Emerils Carrot Souffle Food

EMERIL'S CARROT SOUFFLE

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 by 13-inch casserole with the oil and set aside.
• Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain.
• Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary.
• Depending on the size of your processor, you may need to so this in batches.
• Spoon the mixture into the prepared casserole.
• Combine the brown sugar, pecans, flour, and butter in a medium bowl.
• Stir to blend.
• Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.

PICADILLY'S CARROT SOUFFLE

Steps:

• Steam or boil carrots til extra soft& drain well.
• While carrots are warm, add sugar, baking powder and vanilla.
• Whip with mixer til smooth.
• Add flour and mix well.
• Whip eggs separately and add to mixture, blending well.
• Add margarine and blend well.
• Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
• Bake@ 350 about 1 hour or until top is light brown.
• Sprinkle lightly with powdered sugar before serving.

EMERIL'S FALLEN SOUFFLE

Steps:

• Preheat the oven to 375 degrees F. Lightly butter 6 (3/4 cup/6-ounce) ramekins with 4 teaspoons of the butter. (I used one large round casserole dish for half the recipe and made one large one just fine).
• Combine the breadcrumbs and Parmesan cheese and use to dust the bottoms and sides of each ramekin.
• Set inside a roasting pan large enough to hold the cups without touching.
• In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the shallots and cook until soft and fragrant, about 1 minute.
• Add the flour and cook, stirring constantly with a wooden spoon, until it thickens slightly and forms a light roux, 2 to 3 minutes.
• Add the milk, and bring to a boil. Simmer, whisking, until thick, 2 to 3 minutes.
• Remove from the heat. Add the egg yolks 1 at a time, whisking after each addition. Add the cheese, tarragon, salt, and pepper, and stir to incorporate.
• In a large bowl, beat the egg whites and cream of tartar until stiff peaks just form. Stir 1/4 of the egg whites into the egg yolk mixture.
• Gently fold the remaining egg whites into the yolks in 3 additions.
• Divide among the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins.
• Bake without opening the oven door until slightly puffed and golden brown, about 20 minutes.
• Remove from the oven and transfer to a wire rack. Let rest uncovered for 30 minutes. Run a thin, sharp knife around the edges of the ramekins to release the souffles. (Note: souffles can be covered at this point in plastic wrap and refrigerated overnight.).
• Increase the oven temperature to 425°F Bake the souffles until puffed and heated through, 5 to 7 minutes. Remove from the oven.
• If you are serving this on wilted spinach, it gets tricky. Have all the ingredients ready before returning the souffles to the oven. When the souffles have been in for 5 minutes, put the spinach in the pan. At that point, get everyone to the table and hurry.