tablespoons of the softened butter, or grease six (5 to 6 …
From thespruceeats.com
From thespruceeats.com
CHEESE AND HERB SOUFFLE : RECIPES - COOKING CHANNEL
Web In a clean saucepan, melt the butter. Whisk in the flour and cook 1 minute. Gradually whisk over the milk, and cook, stirring, until thick, about 5 minutes. Remove from the heat and …
From cookingchanneltv.com
From cookingchanneltv.com
CLASSIC CHEESE AND LEEK SOUFFLé RECIPE - COOK.ME RECIPES
Web Feb 20, 2020 Combine all ingredients. 5. Use a metal spoon and stir in 2 tablespoons of the beaten egg into the soufflé mixture then fold in the remaining egg whites in 2 parts. …
From cook.me
From cook.me
TWICE BAKED LEEK SOUFFLé RECIPE - GREAT BRITISH CHEFS
Web 1. Cook the leeks with 30g of the butter and ½ teaspoon flaky salt over a medium-high heat until well-softened and reduced, about 10 minutes. If it starts to stick, either turn down …
From greatbritishchefs.com
From greatbritishchefs.com
CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE - PINTEREST
Web Mar 2, 2013 - A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side. Pinterest. Today. Watch. Explore. When …
From pinterest.com
From pinterest.com
BEST HERB AND CHEESE SOUFFLE RECIPES
Web 1 tablespoon plus 1 stick unsalted butter, plus more for dish: 1 pound large leeks (white and pale-green parts only), quartered lengthwise, cut into 1/8-inch slices (4 cups), and rinsed …
From alicerecipes.com
From alicerecipes.com
CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE | RECIPE CART
Web 1 tablespoon plus 1 stick unsalted butter, plus more for dish 1 pound large leeks (white and pale-green parts only), quartered lengthwise, cut into 1/8-inch slices (4 cups), and rinsed …
From getrecipecart.com
From getrecipecart.com
CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE | KEEPRECIPES: …
Web Cheese Souffle print Ingredients: 1 tablespoon plus 1 stick unsalted butter, plus more for dish 1 pound large leeks (white and pale-green parts only), quartered lengthwise, cut …
From keeprecipes.com
From keeprecipes.com
10 BEST LEEK CASSEROLE RECIPES | YUMMLY
Web Mar 22, 2023 Leek Casserole Recipes 57,967 ... creme fraiche, creme fraiche, salt, fresh herbs, vegetable oil and 8 more. Pro. Spicy Chicken Tagine Einat Admony. chicken …
From yummly.com
From yummly.com
CHEESE, LEEK, AND HERB SOUFFLé CASSEROLE RECIPE | EAT YOUR BOOKS
Web Save this Cheese, leek, and herb soufflé casserole recipe and more from Martha Stewart Living Magazine, April 2012 to your own online collection at EatYourBooks.com. Toggle …
From eatyourbooks.com
From eatyourbooks.com
CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE - MEALPLANNERPRO.COM
Web 1 pound large leeks (white and pale-green parts only), quartered lengthwise, cut into 1/8-inch slices (4 cups), and rinsed well Kosher salt and freshly ground pepper 2 ounces …
From mealplannerpro.com
From mealplannerpro.com
THIS POTATO LEEK GRATIN IS EASY, FILLING, AND THE PERFECT SIDE DISH …
Web Heat oven to 400°F. Butter 13x9-inch casserole dish; set aside. Combine cream cheese, 1/4 cup Parmesan cheese, garlic, basil, chives, dill, 1 teaspoon salt, thyme, and pepper …
From thekitchn.com
From thekitchn.com
CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE | RECIPE | EASTER BRUNCH …
Web Feb 20, 2017 - A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side. Pinterest. Today. Watch. Explore. When …
From pinterest.com
From pinterest.com
MARTHA STEWART CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE RECIPES …
Web Keto & Health Insights for Martha Stewart Cheese, Leek, And Herb Souffle Casserole Recipes Recipe. Net Carbs are 4% of calories per serving, at 18g per serving.This meal …
From ketofoodist.com
From ketofoodist.com
You'll also love