Kale White Cheddar Souffle Food

CHEESE-AND-KALE SOUFFLE

Steps:

• Preheat oven to 400 degrees with rack in lower third. Butter an 8 1/4-by-3 1/2-inch (11 cups to the rim) souffle dish; coat with Parmesan. Using a long piece of parchment, form a collar around souffle dish that extends 3 inches above top of dish; tie kitchen twine around collar to secure. Place on a rimmed baking sheet.
• Heat a large pot over medium. Add kale; season with salt and black pepper and toss to combine. Cover and steam, tossing occasionally, until kale is wilted, 6 to 8 minutes. Drain in a fine-mesh sieve set over a medium bowl. When cool enough to handle, squeeze out excess moisture. Coarsely chop kale (you should have 1 cup); set aside.
• In a medium saucepan, whisk together flour, 1 tablespoon salt, 1 teaspoon black pepper, cayenne, and nutmeg. Gradually whisk in half-and-half, then heat over medium-high, whisking constantly, until thick and smooth, about 5 minutes. Transfer to a large bowl and cover with plastic wrap, pressing it directly onto surface of mixture. Let cool completely, then stir in yolks, cubed cheese, and kale.
• Whisk together egg whites and egg-white powder on medium-high speed until stiff but not dry peaks form, 5 to 6 minutes. Spoon one-quarter of whites mixture into base, then whisk thoroughly until smooth. Gently fold in remaining whites mixture. Transfer to prepared dish.
• Bake 30 minutes. Reduce heat to 375 degrees; continue to bake until souffle is risen, set, and dark golden brown, 50 to 60 minutes more. Remove collar and serve immediately.

KALE & WHITE CHEDDAR SOUFFLE

Steps:

• Preheat oven to 400°F. Butter and flour six 3-inch/ 4 oz ramekins.
• Heat medium skillet on medium heat. Sauté (1) 10 oz bag of kale in 1 T oil. Cool and Chop.
• Melt 3 tablespoons butter in small saucepan over medium high heat. Stir in 3 tablespoons flour with wooden spoon until well blended. Cook 2 minutes, stirring frequently. Whisk in hot milk, salt, pepper, nutmeg and chili powder. Cook 1 minute; remove from heat. Whisk in egg yolks. Stir in cheese until melted. Stir in kale. Transfer to large bowl.
• Add egg whites to Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Whip to mixer. Turn to Speed 10 and beat until whites hold medium-stiff peaks. Gently fold egg whites into cheese mixture with rubber spatula in three stages, being careful not to deflate the foamy mixture. Spoon about 1 cup mixture into each prepared ramekin. Bake 15 minutes or until tops are golden brown.

DOUBLE-BAKED CHEDDAR SOUFFLéS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
• Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
• Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
• To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.