SOUFFLE DE TOMATE (TOMATO SOUFFLE)
Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.
Provided by Midwest Maven
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Halve the tomatoes and remove the seeds.
- Scoop out the pulp and chop very fine.
- Add the egg yolks and the bread crumbs to chopped tomato.
- Fold in beaten egg whites and spoon mixture into the tomato shells.
- Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
- Serve immediately.
Nutrition Facts : Calories 106.6, Fat 3.8, SaturatedFat 1.2, Cholesterol 124.5, Sodium 94, Carbohydrate 12.8, Fiber 2.5, Sugar 5.4, Protein 6.2
TOMATO SOUFFLE RECIPE - (5/5)
Provided by lisaS
Number Of Ingredients 6
Steps:
- Put 4 cups dried bread cubes in a buttered casserole dish. Pour 1 cup melted butter over cubes. Mix and simmer for 5 minutes,the sugar,tomato puree, water salt and pepper. Pour mixture over cubes and bake at 375 for 45-50 minutes
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.
SWISS CHARD SOUFFLE WITH FRESH TOMATO SAUCE
Provided by Florence Fabricant
Categories dinner, lunch, appetizer, main course
Time 1h15m
Yield Six to eight servings
Number Of Ingredients 13
Steps:
- Butter an eight-cup souffle dish and dust it with the bread crumbs. Set aside.
- Heat two tablespoons of the oil in a large, heavy skillet. Add half the chopped onion and saute over medium heat until it is soft but not brown. Add the garlic and stir, then add the Swiss chard. Stir-fry the mixture over high heat until the Swiss chard has wilted, about five minutes.
- Chop the mixture in a food processor until very fine. Add the ricotta, flour and egg yolk, and process until smooth. Stir in one-half teaspoon of the thyme. Season with salt and pepper and set aside. (The souffle can be prepared ahead up to this point.)
- For the sauce, heat the remaining olive oil in the same skillet and saute the remaining onion until it is soft but not brown. Stir in the tomatoes and cook over medium-high heat for 10 to 15 minutes, until the mixture is thick. Add the remaining thyme, season with salt and pepper and set aside.
- Preheat the oven to 425 degrees.
- Beat the egg whites until they hold firm peaks. Stir one-third of the egg whites into the ricotta mixture, then fold the ricotta mixture into the remaining egg whites.
- Spoon the mixture into the dish. Bake 20 minutes. Reduce the temperature to 375 degrees and bake about 25 minutes longer, until the souffle is puffed, lightly browned and firm.
- While the souffle is baking, reheat the tomato sauce. Serve at once, with the tomato sauce on the side.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 569 milligrams, Sugar 4 grams, TransFat 0 grams
TOMATO AND CHEDDAR SOUFFLES
Categories Cheese Egg Tomato Side Bake Vegetarian Quick & Easy Cheddar Summer Gourmet Sugar Conscious Kidney Friendly
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Brush custard cups with 1 teaspoon melted butter (total), then coat each with 1 tablespoon Parmigiano-Reggiano. Put 1 tomato slice in bottom of each cup and arrange cups in a shallow baking pan.
- Heat remaining 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderate heat until foam subsides, then whisk in flour. Cook roux, whisking, 1 minute, then whisk in milk, salt, pepper, and cayenne. Bring to a boil over moderate heat, whisking constantly, and boil until thickened, 3 to 4 minutes. Remove from heat and whisk in 1/2 cup Cheddar, 2 tablespoons Parmigiano-Reggiano, and yolks.
- Beat whites with a small pinch of salt using an electric mixer until they just hold stiff peaks. Fold one third of whites into cheese sauce to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among cups and sprinkle with remaining 2 tablespoons each of Parmigiano-Reggiano and Cheddar.
- Bake soufflés until puffed and golden, 17 to 20 minutes. Serve (in cups) immediately.
CREAM OF TOMATO SOUP WITH SOUFFLéED CHEESE TOASTS
Steps:
- 1. Melt the butter in a soup pot over medium heat. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes. Stir in the flour, then add the tomatoes, baking soda, and stock. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes. Let cool briefly, then puree in a blender until smooth
- 2. Preheat the oven to 400°F. Return the soup to the pot, add the milk, and season with salt. If the soup is too thick, thin it with additional milk or stock. If the tomato flavor isn't as rich as you'd like (if the tomatoes were packed in water instead of puree), deepen it by stirring in a little tomato paste.
- 3. For the toasts, combine the yolk, if you're using it, with the mustard and cayenne, then stir in the cheese. Whisk the white until it holds soft peaks and fold it into the mixture along with the scallion. Spread the mixture on the toasted bread and bake until puffed and golden, about 5 minutes, while you reheat the soup. Serve the soup piping hot, with a piece of cheese toast, cut in half on the diagonal, and fresh pepper ground into each bowl.
More about "tomato souffle recipe 55"
TOMATO, BASIL AND CHEESE SOUFFLE RECIPE - MARIASMENU
From mariasmenu.com
Servings 2Estimated Reading Time 2 mins
- Grease 4 souffle dishes (1/2 cup capacity), sprinkle with breadcrumbs. Melt butter in small saucepan, add finely chopped onion. Stir over low heat for 2 mins ( or MW on HIGH for about 2 mins). Cook until onion is soft, it doesn't have to become brown. Stir in flour and stir over medium heat for a minute. (or MW on HIGH for a min). Remove from heat, gradually stir in milk, bring back to heat and stir over high heat until mixture boils & thickens & reaches a thick sauce like consistency. (or MW on HIGH for about 3 mins).
- Transfer to large bowl, stir in tomato paste & basil leaves. Cover the dish & let it stand for 5 mins. Beat egg whites in a small bowl until soft peaks from. Add egg yolks to the onion & milk mixture & mix well. Fold the egg whites into the mixture in 2 batches. Pour the mixture evenly into the prepared dishes. Sprinkle the grated cheese on top. Bake in the preheated oven for 20- 25 mins or until lightly browned. Serves 4.
- use brown bread crumbs & low fat milk. Also use yolks of only 2 eggs & white of 3 eggs. Use only lesser qty of butter, I used only 15 gms of butter.
10 PUFFY AND PLEASING SOUFFLé RECIPES - THE SPRUCE EATS
From thespruceeats.com
TOMATO SOUFFLE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine FrenchEstimated Reading Time 2 minsServings 1Calories 200 per serving
STUFFED TOMATOES WITH CHEESE SOUFFLE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
CHEDDARY CHEESE AND SUN-DRIED TOMATO SOUFFLE RECIPE
From pillsbury.com
RED BORDEAUX FOOD PAIRING: TOMATO SOUFFLé RECIPE - DECANTER
From decanter.com
CHEESY TOMATO SOUFFLé - GOOD HOUSEKEEPING
From goodhousekeeping.com
SPINACH AND SUN-DRIED TOMATO SOUFFLé | BELLA SUN LUCI
From bellasunluci.com
CHEESE AND SUN-DRIED TOMATO SOUFFLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
FRESH TOMATO SOUFFLE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
NAN'S TOMATO SOUFFLE - RECIPE - COOKS.COM
From cooks.com
SWAPNA'S CUISINE: TOMATO SOUFFLé
From swapnascuisine.com
TOMATO, BASIL AND CHEESE SOUFFLE RECIPE - MARIASMENU
From mariasmenu.com
ROASTED TOMATO AND FETA EGG SOUFFLE RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
RECIPE: TOMATO SOUFFLé STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
TOMATO SOUFFLE - RECIPES - COOKS.COM
From cooks.com
You'll also love