Cheese Souffles With Bacon Arugula Salad Recipes

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CHEESE SOUFFLE WITH BACON ARUGULA SALAD RECIPE - (4.6/5)



CHEESE SOUFFLE WITH BACON ARUGULA SALAD Recipe - (4.6/5) image

Provided by Marinel

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for ramekins
2 tablespoons finely grated Parmesan cheese (1/2 oz)
1/4 cup all-purpose flour
1 cup whole milk
1 cup grated Gruyere cheese (2 ounces)
2 tablespoons minced chives, plus 1 tablespoon 1/2 inch pieces
coarse salt and freshly ground pepper
3 large eggs, room temperature, whites and yolks separated
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 cups packed baby arugula (2 ounces)
4 strips bacon, cooked and broken into large pieces, for serving

Steps:

  • 1. Preheat oven to 400 degrees. Butter two 2 - cup ramekins, coat with Parmesan and refrigerate. Melt butter in a saucepan over medium heat. Add flour, stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk in egg yolks. 2. Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees, bake until puffed, about 15 minutes. 3. Whisk together oil and vinegar, drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with the soufflé.

CHEESE SOUFFLES WITH BACON ARUGULA SALAD



Cheese Souffles with Bacon Arugula Salad image

Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for ramekins
2 tablespoons finely grated Parmesan cheese (1/2 ounce)
1/4 cup all-purpose flour
1 cup whole milk
1 cup grated Gruyere cheese (2 ounces)
2 tablespoons minced chives, plus 1 tablespoon 1/2-inch pieces
Coarse salt and freshly ground pepper
3 large eggs, room temperature, whites and yolks separated
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
2 cups packed baby arugula (2 ounces)
4 strips bacon, cooked and broken into large pieces, for serving

Steps:

  • Preheat oven to 400 degrees. Butter two 2-cup ramekins, coat with Parmesan, and refrigerate. Melt butter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in egg yolks.
  • Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees; bake until puffed, about 15 minutes.
  • Whisk together oil and vinegar; drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with souffle.

WARM EDAM CHEESE SOUFFLE WITH CRISPY BACON



Warm Edam Cheese Souffle with Crispy Bacon image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

1 1/4 cup milk
1/4 cup butter
5 teaspoons flour
6 egg yolks
pinch of salt
pinch of pepper
pinch of cayenne pepper
3 ounces Edam cheese
2 ounces butter
3 ounces cream cheese
8 egg whites, whipped
pinch of salt
1/4 pounds small brunoise of Nueske Bacon

Steps:

  • Instructions:
  • Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.
  • Preheat oven to 350F.
  • Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.
  • In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.
  • Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.
  • Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.
  • Place Ramekin on plate with a quenelle of onion sorbet.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ARUGULA SALAD WITH BACON AND PECANS - THE NEELYS



Arugula Salad With Bacon and Pecans - the Neelys image

Make and share this Arugula Salad With Bacon and Pecans - the Neelys recipe from Food.com.

Provided by 2bizzy

Categories     Salad Dressings

Time 20m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 15

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped chives
2 tablespoons white wine vinegar
1 tablespoon concentrated tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 pinch kosher salt & freshly ground black pepper
5 ounces baby arugula, well washed
4 slices bacon, fried crisp and crumbled
1 cup chopped toasted pecans
1 small red onion, thinly sliced
1 seedless cucumber, diced
1 pint cherry tomatoes, halved

Steps:

  • Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust seasonings with salt and black pepper to taste. Cover with plastic wrap and keep refrigerated until ready to use. Leftovers can be stored in the refrigerator for up to 4 days in a tightly sealed container.
  • Salad: Add all ingredients to a large salad bowl. Drizzle desired amount of dressing just before serving and toss. Reseason with salt and pepper, if necessary.

Nutrition Facts : Calories 349.5, Fat 31, SaturatedFat 7, Cholesterol 24.6, Sodium 307.1, Carbohydrate 15.3, Fiber 3.3, Sugar 6.2, Protein 6.5

CHEDDAR, BACON, AND SCALLION SOUFFLé



Cheddar, Bacon, and Scallion Soufflé image

Categories     Mixer     Egg     Side     Bake     Kid-Friendly     Cheddar     Bacon     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 8

1/2 cup finely chopped scallion
2 tablespoons unsalted butter
6 slices of lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled
1/3 cup all-purpose flour
1 1/3 cups milk
cayenne to taste
1 1/2 cups coarsely grated Cheddar (about 6 ounces)
4 large eggs, separated

Steps:

  • In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.

BACON AND CHEESE SOUFFLES



Bacon and Cheese Souffles image

Make and share this Bacon and Cheese Souffles recipe from Food.com.

Provided by CoffeeB

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

3 tablespoons butter
3 tablespoons flour
3/4 cup milk
3/4 cup cheddar cheese, shredded
1 tablespoon mustard (grey poupon type)
4 slices bacon, cooked and crumbled
4 eggs, separated

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in medium saucepan on medium heat.
  • Stir in flour.
  • Cook 1 minute.
  • Gradually add milk, stirring until well blended.
  • Cook and stir until mixture comes to a boil.
  • Remove from heat.
  • Add cheese, stiring until melted.
  • Stir in mustard and bacon.
  • Cool slightly.
  • Stir in egg yolks, 1 at a time.
  • Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
  • Gently fold into yolk mixture.
  • Pour into 12 lightly greased nonstick muffin cups.
  • Bake 25 minutes or until puffed and set.

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