Blue Cheese Souffle Barefoot Contessa Ina Garten Recipes

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INA GARTEN'S BLUE CHEESE SOUFFLE' RECIPE - (4.5/5)



Ina Garten's Blue Cheese Souffle' Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 11

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 400°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. NOTE: I used 4 small ramekins and make "collars" with parchment paper so the souffle could rise higher. 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 (I heated it in the microwave for about 90 seconds), 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°F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

INA GARTEN'S BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE - (4.2/5)



Ina Garten's Baked Blintzes with Fresh Blueberry Sauce Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 25

BLUEBERRY SAUCE:
3/4 cup freshly squeezed orange juice from about 3 oranges
2/3 cup sugar
1 tablespoon cornstarch
2 pounds fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
BATTER:
1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
FILLING:
24 ounces or 3 cups ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest from about 2 lemons
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt

Steps:

  • For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set. For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined. Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer. Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set. Remove from the oven and let stand 10 to 15 minutes. Cut into squares and serve with blueberry sauce. NOTE: This makes a lot! You can cut this recipe in half. The night before, I made the pancake batter, but waited to add the baking powder right before making this. I also made the filling and the blueberry sauce the night before. This assembled beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.

BLUE CHEESE SOUFFLE (BAREFOOT CONTESSA) INA GARTEN



Blue Cheese Souffle (Barefoot Contessa) Ina Garten image

Found it in Barefoot in Paris, 2004. I love cheese souffles and this one was not listed and I am partial to Ina Garten. Updated: serve with Chambord and fresh or frozen fruit.

Provided by Manami

Categories     Cheese

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 13

3 tablespoons unsalted butter or 3 tablespoons unsalted margarine, plus extra for greasing the dish
1/4 cup finely grated fresh parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
kosher salt
fresh ground black pepper
1 pinch cayenne pepper
1 pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped (Stilton)
5 extra large egg whites, at room temperature
1/8 teaspoon cream of tartar
fresh fruit or frozen fruit

Steps:

  • Preheat oven to 400ºF.
  • Butter the inside of an 8" souffle dish (7 & 1/2 inches in diameter and 3 & 1/4 inches deep) and sprinkle evenly with Parmesan cheese.
  • Melt the butter or margarine 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 freshly ground 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 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 attachement. 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 souffle dish, then smooth the top, GENTLY. Draw a 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 375ºF. Bake 30-35 minutes(don't peek) until puffed and brown.
  • Serve immediately with Chambord and fresh or/& frozen fruit.

SPINACH AND CHEDDAR SOUFFLé à LA BAREFOOT CONTESSA



Spinach and Cheddar Soufflé à La Barefoot Contessa image

This wonderfully tasty souffle of Ina Garten's is foolproof, I am not kidding! So many of my friends who are not "cooks" have made this - for company or just to impress and it has come out beautifully! To make in advance, prepare the recipe through the step where you add the egg yolks and both the cheeses and the spinach - do thi up to 2 hrs ahead. Keep mixture covered at room temperature then proceed by whisking the egg whites.

Provided by Manami

Categories     Spinach

Time 1h5m

Yield 1 9

Number Of Ingredients 15

nonstick cooking spray
1 cup scalded milk
1/4 cup finely grated parmesan cheese, plus extra for sprinkling
1/2 cup grated aged cheddar cheese, lightly packed
3 tablespoons unsalted butter, melted plus extra for greasing dish (or Margarine)
4 extra-large egg yolks, separated at room temperature
5 extra large egg whites, separated at room temperature
1 small onion, diced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch cayenne pepper
1/4 teaspoon nutmeg
4 tablespoons all-purpose flour
10 ounces frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon cream of tartar

Steps:

  • Preheat oven to 400ºF
  • Spray inside surfaces of 8" x 8 cup souffle dishes or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (this will give souffle traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height.
  • If using foil, treat as the pan sides. souffle will double in volume!
  • In small saucepan, melt butter, add the diced onion, and cook until translucent, about 5 minutes.
  • With wooden spoon, gradually stir in flour and cook stirring constantly, for 2 minutes.
  • OFF the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp black pepper.
  • Cook over low heat, whisking constantly, for one minute, until smooth and thick.
  • OFF the heat, but while still hot, mix in the egg yolks.
  • Stir in the Cheddar, the 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 attachement.
  • Beat on low speed for one miinute, on medium speed for one minute, then finally on high speed until firm, glossy speaks are formed.
  • Whisk one-quarter of the egg whites into the cheese sauce to lighten and then fold in the rest.
  • Pour into the prepared souffle dish, then smooth the top.
  • Draw a large circle on top with the spatula and place in the middle of the oven helps the soufflè eise evenly.
  • Turn the temperature down to 375ºF.
  • Bake for 30 to 35 minutes (don't peek) until puffed and brown.
  • Serve immediately.

Nutrition Facts : Calories 1334.2, Fat 90.4, SaturatedFat 51.2, Cholesterol 1046.2, Sodium 1958.7, Carbohydrate 60, Fiber 10.9, Sugar 7.8, Protein 75.9

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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. …
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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.
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