COTTAGE CHEESE SOUFFLE
An ideal 'fridge cleaner' recipe. Substitute cheese and bacon with whatever leftovers you have in your fridge!
Provided by Ivan
Categories Side Dish Casseroles
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9-inch baking dish.
- In a large bowl, beat the eggs, and slowly whisk in whole wheat flour, baking powder, salt, garlic, red pepper flakes, and nutmeg. Mix in the cottage cheese, Cheddar cheese, and bacon. Transfer the mixture to the prepared baking dish.
- Bake in the preheated oven until the top is browned and crispy, and a toothpick inserted into the center of the souffle comes out clean, 55 minutes to 1 hour.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 9.4 g, Cholesterol 191.7 mg, Fat 30.2 g, Fiber 1 g, Protein 27.9 g, SaturatedFat 14.9 g, Sodium 896.3 mg, Sugar 0.8 g
EASY CHEESE SOUFFLES
Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 32m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
- Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
- Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
- Fill ramekins up to the lip with the batter.
- Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g
CHEESE SOUFFLé IN 4 EASY STEPS
Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
- Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
- Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
- Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
- EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.
Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium
SOUFFLé AU FROMAGE (CHEESE SOUFFLé)
Soufflé has a bad reputation for falling so are avoided by timid chefs. The Royals love their soufflés so if palace chefs are confident that soufflés can make from the kitchens to the upstairs dining room you can too!
Provided by downtonabbeycooks
Categories Appetizer Main Course Main Dish
Time 1h5m
Number Of Ingredients 11
Steps:
- Liberally a 8 inch soufflé dish or six 8 ounce ramekins with butter, liberally greasing the top to ensure the soufflé will rise above the rim. Place the pan in the fridge for at least 30 minutes before baking.
- In a heavy saucepan, add the cream, flour, cayenne, potato starch, Parmesan, and 1 teaspoon of butter over high heat and whisk until the butter melts and mixture comes together into a thick sauce. Remove from heat and whisk the egg yolks. Season with salt and pepper to taste, then allow the mixture to cool for about 10 minutes.
- Preheat your oven 400F. Position your rack to the center position and place a baking sheet in the middle of the rack. Have all your serving utensils at the ready.
- Whip the egg whites until stiff and gently fold them into the cheese mixture until the egg whites and cheese mixture are combined.
- Spoon into the prepared dish(es), and place on top of the baking sheet. Bake for 18 minutes or until the top is golden brown. Remove from the oven, and serve straight away with a jug of heavy cream.
SOUFFLé AU FROMAGE
This is one of Julia Child's more popular recipes from "Mastering the Art of French Cooking". I have yet to even come close to make all her recipes but this is something that is a favorite and my DD requested I make for her on her 9th birthday. I love the way Julia takes the time to explains her steps. I have to slow down, but I actually learn something.. Enjoy.
Provided by Bay Laurel
Categories Cheese
Time 40m
Yield 1 souffle, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 400 degrees.
- Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. .
- In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
- Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.
- Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once.
- Beat vigorously with a whip until blended.
- Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg.
- Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick.
- Remove the sauce from the heat.
- If you haven't done so already, immediately start to separate 5 eggs.
- Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
- Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point.
- Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
- Stir a big spoonful of the beaten whites into the sauce.
- Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese.
- Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step!
- Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife.
- Sprinkle the reserved tablespoon of Swiss cheese on top.
- Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!).
- In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.
- Bake 4-5 more minutes to firm it up, then serve at once.
- A well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. As it cools, it begins to sink. Therefore, there should be no lingering when a souffle is to be eaten.
- To serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving!
- Bon Appetite!
CHEESE SOUFFLé (SOUFFLé AU FROMAGE)
Soufflés make a perfectly luxurious meal paired with a tangy salad and glass of white wine. Despite all the anxiety about making Soufflés, very little can go wrong. The worst thing you can do is overcook it which will cause it to fall as soon as it comes out of the oven and will make it dry, or overbeat the egg whites, which will result in a Soufflé that wont rise as dramatically but will still rise and taste great. The one thing you MUST do, is use good cheese. This is a great recipe; it's simple, to-the-point and really flavorful. It may seem long and quite detailed - but that's nice, because it answers questions before they come up. The recipe was adapted from James Peterson's Glorious French Food.
Provided by NcMysteryShopper
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a 6-8 cup souffle dish or 4 individual 10 ounce souffle dishes.
- Pull a sheet of aluminum foil slightly more then 3 times longer then the diameter of the dish and fold it lengthwise over itself with the shiny side showing. The foil strip should be wide enough to cover the outside of the dish and rise at least 3 inches above the rim.
- Rub the strip of foil and the inside of the dish with softened butter. Wrap the foil around the dish and attach it by pinching together at the top so it stays in place (you can also use a paper clip).
- Evenly sprinkle the Parmigiano-Reggiano all around the dish and the foil until they are covered with a layer of cheese. Do NOT touch the inside after this point. Put dish in refrigerator.
- Make the Mornay Sauce: Melt butter in a small, heavy-bottomed saucepan and stir in the flour with a whisk until smooth. Gradually pour in milk while whisking and bring to a simmer over high heat, while continuing to whisk. Boil for a couple of minutes until sauce thickens a bit and mixture is smooth. Remove from heat, stir in Parmigiano-Reggiano, and season with salt, pepper and nutmeg. Whisk in egg yolks one at a time. Reserve up to 2 days, covered.
- Preheat oven to 350°F if you are using a 6 or 8 cup souffle dish or to 375°F if you are using individual souffle dishes.
- Beating and Folding: Put egg whites into a very clean bowl of standing mixer fitted with whisk. Turn on low to break up the whites. Add a pinch of salt and a small pinch of cream of tartar. Gradually increase speed to high. Keep a sharp eye on the whites, it only takes about 4 minutes to get to stiff peaks - that's when they stick straight out when you hold the whisk or beater sideways, instead of softly flopping over. Take the bowl off the standing mixer and finish the soufflé by hand (or 6-8 minutes by hand).
- Take out one-fourth of the beaten whites and stir into 1 cups of the cooled (but not cold) Mornay Sauce - this lightens up the Mornay and makes it easier to fold in the whites.
- Pour the Mornay Sauce down the side of the bowl containing the remaining whites and sprinkle the 3/4 cup finely grated cheese over the top. Fold everything together using a rubber spatula, pressing the spatula down to the bottom of the bowl where most of the heavier sauce base will have settled and lift up the base, gently folding it over the whites. Continue cutting into the whites, but not pushing against them, to combine the mixture. Don't overdo it; a few uncombined pieces of white are less of a problem than overworking the mixture.
- Gently pour the mixture into the soufflé dishes - the mixture should come up somewhere between 3/4ths of the way up and the top. Slide the sheet pan of soufflés into the oven. Turn up the oven to 375°F or to 385°F if making individual souffles.
- Bake a large souffle for 40 to 50 minutes or individual souffles for 15 to 20 minutes. Soufflés are done when risen about half its original height and when sheet pan jiggled back and forth the tops won't rock - if the insides are underdone, the tops will rock slightly.
- Side Note: "If you rush the soufflé to the table and cut into it and see that it's undercooked, don't panic. Be as nonchalant as possible and just put soufflés back in the oven and cook it a few more minutes. An underdone soufflé won't fall much once out of the oven, an overdone one will.".
- Take the sheet pan with the soufflés out of the oven and immediately pull away the collar, and bring the souffle to the table. If you are serving individual soufflés, put each souffle on a plate and sit it before a guest. If you are serving one big soufflé, serve it at the table on heated plates. Make sure everyone gets some savory crust. The creamy center should function as a sauce for the rest.
Nutrition Facts : Calories 480.2, Fat 35.2, SaturatedFat 20.2, Cholesterol 346.2, Sodium 624.5, Carbohydrate 12.2, Fiber 0.2, Sugar 5.5, Protein 28.1
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