Cheese And Leek Souffle Recipes

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CHEESE AND LEEK SOUFFLE



Cheese and Leek Souffle image

Easy to make souffle that I found on the About.com web site under British & Irish Food section. The recipe says to bake the souffle in 6 individual ramekins but I made it in a large souffle dish and cooked it for 30 minutes. I used Edam cheese and American mustard as that was what was in the fridge.

Provided by Kiwi Kathy

Categories     Cheese

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

55 g butter
1 leek, medium, cleaned, white and green chopped into fine matchsticks
55 g flour, all purpose
2 teaspoons mustard, Dijon
300 ml milk
75 g cheese, Emmenthal grated
4 eggs, large and separated
salt, to taste
black pepper, to taste

Steps:

  • Heat oven to 200 degrees Celsius.
  • Melt butter in a large saucepan. Add the chopped leeks and cook gently until the leeks are soft but not brown.
  • Stir in flour and mustard.
  • Add the milk a little at a time stirring thoroughly to create a thick, glosy sauce. Season with salt and a little pepper.
  • Add the egg yolks and beat well with a wooden spoon until completely incorporated.
  • Add the cheese and stir until the cheese is melted.
  • In a separate bowl beat the egg whites until stiff and firmly set.
  • Using a metal spoon, stir 2 tbsp of the egg whites into the soufle base to loosen the mix. Carefully fold in the remaining egg whites in two parts. Be very gentle and try to retainas much volume as possible.
  • Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within 1 cm of the top.
  • Place the ramekins onto a bakingsheet and cook in a preheated oven for 15 minutes or until the souffles are golden and risen.
  • Serve immediately with a green salad and crusty bread. Be quick though, the souffle will sink in a few minutes.

CHEESE-AND-KALE SOUFFLE



Cheese-and-Kale Souffle image

This beautifully browned cheese-and-kale souffle was baked with a parchment "collar" wrapped around the dish. This encouraged it to rise sky-high. The addition of egg-white powder helps stabilize the mixture.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h5m

Number Of Ingredients 11

Unsalted butter, room temperature, for dish
1/4 cup finely grated Parmesan, for dish
1 large bunch kale (1 pound), stemmed and washed, water still clinging to leaves
Coarse salt and freshly ground black pepper
1 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
3 1/3 cups half-and-half
6 large egg yolks, room temperature, plus 11 large egg whites, room temperature
14 ounces mixed semifirm Alpine cheeses, cut into 1/4-inch cubes (Martha used 5 1/2 ounces Emmental, 3 1/2 ounces Comte, 2 ounces Scharfe Maxx, 1 1/2 ounces Appenzeller, and 1 1/2 ounces Gruyere)
1/4 cup egg-white powder

Steps:

  • Preheat oven to 400 degrees with rack in lower third. Butter an 8 1/4-by-3 1/2-inch (11 cups to the rim) souffle dish; coat with Parmesan. Using a long piece of parchment, form a collar around souffle dish that extends 3 inches above top of dish; tie kitchen twine around collar to secure. Place on a rimmed baking sheet.
  • Heat a large pot over medium. Add kale; season with salt and black pepper and toss to combine. Cover and steam, tossing occasionally, until kale is wilted, 6 to 8 minutes. Drain in a fine-mesh sieve set over a medium bowl. When cool enough to handle, squeeze out excess moisture. Coarsely chop kale (you should have 1 cup); set aside.
  • In a medium saucepan, whisk together flour, 1 tablespoon salt, 1 teaspoon black pepper, cayenne, and nutmeg. Gradually whisk in half-and-half, then heat over medium-high, whisking constantly, until thick and smooth, about 5 minutes. Transfer to a large bowl and cover with plastic wrap, pressing it directly onto surface of mixture. Let cool completely, then stir in yolks, cubed cheese, and kale.
  • Whisk together egg whites and egg-white powder on medium-high speed until stiff but not dry peaks form, 5 to 6 minutes. Spoon one-quarter of whites mixture into base, then whisk thoroughly until smooth. Gently fold in remaining whites mixture. Transfer to prepared dish.
  • Bake 30 minutes. Reduce heat to 375 degrees; continue to bake until souffle is risen, set, and dark golden brown, 50 to 60 minutes more. Remove collar and serve immediately.

CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE



Cheese, Leek, and Herb Souffle Casserole image

A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon plus 1 stick unsalted butter, plus more for dish
1 pound large leeks (white and pale-green parts only), quartered lengthwise, cut into 1/8-inch slices (4 cups), and rinsed well
Kosher salt and freshly ground pepper
2 ounces Parmesan cheese, finely grated
1/2 cup unbleached all-purpose flour
2 1/2 cups whole milk
6 large eggs, separated
5 1/2 ounces Gruyere cheese, grated (1 1/2 cups)
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives

Steps:

  • Heat 1 tablespoon butter in a large skillet over medium-high heat until pale gold, about 2 minutes. Add leeks and cook, stirring frequently, until softened and bright green, about 3 minutes. Season with salt and pepper; let cool. (Leeks can be made 1 day ahead and refrigerated.)
  • Butter a 9-by-13-inch baking dish. Cut strips of parchment 4 inches wide and long enough to form a collar around inside of dish. Butter 1 side of parchment, and press unbuttered side against inside of dish. (Ends should overlap, and parchment should extend 2 inches above top of dish.) Place 1/2 cup Parmesan in dish, and coat sides well. Pour out and discard excess cheese.
  • Melt 1 stick butter in a heavy saucepan over medium heat. Add flour, and cook, whisking constantly, until well combined and thoroughly heated. Remove pan from heat, and gradually add milk, whisking constantly until batter is very smooth before adding more milk. Add 1 teaspoon salt, and season with pepper. Return pan to medium heat, and whisk until souffle base is smooth, shiny, and thickened, about 12 minutes.
  • Preheat oven to 400 degrees. Transfer souffle base to a bowl, and beat in egg yolks, 1 at a time, with a mixer on medium speed, increasing speed to high for 10 seconds after each addition to thoroughly incorporate. After last yolk is added, beat 20 seconds on high speed, then scrape down side of bowl. Add Gruyere, the remaining Parmesan, the leeks, and herbs, and beat until well combined.
  • Beat egg whites with 1/2 teaspoon salt until stiff peaks form. Fold whites into souffle base, one third at a time, folding gently but thoroughly (a few streaks of whites are fine). Spoon souffle mixture into dish, and bake until puffed and golden, 35 to 40 minutes.

LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA



Leek and Potato Soufflé With Ham and Fontina image

Contain your skepticism: A soufflé made with mashed potatoes doesn't have to be heavy, as David Tanis revealed in 2012. "The two textures can complement each other, resulting in a dish that tastes light but has an underlying heartiness," he says. This one gets added flavor from leeks and ham. If you're new to soufflé-making, this is a good place to start. The potatoes provide a structure that a regular butter and flour roux don't, he wrote, so it's less likely to fall.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/2 pounds yellow-fleshed potatoes, like Yukon or Bintje, peeled and chopped
1 1/2 cups half-and-half or milk
Salt and pepper
2 tablespoons butter
2 medium leeks, white and tender green parts, diced (about 2 cups)
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
Pinch cayenne
Grated nutmeg, to taste
4 ounces thick-sliced cooked ham, diced
4 ounces coarsely grated fontina or Gruyère
3 eggs, separated
1 tablespoon butter for buttering the baking dish
1 ounce finely grated Parmesan

Steps:

  • Heat the oven to 375 degrees. In well-salted water, boil the potatoes until tender, then drain, put in a large mixing bowl and mash with the half-and-half. Cool slightly.
  • Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg, when added, will dilute the flavor.) Beat in the 3 egg yolks.
  • Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
  • In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish. Sprinkle the top with the remaining Parmesan.
  • Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 644 milligrams, Sugar 4 grams, TransFat 0 grams

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

GRITS, CHEESE, AND ONION SOUFFLéS



Grits, Cheese, and Onion Soufflés image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Onion     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Low Cal     Dinner     Lunch     Monterey Jack     Hominy/Cornmeal/Masa     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3/4 cup chopped leek
1 1/2 cups whole milk, divided
1/2 teaspoon salt
1/3 cup quick-cooking grits
4 large eggs, separated
3 green onions, chopped
1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided

Steps:

  • Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
  • Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
  • Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
  • Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.

DOUBLE CHEESE & ONION SOUFFLé TART



Double cheese & onion soufflé tart image

Everyone's favourite flavour combination makes for some seriously perfect pastry

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 9

375g pack shortcrust pastry
75g parmesan or vegetarian alternative, grated
4 tbsp onion chutney
50g butter
50g plain flour
300ml milk
3 eggs , separated
300g soft rindless goat's cheese
1 tbsp thyme , leaves only, chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface until almost large enough to line a 22cm loose-bottomed tart tin, sprinkle over about a third of the Parmesan, then continue rolling to push the cheese into the pastry. Line the tin with the pastry, leaving any excess overhanging. Line the tart with parchment paper and baking beans and bake blind for 20 mins. Gently remove the paper and beans and bake for a further 10 mins until pale golden and cooked.
  • Spread the chutney in an even layer over the bottom of the pastry case, then set aside while you make the filling.
  • To make the filling, melt the butter in a pan over a low heat, then add the flour and cook for 2 mins, stirring all the time. Gradually pour in the milk and continue stirring until you have a smooth, thick sauce. Cook for a further 2 mins, remove from the heat and cool for 3 mins.
  • Crumble 200g of goat's cheese, the thyme and the rest of the Parmesan into the sauce. Beat until cheese melts, then add egg yolks one at a time, beating between each addition. Whisk egg whites to stiff peaks, stir 1 spoonful into the sauce and mix, then tip in the rest of the whites and gently fold until well combined.
  • Spoon the filling on top of the onion chutney, crumble over the remaining goat's cheese, then transfer to the oven and bake for 25-30 mins, until golden and well risen. Allow the tart to cool slightly before trimming the edges and serving, or enjoy cold with a green salad, if you like.

Nutrition Facts : Calories 456 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.38 milligram of sodium

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From pinterest.ca


CHEESE AND LEEK SOUFFLE | RECIPES, SOUFFLE RECIPES, VEGETARIAN DISHES
Préchauffez le four à 180 °C (th. 6). Pelez et rincez les pommes de terre. A l’aide d’une mandoline, coupez-les en très fines lamelles.
From pinterest.com


TEN-MINUTE ROASTED LEEK AND GRUYèRE SOUFFLé
1 cup finely grated Parmigiano-Reggiano cheese Instructions Warm the olive oil in a large skillet over medium-high heat. Add the leeks, thyme, and salt and pepper to taste. Reduce the heat to low and cook, stirring occasionally, until the leeks are soft and just starting to turn lightly golden, 40 to 45 minutes. Remove from the heat and let cool.
From joanneweir.com


CHEESE AND LEEK SOUFFLE RECIPE - WEBETUTORIAL
Cheese; Eggs; Dietary; Low Carb; Low In Something; The ingredients are useful to make cheese and leek souffle recipe that are butter, leek, flour, mustard, milk, cheese, eggs, salt, black pepper . Cheese and leek souffle may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to ...
From webetutorial.com


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