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.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 13 grams, Sodium 452 milligrams, Sugar 3 grams, TransFat 0 grams
DOUBLE BAKED STILTON AND CORN SOUFFLE
Steps:
- Preheat the oven to 400 degrees F. Butter and flour 1 large souffle dish or 4 to 6 individual ones with an 8 to 12 ounce capacity.
- Heat the milk in a saucepan over low heat. Melt the butter in a medium saucepan over medium heat, then add the flour, whisking until smooth and creamy. Cook about 3 minutes, until the mixture turns straw colored. Whisking, pour in the hot milk, and whisk constantly over medium heat until the mixture thickens, about 1 to 2 minutes.
- Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and mustard. Season with salt and pepper, to taste. Set aside to cool 5 minutes. Whip the egg whites until soft peaks form, and then fold into the souffle mixture in thirds with a rubber spatula.
- Pour the mixture into the souffle dish or dishes, and then place them in a roasting pan. Pour hot water into the pan until it comes halfway up the sides of the dish. Bake 25 to 35 minutes for individual souffles, 35 to 45 minutes for large ones, until risen and slightly firmed. Serve immediately or let the souffles cool in the dish, then turn out, cover, and refrigerate. (The dish can be made up to this point up to 24 hours in advance.)
- If made ahead of time: to serve, arrange the turned out souffles in a baking dish, poke a hole in the top and pour a little heavy cream inside, then drizzle a little heavy cream over the top of each souffle, and bake at 400 degrees until hot and bubbly, about 10 minutes.
- Notes about the recipe: When I agreed to go to England to revitalize the flagging cuisine at Stapleford Park, a hotel owned by our friend Bob Payton, I had no idea what to expect. But having heard all the jokes about English cooking, I did wonder if they would like my food. As soon as I arrived in Melton Mowbray, a town dedicated to making strong, creamy Stilton cheese, we knew everything would be fine. The entire town of Melton Mowbray smells of Stilton, especially the fine cheeses of the firm of Tuxford & Tebbutt that may be what inspired me to cook with it so often, creating new lunch and supper dishes like this one. The richness of the local agricultural traditions quickly impressed me: the milk, butter, eggs, lamb, and vegetables were just as perfect and flavorful as the Stilton cheese. According to legend, Stilton was invented by a Mrs. Paulet in the 1700s. The cheese must be cylindrical, must ripen without ever being pressed, and must form its own coat or crust. Red Leicester, a vibrant orange, crumbly aged cheddar-style cheese, furthered our education in the best products of English kitchens. More words and warnings have been devoted to the making of souffles than any other cooking subject, but this one doesn't rise perilously high. An airy egg batter, fresh milk, and butter, savory cheese and, in this case, sweet corn kernels and a dash of mustard produce irresistible results. If you want to make your souffles even more luxurious, follow the reheating instructions by pouring a dollop of heavy cream inside each one for the last 10 minutes of cooking.
TWICE BAKED STILTON SOUFFLÉ
Steps:
- Bring the milk to a boil with the bay leaf, nutmeg and onion. Strain and allow to cool. Preheat oven to 350F/180C. In a medium saucepan off the stove, make a white sauce by mixing together the oil, flour and cooled milk. Then cook over medium-high heat, stirring often, until thickened and smooth (will have lumps at first, but keep stirring). Remove from the heat and allow to cool a little. Add the egg yolks, one at a time, carefully to the mixture. Beat well all the time so that the eggs do not curdle. Add the Stilton to the mixture, stir, and then add the parmesan. Season to taste (almost overseason) with salt, pepper and cayenne. Stiffly beat the egg whites. Fold in one quarter of the egg whites to the egg yolk mixture to 'slacken' it and then fold in the rest - being careful not to overmix. Pour almost 1 cup of mixture into 4 (2-cup) ramekins that have been well-buttered (parchment paper on the bottom). Place the ramekins in a large baking tray and pour about 3/4'' boiling water around them, then place the tray on the middle shelf in the oven. Bake for 20 minutes. Remove from the oven and allow to cool. When almost cold, run a knife around the edge of each ramekin and drop the soufflés into our hand. Place each on a small baking dish. If not to be eaten soon, cover and refrigerate or freeze. When ready to eat, pour the cream around the base of the still cold or frozen soufflés and place in a pre-heated oven (350F/180C) for about 25 minutes until browned and well risen. Serve immediately.
TWICE-BAKED GARLIC SOUFFLéS
Provided by Orlando Murrin
Categories Garlic Appetizer Bake Dinner Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 individual soufflés
Number Of Ingredients 14
Steps:
- Melt 1 tbsp of the butter and add the garlic, 1/4 tsp salt, pepper to taste, 3/4 cup water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated. Add the milk, bring to the boil, then process in a blender. Measure 1 cup garlic-milk mixture.
- Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirring in the garlic milk till thick. Transfer to a big bowl, add the grated cheese, three-quarters of the Parmesan, then the egg yolks. Set aside.
- Heat the oven to 350°F (325°F convection). Butter the individual soufflé dishes and dust the sides with the remaining Parmesan; if you have any left over, stir into the sauce. Set in a roasting pan and put a kettle on to boil.
- Beat egg whites till firm but not dry. Fold half into the soufflé base, then add the rest. Spoon into the dishes (fill them almost to the top), pour boiling water into the pan to one-third of the depth of the dishes and bake for 20-25 minutes, till puffed and cooked through. Remove from oven and leave to cool-they will sink.
- When cool, run a knife round the edge to loosen each soufflé, gently upend on to your hand, then put the right way up on one big dish or 6 gratin dishes. (You can make the soufflés a day ahead, or even freeze them. Make sure they are at room temperature before the second baking.)
- To serve, set your oven to 400°F (375°F convection). Mix the cream with salt and pepper, grated nutmeg and Parmesan or other cheese. Pour over the soufflés to cover completely, then if you wish sprinkle with bread crumbs. Bake for 10-15 minutes, till golden and the sauce bubbling. They will gently re-puff.
LEEK AND STILTON SOUFFLES
This is based on a recipe from The Australian Women's Weekly Brunches & Lunches cookbook. This is delish! If you can't find Stilton, any high quality bleu cheese can be substituted.
Provided by mersaydees
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C (350°F).
- Light grease 4 ovenproof soufflé bowls (1 cup/250ml capacity) and sprinkle with breadcrumbs; remove excess crumbs.
- Heat butter in pan, and sauté leek until soft.
- Stir in flour, cooking over low heat until bubbling.
- Remove pan from heat; gradually stir in milk; return pan to heat and stir until mixture boils and thickens.
- Remove mixture from pan to a large bowl. Stir in mustard, cheese and egg yolks until well mixed.
- In small bowl beat egg whites until soft peaks form. In two batches, gently fold egg whites into yolk mixture.
- Spoon mixture into prepared bowls and place on baking sheet.
- Bake 15 minutes or until lightly browned and well risen.
Nutrition Facts : Calories 446, Fat 30.8, SaturatedFat 17.8, Cholesterol 254.7, Sodium 848.1, Carbohydrate 23, Fiber 1.3, Sugar 2.1, Protein 19.4
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