SPINACH AND CHEDDAR SOUFFLE
Provided by Ina Garten
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 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, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. 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 Cheddar, 1/4 cup of Parmesan and the spinach 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 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.
SHORT CUT SPINACH AND CHEESE SOUFFLE STUFFED TOMATOES
Make and share this Short Cut Spinach and Cheese Souffle Stuffed Tomatoes recipe from Food.com.
Provided by CHRISSYG
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- preheat over to 350 degrees.
- cut off tops of tomatoes and a small slice off the bottom (to stabilize) and scoop out seeds and some of the pith.
- allow to drain upside down on absorbent paper towels
- defrost the spinach souffle.
- once the souffle is scoopable stir in the cheddar and spoon into the tomato cups about 1/2 to 3/4 full.
- place on a baking sheet (put the tomato tops on the sheet next to them) and bake for about 15-20 minutes until the souffle is puffed up and set in the middle.
- Replace the tops for presentation and serve!
Nutrition Facts : Calories 196.1, Fat 13.6, SaturatedFat 6.7, Cholesterol 107.8, Sodium 531.4, Carbohydrate 9.9, Fiber 2.1, Sugar 4.8, Protein 9.6
GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES
Categories Egg Garlic Tomato Breakfast Brunch Bake Vegetarian Goat Cheese Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
- Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
- Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.
- Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.
CHEESY SOUFFLES
Great for brunch, light late-night supper for two or as a versatile side dish, these melt-in-your-mouth souffles are flavorful, fluffy and fun. Thanks to Lynn McAllister in Mt. Ulla, North Carolina for the quick and easy recipe!
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, melt butter. Whisk in flour until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Beat egg yolks. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Cool slightly. , Preheat oven to 350°. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two ungreased 8-oz. ramekins or custard cups. , Bake 20-25 minutes or until the tops are puffed and centers appear set. Serve immediately.
Nutrition Facts : Calories 301 calories, Fat 23g fat (14g saturated fat), Cholesterol 270mg cholesterol, Sodium 350mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
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CHEESY TOMATO BASIL SOUFFLE - TWO LUCKY SPOONS
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- Preheat oven to 325. Spray a souffle dish or straight sided casserole ( about 2 qts) with cooking spray.
- Make a bechamel sauce - melt the butter over low heat in a saucepan then add in flour. Stir for 30 seconds then whisk in the milk. Cook over medium heat until the sauce has thickened and comes to a boil. Reduce heat and simmer for a couple of minutes and then stir in the cheddar and parmesan cheese, salt and cayenne pepper. Stir until cheese has melted then remove from heat.
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- Heat oven to 350°F. Spray and lightly flour 1-quart souffle dish. Cut 24x12-inch sheet of foil; fold into thirds to form 24x4-inch rectangle. Place foil around top of dish with 1 inch inside dish and 3 inches above rim; secure with masking tape on outside of dish. Spray inside of foil.
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