GREEN GARLIC AND CHIVE SOUFFLé
This puffy soufflé is filled with chopped green garlic, chives and plenty of Gruyère cheese.
Provided by Melissa Clark
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Butter a 2-quart gratin dish and sprinkle bottom and sides with Parmesan. Using a sharp knife or food processor, mince garlic.
- Melt butter in a saucepan and let cook for 1 minute. Add flour and cook, whisking, until mixture is pale golden, about 5 minutes. Whisk in the milk and thyme sprigs, and continue to cook, whisking constantly, until mixture is thick and smooth, about 2 minutes longer.
- Turn off heat and whisk in salt, pepper and nutmeg. Transfer to a large bowl and whisk in egg yolks, one at a time. Whisk in minced garlic, cheese and chives.
- In a mixer, whip egg whites with a pinch of salt until they hold soft peaks. Using a spatula, fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites, taking care not to overmix. As you fold, pluck out and discard thyme sprigs.
- Spread mixture in prepared pan and smooth top. Bake until golden brown and puffed, 20 to 25 minutes.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 12 grams, Sodium 398 milligrams, Sugar 5 grams, TransFat 0 grams
GARLIC SOUFFLE
This gentle, earthy soufflé first appeared on the menu of Chez Panisse, Alice Waters's groundbreaking restaurant in Berkeley, Calif., and was brought to The Times by Craig Claiborne and Pierre Franey, who called it "splendid." That it is. (The New York Times)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 250 degrees.
- Set aside three cloves of garlic for the basic sauce. Put the remaining garlic cloves in a small, shallow baking dish and add the olive oil, water, one-half teaspoon thyme, one bay leaf, salt and pepper. Cover closely and place in the oven. Bake one and one-half hours or until the garlic is totally tender. Baste the garlic pieces occasionally as they cook.
- Meanwhile, melt the six tablespoons butter in a heavy saucepan and add the flour, stirring with a wire whisk. Bring the half-andhalf and heavy cream to the boil in a small saucepan and add it to the flour and butter mixture, stirring rapidly with the whisk. When thickened and smooth, add salt to taste. Set the saucepan in a basin of simmering water.
- Tie the quartered onion, the reserved garlic cloves, one-half teaspoon thyme, the remaining two bay leaves, parsley sprigs and peppercorns in a small square of cheesecloth. Bring up the ends and tie them to make a bag. Add this to the sauce. Cover closely and let the sauce cook in simmering water about one hour, stirring the sauce occasionally. Remove the saucepan from the water and let it cool briefly. Remove and discard the cheesecloth bag.
- Increase the oven heat to 450 degrees.
- Put the baked garlic through a food mill, pressing to extract as much pulp and liquid as possible from the solids. Or press it through a sieve, using a pestle. There should be about one and one-half tablespoons. Add this to the cream sauce and stir.
- Add the egg yolks, the Gruyere or Swiss cheese and two-thirds cup of the Parmesan and beat well to blend. Add the cayenne, salt and pepper and blend well.
- Beat the egg whites until stiff. Add half of them to the cheese sauce and beat them in. Add the remaining whites and fold them quickly until well distributed.
- Generously butter a 12-inch oval, ovenproof platter. Pour in the souffle mixture. Sprinkle with the remaining cheese and thyme. Place on the top rack of the oven and bake 10 minutes until well browned.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 61 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 33 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 1 gram
ROASTED-GARLIC SOUFFLé
Provided by Paul Grimes
Categories Mixer Egg Garlic Bake Bastille Day Lunch Parmesan Swiss Cheese Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F with rack in middle.
- Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
- Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover. Let steep 30 minutes.
- Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
- Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour. Cook roux over low heat, whisking constantly, 5 minutes.
- Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
- Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
- Bake soufflé until set and browned on top, 20 to 25 minutes.
PARMESAN AND GRUYèRE CHEESE SOUFFLé
These Parmesan and Gruyère soufflés are ethereally light and airy. Perfect for a showstopping brunch.
Provided by Darina Allen
Categories Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C) and place a baking sheet in it to warm. Brush the soufflé dish(es) evenly with the melted butter, and if you like, sprinkle with a little freshly grated Parmesan.
- Melt the butter in a heavy saucepan over a lowish heat. Stir in the flour, and cook, stirring constantly, over a gentle heat for 1 to 2 minutes. Take off the heat and gradually whisk in the milk. Then return the pan to the heat and whisk until it comes to a boil. Cover and simmer gently for 3 to 4 minutes. Remove from the heat.
- Separate the eggs. Place the whites in a large bowl, making sure it is spotlessly clean and dry. Then whisk the yolks, one by one, into the white sauce. Add both cheeses and season with salt, pepper, cayenne, and a little freshly grated nutmeg. It should taste hugely, overly seasoned at this point because the egg whites will dull the seasoning later. Stir over a gentle heat for just a few seconds until the cheese melts. Remove from the heat.
- Using clean beaters, beat the egg whites with a little pinch of salt, slowly at first and then faster, until they are light and voluminous and hold a stiff peak when you lift up the beaters. Gently stir a few tablespoons of whipped whites into the cheese mixture to lighten it, and then carefully fold in the rest of the whites with a spatula.
- Using a light touch, scrape or spoon the mixture into the prepared soufflé dish(es). If using individual dishes, bear in mind if you fill them three-quarters full, you will get about 10 soufflés, but if you fill the dishes to the top, you will have about 8 soufflés. (The soufflé(s) can covered in plastic wrap and frozen at this point. Simply add a few more minutes to the baking time.)
- Bake in the oven for 8 to 9 minutes for individual soufflés, 20 to 25 minutes for the large one. For the large soufflé, you will need to reduce the temperature to 350°F (175°C) after 15 minutes. Serve immediately.
Nutrition Facts : ServingSize 1 portion, Calories 177 kcal, Carbohydrate 4 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, TransFat 0.2 g, Cholesterol 113 mg, Sodium 305 mg, Fiber 0.1 g, Sugar 2 g, UnsaturatedFat 5 g
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.
GRUYERE SOUFFLE WITH FRISEE SALAD
A classic cheese souffle baked in a large ramekin that's perfect for two. Serve with a simple frisee salad dressed with a champagne vinaigrette and crispy bacon lardons.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 12- to 14-ounce ramekin and sprinkle with Parmesan to lightly coat, tapping out any excess. Refrigerate the prepared ramekin until you're ready to bake the souffle.
- For the Gruyere souffle: Combine the milk, thyme and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Once the mixture is just simmering, remove the pan from the heat.
- Melt the butter in a medium saucepan over low heat. Add the flour and whisk constantly until the mixture lightens and foams, about 2 minutes (this is your roux). Whisk in the warm milk, bring to a boil and cook, whisking constantly, until the mixture thickens, about 1 minute. Remove the herbs, take the pot off the heat and whisk to cool slightly.
- Transfer the mixture to a large bowl. Stir in the egg yolk, Parmesan, cayenne and a heavy pinch of kosher salt and pepper.
- Slowly whisk the egg whites and cream of tartar in a very clean bowl with an electric mixer on medium speed until foamy, about 1 minute. (Alternatively, use a stand mixer fitted with the whisk attachment.) Increase the speed to medium-high and whip until the whites hold a soft peak, about 2 minutes. Quickly but gently fold the whites into the flour mixture with a rubber spatula in 3 additions until just streaky. Scatter the Gruyere over the top and fold the batter together, taking care not to overmix.
- Spoon the batter into the prepared ramekin. Place the ramekin on a baking sheet and bake until golden, puffed and just set in the center, 35 to 40 minutes. Note: Once you place the souffle in the oven, do not open the door! The steady, high heat will allow the souffle to rise. If you open the door it may fall.
- For the frisee salad: Meanwhile, cook the bacon in a small nonstick skillet over medium-high heat, stirring occasionally, until well browned and crisp, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
- Whisk the shallot, vinegar, Dijon and some salt and pepper in a medium bowl until combined. Slowly whisk in the oil until smooth and emulsified. Add the frisee, radishes and bacon and toss until well coated. Taste and adjust the seasoning with more salt and pepper. Serve the souffle immediately after removing from the oven with the salad.
GARLIC AND GRUYERE CHEESE SOUFFLES WITH MOREL AND CHANTERELLE
This recipe is from my time as a chef assistant at a cooking school while assisting Nell Newman's class (Paul Newman's daughter). I loved all her recipes she shared with us including stories about her Dad. Although arugula salad offers a textural and taste contrast with rich souffle, you can skip arugula salad if you prefer. If you cannot find morel or chanterelle mushrooms, use any combination of mushrooms. Green Garlic can be found in farmer's market and also you can grow them. If not available, please substitute scallions, chopped and 4 - 5 garlic cloves, minced to make 1 1/2 cups required for the recipe.
Provided by Rinshinomori
Categories European
Time 50m
Yield 6 souffles, 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt 1 T butter and green garlic, salt, pepper, lemon juice and water in a saucepan. Cook at a simmer for about 10 minutes, covered. Raise heat and cook additional 5 minutes until liquid has evaporated. Add milk and puree in blender for 1 minute.
- Preheat oven to 425 F or 218 C degrees.
- Melt 4 T butter over low heat and add flour to make a roux. Add thyme, parsley, and slowly add garlic puree from step 1. Stir until thick and smooth.
- Add Gruyere cheese and 2 T Parmesan. Let it cool.
- Lightly butter 6 (4 oz) ramekins and dust with remaining Parmesan cheese. Beat egg whites to soft peaks and fold half into garlic mixture until barely combined. Fold in the other half and spoon into ramekins.
- Bake 10 to 15 minutes until puffed and lightly browned. Serve with warm mushrooms over lightly dressed baby arugula.
- For Mushrooms:.
- Heat 4 T olive oil in pan large enough to hold all mushrooms in one layer and cook over medium heat for 5 minutes. Shake pan and stir. Salt and pepper to taste.
- For Arugula:.
- Dress arugula with 6 T olive oil, 2 tsp balsamic vinegar, salt and pepper. Plate with mushrooms and souffles.
Nutrition Facts : Calories 405.6, Fat 33.7, SaturatedFat 13.2, Cholesterol 190.7, Sodium 349.2, Carbohydrate 14, Fiber 0.8, Sugar 0.8, Protein 13.6
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
OUR 30+ BEST TRADITIONAL FRENCH RECIPES (+FRENCH GIMLET COCKTAIL)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Drinks Main Course Side Dish
Time 34m
Number Of Ingredients 3
Steps:
- Add ice cubes or crushed ice to a cocktail shaker.
- Pour in all of the ingredients over the ice.
- Shake thoroughly until the mixture is fully chilled.
- Strain and serve with your favorite garnish.
Nutrition Facts : Calories 322 kcal, ServingSize 1 serving
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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5/5 (3)Estimated Reading Time 5 mins
- Cut top of garlic place it on tin foil and drizzle with olive oil sprinkle salt and pepper over the garlic. Wrap the tin foil around it and bake for 30- 35 mins till its nice and soft.
- Peel and quarter your potato add it to a small pot. Add water and salt, bring to a boil and cook till potato is tender. Approx 10-15 mins. Then drain and mash with the roasted garlic. Set aside.
- Take the 1 tbsp butter and melt it then brush on the inside of 4 oven proof dishes (1 cup capacity). Place them in the fridge.
GRUYèRE CHEESE SOUFFLé RECIPE - JACQUES PéPIN | FOOD & …
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Servings 4Total 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.
ROASTED GARLIC GRUYèRE PULL-APART BREAD FOR # ... - RECIPES
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- Roast garlic: Preheat oven to 400°F. Peel off most of the papery exterior of the garlic head, and slice the top 1/4 inch or so off. Set the garlic on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with a bit of kosher salt and freshly cracked black pepper. Bake until caramelized, about 40 minutes. Remove from oven and reduce the temperature to 350°F.
- Squeeze the roasted garlic cloves into a small bowl and mash with a fork. Add butter, Parmesan, green onions and parsley and mix until well combined.
- Using a serrated bread knife, slice the bread into a 1-inch wide diamond pattern, making sure not to cut all the way through the bottom of the loaf. Set the bread onto a piece of aluminum foil large enough to enclose the entire loaf.
- Brush the garlic-herb butter all over the top of the bread and deep into all of the nooks and crannies. Don’t be afraid to get messy and use your hands to slather the butter all over. Next, grab a pinch of Gruyère and shove it into one of the cracks in the loaf. Continue, pressing the cheese into all of the open areas of the bread.
30 CLASSIC FRENCH RECIPES THAT’LL TRANSPORT YOU TO FRANCE 2022
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- Croque Monsieur. With its name literally translates to “Mister Crunchy,” croque monsieur is an iconic breakfast staple made in French fashion. Essentially, it’s a ham and cheese sandwich with a simple béchamel sauce oozing between two slices of bread.
- Croissant. How can we talk about French cuisine without mentioning croissants, one of its greatest food icons? Legend has it that ever since Marie Antoinette first brought this pastry to France from her homeland, Austria, croissant has become a national love affair.
- French Crepe. Soft, delicious, and super versatile, who doesn’t have a soft spot for classic French crepes? You might be familiar with these thin and delicate pancakes as street-food staples, but they can be easily whipped up at home to curb your sweet cravings.
- Ludo Lefebvre’s Omelet. Named after the famous French chef, Ludo Lefebvre’s omelet is an instant-classic recipe that anyone can learn to master at home.
- Quiche Lorraine. From quick breakfasts and brunches to fulfilling main courses, Quiche Lorraine is a versatile dish for any meal of the day. The best way to describe this French specialty is a savory tart with a filling of rich baked custard, bacon, and cheese.
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- Bouillabaisse. You don’t really have to know how to pronounce this dish correctly to relish its goodness. Essentially, Bouillabaisse is the glory of Provençal food culture.
CAULIFLOWER-AND-GRUYèRE SOUFFLé RECIPE - FOOD AND WINE
From foodandwine.com
5/5 Total Time 1 hr 45 minsServings 6-8
- In a medium saucepan of salted boiling water, cook the cauliflower until very tender, about 7 minutes. Drain well and pat dry. In a medium bowl, puree the cauliflower with a potato masher or fork. Transfer the cauliflower to a colander and let drain until cooled completely.
- Meanwhile, preheat the oven to 350°. Grease a 6-cup soufflé dish with 1 tablespoon of the butter and set it on a rimmed baking sheet. In a medium saucepan, melt the remaining 7 tablespoons of butter. Add the flour and whisk over moderate heat until bubbling, about 3 minutes. Gradually whisk in the milk and bring to a boil. Simmer over moderately low heat, whisking, until thickened and no floury taste remains, about 7 minutes. Season the béchamel with salt and pepper. Scrape into a large bowl and let cool, stirring occasionally.
- Stir the cauliflower puree into the béchamel, then fold in the cheese and chives. In a medium bowl, beat the eggs until frothy, then gently fold them into the cauliflower béchamel. Scrape the soufflé base into the prepared dish and bake for about 1 hour and 10 minutes, until puffed and browned; serve right away.
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