GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES
Categories Egg Garlic Tomato Breakfast Brunch Bake Vegetarian Goat Cheese Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
- Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
- Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.
- Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.
SOUFFLE DE TOMATE (TOMATO SOUFFLE)
Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.
Provided by Midwest Maven
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Halve the tomatoes and remove the seeds.
- Scoop out the pulp and chop very fine.
- Add the egg yolks and the bread crumbs to chopped tomato.
- Fold in beaten egg whites and spoon mixture into the tomato shells.
- Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
- Serve immediately.
Nutrition Facts : Calories 106.6, Fat 3.8, SaturatedFat 1.2, Cholesterol 124.5, Sodium 94, Carbohydrate 12.8, Fiber 2.5, Sugar 5.4, Protein 6.2
TOMATO SOUFFLE RECIPE - (5/5)
Provided by lisaS
Number Of Ingredients 6
Steps:
- Put 4 cups dried bread cubes in a buttered casserole dish. Pour 1 cup melted butter over cubes. Mix and simmer for 5 minutes,the sugar,tomato puree, water salt and pepper. Pour mixture over cubes and bake at 375 for 45-50 minutes
SHORT CUT SPINACH AND CHEESE SOUFFLE STUFFED TOMATOES
Make and share this Short Cut Spinach and Cheese Souffle Stuffed Tomatoes recipe from Food.com.
Provided by CHRISSYG
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- preheat over to 350 degrees.
- cut off tops of tomatoes and a small slice off the bottom (to stabilize) and scoop out seeds and some of the pith.
- allow to drain upside down on absorbent paper towels
- defrost the spinach souffle.
- once the souffle is scoopable stir in the cheddar and spoon into the tomato cups about 1/2 to 3/4 full.
- place on a baking sheet (put the tomato tops on the sheet next to them) and bake for about 15-20 minutes until the souffle is puffed up and set in the middle.
- Replace the tops for presentation and serve!
Nutrition Facts : Calories 196.1, Fat 13.6, SaturatedFat 6.7, Cholesterol 107.8, Sodium 531.4, Carbohydrate 9.9, Fiber 2.1, Sugar 4.8, Protein 9.6
TOMATO AND CHEDDAR SOUFFLES
Categories Cheese Egg Tomato Side Bake Vegetarian Quick & Easy Cheddar Summer Gourmet Sugar Conscious Kidney Friendly
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Brush custard cups with 1 teaspoon melted butter (total), then coat each with 1 tablespoon Parmigiano-Reggiano. Put 1 tomato slice in bottom of each cup and arrange cups in a shallow baking pan.
- Heat remaining 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderate heat until foam subsides, then whisk in flour. Cook roux, whisking, 1 minute, then whisk in milk, salt, pepper, and cayenne. Bring to a boil over moderate heat, whisking constantly, and boil until thickened, 3 to 4 minutes. Remove from heat and whisk in 1/2 cup Cheddar, 2 tablespoons Parmigiano-Reggiano, and yolks.
- Beat whites with a small pinch of salt using an electric mixer until they just hold stiff peaks. Fold one third of whites into cheese sauce to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among cups and sprinkle with remaining 2 tablespoons each of Parmigiano-Reggiano and Cheddar.
- Bake soufflés until puffed and golden, 17 to 20 minutes. Serve (in cups) immediately.
SWISS CHARD SOUFFLE WITH FRESH TOMATO SAUCE
Provided by Florence Fabricant
Categories dinner, lunch, appetizer, main course
Time 1h15m
Yield Six to eight servings
Number Of Ingredients 13
Steps:
- Butter an eight-cup souffle dish and dust it with the bread crumbs. Set aside.
- Heat two tablespoons of the oil in a large, heavy skillet. Add half the chopped onion and saute over medium heat until it is soft but not brown. Add the garlic and stir, then add the Swiss chard. Stir-fry the mixture over high heat until the Swiss chard has wilted, about five minutes.
- Chop the mixture in a food processor until very fine. Add the ricotta, flour and egg yolk, and process until smooth. Stir in one-half teaspoon of the thyme. Season with salt and pepper and set aside. (The souffle can be prepared ahead up to this point.)
- For the sauce, heat the remaining olive oil in the same skillet and saute the remaining onion until it is soft but not brown. Stir in the tomatoes and cook over medium-high heat for 10 to 15 minutes, until the mixture is thick. Add the remaining thyme, season with salt and pepper and set aside.
- Preheat the oven to 425 degrees.
- Beat the egg whites until they hold firm peaks. Stir one-third of the egg whites into the ricotta mixture, then fold the ricotta mixture into the remaining egg whites.
- Spoon the mixture into the dish. Bake 20 minutes. Reduce the temperature to 375 degrees and bake about 25 minutes longer, until the souffle is puffed, lightly browned and firm.
- While the souffle is baking, reheat the tomato sauce. Serve at once, with the tomato sauce on the side.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 569 milligrams, Sugar 4 grams, TransFat 0 grams
PEACH-AND-GREEN-TOMATO SOUFFLE WITH RICOTTA CHEESE AND SMITHFIELD HAM
Steps:
- Puree the 3 peaches in a blender and pass the mixture through a mesh strainer, food mill or juice extractor; you should have 1 cup of juice. Repeat with the tomatoes to produce 1 cup of juice. Discard all the solids.
- Melt the butter in a large saucepan set over medium-low heat and whisk in the flour. Cook, stirring, for 2 minutes. Slowly add the peach and tomato juices, stirring until smooth and thickened. Remove from heat.
- In a large bowl, whisk together the ricotta and yolks until smooth. Stir 2 heaping tablespoons of the hot juice mixture into the yolks and ricotta, then slowly stir the entire yolk-ricotta mixture back into the pan. Place the pan over low heat and cook, stirring, 1 minute. Stir in 1 teaspoon of salt and 1/4 teaspoon of pepper, and set aside to cool.
- Preheat oven to 350 degrees, and butter and flour an 8-cup souffle dish. Whip together the egg whites and remaining 1/4 teaspoon of salt until they form stiff but still moist peaks. With a wooden spoon, stir about 1/2cup of the whites into the sauce, then gently fold the sauce into the whites left in the bowl.
- Spoon 1/3 of the mixture into the souffle dish. Cover with a layer of the ham. Repeat with another 1/3 of the mixture and then another layer of the ham. Cover with the remaining mixture and bake, uncovered, until the souffle is puffy and well browned, from 35 to about 40 minutes.
- Remove from the oven and serve immediately, spooned out onto individual plates and garnished with the diced peach.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 456 milligrams, Sugar 9 grams, TransFat 0 grams
More about "souffle de tomate tomato souffle recipes"
RECETTE DE TOMATES SOUFFLéES - JOURNAL DES FEMMES …
From cuisine.journaldesfemmes.fr
CHEESE SOUFFLé WITH TOMATO-BASIL SAUCE | WILLIAMS …
From williams-sonoma.com
TOMATO, BASIL AND CHEESE SOUFFLE RECIPE - MARIASMENU
From mariasmenu.com
CHEDDARY CHEESE AND SUN-DRIED TOMATO SOUFFLE
From pillsbury.com
TOMATO SOUFFLE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine FrenchEstimated Reading Time 2 minsServings 1Calories 200 per serving
SOUFFLE DE TOMATE (TOMATO SOUFFLE) - MEDITERRANEAN RECIPES
From fooddiez.com
SWAPNA'S CUISINE: TOMATO SOUFFLé
From swapnascuisine.com
CHEESE AND TOMATO SOUFFLES RECIPE
From recipeland.com
RECETTE SOUFFLé à LA TOMATE - CUISINEAZ.COM
From cuisineaz.com
TOMATO, BASIL AND CHEESE SOUFFLE RECIPE - MARIASMENU
From mariasmenu.com
CHEESY TOMATO SOUFFLé - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHEESE SOUFFLé WITH TOMATO SAUCE | THE ART OF EATING MAGAZINE
From artofeating.com
ROASTED VEGETABLE AND TOMATO SOUFFLE | EGGLAND'S BEST
From egglandsbest.com
FAIZA ALI'S KITCHEN: TOMATO SOUFFLE - BLOGGER
From faizaali.blogspot.com
TOMATO SOUFFLé (SOUFFLé à LA TOMATE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SOUFFLE DE TOMATE (TOMATO SOUFFLE) RECIPE - FOOD.COM
From pinterest.ca
ROASTED VEGETABLE AND TOMATO SOUFFLE RECIPE - RECIPETIPS.COM
From recipetips.com
SAVORY TOMATO SOUFFLé • BARE ROOT GIRL
From barerootgirl.com
SOUFFLE DE TOMATE (TOMATO SOUFFLE) - KITCHENPC.COM
From kitchenpc.com
CHEESY TOMATO BASIL SOUFFLE ⋆ TWO LUCKY SPOONS
From twoluckyspoons.com
GEORGIA O'KEEFFE'S TOMATO SOUFFLé - THEROANOKER.COM
From theroanoker.com
TOMATO SOUFFLé FROM NEW YORK TIMES MENU COOKBOOK BY CRAIG …
From app.ckbk.com
FIVE CHEESE SOUFFLé WITH ROASTED TOMATOES & BACON
From supermancooks.com
TOMATO CHILI SOUFFLE | FURMANO'S
From furmanos.com
TOMATO AND CHEESE SOUFFLE | WOOLWORTHS TASTE
From taste.co.za
SOUFFLé EN TOMATES FACILE : DéCOUVREZ LES RECETTES DE CUISINE ACTUELLE
From cuisineactuelle.fr
STUFFED TOMATOES WITH CHEESE SOUFFLE RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
SOUFFLE TOMATO - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
4 INGREDIENT TOMATO SOUFFLE - MARTA'S KITCHEN
From martaskitchen.co.za
SOUFFLE TOMATO - RECIPES | COOKS.COM
From cooks.com
SUMMER OF TOMATOES: RESTO'S ROASTED SOUFFLE - NJ.COM
From nj.com
SOUFFLE DE TOMATE (TOMATO SOUFFLE) RECIPE - FOOD.COM
From pinterest.com
POTATO SOUFFLE WITH TOMATO SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
TOMATO VERMICELLI SOUFFLé RECIPE | MYRECIPES
From myrecipes.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love