Cheese Leek And Herb Souffle Casserole Food

CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat until pale gold, about 2 minutes. Add leeks and cook, stirring frequently, until softened and bright green, about 3 minutes. Season with salt and pepper; let cool. (Leeks can be made 1 day ahead and refrigerated.)
• Butter a 9-by-13-inch baking dish. Cut strips of parchment 4 inches wide and long enough to form a collar around inside of dish. Butter 1 side of parchment, and press unbuttered side against inside of dish. (Ends should overlap, and parchment should extend 2 inches above top of dish.) Place 1/2 cup Parmesan in dish, and coat sides well. Pour out and discard excess cheese.
• Melt 1 stick butter in a heavy saucepan over medium heat. Add flour, and cook, whisking constantly, until well combined and thoroughly heated. Remove pan from heat, and gradually add milk, whisking constantly until batter is very smooth before adding more milk. Add 1 teaspoon salt, and season with pepper. Return pan to medium heat, and whisk until souffle base is smooth, shiny, and thickened, about 12 minutes.
• Preheat oven to 400 degrees. Transfer souffle base to a bowl, and beat in egg yolks, 1 at a time, with a mixer on medium speed, increasing speed to high for 10 seconds after each addition to thoroughly incorporate. After last yolk is added, beat 20 seconds on high speed, then scrape down side of bowl. Add Gruyere, the remaining Parmesan, the leeks, and herbs, and beat until well combined.
• Beat egg whites with 1/2 teaspoon salt until stiff peaks form. Fold whites into souffle base, one third at a time, folding gently but thoroughly (a few streaks of whites are fine). Spoon souffle mixture into dish, and bake until puffed and golden, 35 to 40 minutes.

LEEK AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
• In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
• Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
• Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
• Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

CHEESY LEEKS à LA OLIVER

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Trim, wash and slice the leeks, about 2cm thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
• Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
• Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.
• At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following...
• Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
• Season, then spoon it all into a dish, or leave in the pan.
• Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.
• Pop in the oven for 15 minutes, or until golden and bubbling.

CHEESE SOUFFLé IN 4 EASY STEPS

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.

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.

CHEESE AND LEEK SOUFFLE

Steps:

• Heat oven to 200 degrees Celsius.
• Melt butter in a large saucepan. Add the chopped leeks and cook gently until the leeks are soft but not brown.
• Stir in flour and mustard.
• Add the milk a little at a time stirring thoroughly to create a thick, glosy sauce. Season with salt and a little pepper.
• Add the egg yolks and beat well with a wooden spoon until completely incorporated.
• Add the cheese and stir until the cheese is melted.
• In a separate bowl beat the egg whites until stiff and firmly set.
• Using a metal spoon, stir 2 tbsp of the egg whites into the soufle base to loosen the mix. Carefully fold in the remaining egg whites in two parts. Be very gentle and try to retainas much volume as possible.
• Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within 1 cm of the top.
• Place the ramekins onto a bakingsheet and cook in a preheated oven for 15 minutes or until the souffles are golden and risen.
• Serve immediately with a green salad and crusty bread. Be quick though, the souffle will sink in a few minutes.

SEPHARDIC LEEK AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F Oil a 9-inch square or 8 by 11inch baking dish or two 9-inch pie plates.
• In a large saucepan, heat the oil over medium heat. Add the leeks and if using the onion and saute until softened about 10 minutes. Add the water and 1 1/2 teaspoons of the table salt or 3 teaspoons kosher salt, cover and simmer until the leeks are tender about 15 minutes. Drain.
• In a large bowl, combinethe cheeses, eggs, oil, the remaining 1/2 teaspoon salt or 1 teaspoon kosher salt, pepper and if using the dill.
• Stir in leeks.
• Spoon into the prepared baking dish. Bake until set and golden brown, about 50 minutes.
• Serve warm or at room temperature.
• Variations.
• W/potatos. Omit the cheese and cook 2 pounds peeled and diced russet potatoes with the leeks, mashing them together after draining. If desired add 1/2 cup grated kashkaval or parmesan cheese.
• W/Zucchini. use only 1 1/2 pounds leeks and add 2 cups (about 1 pound) grated zucchini with the water.
• W/potatos & zucchini. Omit cheese, add 2 pounds potatos and cut leeks to 1 1/2 pounds and add 2 cups zucchini. Add 1/2 cup parmesan cheese. You can if you want add some feta still about 1/2 cup at the same point you'd add the other cheese.

LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA

Steps:

• Heat the oven to 375 degrees. In well-salted water, boil the potatoes until tender, then drain, put in a large mixing bowl and mash with the half-and-half. Cool slightly.
• Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg, when added, will dilute the flavor.) Beat in the 3 egg yolks.
• Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
• In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish. Sprinkle the top with the remaining Parmesan.
• Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.

CHEESY LEEKS

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Lightly butter a shallow baking dish. (It will need to hold around 1 litre/1¾ pint.)
• A third-fill a medium saucepan with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green.
• Cut the leeks into roughly 3cm/1¼in pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water.
• To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10-15 seconds stirring. Gradually add the milk and then a ladleful (around 100ml/3½fl oz) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce.
• Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1-2 minutes, stirring constantly.
• Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12-15 minutes or until bubbling and golden brown.