ROASTED PEARS WITH BLUE CHEESE
Steps:
- Preheat the oven to 375 degrees F.
- Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
- Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
- In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
BLUE CHEESE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F.
- Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
- 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 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 Parmesan and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch 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 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
BLUE CHEESE SOUFFLE
Steps:
- Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 2 tablespoons Parmesan cheese; set aside., In a small saucepan, combine flour and seasonings. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1 minute longer or until thickened. Reduce heat. Stir in blue cheese and remaining Parmesan cheese. Remove from the heat; transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly., In another large bowl with clean beaters, beat egg whites and cream of tartar until stiff peaks form. With a spatula, stir a fourth of the egg whites into cheese mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 335mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
CABRALES CHEESE SOUFFLES WITH ENDIVE AND ASIAN PEAR SALAD
Provided by Todd Davies
Categories Milk/Cream Mixer Cheese Egg Appetizer Brunch Bake Quick & Easy Blue Cheese Winter Asian Pear Endive Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 tablespoons butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk and whisk until mixture is thick and smooth, about 2 minutes. Remove from heat. Add cheese and whisk until melted and smooth. Whisk in egg yolks, pepper, and kosher salt. Cool soufflé base 15 minutes.
- Using electric mixer, beat egg whites in medium bowl until stiff but not dry. Fold whites into soufflé base in 2 additions (mixture will be runny). Divide soufflé among prepared dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes. Bake until soufflés are slightly puffed and golden on top, about 35 minutes (soufflés may not rise above rim of dishes). (Can be prepared 2 hours ahead. Remove soufflés from water bath; let stand at room temperature. Place soufflé dishes on baking sheet and rewarm in 350°F oven 10 minutes.)
- Divide Endive and Asian Pear Salad among 6 plates. Place 1 soufflé dish alongside salad on each plate and serve.
PEAR AND BLUE CHEESE SOUFFLE
This recipe is designed to serve two people in individual dishes. You may expand the recipe to serve as many as needed, however. It's very easy and makes a lovely starter or gourmet course. Complement with salad.
Provided by ladyroseofrohan
Categories Cheese
Time 50m
Yield 2 ramekins, 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat water and sugar in a pan until dissolved. Increase the heat, boil vigorously for 5 minutes, reduce to a simmer, add pear and poach for 10 minutes. Drain and dice the pear and put the pieces in 2 buttered ramekins.
- Melt the butter in a small pan, add flour, and stir until absorbed. Gradually add milk. Stir and cook until thick. Add blue cheese and stir until melted. Remove from heat and stir in egg yolk.
- Preheat oven to 350 degrees F. Whisk egg whites until stiff but not dry. Gently fold 2 tbsp of eggw hite into the sauce to loosen the mixture. Fold in remaining egg whites. Spoon into ramekins and place on a cookie sheet.
- Put cookie sheet in the oven and bake for 15 minutes or until well risen. Serve immediately.
Nutrition Facts : Calories 423, Fat 20.7, SaturatedFat 12.5, Cholesterol 146.4, Sodium 612.1, Carbohydrate 45.9, Fiber 2.7, Sugar 33.6, Protein 15.5
BLUE CHEESE SOUFFLE
Oh My! This is an awesome recipe. It is from Tyler Florence of Food 911. I have served it for brunch with fresh fruit and for dinner with rib eye steaks. Very versitile and easy.
Provided by KelBel
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with Parmesan.
- Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan.
- Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
- Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown.
- Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened.
- Remove from heat.
- Beat in the egg yolks one at a time.
- Season with salt, pepper, and mustard.
- Stir in the cheese and incorporated evenly.
- Chill while preparing the egg whites.
- In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
- Fold 1/3 of the beaten whites into the bechamel mixture to lighten it.
- Then gently fold in the rest.
- Pour into the prepared ramekins or souffle dish and place on a cookie sheet.
- Bake on the middle rack for about 25 minutes.
- The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly.
- Take care not to over bake.
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- To prepare pear-walnut sauce: Combine walnuts, cream, a pinch of salt, and vanilla pod and seeds in a saucepan and cook for 15 minutes over low heat until the liquid reduces by half. Strain mixture with a slotted spoon or through a fine mesh strainer into a bowl. pushing down to extract as much liquid as possible. Discard walnuts and pod.
- In a small saucepan, cook pear, wine, vinegar, lemon juice, sugar, and water over low heat until the pear is very soft. When the liquid reduces by 75 percent and becomes thick and syrupy, remove from heat. Transfer mixture to a blender and blend until very smooth. Transfer sauce to a bowl and whisk in the walnut cream. Cover and set aside until it reaches room temperature and is ready to use.
- To prepare souffle: Grease an 8-inch (20 cm) souffle dish and sprinkle with Parmesan cheese. In a saucepan over medium heat, melt the butter. Add the flour, mix to combine, and continue to stir and cook for 2 minutes. Add the milk, whisking to combine and cook, using a rubber spatula to scrape the bottom and sides occasionally. Cook until the mixture is thick and smooth. Remove from heat and whisk in the egg yolks one at a time. Stir in the cheese, season with salt and pepper, and set aside.
- With the whisk attachment of a standing mixer, beat the egg whites and cream of tartar until thick, stiff, and glossy. Add about one-quarter of the stiff egg whites to the cheese base and fold in gently. Add the remaining whites and carefully fold until just incorporated. Fill prepared souffle dish and bake for 30 minutes until souffle browns and rises. Serve immediately with pear-walnut sauce.
ROASTED PEAR AND BLUE CHEESE SOUFFLé RECIPE | DELICIOUS.
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- Sprinkle breadcrumbs into the greased baking dish, turning to coat the inside. Heat the oven to 200°C/180°C fan/gas 6.
- Put all the pear slices in a frying pan over a high heat with 25g of the butter, the sugar, a splash of water and the thyme. Bring to the boil, then lower the heat slightly and cook for 15-20 minutes or until soft and caramelised. Season with smoked (or ordinary) salt and ground black pepper. Set aside to cool a little.
- Meanwhile, heat the remaining butter in a pan. When it foams, stir in the flour and cook for 3-4 minutes, stirring with a spatula, until it smells biscuity. Take the pan off the heat and beat in the warm milk until smooth. Simmer gently for 3-4 minutes, stirring until smooth and thick.
- Remove the pan from the heat and mix in the egg yolks and half the blue cheese. Put half the pears (a mix of peeled and unpeeled) in the prepared dish.
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- Preheat the oven to 400 degrees. Butter the inside of an 8-cup soufflé dish (7-1/2 inches in diameter x 3-1/4 inches deep) and sprinkle evenly with Parmesan. 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 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 Parmesan and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch 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, 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.
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