Blue Cheese And Walnut Souffles And Mesclun With Red Pepper Vinaigrette Food

ROASTED PEAR AND BLUE CHEESE SOUFFLé

Steps:

• Sprinkle breadcrumbs into the greased baking dish, turning to coat the inside. Heat the oven to 200°C/180°C fan/gas 6.
• Put all the pear slices in a frying pan over a high heat with 25g of the butter, the sugar, a splash of water and the thyme. Bring to the boil, then lower the heat slightly and cook for 15-20 minutes or until soft and caramelised. Season with smoked (or ordinary) salt and ground black pepper. Set aside to cool a little.
• Meanwhile, heat the remaining butter in a pan. When it foams, stir in the flour and cook for 3-4 minutes, stirring with a spatula, until it smells biscuity. Take the pan off the heat and beat in the warm milk until smooth. Simmer gently for 3-4 minutes, stirring until smooth and thick.
• Remove the pan from the heat and mix in the egg yolks and half the blue cheese. Put half the pears (a mix of peeled and unpeeled) in the prepared dish.
• In a clean mixing bowl, whisk the egg whites using an electric hand mixer until they hold medium-stiff peaks. Mix 1 tbsp of the egg white into the egg yolk mixture to loosen it, then gently but briskly fold in the remainder using a metal spoon. Pour into the dish and top with the remaining cheese. Bake for 18-20 minutes until puffed up but with a slight wobble.
• Meanwhile, toss the salad ingredients with the remaining pears. Whisk the dressing ingredients, drizzle over the salad and season with black pepper.
• Serve the soufflé immediately, sprinkled with the extra thyme, along with the salad and some crusty bread if you like.

BLUE CHEESE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
• Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

TWICE-BAKED GOAT'S CHEESE SOUFFLéS WITH APPLE & WALNUT SALAD

Steps:

• Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
• In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
• Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
• About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
• Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

CREAMY BLUE CHEESE DIP WITH WALNUTS

Steps:

• Heat oven to 350 degrees. Spread walnuts on a baking sheet and toast in oven until golden brown, about 10 minutes. Let cool, then coarsely chop.
• In a medium bowl, combine blue cheese, buttermilk, mayonnaise, chives, shallot, lemon juice and paprika. Stir to blend, then season with salt and pepper.
• Just before serving, stir in chopped walnuts and top with more chives. Enjoy with celery, cabbage and saltine crackers.

BLUE CHEESE AND WALNUT SOUFFLES AND MESCLUN WITH RED PEPPER VINAIGRETTE

Steps:

• Make soufflés:
• Preheat oven to 350°F. and generously butter six 1/2-cup soufflé dishes or custard cups.
• In a small bowl stir together walnuts and 1/2 tablespoon flour. Coat soufflé dishes or custard cups with walnut mixture, knocking out excess.
• In a small heavy saucepan melt butter over moderately low heat and whisk in remaining 3 1/2 tablespoons flour. Cook roux, whisking constantly, 3 minutes and add milk in a stream, whisking. Bring mixture to a boil over moderate heat, whisking, and cook until thickened, about 30 seconds.
• Remove pan from heat and transfer mixture to a bowl. Cool mixture slightly. Whisk cheese, yolks, black pepper, and salt to taste into milk mixture until cheese is melted.
• In a bowl with an electric mixer beat whites until they just hold stiff peaks. Stir one third of whites into cheese mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among prepared soufflé dishes or cups and put in a large baking pan just large enough to hold them. Add enough hot water to pan to reach halfway up sides of soufflés dishes or cups and bake soufflés in middle of oven until puffed and golden brown, about 25 minutes. Remove pan from oven and let soufflé dishes or cups stand in pan 15 minutes. (Soufflés will fall.)
• Lightly butter a baking sheet.
• Remove soufflé dishes or cups from pan and run a knife around edge of each dish or cup, carefully lifting edge of each soufflé slightly to help release it from bottom. Invert soufflé onto hand and carefully put, top side up, onto prepared baking sheet. Soufflés may be prepared up to this point 2 days ahead and chilled, covered.
• Increase temperature to 425°F.
• Bake soufflés in middle of oven until puffed slightly and heated through, about 5 minutes.
• Make vinaigrette while soufflés are baking.
• In a bowl toss mesclun with vinaigrette and divide among 6 salad plates. Arrange soufflés among 6 salad plates. Arrange soufflés along side of mesclun and garnish with bell peppers and flowers.

BALSAMIC BLEU CHEESE SALAD

Steps:

• In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
• In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.

BLUE CHEESE SOUFFLE

Steps:

• Preheat oven to 350 degrees F. Prepare 4 (8-ounce) ramekins or a 1 1/2 -quart souffle dish by greasing with softened butter and coating with Parmesan.
• Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown. Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened. Remove from heat. Beat in the egg yolks one at a time. Season with salt, pepper, and mustard. Stir in the cheese and incorporated evenly. Chill while preparing the egg whites.
• In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour into the prepared ramekins or souffle dish and place on a cookie sheet. Bake on the middle rack for about 25 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly. Take care not to over bake. Serve with Dried Figs in Simple Syrup, brioche, and bitter greens.
• Combine water, orange juice and zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes.

BLUE CHEESE-WALNUT BITES

Steps:

• Combine flour and pepper in a medium mixing bowl.
• Cut in cheese and butter with a pastry blender till mixture resembles coarse crumbs.
• Add walnuts and egg yolks.
• Stir till combined.
• Form mixture into ball, knead till mixture clings together.
• Divide dough in half, shape each half into a log 9 inches long.
• Wrap logs in blastic wrap, chill at least 2 hours.
• Heat oven to 425 degrees.
• Cut each log into 1/4 inch slices.
• Place slices 1 inch apart on an ungreased cookie sheet.
• Bake 8 to 10 minutes or till bottoms and edges are golden brown.
• Transfer to wire racks.
• Serve warm or at room temperature.
• To make ahead, store tightly covered in the refrigerator up to 1 week.

BLUE CHEESE WALNUT SPREAD

Steps:

• In a mixing bowl, blend together cream cheese, blue cheese, sour cream, and Worcestershire sauce until well-blended.
• Stir in walnuts and chives. Spoon into serving bowl. Garnish with extra chives, if desired.
• Chill at least 1 hour to blend flavors.
• Serve with crackers or celery.

BLUE CHEESE WALNUT CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup of sour cream until blended. Add eggs; beat on low speed just until combined. Stir in pepper. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake at 325° for 25-30 minutes or until center is almost set (top may crack). Let stand on a wire rack for 5 minutes; spread with remaining sour cream. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Sprinkle with walnuts. Garnish with grapes, star fruit and herbs if desired. Serve with crackers. Refrigerate leftovers.

BLUE CHEESE SOUFFLE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 2 tablespoons Parmesan cheese; set aside., In a small saucepan, combine flour and seasonings. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1 minute longer or until thickened. Reduce heat. Stir in blue cheese and remaining Parmesan cheese. Remove from the heat; transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly., In another large bowl with clean beaters, beat egg whites and cream of tartar until stiff peaks form. With a spatula, stir a fourth of the egg whites into cheese mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.