Salty Spicy Vegetable Soufflé Recipes

SALTY, SPICY VEGETABLE SOUFFLé

Steps:

• In a small saucepan, melt 2 and 1/2 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes, stirring frequently. Remove from heat and whisk in warm milk. Return to heat and cook, whisking constantly, until thickened, 2 to 3 minutes
• In a small bowl, whisk yolks. Whisking constantly, dribble yolks into the saucepan until they are completely incorporated. Scrape mixture into a large bowl and cool to room temperature
• Heat oven to 375 degrees. Grease a 1 and 1/2 quart soufflé dish with remaining 1/2 tablespoon butter and sprinkle the bottom and sides evenly with cheese
• In a clean mixing bowl, beat egg whites with a pinch of salt until they form stiff peaks, but are not dry. Fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites. Gently fold in vegetables
• Immediately scrape mixture into prepared dish. Transfer to oven and bake until puffed, golden and slightly firm to the touch, about 30 minutes. Do not open the oven door during baking. Serve immediately

VEGETABLE, HERB AND CHEESE SOUFFLE

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins.
• Melt the butter in a medium saucepan over medium heat. Add the flour and salt and cook, stirring, about 1 minute. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes. Remove from the heat and stir in the cheese, fines herbes and whole eggs. Transfer to a medium bowl and stir until slightly cool.
• Beat the egg white in another medium bowl until soft peaks form, about 2 minutes. Gently fold the whites into the cheese mixture until there are only a few streaks.
• Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes. Serve and enjoy right away.

VEGETABLE SOUFFLE

Steps:

• Cube all of the cheese, and set aside. In a souffle dish, put down a layer of the Pea Salad. Follow with a layer of cheese, taking a bit of each variety of cheese. Alternate layers of cheese and pea salad, until you are out of ingredients. Bake in a preheated 375 degrees for 25 minutes.
• For green pea salad:
• Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately.

SPICY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
• Roast in the preheated oven until tender, about 10 minutes.

SPICY VEGETABLE SAUTE

Steps:

• In a large skillet, heat oil over medium. Cook onion, bell pepper, carrot, and jalapeno until soft, about 4 minutes. Raise heat to high. Add vinegar, Worcestershire, hot-pepper sauce, sugar, and broth; cook to reduce by half, 6 to 8 minutes. Add cilantro and serve.

STILTON SOUFFLé

Steps:

• Make a foil collar for a 4-cup soufflé dish to extend an inch above the rim. Grease inside of dish and foil with 1 tablespoon butter. Dust with bread crumbs.
• Preheat oven to 400 degrees. Melt the remaining butter in a medium saucepan over low heat. Sauté celery until tender but not brown. Stir in flour and cook for 1 minute.
• In a small saucepan, heat the milk until steam rises. Whisk it into the celery and cook over medium heat until it becomes a thick sauce, about 1 minute. Season to taste with salt and pepper. Transfer to a large mixing bowl. Whisk in the egg yolks one at a time.
• In a medium bowl, beat the egg whites with a pinch of salt to soft peaks. Fold a spoonful of the whites into the sauce. Fold in the cheese, and then the remaining whites. Pour into the prepared dish, place in the oven, lower the temperature to 350 degrees and bake until the soufflé has risen, and the top is brown and wiggles a bit, about 35 minutes. Remove the collar and serve immediately. Serves 4. Recipes adapted from Florence Fabricant.