Parmesansoufflefrance Recipes

30 CLASSIC FRENCH RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a French dish in 30 minutes or less!

OVEN BAKED PARMESAN FRENCH FRIES

Steps:

• Preheat the oven to 400 degrees F.
• Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily. Cooked about 3/4 of the way through.
• Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown.
• When brown, sprinkle with Parmesan and continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes. Remove and let cool for 2 minutes. Serve.

PARMESAN CHEESE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Butter 6 (7 1/2 by 3 1/2-inch ramekins. Sprinkle with some grated Parmesan, and coat all sides and the base of the dish. Pour out the excess cheese into the next ramekin to coat. Continue coating the ramekins with the cheese and set aside.
• Heat the milk in a small saucepan over low heat.
• In another medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook out raw flour taste, about 2 minutes. Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer. Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese). Pour the mixture into a large bowl and set aside to cool to room temperature.
• In a stand mixer, whip the egg whites to stiff peaks.
• Whisk the yolks into the cooled bechamel. Fold 1/3 of whipped egg whites into the bechamel to lighten the base. Gently fold in the remaining whipped egg whites in order to keep the incorporated air. Carefully fill the prepared ramekins and arrange them on a baking sheet. Bake until risen and golden on top, about 20 minutes. The center will have just a slight jiggle when ready. Remove the ramekins from the oven and serve immediately.

PARMESAN SOUFFLE - FRANCE

Steps:

• Preheat the oven to 350F, or just a few degrees higher.
• Separate the eggs. Scramble the yolks, and put the whites in a bowl that you will mix with a mixer, and keep this bowl at room temperature.
• Melt 1 1/2 ounces of butter in a saucepan.
• Add the flour, and stir for half a minute.
• Add the milk little by little, and thicken, stirring constantly for 5 minutes. (Don't add the milk so fast you lose the temperature of the mixture.).
• Add a little salt, some pepper and a few pinches of ground numteg.
• Away from the heat, incorporate the egg yolks and the grated parmesan into the thickened milk mix.
• Now, mix the egg whites until quite firm and stiff. Fold this gently into the mixture right away.
• Butter 4 ramekins or small souffle dishes with about 1/2 ounce of butter.
• Pour the parmesan souffle mixture 3/4 full of each ramekin.
• Put into the oven, and cook 12 - 15 mintes.
• (An inserted skewer will come out clean.).

PARMESAN CHEESE SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to cover bottom and sides with cheese. Shake out any excess. Set aside in the refrigerator.
• Place sour cream in a large mixing bowl. Sift flour into sour cream. Whisk sour cream and flour until well combined. Add egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.
• Place egg whites in a very clean, large bowl, preferably copper. Whisk vigorously until stiff peaks form. Gently fold egg whites into sour cream mixture.
• Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. Serve immediately.

SAVORY PARMESAN FRENCH TOAST

Steps:

• Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute.
• Melt butter in a large skillet over medium heat.
• Dip both sides of each slice of bread in the egg mixture and place in the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a warmed plate and dot with butter to serve.

PARMESAN-POLENTA SOUFFLE

Steps:

• Butter a six-cup souffle dish and dust it with two tablespoons of the cheese. Set aside.
• Bring one and two-thirds cups water with the olive oil to a simmer over medium heat. Add the cornmeal in a slow, steady stream, stirring constantly. Cook the polenta at medium-high heat, stirring for about 10 minutes, until the mixture has the consistency of a thick white sauce. Remove from the heat.
• Using a wooden spoon, beat in the egg yolks one at a time. Stir in all but a tablespoon of the cheese. Season with salt and pepper. The souffle can be prepared in advance up to this point.
• About 40 minutes before serving, preheat the oven to 425 degrees.
• Beat the egg whites with a pinch of salt until they hold a firm peak, but are still creamy. Stir one-quarter of the egg whites into the cornmeal mixture. Then fold the cornmeal mixture into the remaining egg whites. Spoon the mixture into the prepared souffle dish and smooth the top. Sprinkle it with the remaining cheese.
• Bake for 25 to 30 minutes, until the souffle is puffed, browned and firm. Serve at once.

GRUYèRE AND PARMESAN CHEESE SOUFFLé

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.