Double Baked Stilton And Corn Souffle Recipes

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DOUBLE BAKED STILTON AND CORN SOUFFLE



Double Baked Stilton and Corn Souffle image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

1 1/2 cups whole milk
6 tablespoons unsalted butter
1/4 cup all-purpose flour
5 ounces grated Red Leicester, or farmhouse cheddar
2 ounces crumbled Stilton, Gorgonzola, or Maytag blue cheese
4 large egg yolks
1 cup fresh or thawed frozen corn kernels
1 teaspoon spicy brown mustard or 1/2 teaspoon dry mustard powder
Kosher salt and freshly ground black pepper
6 large egg whites, at room temperature
1 cup heavy cream, for reheating

Steps:

  • Preheat the oven to 400 degrees F. Butter and flour 1 large souffle dish or 4 to 6 individual ones with an 8 to 12 ounce capacity.
  • Heat the milk in a saucepan over low heat. Melt the butter in a medium saucepan over medium heat, then add the flour, whisking until smooth and creamy. Cook about 3 minutes, until the mixture turns straw colored. Whisking, pour in the hot milk, and whisk constantly over medium heat until the mixture thickens, about 1 to 2 minutes.
  • Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and mustard. Season with salt and pepper, to taste. Set aside to cool 5 minutes. Whip the egg whites until soft peaks form, and then fold into the souffle mixture in thirds with a rubber spatula.
  • Pour the mixture into the souffle dish or dishes, and then place them in a roasting pan. Pour hot water into the pan until it comes halfway up the sides of the dish. Bake 25 to 35 minutes for individual souffles, 35 to 45 minutes for large ones, until risen and slightly firmed. Serve immediately or let the souffles cool in the dish, then turn out, cover, and refrigerate. (The dish can be made up to this point up to 24 hours in advance.)
  • If made ahead of time: to serve, arrange the turned out souffles in a baking dish, poke a hole in the top and pour a little heavy cream inside, then drizzle a little heavy cream over the top of each souffle, and bake at 400 degrees until hot and bubbly, about 10 minutes.
  • Notes about the recipe: When I agreed to go to England to revitalize the flagging cuisine at Stapleford Park, a hotel owned by our friend Bob Payton, I had no idea what to expect. But having heard all the jokes about English cooking, I did wonder if they would like my food. As soon as I arrived in Melton Mowbray, a town dedicated to making strong, creamy Stilton cheese, we knew everything would be fine. The entire town of Melton Mowbray smells of Stilton, especially the fine cheeses of the firm of Tuxford & Tebbutt that may be what inspired me to cook with it so often, creating new lunch and supper dishes like this one. The richness of the local agricultural traditions quickly impressed me: the milk, butter, eggs, lamb, and vegetables were just as perfect and flavorful as the Stilton cheese. According to legend, Stilton was invented by a Mrs. Paulet in the 1700s. The cheese must be cylindrical, must ripen without ever being pressed, and must form its own coat or crust. Red Leicester, a vibrant orange, crumbly aged cheddar-style cheese, furthered our education in the best products of English kitchens. More words and warnings have been devoted to the making of souffles than any other cooking subject, but this one doesn't rise perilously high. An airy egg batter, fresh milk, and butter, savory cheese and, in this case, sweet corn kernels and a dash of mustard produce irresistible results. If you want to make your souffles even more luxurious, follow the reheating instructions by pouring a dollop of heavy cream inside each one for the last 10 minutes of cooking.

TWICE BAKED SMOKED HADDOCK SOUFFLE



Twice Baked Smoked Haddock Souffle image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 24

1/2 pound haddock, skin removed
16 ounces milk
2 ounces flour
2 1/2 ounces butter
1/2 ounce corn flour, plus 1/2 ounce
4 egg yolks
1 cup Parmesan
1 tablespoon Dijon mustard
8 ounces egg whites
1 (6 ounce) jar double cream
1/2 pound leeks
1 ounce butter
1/2 cup heavy cream
1/4 pound smoked haddock
12 quail eggs, soft boiled, halved
Red Pepper coulis, recipe follows
Saffron sauce, recipe follows
2 ounces chopped chives
3 roasted red peppers, peeled and deseeded
1 cup chicken stock
Salt and pepper
Pinch saffron strands
2 cups fish stock
Salt and pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Poach the haddock in the milk on medium heat for 10 minutes. Remove haddock from liquid and set aside. Reboil the milk and make a beurre manie with the flour and butter. Add the beurre manie to the milk and mix until the milk boils to a thick cream like consistency, and remove from heat.
  • Combine 1/2 ounce of the corn flour with the egg yolks, and mix until well incorporated. Whisking vigorously, add the egg mixture into the hot milk mixture, and return to the heat. Cook mixture for 5 minutes.
  • Remove the mixture from the heat, and add the Parmesan and mustard. Whisk together until smooth and set aside.
  • In a separate bowl, whisk the egg whites and the remaining 1/2 ounce corn flour until stiff peaks form. In a separate bowl, take 1/3 of the milk mixture and 1/3 of the egg whites and whisk together until smooth. Flake the haddock, and add to the mix. Fold in the remaining egg whites.
  • Fill the 6 (6-ounce) ramekins with the souffle mix, and place on a baking sheet with a little water. Bake in oven for 20 minutes.
  • Remove souffles from oven and allow to cool. Remove souffles from ramekins, add a little double cream into each ramekin, and place souffles back into ramekins. Set aside.
  • To prepare the leeks, saute in a saucepan with butter. Once the leeks are soft, add the cream, and smoked haddock, and cook for 5 minutes.
  • Place the souffles back in the oven for 4 minutes.
  • To plate the haddock, first place a spoonful of the leek mixture in the center of the plate. Place three halves of the quail eggs around the plate. Remove haddock souffles from ramekins and place on top of the leek mixture. Add the sauces randomly on plate, sprinkle with chives, and serve hot.
  • In a saucepan, combine the roasted red peppers, chicken stock, and salt and pepper. Bring to a boil. Remove from heat and place peppers in blender and puree. Place puree back in saucepan and reduce liquid by half. Set aside for plating.
  • To make the saffron sauce, combine all ingredients, let simmer, and reduce by half. Set aside for plating.

DOUBLE BAKED STILTON AND CORN SOUFFLE



DOUBLE BAKED STILTON AND CORN SOUFFLE image

Categories     Egg

Yield 6 servings

Number Of Ingredients 12

1 1/2 cups whole milk
6 tablespoons unsalted butter
1/4 cup all-purpose flour
5 ounces grated Red Leicester, or farmhouse cheddar
2 ounces crumbled Stilton, Gorgonzola, or Maytag blue cheese
4 large egg yolks
1 cup fresh or thawed frozen corn kernels
1 teaspoon spicy brown mustard or 1/2 teaspoon dry mustard powder
Kosher salt and freshly ground black pepper
cayenne pepper (I added on my own)
6 large egg whites, at room temperature
1 cup heavy cream, for reheating

Steps:

  • Preheat the oven to 400 degrees F. Butter and flour 1 large souffle dish or 4 to 6 individual ones with an 8 to 12 ounce capacity. Heat the milk in a saucepan over low heat. Melt the butter in a medium saucepan over medium heat, then add the flour, whisking until smooth and creamy. Cook about 3 minutes, until the mixture turns straw colored. Whisking, pour in the hot milk, and whisk constantly over medium heat until the mixture thickens, about 1 to 2 minutes. Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and mustard. Season with salt and pepper, to taste. Set aside to cool 5 minutes. Whip the egg whites until soft peaks form, and then fold into the souffle mixture in thirds with a rubber spatula. Pour the mixture into the souffle dish or dishes, and then place them in a roasting pan. Pour hot water into the pan until it comes halfway up the sides of the dish. Bake 25 to 35 minutes for individual souffles, 35 to 45 minutes for large ones, until risen and slightly firmed. Serve immediately or let the souffles cool in the dish, then turn out, cover, and refrigerate. (The dish can be made up to this point up to 24 hours in advance.) If made ahead of time: to serve, arrange the turned out souffles in a baking dish, poke a hole in the top and pour a little heavy cream inside, then drizzle a little heavy cream over the top of each souffle, and bake at 400 degrees until hot and bubbly, about 10 minutes.

TWICE BAKED STILTON SOUFFLÉ



TWICE BAKED STILTON SOUFFLÉ image

Categories     Egg

Yield 4 soufflés

Number Of Ingredients 13

4 tbsp. sunflower oil
1 cup milk
4 tbsp. flour
4 egg yolks
5 egg whites
bay leaf
good pinch of nutmeg
1 small onion
2 cups + (approx. 8 oz. or 200 gr.) Stilton cheese, crumbled
2 oz. or 50 gr. finely grated parmesan cheese
cayenne pepper to taste
salt & pepper to taste
12 oz. or 350 ml. table cream

Steps:

  • Bring the milk to a boil with the bay leaf, nutmeg and onion. Strain and allow to cool. Preheat oven to 350F/180C. In a medium saucepan off the stove, make a white sauce by mixing together the oil, flour and cooled milk. Then cook over medium-high heat, stirring often, until thickened and smooth (will have lumps at first, but keep stirring). Remove from the heat and allow to cool a little. Add the egg yolks, one at a time, carefully to the mixture. Beat well all the time so that the eggs do not curdle. Add the Stilton to the mixture, stir, and then add the parmesan. Season to taste (almost overseason) with salt, pepper and cayenne. Stiffly beat the egg whites. Fold in one quarter of the egg whites to the egg yolk mixture to 'slacken' it and then fold in the rest - being careful not to overmix. Pour almost 1 cup of mixture into 4 (2-cup) ramekins that have been well-buttered (parchment paper on the bottom). Place the ramekins in a large baking tray and pour about 3/4'' boiling water around them, then place the tray on the middle shelf in the oven. Bake for 20 minutes. Remove from the oven and allow to cool. When almost cold, run a knife around the edge of each ramekin and drop the soufflés into our hand. Place each on a small baking dish. If not to be eaten soon, cover and refrigerate or freeze. When ready to eat, pour the cream around the base of the still cold or frozen soufflés and place in a pre-heated oven (350F/180C) for about 25 minutes until browned and well risen. Serve immediately.

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  • Heat the milk in a saucepan with the celery to just below boiling point. Remove from the heat and leave to infuse for about 30 minutes. Preheat the oven to 180°C/fan160°C/gas 4. Butter 6 x 150ml ramekins thoroughly and place in a deep baking tray.
  • Melt the butter in a small pan over a low heat, then stir in the flour to form a smooth paste. Remove from the heat and slowly strain in the celery-infused milk, stirring constantly to make a smooth sauce. Return to the heat and bring to a gentle simmer, stirring. Allow to bubble for a couple of minutes, then transfer to a large bowl and leave to cool for a few minutes.
  • Beat the mustard and egg yolks into the sauce and stir through 150g of the stilton, the walnuts and the watercress. Taste and adjust the seasoning if necessary. Whisk the egg whites in a clean bowl until they form stiff peaks, then, using a metal spoon, fold a little of the whisked white through the soufflé mix to loosen it. Fold the rest of the egg white gradually into the soufflé.
  • Divide the soufflé mix among the buttered ramekins, then fill the baking tray with boiling water so it reaches halfway up the outside of the ramekins. Bake for 20 minutes or until the soufflés have risen and are cooked through. Carefully remove from the tray, cool, then chill until needed.
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2020-06-14  · Pour in the milk and whisk until the mixture comes to a heavy bubble and thickens. Whisk in the salt, pepper and nutmeg. Stir in the leeks until evenly distributed, then return 1/3 of the mixture to the bowl the leeks were in and set aside. Whisk the crumbled Stilton …
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  • Cut the leeks in half, then cut into then half-moons. Rinse well in a colander under cold water and shake to remove as much water as you can. Melt one Tablespoon butter in a medium sized saucepan over medium heat, then add the leeks and sauté until soft and glassy, but not browning. Remove the leeks to a medium bowl and set aside. Wipe out the saucepan, then melt the remaining 4 Tablespoons of butter over medium-high heat until lightly foaming. Add the flour and whisk until smooth and pale, about 4 minutes. Pour in the milk and whisk until the mixture comes to a heavy bubble and thickens. Whisk in the salt, pepper and nutmeg. Stir in the leeks until evenly distributed, then return 1/3 of the mixture to the bowl the leeks were in and set aside. Whisk the crumbled Stilton into the sauce until melted and smooth and remove from the heat. Whisk in the egg yolks until fully incorporated, then transfer the mixture to a very large bowl.
  • Beat the egg whites with a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment until very stiff peaks form. When you lift up the beater, the peak in the whites should not flop over. Scoop 1/3 of the whites into the bowl with the creamy base and stir it in until incorporated and the mixture has loosened up a bit. Gently fold in the next third of the whites, being careful not to deflate the whites too much. Make sure you reach the mixture in the bottom of the bowl. Fold in the last of the whites in the same way.
  • Bring a kettle of water to the boil while you proceed. Divide the souffle mixture between the prepared ramekins (I find a ladle a great tool for this), then lightly smooth the tops with the back of a spoon. Run your finger around the edge of each souffle leaving a little channel, wiping your finger well between dishes. This will help the soufflé rise evenly. Put the roasting dish in the oven, then pour the boiling water into the dish to come halfway up the sides of the ramekins. Bake until the soufflés are browned and risen and set inside, about 25 minutes. Remove them from the oven, the remove the individual ramekins from the water to a wire rack to cool. You can use tongs and a spatula to help with this.
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  • Mix the flours and the ½ teaspoon of salt together in a bowl and add the olive oil. Add enough water to make a stiff dough, then tip out the dough onto a floured work surface and roll out until paper thin.
  • Mix the seeds and sea salt in a bowl. Brush the dough lightly with water and sprinkle with the seed. Bake for 5–7 minutes, until pale brown and crisp and set aside while you make the soufflés.
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