Millet Cheese Souffle Food

LIGHT AND AIRY CHEESE SOUFFLé

Steps:

• Gather the ingredients.
• Grease 2 (1-cup) soufflé dishes/ramekins with butter and dust with Parmesan cheese.
• Melt the butter over medium-low heat, then add flour and cook for 3 minutes, stirring constantly.
• In the meantime, heat the milk in the microwave at medium power for 30 seconds just to warm.
• Whisk warmed milk into the flour and butter mixture and continue to cook, stirring, until thickened.
• Whisk together the egg yolks, ground mustard, salt, and white pepper, then add to sauce mixture, whisking quickly to avoid scrambling the eggs.
• Stir in the grated cheese, melt and mix thoroughly.
• Remove from heat and allow it to cool to room temperature, about 15 minutes. While the custard is cooling, preheat the oven to 425 F.
• Beat the egg whites and cream of tartar to medium-stiff peaks using a hand mixer or standing mixer.
• Once medium-stiff peaks form, fold 1/3 of the whites into the room-temperature sauce mixture.
• Carefully and delicately fold this mixture back into the remaining whites until just combined.
• Divide between the prepared soufflé dishes, place in the oven, reduce the heat to 375 F, and bake 30 to 35 minutes depending on how well done you like your soufflés. A toothpick inserted in the middle should come out mostly clean, with no wet batter attached. Don't open the oven within the first 20 minutes or the soufflés will deflate.
• Serve the soufflé immediately while hot. Enjoy.

THREE-CHEESE SOUFFLES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.

EASY CHEESE SOUFFLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
• Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
• Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
• Fill ramekins up to the lip with the batter.
• Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

CHEESE SOUFFLE

Steps:

• Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
• Preheat oven to 375 degrees F.
• In a small saucepan, heat the butter. Allow all of the water to cook out.
• In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
• Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
• In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
• In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
• Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

CHEESE SOUFFLE

Steps:

• Brush the inside of a 4-by-2 3/4-inch round baking dish with 1/2 teaspoon butter; coat bottom and sides with Parmesan cheese and set aside.
• Preheat oven to 425 degrees with a rack set in the center of the oven.
• Melt remaining 2 teaspoons butter in a small saucepan over low heat; stir in flour. Let cook for 1 minute and remove from heat. Add milk and whisk vigorously to combine. Return to low heat and cook, stirring constantly, until thickened; season with salt and paprika. Remove from heat and whisk in egg yolk.
• Place egg whites in a medium bowl and whisk until they form soft peaks. Add a dollop of egg whites to saucepan along with half of the cheese; stir to combine. Fold in remaining egg whites and cheese and pour into prepared baking dish.
• Transfer baking dish to oven and reduce oven temperature to 375 degrees. Bake until top is lightly browned and souffle has risen, about 18 minutes. Serve immediately.

THREE-CHEESE SOUFFLéS

Steps:

• Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.
• Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
• Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, gruyère and egg yolks until fully combined.
• In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
• Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy. Fill the prepared ramekins with the soufflé mix.
• Top each soufflé with a slice of goat's cheese, then place on a baking tray. Bake for 20-25 mins or until springy and well risen but cooked through.
• Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, place soufflés upside down (for neat presentation), on a tray. Cover tray in cling film. Chill for a few days or freeze for up to 1 month.
• When ready to re-bake, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat's cheese slices and pour over the cream (this stops them from drying out when baked for the second time). Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad.

CLASSIC CHEESE SOUFFLE

Steps:

• Mix 50g butter and flour into a paste (known as beurre manié, see notes, below). Chill to firm for about 30 mins. Heat milk to boiling point with the onion, spices and bay leaf, then simmer gently for 5 mins. Remove from heat and allow to cool. Taste milk for flavour.
• Strain the milk into a large pan, pressing down on the onion to extract the maximum of flavour. Place the pan back on the heat and gradually whisk in the butter paste, adding in small pieces until you have a thick sauce.
• Season, then leave to cool for 3-4 mins. Whisk in egg yolks, grated gruyère and cheddar, plus two-thirds of the parmesan. Add the Worcestershire sauce and mustard. Check seasoning, leave to cool. Can be made 2 days ahead - bring to room temperature before continuing.
• Brush the insides of a soufflé dish (approx 20 x 8cm deep) with the remaining 25g butter, using upward brush strokes. Coat the base and sides evenly with some parmesan and freshly ground black pepper. Chill to set. Cut the gruyère slice into diamond shapes.
• Heat oven to 200C/fan 180C/gas 6. Coat a large, grease-free bowl with the lemon juice (see tip, below). Whisk the egg whites in the bowl, then whisk a third of them into the cheese mixture, to loosen. Carefully fold remaining egg whites into cheese mixture until well mixed, but still light.
• Spoon half the mixture into prepared dish. Dot with brie and top with remaining mixture. Gently level the top. Arrange gruyère on top, scatter with remaining parmesan. Bake for 10 mins. Reduce oven to 180C/fan 160C/gas 4, bake for 15-20 mins. The soufflé should be evenly risen and slightly wobbly. Serve immediately - the centre will be soft, but will thicken slightly when served.

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.

SIMPLE CHEESE SOUFFLE

Steps:

• Heat oven to 425 degrees. Place rack in center. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons of unsalted butter. In a small bowl, mix together Parmesan cheese and breadcrumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides.
• Grate Jarlsberg and cheddar cheeses into a small bowl. Cut Saga blue and brie into small chunks. Combine, and set aside.
• Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper. Pour souffle base into a large bowl. Whisk in egg yolks a few at a time until smooth. Stir in cheese until well incorporated.
• In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, whip 12 whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes.
• Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into souffle dish, and bake for 30 to 35 minutes. Serve immediately.

CHEESE SOUFFLé

Steps:

• Using 10 grams (2 teaspoons) butter, grease a 2-quart soufflé dish. Dust with 12 grams (2 tablespoons) Parmesan. Heat oven to 400 degrees with rack positioned in the lower third.
• Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Remove from heat and whisk in milk all at once. Return to heat and bring to a simmer while whisking. Continue to whisk until mixture begins to thicken. Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula. The sauce will be quite thick and should have no taste of raw flour. Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg. While it is still hot, strain sauce into the large bowl.
• Immediately beat egg yolks into sauce, one at a time. Adjust salt and pepper.
• In a stand mixer or using electric beaters, begin beating egg whites on low speed. When they begin to foam, add cream of tartar and a pinch of salt. Continue to beat until they form stiff but not dry peaks. Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your soufflé mixture grainy.
• Using a large rubber spatula, stir a quarter of the egg whites into sauce. Stir in Gruyère, remaining Parmesan and truffle if using. Gently fold remaining whites into mixture, working rapidly but gingerly so whites don't collapse. Carefully spoon or pour mixture into prepared soufflé dish and place dish on a baking sheet.
• Place in oven, turning heat down to 375 degrees as soon as you close the oven door. Bake 30 to 35 minutes, until soufflé has puffed above the top of the dish, and soufflé top is golden brown. Turn off oven. If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the soufflé will remain puffed) or serve at once. The center of the soufflé should be saucy. When you serve the soufflé, spoon sauce from the middle over each fluffy serving.

CHEESY SOUFFLES

Steps:

• In a large saucepan, melt butter. Whisk in flour until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Beat egg yolks. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Cool slightly. , Preheat oven to 350°. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two ungreased 8-oz. ramekins or custard cups. , Bake 20-25 minutes or until the tops are puffed and centers appear set. Serve immediately.

INDIVIDUAL CHEESE SOUFFLES

Steps:

• Preheat oven to 400 degrees.
• Coat 4 (6 ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
• In a heavy saucepan, melt butter over medium heat.
• Add onion and cook for 1 minute.
• Sprinkle with flour.
• Cook, stirring, until mixture begins to pull away from pan.
• Gradually whisk in milk.
• Return to medium heat; cook, stirring, for 3 minutes or until thickened and bubbly.
• Remove from heat.
• Whisk in a large bowl, the egg yolks, salt, pepper, dry mustard, and garlic powder.
• Temper the yolk mixture, by putting some of it into the onion milk sauce, then add all the onion milk sauce back into large bowl of yolks.
• In a medium sized bowl, beat the egg whites and cream of tartar until stiff peaks form that do not fall over when the whisk is lifted.
• Gently fold the egg whites and Cheddar into cooled sauce in large bowl.
• Divide mixture evenly among four custard cups.
• Sprinkle with Parmesan.
• Put custard cups on a baking sheet so that they are easier to handle.
• Bake for 20 minutes.
• Souffle should still be moist in center; do not overcook and yes it will fall but that is the nature of a souffle.