GRUYERE SOUFFLE WITH FRISEE SALAD
A classic cheese souffle baked in a large ramekin that's perfect for two. Serve with a simple frisee salad dressed with a champagne vinaigrette and crispy bacon lardons.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 12- to 14-ounce ramekin and sprinkle with Parmesan to lightly coat, tapping out any excess. Refrigerate the prepared ramekin until you're ready to bake the souffle.
- For the Gruyere souffle: Combine the milk, thyme and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Once the mixture is just simmering, remove the pan from the heat.
- Melt the butter in a medium saucepan over low heat. Add the flour and whisk constantly until the mixture lightens and foams, about 2 minutes (this is your roux). Whisk in the warm milk, bring to a boil and cook, whisking constantly, until the mixture thickens, about 1 minute. Remove the herbs, take the pot off the heat and whisk to cool slightly.
- Transfer the mixture to a large bowl. Stir in the egg yolk, Parmesan, cayenne and a heavy pinch of kosher salt and pepper.
- Slowly whisk the egg whites and cream of tartar in a very clean bowl with an electric mixer on medium speed until foamy, about 1 minute. (Alternatively, use a stand mixer fitted with the whisk attachment.) Increase the speed to medium-high and whip until the whites hold a soft peak, about 2 minutes. Quickly but gently fold the whites into the flour mixture with a rubber spatula in 3 additions until just streaky. Scatter the Gruyere over the top and fold the batter together, taking care not to overmix.
- Spoon the batter into the prepared ramekin. Place the ramekin on a baking sheet and bake until golden, puffed and just set in the center, 35 to 40 minutes. Note: Once you place the souffle in the oven, do not open the door! The steady, high heat will allow the souffle to rise. If you open the door it may fall.
- For the frisee salad: Meanwhile, cook the bacon in a small nonstick skillet over medium-high heat, stirring occasionally, until well browned and crisp, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
- Whisk the shallot, vinegar, Dijon and some salt and pepper in a medium bowl until combined. Slowly whisk in the oil until smooth and emulsified. Add the frisee, radishes and bacon and toss until well coated. Taste and adjust the seasoning with more salt and pepper. Serve the souffle immediately after removing from the oven with the salad.
FETA CHEESE SOUFFLES WITH SALAD
This is a delicious way to begin (or end - depending on whether you serve dinner in the North American or European manner) any meal and very handy as it incorporates both cheese and salad courses.;-)
Provided by evelynathens
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Butter 8, ½ cup ramekins and coat well with breadcrumbs, knocking out excess and reserving.
- In a medium saucepan, melt butter over moderately low heat and whisk in flour.
- Cook roux, whisking constantly, for 3 minutes.
- Add milk in a stream, whisking.
- Bring to a boil and remove from heat.
- In a large bowl, whisk together ¾ cup cheese, milk mixture, yolks, sun-dried tomatoes, dill, and season to taste (careful the feta is already quite salty!).
- Beat whites until they hold stiff peaks.
- Stir half of whites into cheese mixture to lighten and fold in remainder, gently but thoroughly.
- Fill each ramekin halfway with soufflé mixture and divide remaining cheese among ramekins.
- Fill with remaining soufflé mixture and sprinkle with reserved crumbs.
- Put ramekins in a large baking pan and add enough hot water to reach halfway up sides of ramekins.
- Bake in middle of oven until golden-brown, about 25 minutes.
- Remove and let stand in pan 15 minutes.
- Run a knife around edge of soufflés and invert onto a baking sheet.
- (may be prepared up to 1 ½ hours in advance and kept at room temperature, or cover with plastic wrap and refrigerate up to 6 hours, no more, bring to room temperature before continuing).
- Preheat oven to 425 degrees F.
- Bake in middle of oven until puffed and golden-brown, 5-7 minutes.
- Divide salad among 8 salad plates and put one soufflé atop each plate of greens.
- Serve immediately.
Nutrition Facts : Calories 234.6, Fat 14.1, SaturatedFat 8.5, Cholesterol 110.6, Sodium 561.1, Carbohydrate 15.3, Fiber 0.8, Sugar 2.8, Protein 11.5
GREEK FETA CHEESE SOUFFLéS
Make and share this Greek Feta Cheese Soufflés recipe from Food.com.
Provided by Barb G.
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Sprinkle salt over zucchini in a colander and toss lightly.
- Let sit in a bowl 30 minutes.
- Drain.
- Rinse zucchini under cold water and drain.
- Squeeze out excess liquid.
- Set aside.
- Melt butter in a saucepan over medium heat.
- Gradually stir in flour and mustard. Gradually stir in milk.
- Increase heat to high, stirring until mixture boils and thickens.
- Transfer mixture to a bowl; cool slightly. Gently add 4 beaten egg yolks.
- Stir in cheeses, zucchini mixture in small batches. Gently, fold in stiff beaten egg whites.
- Divide mixture into 4 small ovenproof dishes.
- Arrange dishes on oven tray and bake about 25 minutes, or until golden.
Nutrition Facts : Calories 333.7, Fat 25.4, SaturatedFat 14.8, Cholesterol 277.3, Sodium 594.7, Carbohydrate 12.1, Fiber 0.8, Sugar 2.5, Protein 14.5
SIMPLE FETA CHEESE SALAD
This is a very simple, delicious salad! You can adjust all the recipe portions to suit your taste.
Provided by CSCASINO
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Serve immediately.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 8.5 g, Cholesterol 12.6 mg, Fat 10.1 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 3.1 g, Sodium 168.7 mg, Sugar 1.9 g
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