Best Garlic Souffle Recipes

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GARLIC SOUFFLE



Garlic Souffle image

This gentle, earthy soufflé first appeared on the menu of Chez Panisse, Alice Waters's groundbreaking restaurant in Berkeley, Calif., and was brought to The Times by Craig Claiborne and Pierre Franey, who called it "splendid." That it is. (The New York Times)

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 2h20m

Yield 6 servings

Number Of Ingredients 18

1 large garlic bulb (head), broken into individual cloves, plus 3 additional cloves for the basic cream sauce
1/4 cup olive oil
1/4 cup water
2 teaspoons dried thyme
3 bay leaves
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons butter, plus butter for greasing a dish for the souffle
5 tablespoons flour
1 1/2 cups half and-half
1 cup heavy cream
1 small onion, peeled and quartered
4 sprigs parsley
10 peppercorns
5 eggs, separated
1 cup finely grated Gruyere or Swiss cheese
1 2/3 cups finely grated Parmesan cheese
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 250 degrees.
  • Set aside three cloves of garlic for the basic sauce. Put the remaining garlic cloves in a small, shallow baking dish and add the olive oil, water, one-half teaspoon thyme, one bay leaf, salt and pepper. Cover closely and place in the oven. Bake one and one-half hours or until the garlic is totally tender. Baste the garlic pieces occasionally as they cook.
  • Meanwhile, melt the six tablespoons butter in a heavy saucepan and add the flour, stirring with a wire whisk. Bring the half-andhalf and heavy cream to the boil in a small saucepan and add it to the flour and butter mixture, stirring rapidly with the whisk. When thickened and smooth, add salt to taste. Set the saucepan in a basin of simmering water.
  • Tie the quartered onion, the reserved garlic cloves, one-half teaspoon thyme, the remaining two bay leaves, parsley sprigs and peppercorns in a small square of cheesecloth. Bring up the ends and tie them to make a bag. Add this to the sauce. Cover closely and let the sauce cook in simmering water about one hour, stirring the sauce occasionally. Remove the saucepan from the water and let it cool briefly. Remove and discard the cheesecloth bag.
  • Increase the oven heat to 450 degrees.
  • Put the baked garlic through a food mill, pressing to extract as much pulp and liquid as possible from the solids. Or press it through a sieve, using a pestle. There should be about one and one-half tablespoons. Add this to the cream sauce and stir.
  • Add the egg yolks, the Gruyere or Swiss cheese and two-thirds cup of the Parmesan and beat well to blend. Add the cayenne, salt and pepper and blend well.
  • Beat the egg whites until stiff. Add half of them to the cheese sauce and beat them in. Add the remaining whites and fold them quickly until well distributed.
  • Generously butter a 12-inch oval, ovenproof platter. Pour in the souffle mixture. Sprinkle with the remaining cheese and thyme. Place on the top rack of the oven and bake 10 minutes until well browned.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 61 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 33 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 1 gram

ROASTED-GARLIC SOUFFLé



Roasted-Garlic Soufflé image

Provided by Paul Grimes

Categories     Mixer     Egg     Garlic     Bake     Bastille Day     Lunch     Parmesan     Swiss Cheese     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

3 large heads garlic, left whole, plus 3 garlic cloves, smashed
1 tablespoon olive oil
2 1/2 cups whole milk
1 medium onion, sliced
3 large thyme sprigs plus 1 teaspoon thyme leaves
1 California bay leaf or 2 Turkish
1 whole clove
1/8 teaspoon black peppercorns
7 tablespoons unsalted butter, divided
1 1/2 tablespoons fine dry bread crumbs
5 tablespoons all-purpose flour
4 large eggs, separated, plus 4 additional egg whites
1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
1/4 teaspoon grated nutmeg
3/4 cup grated Gruyère (2 ounces)

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
  • Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover. Let steep 30 minutes.
  • Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
  • Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour. Cook roux over low heat, whisking constantly, 5 minutes.
  • Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
  • Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
  • Bake soufflé until set and browned on top, 20 to 25 minutes.

SOUFFLE OF GRITS



Souffle of Grits image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups grits
6 cups boiling water
4 ounces unsalted butter
6 ounces sharp cheddar cheese, grated
2 teaspoons sea salt
1/4 teaspoon Tabasco
4 eggs, well beaten
Worcestershire sauce, to taste
1 teaspoon black pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Slowly cook the grits in boiling water for 20 minutes. (If you use instant grits, do not cook 20 minutes. Cook according to package directions.) Add the butter, cheese, salt, Tabasco, eggs and Worcestershire sauce. Pour into a buttered casserole.
  • Bake for 1 to 1 1/2 hours or until puffed, golden, and set in the middle.

BEST GARLIC SOUFFLE



Best Garlic Souffle image

If you love garlic this is the recipe for you!! This is great for a brunch or unusual side dish.

Provided by Kimber

Categories     Side Dish     Vegetables

Time 1h10m

Yield 6

Number Of Ingredients 9

¼ cup butter
1 (10.75 ounce) can condensed cream of celery soup
½ cup milk
1 ½ teaspoons salt
¼ teaspoon pepper
2 cups shredded Cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
  • Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
  • Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
  • Bake in preheated oven for 50 minutes.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 12.9 g, Cholesterol 160.1 mg, Fat 25.4 g, Fiber 0.8 g, Protein 15.4 g, SaturatedFat 14.4 g, Sodium 1302.2 mg, Sugar 2.3 g

CHEESE SOUFFLE



Cheese Souffle image

Provided by Alton Brown

Time 1h

Yield 5 servings

Number Of Ingredients 12

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

Steps:

  • Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
  • Preheat oven to 375 degrees F.
  • In a small saucepan, heat the butter. Allow all of the water to cook out.
  • In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
  • Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
  • In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
  • In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
  • Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

GARLIC AND GOAT-CHEESE SOUFFLé



Garlic and Goat-Cheese Soufflé image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 1h20m

Yield Four servings

Number Of Ingredients 10

18 large cloves garlic, unpeeled
2 tablespoons butter, plus butter for greasing the souffle dishes
3 tablespoons flour
1 1/2 cups milk
1 tablespoon cornstarch
2 tablespoons water
Freshly ground black pepper to taste
1/8 teaspoon cayenne pepper
1/2 pound semihard goat cheese, crumbled, about 1 3/4 cups
6 eggs, separated

Steps:

  • Place the garlic in a saucepan and add cold water to cover. Bring to the boil and let simmer about 40 minutes or until tender. Drain.
  • Peel the garlic and put the cloves in a bowl. Mash well. There should be about one-quarter cup.
  • Preheat oven to 450 degrees.
  • Butter four individual souffle dishes, each with a one-and-one-half-cup capacity. Chill.
  • Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, remove from the heat.
  • Blend the cornstarch and water, and stir into the sauce. Return to the heat, stirring, and bring to a simmer. Sprinkle with black pepper and cayenne. Add the cheese and garlic.
  • Beat the egg yolks and add them to the mixture. Beat vigorously and bring barely to the boil. Remove from the heat and immediately scrape the mixture into a mixing bowl to prevent further cooking. Let cool briefly.
  • Meanwhile, beat the egg whites until stiff. Add one-third of the whites to the cheese mixture and beat with a wire whisk. Add the remaining whites and fold them in, stirring from the bottom and sides.
  • Spoon equal amounts of the mixture into the individual dishes. Place the dishes on a baking sheet in the oven and bake 12 minutes until well puffed and brown.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 5 grams, TransFat 0 grams

SPINACH AND GREEN GARLIC SOUFFLé



Spinach and Green Garlic Soufflé image

Provided by Deborah Madison

Categories     Cheese     Egg     Garlic     Side     Bake     Vegetarian     Goat Cheese     Parmesan     Spinach     Boil     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 14

The Garlic Infusion
3/4 to 1 cup minced green garlic, about 5 small heads
1 cup cream or half-and-half
1 thyme sprig
The Soufflé
4 tablespoons unsalted butter, plus extra for the dish
1/2 cup freshly grated Parmesan cheese
1 bunch spinach, stems removed, or 12 to 16 ounces loose, young spinach leaves
4 tablespoons all-purpose flour
1 1/3 cups milk
sea salt and freshly ground pepper
1 scant cup (about 4 ounces) mild goat cheese
4 egg yolks
6 egg whites

Steps:

  • 1. Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.
  • 2. Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.
  • 3. Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.
  • 4. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.
  • 5. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.

SIMPLE SOUFFLE



Simple Souffle image

My children, who are vegetarian, rave about this souffle. Plus, I can make it for breakfast, brunch or as a side dish.-Rosemary McCormack, Pagosa Springs, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 55m

Yield 4 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup shredded reduced-fat cheddar cheese
3 large eggs, separated
3 large egg whites
1 tablespoon fine dry bread crumbs

Steps:

  • In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.

Nutrition Facts :

CHEESE SOUFFLé IN 4 EASY STEPS



Cheese soufflé in 4 easy steps image

Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 45m

Number Of Ingredients 7

50g butter, plus extra for greasing
25g breadcrumbs
50g plain flour
1 tsp mustard powder
300ml milk
4 eggs
100g grated extra-strong cheddar (blue cheese, goat's cheese and smoked cheeses also work well)

Steps:

  • Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
  • Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
  • Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
  • Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
  • EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium

GARLIC MUSHROOM SOUFFLE



Garlic Mushroom Souffle image

Make and share this Garlic Mushroom Souffle recipe from Food.com.

Provided by 199949

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

12 ounces mushrooms, chopped
4 tablespoons butter
1 tablespoon lemon juice (lime also works fine)
3 -4 garlic cloves, diced
3 tablespoons parsley, chopped
2 tablespoons flour
1 cup milk
2 egg yolks
2 egg whites
salt
pepper

Steps:

  • Preheat oven to 400°F.
  • Saute mushrooms, garlic and lemon juice in two tablespoons of the butter.
  • Add parley, and tranfer to a medium bowl; set aside.
  • Melt the rest of the butter, add flour and stir in for 1 minute.
  • Remove from heat and stir in milk.
  • Return to heat and allow to boil until thickened, while stirring continuously.
  • Add the sauce to the mushroom mixture.
  • Beat in the egg yolks.
  • Season with salt and pepper to taste.
  • Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture.
  • Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes.
  • Watch carefully once they have risen to be sure not to overcook as they will turn rubbery.
  • Serve immediately before they collapse.

BEST EVER SPINACH SOUFFLE



Best Ever Spinach Souffle image

This is my great aunt's recipe. She is one of the best cooks I know. It is so good it is one of the best dish she makes. It tastes even better the next day microwaved. I eat it for breakfast. May need to be cooked longer depending on oven.

Provided by Austin Marlowe

Categories     Spinach

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon butter
8 ounces cream cheese, softened
8 ounces farmer cheese, shredded
1/8 teaspoon salt
1/8 teaspoon pepper
3 eggs
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1/4 tablespoon paprika

Steps:

  • Preheat oven to 325°F.
  • Cook onions and garlic with butter in small skillet.
  • Beat onion mixture, cream cheese, farmer's cheese, salt, and pepper with electric mixer.
  • Add eggs one at a time. Stir in spinach. Pour into a greased baking dish and sprinkle paprika on top.
  • Bake in oven for 40-45 minutes.

Nutrition Facts : Calories 183.4, Fat 13.5, SaturatedFat 7.1, Cholesterol 106.8, Sodium 313.2, Carbohydrate 7.5, Fiber 2.3, Sugar 2.4, Protein 9.7

WILD GARLIC AND POTATO SOUFFLé



Wild Garlic and Potato Soufflé image

A light soufflé with a hint of wild garlic and herbs, using left-over mash and sharp tangy cheese

Provided by Al_dente66

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Heat the oven to 375 degrees.
  • Butter a souffle dish or small ovenproof pan/dish and coat the bottom and sides with some of the grated cheese.
  • Mix together all the ingredients except the egg in a bowl with enough milk to make a thick but runny 'batter' Beat the egg white until peaked, then fold into the potato mix
  • Half fill the souffle dish/pan with the mix and place in the oven. Leave for at least 20 mins until risen and browned
  • For the dressing, in a blender, mix parsley, wild garlic, lovage and chives, olive oil and lemon juice to make an emulsion. Season with salt and pepper and drizzle over the soufflé

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ISO: GARLIC SOUFFLE... - RECIPELINK.COM
We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. My Recipe Box Menu ... ISO: garlic souffle... From: Elaine C., 05-06-1999: Board: Copycat Recipe Requests at Recipelink.com: Msg ID: 142779: Random Recipes (links will open in a new browser tab) Butter Pecan Cookies ; Baked Pasta Casserole (with vegetables and Parmesan …
From recipelink.com


BEST GARLIC SOUFFLE RECIPE
Best garlic souffle recipe. Learn how to cook great Best garlic souffle . Crecipe.com deliver fine selection of quality Best garlic souffle recipes equipped with ratings, reviews and mixing tips. Get one of our Best garlic souffle recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Easy Chocolate Brownies Crecipe.com Most people love …
From crecipe.com


BEST SOUFFLé RECIPES AND SOUFFLé COOKING IDEAS
2011-08-16 Read More around with soufflé recipes, each time remembering a couple of tricks to ensure my soufflé always rises. To begin, you make a white roux, cooking melted butter with flour until the raw scent of the flour is gone. As long as you keep your heat on medium or medium-high, and watch and stir your roux, it won’t burn.
From thedailymeal.com


RECIPES AND COOK: RECIPE BEST GARLIC SOUFFLE
1 cup minced garlic Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish. Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well. Remove from heat and stir in eggs and garlic. Mix well and ...
From recipes-and-cook.blogspot.com


CRISPY BAKED PARMESAN GARLIC WINGS - SOUFFLE BOMBAY
2018-07-13 Instructions. Pat your wings dry with a paper towel and place them in a large bowl. In a smaller bowl, mix together the oil, lemon juice, oregano, thyme, cumin, salt and pepper and then whisk until incorporated. Pour the mixture over your wings, scraping the bowl with a spatula to get every bit.
From soufflebombay.com


SIDE DISH -- BEST GARLIC SOUFFLE
Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish. Melt butter in a large saucepan over medium heat.
From chinesemenu.com


GLUTEN-FREE SPINACH SOUFFLé RECIPE - ONLY GLUTEN FREE RECIPES
2016-11-30 In a small saucepan combine milk, garlic, tapioca flour, salt, pepper and nutmeg. Cook over medium heat while stirring until thickened. About 3 – 5 minutes. Remove from the heat and stir in ¾ cup cheddar cheese, spinach and ricotta …
From onlyglutenfreerecipes.com


GREEN GARLIC AND SPINACH SOUFFLE | WILLIAMS SONOMA
In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, for 1 minute. Whisk in the milk and continue whisking until thickened, 1 to 2 minutes. Add the 1 tsp. salt. Stir in the goat cheese and the remaining Parmigiano-Reggiano. Stir …
From williams-sonoma.com


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