CHIVE AND GRUYERE CHEESE SOUFFLE
Steps:
- Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
- Create a parchment paper or aluminum foil collar for the souffle dish; the collar should measure about 2 inches above the top of the dish. Grease the souffle dish and collar separately with 1/4 cup softened butter (see Cook's Note*). Dust the inside of the dish and the collar with 1/4 cup of Parmesan. Reserve any leftover cheese for sprinkling on top of the souffle. Secure the collar to the outside of the dish with butcher's twine.
- Melt 1/4 cup of butter in a large saucepan over medium heat. Add the flour and stir constantly for 2 minutes, making sure it doesn't brown. Slowly whisk in the milk until smooth, and continue stirring for about 4 to 5 minutes to form a bechamel sauce; the bechamel sauce should be very thick. Remove from the heat and add the salt, nutmeg, and cayenne pepper.
- Beat the 6 egg yolks 1 at a time into the hot bechamel sauce until fully incorporated. Stir in the Gruyere and chives. Set aside (see Cook's Note**).
- Place the 8 egg whites in an electric mixer fitted with a whisk attachment. Beat the egg whites until stiff but not dry. Stir 1/4 of the egg whites into the souffle base. Fold in the remaining egg whites, being careful not to over mix. Gently spoon the mixture into the souffle mold and bake for 45 minutes, or when a wooden skewer inserted into the middle of the souffle comes out clean. Minimize opening and closing the oven door. Serve immediately sprinkled with reserved cheese.
GRUYèRE OR COMTé CHEESE SOUFFLé
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. Brush the inside of a large soufflé dish with 2 tablespoons of softened butter. Sprinkle the Parmesan onto the buttered surface of the dish and gently shake the dish to spread the cheese evenly up the sides.
- In a large saucepan set over medium heat, melt 4 tablespoons of butter. Whisk the flour into the melted butter, and cook, stirring constantly, for 1 minute.
- Slowly stir the milk into the butter mixture, and cook, stirring constantly, until it thickens.
- Remove the milk from the heat and stir in the salt , pepper, nutmeg, egg yolks, and cheese.
- In a separate clean, dry bowl, beat the egg whites and cream of tartar until the egg white form stiff peaks.
- Stir a few spoons of the egg whites into the cheese mixture and then gently fold the remaining egg whites into the soufflé batter.
- Pour the batter into the prepared soufflé dish and bake it for 25 to 30 minutes, or until the soufflé is puffed and deep golden brown.
- Serve the cheese soufflé immediately. Enjoy!
Nutrition Facts : Calories 303 kcal, Carbohydrate 11 g, Cholesterol 166 mg, Fiber 1 g, Protein 16 g, SaturatedFat 12 g, Sodium 492 mg, Fat 22 g, ServingSize 6 to 8 servings, UnsaturatedFat 9 g
SPINACH AND GRUYERE SOUFFLE
From Everyday Food. The recipe warns that this souffle may rise unevenly or deflate after baking, but that it will still taste delicious.
Provided by Keee8698
Categories < 60 Mins
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside.
- In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
- In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2-3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, about 3-5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
- In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base.
- In a large bowl, using an electric mixer, beat 4 egg whites and a pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base.
- Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during the first 25 minutes of baking.) Serve immediately.
Nutrition Facts : Calories 118.6, Fat 7.4, SaturatedFat 4, Cholesterol 70.2, Sodium 111.2, Carbohydrate 6.6, Fiber 0.7, Sugar 1.8, Protein 6.6
HAM AND GRUYERE SOUFFLE
Make and share this Ham and Gruyere Souffle recipe from Food.com.
Provided by Pebbles
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Generously butter a 1 1/2-quart souffle dish.
- Separate eggs and set aside whites. With whisk lightly beat yolks.
- Add flour, salt, pepper and nutmeg and whisk until well blended.
- Add sour cream and ham, stir.
- In separate bowl, beat whites until they just form stiff peaks, about 2 minutes.
- Fold about 1/4 whites into yolk mix. Pour remaining whites over top and sprinkle the top with cheese.
- Fold everything together until mix is just combined. Don't overmix!
- Pour into souffle dish and bake 35 minutes.
- Serve immediately.
INDIVIDUAL GRUYERE SOUFFLES
Provided by Pierre Franey
Categories appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- Place four 1/2-cup souffle dishes into the refrigerator to chill.
- Separate the eggs, placing the yolks in one bowl and the whites in larger bowl.
- With one tablespoon of the butter, butter the bottom and sides of each souffle dish, paying special attention to the sides. Place in refrigerator.
- Melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Blend well, but do not brown the flour. Add the milk, stirring rapidly with the whisk, add the salt and pepper, nutmeg and cayenne. Bring to a boil and cook for 30 seconds, stirring.
- Blend the cornstarch and water and add to the bubbling sauce. Stir and cook for about two minutes. Add the yolks, stirring vigorously. Cook, stirring, for about a minute.
- Spoon and scrape the mixture into large mixing bowl. Add the cubed Gruyere, blend well with a wire whisk. Set aside.
- Beat the egg whites in a mixing bowl, preferably copper. With a flexible balloon-shaped wire whisk or a hand beater, beat them until stiff and thick. Add half of the whites to the souffle mixture and mix thoroughly. Add the remaining whites, folding them in quickly but gently with a rubber spatula.
- Spoon and scrape even amounts of the mixture into each souffle dish. The mixture should fit inside the dish to about a quarter-inch from the top of the dish. With your thumb, create a channel around the periphery of the dish to allow for expansion. Sprinkle the top with the grated gruyere.
- Place the dish on a baking sheet on the bottom rack of the oven and bake for 12 to 15 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 35 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 20 grams, Sodium 644 milligrams, Sugar 7 grams, TransFat 0 grams
INDIVIDUAL GRUYERE SOUFFLES
These are a great breakfast. Instead of mixing egg whites into the batter, they are piled on top like a meringue. Serve with toast or crust bread to dip into cheese and egg.
Provided by Outta Here
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Butter an individual ramekin or small oven-proof bowl (about 6" in diameter).
- Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well.
- Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin.
- Carefully drop the 2 egg yolks into the well. Then add the cream and Gruyere. Grind in some black pepper to taste and add the butter. Smooth the egg whites back over the top, in a mound.
- Bake in the oven for 4 to 8 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.
Nutrition Facts : Calories 475, Fat 43.9, SaturatedFat 24.5, Cholesterol 483.7, Sodium 209.2, Carbohydrate 2.5, Sugar 0.5, Protein 18
INDIVIDUAL GRUYERE SOUFFLES
These individual souffles are adapted from a recipe by Pierre Franey in his New York Times column, 'The 60-Minute Gourmet', way back in 1991. They make a lovely Sunday brunch with a little green salad on the side. Adapted from a recipe by Tracy Schneider at Al Dente. http://bit.ly/jQ9sn7
Provided by DrGaellon
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F Chill four 1/2-cup souffle dishes in the refrigerator.
- Use one tablespoon of the butter to butter the bottom and sides of each souffle dish, paying special attention to the sides. Return to refrigerator.
- Melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk until well-blended. Cook until raw taste is gone, 2-3 minutes, but do not brown the flour. Add the milk, stirring rapidly with the whisk, then add the salt, pepper, nutmeg and cayenne. Bring to a boil and cook for 30 seconds, stirring constantly with the whisk.
- Blend the cornstarch and water in a bowl or small jar. Add to the bubbling sauce. Stir and cook for about two minutes. Add the yolks, stirring vigorously. Cook, stirring, for about a minute.
- Transfer the hot sauce to a large mixing bowl. Add the cubed cheese and stir well. Set aside.
- Beat the egg whites to stiff peaks. Add half of the whites to the souffle base and mix thoroughly. Add the remaining whites, folding them in quickly but gently with a rubber spatula.
- Divide the mixture evenly into the four souffle dishes. The mixture should fill the dish to about a quarter-inch from the top of the dish. With your thumb, create a channel around the edge of the dish to allow for expansion and formation of a nice crown. Sprinkle the top with the grated gruyere.
- Place the dishes on a baking sheet on the bottom rack of the oven and bake for 12 to 15 minutes. Serve immediately.
Nutrition Facts : Calories 494.1, Fat 36.5, SaturatedFat 20.2, Cholesterol 371.9, Sodium 406.7, Carbohydrate 14.5, Fiber 0.2, Sugar 0.5, Protein 26.4
GRUYERE SOUFFLES
A fast & easy vegetarian recipe. Recipe by Grace Parisi from "The Fluffiest Cheese Souffles" which appeared in the October, 2007 edition of Food & Wine Magazine.
Provided by Manami
Categories Cheese
Time 45m
Yield 7 ramekins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F and brush seven 1-cup ramekins with butter.
- Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
- In a medium saucepan, melt the 4 tablespoons of butter.
- Whisk in the flour and cook over moderate heat for 1 minute.
- Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes.
- Stir in the salt and cayenne or crushed red pepper flakes (that have been crushed even more.)
- Off the heat, whisk in the egg yolks.
- Let cool slightly.
- Transfer to a large bowl and stir in the Gruyère.
- In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy.
- Increase the speed to high and beat until firm peaks form.
- With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
- Spoon the soufflé mixture into the ramekins, filling them to an inch below the rim.
- Run your thumb inside the rim of each ramekin to help the soufflés rise evenly.
- Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes.
- Serve immediately with a dry Riesling
- *The soufflés can be assembled up to 1 hour ahead. The cooked soufflés can be reheated in the oven.
Nutrition Facts : Calories 325.1, Fat 24.1, SaturatedFat 13.3, Cholesterol 243.8, Sodium 493.3, Carbohydrate 8.2, Fiber 0.2, Sugar 0.5, Protein 18.6
GRUYèRE AND PARMESAN CHEESE SOUFFLé
Categories Egg Brunch Bake Lunch Parmesan Swiss Cheese Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
- Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.
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BEST CHEESE SOUFFLé RECIPE - FOOD & WINE
From foodandwine.com
Category Dinner, Lunch
- Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano.
- In a medium saucepan, melt the butter. Stir in the flour to make a paste. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl; let cool. Stir in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 1/4 cup of Parmigiano.
- Put the 7 egg whites in a large stainless steel bowl. Add the cream of tartar. Using an electric mixer, beat the whites until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.
- Scrape the mixture into the prepared dish. Run your thumb around the inside rim of the dish to wipe away any crumbs. Bake for about 35 minutes, until the soufflé is golden brown and puffed. Serve right away.
GRUYèRE CHEESE SOUFFLé RECIPE - JACQUES PéPIN - FOOD
From foodandwine.com
Total Time 1 hr
- Preheat the oven to 400°. Grease a 1-quart gratin dish with butter and dust with the Parmigiano; refrigerate. In a saucepan, melt the 3 tablespoons of butter over moderate heat. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the milk, bring to a boil and cook, whisking, until thickened, 1 minute. Remove the béchamel from the heat, then whisk in 4 egg yolks along with the salt and pepper; reserve the remaining yolk for another use.
- In a clean bowl, beat the whites until firm peaks form. Whisk one-third of the whites into the béchamel, then fold in the remaining beaten whites. Fold in the Gruyère and chives; scrape into the prepared dish. Arrange the American cheese strips on top in a crisscross pattern. Bake for 25 minutes, until puffed and golden. Serve.
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