PARMESAN SOUFFLéS
These elegant Parmesan soufflés are really easy to make. Honest. Flour, butter, and milk are cooked into a béchamel sauce. Eggs yolks are whisked in and then egg whites are folded in along with the cheese. Seventeen minutes until you have a towering creation.
Provided by Michel Roux
Categories Mains
Time 1h
Number Of Ingredients 9
Steps:
- Generously butter 8 individual soufflé dishes, preferably about 4 inches (10 cm) in diameter and 2 1/2 inches (6 cm) tall. Add the grated Parmesan to one of the buttered dishes and then rotate the dish to coat the inside. Tilt the first soufflé dish over a second soufflé dish to let the excess drop into the second. Repeat this with the remaining dishes until they're all coated.
- Melt the butter in a small pan over medium-low heat. Add the flour and cook, stirring with a small balloon whisk, for 2 minutes to make a roux. Gradually stir in the cold milk and bring to the boil over a medium heat. Simmer for 1 minute and then pour the béchamel into a bowl. Add a little salt and pepper as well as the cayenne and then whisk in the 12 egg yolks. Cover with plastic wrap and set aside in a warm place.
- Preheat the oven to 400°F (200°C).
- In a very clean bowl, whisk the 10 egg whites with a pinch of salt until semi-firm peaks form, about 8 minutes (or, if using a stand mixer with the whisk attachment, about 3 minutes. Without delay, whisk 1/3 of the egg whites into the warm béchamel. Now, using a spatula or large spoon in one hand, very gently fold in the rest of the egg whites while gradually showering in the grated Parmesan with your other hand. Stop mixing as soon as the mixture is combined, less than 1 minute.
- Using a spoon, generously fill each soufflé dish to 1/2 inch (12 mm) above the rim. Gently smooth the tops of the soufflés using the side of a knife and then run the tip of the knife around the inside of each rim to allow the souffle to get a good rise.
- Line the base of a roasting pan with parchment paper and place the soufflé dishes in the pan. Pull the rack partway out of the oven and pour enough near-boiling water into the roasting pan to come halfway up the soufflé dishes. Bake for 14 to 17 minutes, depending on the size of the ramekins, rotating the pan halfway through to ensure even cooking.
- Gently remove the pan from the oven and lift the soufflé dishes out onto warmed plates. Serve immediately.
Nutrition Facts : ServingSize 1 soufflé, Calories 328 kcal, Carbohydrate 8 g, Protein 20 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 254 mg, Sodium 587 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g
HERB AND PARMESAN SOUFFLE
Provided by recipes.com.au
Yield 6 servings
Number Of Ingredients 7
Steps:
- preheat oven to 200ºc/180°c fan forced. grease six, 1/2 cup (125ml) capacity souffle dishes.
- melt margarine in a medium saucepan, add flour, cook 1 minute stirring continuously. gradually stir in NESTLÉ CARNATION Lite Cooking Cream, bring to the boil stirring, reduce heat, simmer 1 minute or until thick and creamy.
- stir in egg yolks, mustard, parmesan cheese and herbs.
- beat egg whites until firm peaks form, fold into souffle mixture. divide amongst prepared dishes. bake 15 minutes or until golden. serve immediately.
Nutrition Facts : ServingSize 6 calories, Calories 163 calories, Fat 9.2 g, SaturatedFat 4.2 g, Carbohydrate 10.7 g, Sugar 8 g, Sodium 219 mg, Protein 9.1 g
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
PARMESAN CHEESE SOUFFLE
One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
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.
PARMESAN CHEESE SOUFFLE
Provided by Claire Robinson
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
HERBED PARMESAN CHEESE SOUFFLé
Categories Herb Side Bake Parmesan Spring Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a side dish, 2 as a main course
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Generously butter and flour 7- to 8-cup soufflé dish. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add flour; stir 2 minutes. Gradually whisk in milk, then nutmeg. Bring to simmer, whisking constantly. Reduce heat to medium-low and cook sauce until very thick, whisking often, about 5 minutes. Remove from heat. Mix in cheese and herbs. Season with salt and pepper. Cool 1 minute. (Soufflé base can be made 2 hours ahead. Cover and let stand at room temperature. Before continuing, stir soufflé base over low heat until warm.)
- Whisk yolks in medium bowl to blend. Gradually whisk in soufflé base. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold whites into soufflé base in 2 additions. Transfer batter to prepared dish.
- Bake soufflé until top is puffed and golden brown and center is just set, about 35 minutes. Serve immediately.
CHEESE AND HERB SOUFFLE
Provided by Food Network
Time 1h15m
Yield 4 as a main course
Number Of Ingredients 12
Steps:
- Put the milk with the bay leaf, onion, and pinch of paprika in a saucepan and bring just to the boil. Turn off the heat, cover, and set aside to infuse 10 minutes. Remove the bay leaf.
- Heat the oven to 400 degrees F. Butter 8 (1/2-cup/125 ml) ramekins or 1 (4-cup/1 liter) souffle dish, and dust with the grated Parmesan cheese.
- In a clean saucepan, melt the butter. Whisk in the flour and cook 1 minute. Gradually whisk over the milk, and cook, stirring, until thick, about 5 minutes. Remove from the heat and beat in the yolks. Stir through the cheese and herbs. Season well with salt and pepper.
- Beat the whites to stiff peaks with a pinch of salt. Stir a spoonful into the yolk mixture, then pour the yolk mixture onto the remaining whites and gently fold together. Pour into the souffle dish and bake until risen and set, but still slightly creamy in the center, about 30 minutes, depending on the size of the souffle dishes. Serve immediately before it slumps.
DIJON PARMESAN SALAD DRESSING
Make and share this Dijon Parmesan Salad Dressing recipe from Food.com.
Provided by Millereg
Categories Salad Dressings
Time 10m
Yield 6-8 ounces, 4 serving(s)
Number Of Ingredients 8
Steps:
- Blend all ingredients together.
- Refrigerate.
PHILADELPHIA ROASTED RED PEPPER SOUFFLE
Soufflés are not difficult. If you can put cheese and roasted red peppers in a blender and pour into a casserole dish, you can make this puffy delight.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Spray 1-qt.souffle dish or casserole with cooking spray. Sprinkle 1 tsp. Parmesan onto bottom and up side of dish.
- Place remaining Parmesan in blender; add all remaining ingredients. Blend on medium speed 30 sec. or until well blended. Scrape down side of blender; continue blending 15 sec. Pour into prepared dish.
- Bake 35 to 40 min. or until puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
DIJON-HERB DRESSING
I have been trying lots of recipes from "The New American Plate" a wonderful cookbook that features dishes that are lower in saturated fats and high in flavors. This is my own rift on one of their many salad dressings. Whether you are concerned about calories or not, you're gonna enjoy this one.
Provided by justcallmetoni
Categories Salad Dressings
Time 8m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl whisk together the mustard, vinegar, oil, basil and parsley.
- In a separate bowl mix the powdered milk and water; it will not be the consistency of milk, instead creamier and thicker like half-n-half.
- Combine milk with the dressing and whisk until fully incorporated.
- This will keep in the fridge for 2 or 3 days; if you are using dried herbs its tastes better if you let the dressing sit in the ice box an hour or so before serving.
GOAT CHEESE AND HERB SOUFFLES
Categories Appetizer Bake Goat Cheese Rosemary Thyme Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend.
- Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.
- Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.
PHILADELPHIA® DIJON HERB & PARMESAN SOUFFLE
Neufchatel cheese is seasoned with Parmesan, Dijon mustard and herbs, then baked until golden brown. As soufflés go, this recipe's a piece of cake!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Spray 1-qt. souffle dish or casserole with cooking spray. Sprinkle 1 tsp. Parmesan onto bottom and up side of prepared dish.
- Place remaining Parmesan in blender. Add Neufchatel, egg whites, mustard and dill weed; cover. Blend on medium speed 30 sec. or until well blended. Scrape down side of blender; cover and continue blending 15 sec. Gently stir in onions. Pour into prepared dish.
- Bake 35 to 40 min. or until puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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