LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA
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
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
EASY CHEESE, POTATO AND HAM SOUFFLé
Serve this as an impressive starter or a light main meal - it has an unsusual combination of cheese, ham and potatoes. Soufflés are easy to make - honestly! The only real criteria is that they are served immediately and that the bowl used for whisking the egg whites is oil and grease free.....but even that is not that essential. I sometimes add bacon instead of the ham - just brown and crisp it up first, and then crumble it before adding.
Provided by French Tart
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- - Pre-heat the oven to 180 degrees centigrade (see temperature conversions).
- - Use a food processor or a sieve to make the potatoes extremely smooth.
- - Separate the eggs.
- - Beat the egg yolks, cream, ham, cream and cheese into the potatoes.
- - Season to taste.
- - Beat the egg whites until stiff and fold into the potato mixture.
- - Spoon into a well-buttered soufflé dish or casserole and bake in the preheated oven for 30 to 35 minutes.
- - Serve immediately.
Nutrition Facts : Calories 289.6, Fat 13.9, SaturatedFat 7.3, Cholesterol 177.3, Sodium 916, Carbohydrate 29, Fiber 2.4, Sugar 2.7, Protein 12.3
LEEK, POTATO AND HAM FRITTATA WITH PARMIGIANO
Provided by Anne Burrell
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Coat a 12-inch nonstick saute pan with 3/4 cup oil, add the leeks to the pan, season with salt and bring to a medium heat. Cook until the leeks are starting to soften and are very aromatic, 5 to 6 minutes. Toss in the potatoes, season with a little more salt and the crushed red pepper, about 3 minutes. Add the ham and the remaining 1/4 cup of oil. Cook, stirring occasionally to be sure the potatoes do not stick to the bottom of the pan, until the potatoes start to soften, 15 to 18 minutes.
- Meanwhile, beat the eggs with about 2 tablespoons water to a smooth consistency in a bowl, then add a heavy pinch of salt and half the grated cheese and beat together until the eggs and cheese are a smooth, homogeneous mixture.
- Using a colander or mesh strainer, carefully strain out the excess olive oil from the potato-leek mixture and reserve. Return the potato-leek mixture to the pan and stir in the eggs. Cook over medium heat, stirring occasionally, until the eggs start to cook around the outside edges of the pan. Transfer the pan to the oven and bake until the eggs are cooked through, about 18 minutes.
- Remove the pan from the oven. Place a snug fitting lid or a baking sheet on the pan, then hold the handle of the lid, swing the pan and flip the frittata onto the pan lid. Commit to it! It's fun! Slide the frittata onto a plate. You can serve this hot or at room temperature.
- Toss the mixed greens with the red wine vinegar, 2 tablespoons of the reserved potato-leek oil and a pinch of salt in a bowl. Serve with slices of the frittata.
- You gotta break some eggs to make frittata!
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