SPINACH AND GRUYERE SOUFFLE
Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
- In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
- In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
- In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.
Nutrition Facts : Calories 120 g, Fat 8 g, Protein 7 g
CHIVE AND GRUYERE CHEESE SOUFFLE
Steps:
- Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
- Create a parchment paper or aluminum foil collar for the souffle dish; the collar should measure about 2 inches above the top of the dish. Grease the souffle dish and collar separately with 1/4 cup softened butter (see Cook's Note*). Dust the inside of the dish and the collar with 1/4 cup of Parmesan. Reserve any leftover cheese for sprinkling on top of the souffle. Secure the collar to the outside of the dish with butcher's twine.
- Melt 1/4 cup of butter in a large saucepan over medium heat. Add the flour and stir constantly for 2 minutes, making sure it doesn't brown. Slowly whisk in the milk until smooth, and continue stirring for about 4 to 5 minutes to form a bechamel sauce; the bechamel sauce should be very thick. Remove from the heat and add the salt, nutmeg, and cayenne pepper.
- Beat the 6 egg yolks 1 at a time into the hot bechamel sauce until fully incorporated. Stir in the Gruyere and chives. Set aside (see Cook's Note**).
- Place the 8 egg whites in an electric mixer fitted with a whisk attachment. Beat the egg whites until stiff but not dry. Stir 1/4 of the egg whites into the souffle base. Fold in the remaining egg whites, being careful not to over mix. Gently spoon the mixture into the souffle mold and bake for 45 minutes, or when a wooden skewer inserted into the middle of the souffle comes out clean. Minimize opening and closing the oven door. Serve immediately sprinkled with reserved cheese.
GRUYERE SOUFFLES
A fast & easy vegetarian recipe. Recipe by Grace Parisi from "The Fluffiest Cheese Souffles" which appeared in the October, 2007 edition of Food & Wine Magazine.
Provided by Manami
Categories Cheese
Time 45m
Yield 7 ramekins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F and brush seven 1-cup ramekins with butter.
- Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
- In a medium saucepan, melt the 4 tablespoons of butter.
- Whisk in the flour and cook over moderate heat for 1 minute.
- Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes.
- Stir in the salt and cayenne or crushed red pepper flakes (that have been crushed even more.)
- Off the heat, whisk in the egg yolks.
- Let cool slightly.
- Transfer to a large bowl and stir in the Gruyère.
- In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy.
- Increase the speed to high and beat until firm peaks form.
- With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
- Spoon the soufflé mixture into the ramekins, filling them to an inch below the rim.
- Run your thumb inside the rim of each ramekin to help the soufflés rise evenly.
- Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes.
- Serve immediately with a dry Riesling
- *The soufflés can be assembled up to 1 hour ahead. The cooked soufflés can be reheated in the oven.
Nutrition Facts : Calories 325.1, Fat 24.1, SaturatedFat 13.3, Cholesterol 243.8, Sodium 493.3, Carbohydrate 8.2, Fiber 0.2, Sugar 0.5, Protein 18.6
INDIVIDUAL GRUYERE SOUFFLES
Provided by Pierre Franey
Categories appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- Place four 1/2-cup souffle dishes into the refrigerator to chill.
- Separate the eggs, placing the yolks in one bowl and the whites in larger bowl.
- With one tablespoon of the butter, butter the bottom and sides of each souffle dish, paying special attention to the sides. Place in refrigerator.
- Melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Blend well, but do not brown the flour. Add the milk, stirring rapidly with the whisk, add the salt and pepper, nutmeg and cayenne. Bring to a boil and cook for 30 seconds, stirring.
- Blend the cornstarch and water and add to the bubbling sauce. Stir and cook for about two minutes. Add the yolks, stirring vigorously. Cook, stirring, for about a minute.
- Spoon and scrape the mixture into large mixing bowl. Add the cubed Gruyere, blend well with a wire whisk. Set aside.
- Beat the egg whites in a mixing bowl, preferably copper. With a flexible balloon-shaped wire whisk or a hand beater, beat them until stiff and thick. Add half of the whites to the souffle mixture and mix thoroughly. Add the remaining whites, folding them in quickly but gently with a rubber spatula.
- Spoon and scrape even amounts of the mixture into each souffle dish. The mixture should fit inside the dish to about a quarter-inch from the top of the dish. With your thumb, create a channel around the periphery of the dish to allow for expansion. Sprinkle the top with the grated gruyere.
- Place the dish on a baking sheet on the bottom rack of the oven and bake for 12 to 15 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 35 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 20 grams, Sodium 644 milligrams, Sugar 7 grams, TransFat 0 grams
INDIVIDUAL GRUYERE SOUFFLES
These individual souffles are adapted from a recipe by Pierre Franey in his New York Times column, 'The 60-Minute Gourmet', way back in 1991. They make a lovely Sunday brunch with a little green salad on the side. Adapted from a recipe by Tracy Schneider at Al Dente. http://bit.ly/jQ9sn7
Provided by DrGaellon
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F Chill four 1/2-cup souffle dishes in the refrigerator.
- Use one tablespoon of the butter to butter the bottom and sides of each souffle dish, paying special attention to the sides. Return to refrigerator.
- Melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk until well-blended. Cook until raw taste is gone, 2-3 minutes, but do not brown the flour. Add the milk, stirring rapidly with the whisk, then add the salt, pepper, nutmeg and cayenne. Bring to a boil and cook for 30 seconds, stirring constantly with the whisk.
- Blend the cornstarch and water in a bowl or small jar. Add to the bubbling sauce. Stir and cook for about two minutes. Add the yolks, stirring vigorously. Cook, stirring, for about a minute.
- Transfer the hot sauce to a large mixing bowl. Add the cubed cheese and stir well. Set aside.
- Beat the egg whites to stiff peaks. Add half of the whites to the souffle base and mix thoroughly. Add the remaining whites, folding them in quickly but gently with a rubber spatula.
- Divide the mixture evenly into the four souffle dishes. The mixture should fill the dish to about a quarter-inch from the top of the dish. With your thumb, create a channel around the edge of the dish to allow for expansion and formation of a nice crown. Sprinkle the top with the grated gruyere.
- Place the dishes on a baking sheet on the bottom rack of the oven and bake for 12 to 15 minutes. Serve immediately.
Nutrition Facts : Calories 494.1, Fat 36.5, SaturatedFat 20.2, Cholesterol 371.9, Sodium 406.7, Carbohydrate 14.5, Fiber 0.2, Sugar 0.5, Protein 26.4
GRUYèRE AND PARMESAN CHEESE SOUFFLé
Categories Egg Brunch Bake Lunch Parmesan Swiss Cheese Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
- Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.
GRUYèRE AND CHIVE SOUFFLé
This soufflé is as classic as they come, with beaten egg whites folded into a rich, cheese laden béchamel for flavor and stability. Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work nicely. This makes a great lunch or brunch dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories brunch, dinner, lunch, custards and puddings, main course, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides with 3 tablespoons/15 grams Parmesan, tapping out any excess.
- In a small pot, heat milk until steaming. Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour and cook until the mixture foams, about 3 minutes. Remove from heat and whisk in warm milk. Return to heat and cook until thickened, whisking constantly, about 3 minutes.
- Remove from heat and whisk in paprika, salt and nutmeg. Whisk in egg yolks one at a time, blending fully after each addition. Transfer flour and yolk mixture to a large bowl.
- Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture holds stiff peaks.
- Whisk a quarter of the whites into the lukewarm yolk mixture to lighten. Gently fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese, remaining 2 tablespoons Parmesan and the chives. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create a 1/4-inch or so space between the dish and the soufflé mixture.
- Transfer dish to baking sheet in the oven and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and golden brown on top and center barely moves when dish is shaken gently, about 30 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 268 milligrams, Sugar 2 grams, TransFat 0 grams
GRUYèRE CHEESE SOUFFLé WITH DILL
Serve as an entrée with salad and wine, or as a side dish with steak, ham or roast beef.
Yield Serves 4 as a main course or 8 as a side dish
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly butter 6-cup soufflé dish. Coat dish with breadcrumbs. Whisk cream, egg yolks, salt and pepper in large bowl to blend. Melt butter in heavy large saucepan over medium heat. Add flour and stir constantly until mixture is golden, about 3 minutes. Gradually whisk in cream mixture. Whisk until mixture boils and thickens,about 4 minutes. Add 1 cup cheese and dill and stir until cheese melts. Transfer to large bowl.
- Beat whites and cream of tartar in another large bowl until medium-stiff peaks form. Stir 1/4 of whites into cream mixture to lighten. Fold in remaining whites. Transfer mixture to dish. Sprinkle 1/4 cup cheese over. Bake until dark golden brown crust forms on top, about 40 minutes.Serve immediately.
More about "gruyÈre soufflÉs recipes"
GRUYèRE CHEESE SOUFFLé RECIPE - JACQUES PéPIN | FOOD
From foodandwine.com
Reviews 1Total Time 1 hrServings 4
- Preheat the oven to 400°. Grease a 1-quart gratin dish with butter and dust with the Parmigiano; refrigerate. In a saucepan, melt the 3 tablespoons of butter over moderate heat. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the milk, bring to a boil and cook, whisking, until thickened, 1 minute. Remove the béchamel from the heat, then whisk in 4 egg yolks along with the salt and pepper; reserve the remaining yolk for another use.
- In a clean bowl, beat the whites until firm peaks form. Whisk one-third of the whites into the béchamel, then fold in the remaining beaten whites. Fold in the Gruyère and chives; scrape into the prepared dish. Arrange the American cheese strips on top in a crisscross pattern. Bake for 25 minutes, until puffed and golden. Serve.
4 LE GRUYèRE AOP SOUFFLé RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 4 mins
GRUYèRE SOUFFLéS RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 50 minsCholesterol 155.53 mgCalories 256 per serving
GRUYèRE SOUFFLéS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
3/5 Total Time 45 minsServings 7
DOUBLE-BAKED GRUYERE SOUFFLE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
FRENCH GRUYERE SOUFFLé - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
10 PUFFY AND PLEASING SOUFFLé RECIPES - THE SPRUCE EATS
From thespruceeats.com
TWICE-BAKED LE GRUYèRE AOP SOUFFLé RECIPE - GREAT …
From greatbritishchefs.com
PARMESAN AND GRUYèRE CHEESE SOUFFLé RECIPE | LEITE'S …
From leitesculinaria.com
SOUFFLE | MARTHA STEWART
From marthastewart.com
GRUYèRE OR COMTé CHEESE SOUFFLé RECIPE - THE SPRUCE EATS
From thespruceeats.com
ASPARAGUS AND GRUYèRE SOUFFLéS RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
BASIC SOUFFLé RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
AT THE KITCHEN TABLE | GRUYèRE SOUFFLé - AT THE KITCHEN TABLE
From atthekitchentable.com
ASPARAGUS AND GRUYèRE SOUFFLéS | RECIPE | SOUFFLE RECIPES, RECIPES, …
From pinterest.ca
SOUFFLE RECIPES - RECIPES FOR SWEET AND SAVORY SOUFFLES - DELISH
From delish.com
SPINACH AND GRUYERE SOUFFLE RECIPE - DELISH
From delish.com
CHEESE SOUFFLéS | MCCORMICK GOURMET
From clubhouse.ca
TWICE-BAKED SOUFFLéS WITH GRUYèRE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
INDIVIDUAL GRUYERE SOUFFLES RECIPE - RECIPEZAZZ.COM
POTATO SOUFFLé WITH ROASTED GARLIC, GRUYERE & HERBS
From cookswithcocktails.com
GRUYèRE SOUFFLéS RECIPE - GRACE PARISI | FOOD & WINE
From foodwineusa.netlify.app
SAVORY CHEESE SOUFFLé RECIPE - SERIOUS EATS
From seriouseats.com
TWICE BAKED CHEESE SOUFFLé - FRENCH RECIPE | GREEDY GOURMET
From greedygourmet.com
TWICE BAKED GRUYERE CHEESE SOUFFLES | MONREALE'S COOKING …
From monrealescookinginspirations.com
SOUFFLÉS 3 WAYS — THE REGULAR CHEF
From theregularchef.com
GRUYÈRE CHEESE SOUFFLÉS | TOAST
From toastmag.co.nz
DOUBLE-BAKED GRUYERE SOUFFLE RECIPE | GOOD FOOD
From goodfood.com.au
CAULIFLOWER GRUYERE SOUFFLES - ASWEETLIFE
From asweetlife.org
SAVORY LEEK & GRUYèRE SOUFFLé | WILLIAMS SONOMA
From williams-sonoma.com
CLASSIC GRUYERE SOUFFLéS - IRON HORSE VINEYARDS
From ironhorsevineyards.com
CHEESE AND SPINACH SOUFFLéS RECIPE - MAGNOLIA
From magnolia.com
BEST CHEESE SOUFFLE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CRAB & GRUYèRE SOUFFLéS - RECIPES
From waitrose.com
CRAB AND GRUYèRE SOUFFLéS | RECIPE | SOUFFLE RECIPES, FOOD, RECIPES
From pinterest.com
GRUYÈRE CHEESE SOUFFLÉ | CHEZ CARR CUISINE
From chezcarrcuisine.com
SPINACH & GRUYèRE SOUFFLéS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRUYèRE SOUFFLéS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love