Blue Cheese Souffles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUE CHEESE SOUFFLES



Blue Cheese Souffles image

Provided by Tyler Florence

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, plus more for the ramekins, softened
1/4 cup sugar
3 tablespoons all-purpose flour
1 cup whole milk, warmed
5 large eggs, separated
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper
Pinch of freshly grated nutmeg
4 1/2 ounces mild blue cheese, crumbled (about 1 cup)
Pinch of cream of tartar
Fig compote and other garnishes (see below)

Steps:

  • Prepare the ramekins: Preheat the oven to 350 degrees F. Brush four 8-ounce ramekins with butter. Pour the sugar into 1 ramekin and rotate it to coat the bottom and sides. Pour the excess into another ramekin and repeat to coat all the ramekins; tap out any excess. Refrigerate until ready to fill.
  • Make the bechamel: Melt 3 tablespoons butter in a heavy-bottomed pot over medium-low heat. Just as the foam subsides, whisk in the flour to make a roux; cook, whisking constantly, to remove the starchy taste, 2 to 3 minutes (do not allow the roux to brown). Add the warm milk and continue whisking until smooth and thick, about 5 minutes. (Trace a figure 8 in the bechamel with the whisk; if the sauce holds the shape, it's done.)
  • Flavor the bechamel: Remove the bechamel from the heat and whisk in the egg yolks one at a time. Season with salt, white pepper and the nutmeg, then whisk in the cheese until melted and smooth. (Return the pot to very low heat, if necessary.) Transfer to a large bowl and refrigerate until cool.
  • Add the egg whites: Beat the egg whites and cream of tartar with a whisk or mixer until stiff peaks form. Fold one-third of the beaten egg whites into the cooled bechamel mixture by slowly and gently scooping from the bottom to the top of the bowl with a rubber spatula. Fold in the remaining egg whites the same way until no streaks of white remain.
  • Bake the souffles: Place the prepared ramekins on a baking sheet. Spoon the batter into the ramekins, filling each about three-fourths of the way. Use a towel to wipe the rims clean (this will help the souffles rise evenly). Bake until golden and puffed at least 1 inch over the rims, about 25 minutes. Serve immediately with fig compote and other garnishes (see below).
  • Tyler dresses up his souffles with honeycomb, chamomile flowers, microgreens and this fig topping:
  • Fig Compote: Combine 1 cup sugar, 1 1/2 cups water, 1 teaspoon lemon juice, 2 lemon slices and 2 chamomile tea bags in a saucepan. Bring to a boil over medium heat; cook, stirring, 5 minutes. Remove the tea bags. Add 12 halved dried figs, return to a boil and cook 10 more minutes. Remove the lemon slices. Serve warm.

BLUE CHEESE SOUFFLE



Blue Cheese Souffle image

Lightened up to fewer than 100 calories per serving and packed with protein, this rich and flavorful soufflé is a great side for beef. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

5 large egg whites
6 tablespoons grated Parmesan cheese, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
Dash cayenne pepper
1 cup fat-free milk
1/3 cup crumbled blue cheese
4 large egg yolks
1/8 teaspoon cream of tartar

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

EASY CHEESE SOUFFLES



Easy Cheese Souffles image

Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 32m

Yield 2

Number Of Ingredients 11

2 tablespoons melted butter
2 tablespoons white sugar, or as needed
2 large eggs
1 tablespoon white sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1 teaspoon lemon zest
2 ounces cream cheese, softened
⅓ cup shredded Cheddar cheese
1 pinch salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
  • Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
  • Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
  • Fill ramekins up to the lip with the batter.
  • Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g

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

BLUE CHEESE SOUFFLE



Blue Cheese Souffle image

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

3 tablespoons unsalted butter, plus more
unsalted butter, for greasing
2 tablespoons grated parmesan cheese
3 tablespoons flour
1 cup milk, hot
4 egg yolks
salt and pepper
1 teaspoon dry mustard
3/4 cup crumbled blue cheese
5 egg whites
1 pinch cream of tartar (I never use this)

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.

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.

BLUE CHEESE AND WALNUT SOUFFLES AND MESCLUN WITH RED PEPPER VINAIGRETTE



Blue Cheese and Walnut Souffles and Mesclun with Red Pepper Vinaigrette image

Categories     Salad     Mixer     Egg     Leafy Green     Appetizer     Bake     Vegetarian     Blue Cheese     Walnut     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 12

For soufflés
1/4 cup finely chopped walnuts, toasted
4 tablespoons all-purpose flour
3 tablespoons unsalted butter
2/3 cup milk
5 ounces cold Saga blue cheese, rind discarded, chopped and softened (about 1 cup)
3 large egg yolks
freshly ground black pepper to taste
5 large egg whites
Red Pepper Vinaigrette
6 cups mesclun (mixed baby greens, about 1/2 pound), rinsed and spun dry
Garnish: finely chopped red and yellow bell peppers and edible flower petals

Steps:

  • Make soufflés:
  • Preheat oven to 350°F. and generously butter six 1/2-cup soufflé dishes or custard cups.
  • In a small bowl stir together walnuts and 1/2 tablespoon flour. Coat soufflé dishes or custard cups with walnut mixture, knocking out excess.
  • In a small heavy saucepan melt butter over moderately low heat and whisk in remaining 3 1/2 tablespoons flour. Cook roux, whisking constantly, 3 minutes and add milk in a stream, whisking. Bring mixture to a boil over moderate heat, whisking, and cook until thickened, about 30 seconds.
  • Remove pan from heat and transfer mixture to a bowl. Cool mixture slightly. Whisk cheese, yolks, black pepper, and salt to taste into milk mixture until cheese is melted.
  • In a bowl with an electric mixer beat whites until they just hold stiff peaks. Stir one third of whites into cheese mixture to lighten and fold in remaining whites gently but thoroughly.
  • Divide soufflé mixture among prepared soufflé dishes or cups and put in a large baking pan just large enough to hold them. Add enough hot water to pan to reach halfway up sides of soufflés dishes or cups and bake soufflés in middle of oven until puffed and golden brown, about 25 minutes. Remove pan from oven and let soufflé dishes or cups stand in pan 15 minutes. (Soufflés will fall.)
  • Lightly butter a baking sheet.
  • Remove soufflé dishes or cups from pan and run a knife around edge of each dish or cup, carefully lifting edge of each soufflé slightly to help release it from bottom. Invert soufflé onto hand and carefully put, top side up, onto prepared baking sheet. Soufflés may be prepared up to this point 2 days ahead and chilled, covered.
  • Increase temperature to 425°F.
  • Bake soufflés in middle of oven until puffed slightly and heated through, about 5 minutes.
  • Make vinaigrette while soufflés are baking.
  • In a bowl toss mesclun with vinaigrette and divide among 6 salad plates. Arrange soufflés among 6 salad plates. Arrange soufflés along side of mesclun and garnish with bell peppers and flowers.

BLUE CHEESE SOUFFLE



BLUE CHEESE SOUFFLE image

Categories     Cheese     Dessert     Bake

Yield 4

Number Of Ingredients 10

3 tablespoons unsalted butter, plus more, for greasing
2 tablespoons grated Parmesan
3 tablespoons flour
1 cup milk, hot
4 egg yolks
Salt and pepper
1 teaspoon dry mustard
3/4 cup crumbled blue cheese
5 egg whites
Pinch cream of tartar

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. Serve with Dried Figs in Simple Syrup, brioche, and bitter greens. Dried Figs in Simple Syrup: 1/2 cup water 1 orange, zested and juiced 1/2 teaspoon ground cinnamon 1 tablespoon brown sugar 1 teaspoon natural vanilla extract 1 cup dried whole figs Combine water, orange juice and zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes.

SIMPLE CHEESE SOUFFLE



Simple Cheese Souffle image

Crispy on the outside, light and moist in the center, this cheese souffle cooked in an enormous copper pot, and accompanied by nothing more than a green salad and a crusty baguette, is an excellent choice for a dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 16

4 tablespoons unsalted butter, room temperature
4 teaspoons grated Parmesan cheese
4 teaspoons dry breadcrumbs
4 ounces Jarlsberg cheese
2 ounces cheddar cheese
3 ounces saga blue cheese
3 ounces brie cheese
1/4 cup all-purpose flour
3 teaspoons Dijon mustard
3/4 cup plus 2 tablespoons whole milk
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
6 large egg yolks
12 large egg whites
1/4 teaspoon freshly grated nutmeg

Steps:

  • Heat oven to 425 degrees. Place rack in center. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons of unsalted butter. In a small bowl, mix together Parmesan cheese and breadcrumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides.
  • Grate Jarlsberg and cheddar cheeses into a small bowl. Cut Saga blue and brie into small chunks. Combine, and set aside.
  • Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper. Pour souffle base into a large bowl. Whisk in egg yolks a few at a time until smooth. Stir in cheese until well incorporated.
  • In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, whip 12 whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes.
  • Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into souffle dish, and bake for 30 to 35 minutes. Serve immediately.

More about "blue cheese souffles recipes"

BAREFOOT CONTESSA | BLUE CHEESE SOUFFLé | RECIPES
barefoot-contessa-blue-cheese-souffl image
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 …
From barefootcontessa.com
  • 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.


BLUE CHEESE GRITS SOUFFLé RECIPE - FOOD REPUBLIC
blue-cheese-grits-souffl-recipe-food-republic image
2011-12-03 Cover grits and cook on low until all the milk has been absorbed, about 15-20 minutes. Transfer grits to large bowl and cool slightly. Add egg yolks, butter, cheese, and salt to grits and stir until ingredients are combined. In a …
From foodrepublic.com


EGG AND BLUE CHEESE SOUFFLES FOR A HUNGRY BRUNCH …
egg-and-blue-cheese-souffles-for-a-hungry-brunch image
2017-02-11 Preheat the oven to 350°F, with a rack in the center position. Pour ½ teaspoon of the oil into each cup of a 12-cup muffin tin. Place the oiled tin in the oven to preheat for 10 minutes. Meanwhile, in a large …
From foodrepublic.com


LIGHT AND AIRY CHEESE SOUFFLé RECIPE - THE SPRUCE EATS
light-and-airy-cheese-souffl-recipe-the-spruce-eats image
2021-08-06 Gather the ingredients. Grease 2 (1-cup) soufflé dishes/ramekins with butter and dust with Parmesan cheese. Melt the butter over medium-low heat, then add flour and cook for 3 minutes, stirring constantly. In the …
From thespruceeats.com


BLUE CHEESE SOUFFLES RECIPE | CDKITCHEN.COM
blue-cheese-souffles-recipe-cdkitchencom image
Add salt and pepper. Return to heat and boil and stir for 1 minute. Remove from heat. Separate eggs one at a time, dropping whites into a clean mixer bowl and yolks into the cream sauce, whisking rapidly to incorporate each yolk. Stir in …
From cdkitchen.com


BLUE CHEESE SOUFFLE | TASTY KITCHEN: A HAPPY RECIPE …
blue-cheese-souffle-tasty-kitchen-a-happy image
Stir in the blue cheese, remove from the heat and whisk in the egg yolks and sea salt and pepper. Beat egg whites with electric mixer until firm peaks form. Gently fold through the cheese mixture. Fill the ramekins two-thirds full. Cook for 18 …
From tastykitchen.com


DOUBLE BAKED BLUE CHEESE SOUFFLé RECIPE | GET CRACKING
double-baked-blue-cheese-souffl-recipe-get-cracking image
For the baked soufflé. Bring milk to a simmer in a pot over low heat. In a small pot, melt butter and add flour, cook for 1 minute (this is called a roux), add in salt. Add simmering milk to roux, ⅓ at a time and beat with a wooden spoon. Let …
From eggs.ca


RECIPES BLUE CHEESE "GORGONZOLA" SOUFFLé | SOSCUISINE
recipes-blue-cheese-gorgonzola-souffl-soscuisine image
Method. Preheat the oven to 160°C/325°F. Butter the moulds. Melt the butter in a saucepan using low heat. Add the flour, stirring until you obtain a paste. Pour in the milk, very slowly, stirring constantly. Cook for 4-5 min, with occasional …
From soscuisine.com


TWICE-BAKED BLUE CHEESE SOUFFLE RECIPE | WAITROSE
1. Preheat the oven to 200˚C, gas mark 6. Grease 6 x 200ml ramekins with butter, brushing it up the sides. Coat each with Parmigiano Reggiano and tap out the excess (reserve this for the soufflé mix). 2. Melt the butter in a saucepan over a medium heat …
From waitrose.com


BLUE CHEESE SOUFFLES - LACTO OVO VEGETARIAN RECIPES
Blue Cheese Souffles might be just the main course you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 17g of protein, 25g of fat, and a total of 413 calories. Head to the store and pick up milk, eggs, nutmeg, and a few other things to ...
From fooddiez.com


MILAWA BLUE CHEESE SOUFFLE BY CHEF JASON ROBERTS
Milawa Blue cheese and caramelised onion Souffle 6 portions x 250 ml moulds Grease 5 x 1 cup moulds with soft butter then dust with flour to prevent the soufflés sticking to the moulds. Oven preheated to 210 º C 60g butter 1 cup onion finely diced 55g plain flour - sifted 300ml milk 1/3 teaspoon salt Freshly ground black pepper 4 egg yolks, lightly beaten 5 egg whites 1/4 …
From artisansbend.com


CANADIAN BLUE CHEESE SOUFFLé | METRO
Imprimer ma sélection Preparation. Preheat oven to 400°F (205°C). In a skillet, melt butter and stir in flour, blending thoroughly. Stir in milk.
From metro.ca


BLUE CHEESE SOUFFLE – RECIPES NETWORK
2017-03-17 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. Step 2 Make a thick bechamel sauce base by melting 3 tablespoons butter …
From recipenet.org


BLUE CHEESE SOUFFLé - SMELLS LIKE HOME
2009-10-22 Blue Cheese Soufflé. 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 ...
From smells-like-home.com


BLUE CHEESE SOUFFLé – COOKING BLOG – FIND THE BEST RECIPES, …
2010-05-13 7. Fold the remaining blue cheese into the egg yolk mixture and then gently fold in the egg whites. Start with 1/3 of the egg whites and fold through until marbled, then add the remaining egg whites and fold in until just combined (over-mixing at this point will knock a lot of the air out). 8. Take moulds out of fridge and fill up to rim. Place ...
From ourkitchen.fisherpaykel.com


THE CROSSING BLUE CHEESE SOUFFLE RECIPE - ST LOUIS STYLE
2020-03-04 1. Preheat the oven to 300 degrees. Stir together egg, milk, mayonnaise, cheeses, onion, salt and pepper. Transfer to an 8-inch-square glass or ceramic baking dish. 2. Place the baking dish in a roasting pan; place in the oven, then pour hot water into the roasting pan. The water should come halfway up the sides of the baking dish.
From stlouis.style


BLUE CHEESE SOUFFLé | DORSET BLUE VINNY
This recipe was created by the lovely Philippa Davis for The Field Magazine! The Field magazine was founded back in 1853 for lovers of shooting, hunting, fishing and all things great about the countryside. Philippa is the cookery writer for The Field. She travels the world, working as a private chef, cooking for lots of shoots, estates, fishing ...
From dorsetblue.com


BLUE CHEESE AND THYME SOUFFLéS RECIPE | DELICIOUS. MAGAZINE
Heat the oven to 230°C/210°C fan/gas 8 and put a baking sheet in the oven to heat up. Melt 20g butter and brush it upwards over the inside of each ramekin. Sprinkle with breadcrumbs, turning to fully coat. Put the remaining 30g butter in a saucepan over a medium heat to melt, then add the flour, mustard powder and cayenne and whisk until ...
From deliciousmagazine.co.uk


AN ASTOUNDING SPINACH AND BLUE CHEESE SOUFFLé-OMELETTE
In a large microwavable bowl defrost the spinach – squeeze out any excess liquid. Add the cheese, and mash together with the spinach. Get your grill heating up. Warm a couple of knobs of butter and a little olive oil in a big frying pan. Separate the eggs – put the yolks in with the spinach; and the white in a large, clean, dry mixing bowl.
From saucydressings.com


BLUE CHEESE SOUFFLE - FOOD NETWORK
1. Preheat the oven to 200°C. Line a sheet pan with parchment paper. 2. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butte.
From foodnetwork.co.uk


BLUE CHEESE WALNUT SOUFFLE - BIGOVEN.COM
Blue Cheese Walnut Souffle recipe: Try this Blue Cheese Walnut Souffle recipe, or contribute your own. Add your review, photo or comments for Blue Cheese Walnut Souffle. American Appetizers Cheese
From bigoven.com


THE FAMOUS BLUE CHEESE SOUFFLE - WAIRAU RIVER WINES
Add blue cheese & salt and mix until smooth, take off the heat. Separate eggs and whip whites until soft peaks form. Hand whisk yolks into blue cheese mix. Transfer into bowl and gently fold in egg whites, using whisk or rubber spatula. Grease moulds and place in a tray deep enough to fill with water. Pour mix into each one leaving ½-1 cm from ...
From wairauriverwines.com


BLUE CHEESE SOUFFLéS | DONAL SKEHAN | EAT LIVE GO
Transfer the sauce to a mixing bowl. Then whisk in the egg yolks and 3/4 of the cheese. Beat the egg whites until light and fluffy and forming soft peaks. Divide the mixture amongst the ramekins and place in roasting tin. Pour boiling water around the base of the ramekins and place in the oven for 15 minutes until risen.
From donalskehan.com


BLUE CHEESE SOUFFLéS RECIPE | EAT YOUR BOOKS
Blue cheese soufflés from Bay Tables: A Collection of Fresh and Fabulous Recipes from the Junior League of Mobile, Incorporated (page 78) by Junior League of …
From eatyourbooks.com


BLUE CHEESE SOUFFLé - CHEZ US
2009-03-19 Place on a baking tray and refrigerate for 15 minutes. Melt butter in a medium saucepan over low heat. Add flour and cook, stirring for 1 minute. Slowly add the milk, stirring continuously for 2 – 3 minutes or until thickened. Stir in the blue cheese, remove from the heat and whisk in the egg yolks and sea salt and pepper.
From chezus.com


BLUE CHEESE SOUFFLéS - HARMONS GROCERY
2019-02-08 2 oz blue cheese, such as Gorgonzola or Roquefort cheese; 5 large eggs, separated; 2 Tbsp snipped fresh chives; 2 (6 oz) New York steaks, grilled medium-rare; DIRECTIONS: Preheat oven to 375°. Butter four 1-cup ramekins and coat each one with 1 tablespoon of grated parmesan. In a medium saucepan over medium heat, melt butter. Add …
From harmonsgrocery.com


BLUE CHEESE SOUFFLE RECIPE | RECIPELAND
Prepare a 1-cup souffle dish with a colar of oiled waxed paper or foil. Tie to the dish with string. Spoon mixture into the dish so that it comes up over the sides and up to the top of the collar.
From recipeland.com


BLUE CHEESE SOUFFLE | RECIPE | SOUFFLE RECIPES, CHEESE SOUFFLE, FOOD
Blue Cheese Souffle Recipe -Lightened up to fewer than 100 calories per serving and packed with protein, this rich and flavorful soufflé is a great side for beef. —Sarah Vasques, Milford, New Hampshire. Find this Pin and more on side dishes by Stephanie Smithmyer.
From pinterest.com


BLUE CHEESE SOUFFLES – RECIPES NETWORK
2017-06-17 Ingredients. 3 tablespoons unsalted butter, plus more for the ramekins, softened; 1/4 cup sugar; 3 tablespoons all-purpose flour; 1 cup whole milk, warmed
From recipenet.org


SIMPLE BLUE CHEESE SOUFFLE RECIPE - BLASTING NEWS
2018-11-02 Preheat the oven to 180°C. Lightly grease a 5-inch pie dish with butter, then sprinkle with the Parmesan cheese, making sure to tilt the dish to coat every spot. Set aside. Melt the unsalted butter in a saucepan over medium heat. Stir in …
From us.blastingnews.com


BLUE CHEESE SOUFFLE RECIPE: HOW TO MAKE IT
Lightened up to fewer than 100 calories per serving and packed with protein, this rich and flavorful soufflé is a great side for beef. —Sarah Vasques, Milford, New Hampshire
From stage.tasteofhome.com


INDIVIDUAL CHEESE SOUFFLéS RECIPE | LE CORDON BLEU
Place over low heat and cook for 2-3 minutes, then stir in the grated cheese, egg yolks and mustard to taste. Keep the mixture warm. In a large clean bowl, whisk the egg whites and salt until medium peaks form. Fold in the cheese sauce one-third at a time, taking care not to overmix. Divide the mixture between the ramekins.
From cordonbleu.edu


BLUE CHEESE SOUFFLES RECIPE | TASTING TABLE
2011-12-15 Preheat the oven to 375°. Melt 1 tablespoon of the butter. Brush six 6-ounce ramekins with the melted butter and sprinkle each ramekin evenly with 2 tablespoons of the Parmesan cheese.
From tastingtable.com


Related Search