Souffle Roll Up Food

SOUFFLE ROLL-UP

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a saucepan, combine flour and mayonnaise until smooth. In a large bowl, whisk flour and mayonnaise until smooth. , In a large bowl, whisk the egg yolks until thickened; add milk, salt and pepper. Whisk into mayonnaise mixture; cook over medium-low heat until slightly thickened, about 7 minutes. Remove from the heat; cool for 15 minutes., In a large bowl, beat egg whites until stiff peaks form. Gradually fold into mayonnaise mixture. Spread into prepared pan. , Bake at 375° for 20 minutes or until golden brown. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Combine the ham, cheese, parsley and onions; sprinkle over souffle to within 1 in. of edges. Roll up from short side. Place on a greased baking sheet. Cover and refrigerate until completely cooled, about 2 hours or overnight., In a blender, combine the parsley sauce ingredients; cover and process until almost smooth. Cover and refrigerate for 1 hour or overnight. In a small bowl, combine mustard sauce ingredients; refrigerate until serving., To reheat souffle, cover and bake at 375° for 40-50 minutes or until heated through. In a small saucepan, heat parsley sauce over medium heat until mixture comes to a boil, stirring constantly; cook and stir 1 minute longer. Cut souffle with a serrated knife; serve with parsley sauce and mustard sauce.

EGG SOUFFLE

Steps:

• Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
• Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
• Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.

CHEF JOHN'S CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

SOUTHWEST SOUFFLE ROLL-UP (HEALTHIER!)

Steps:

• TO MAKE THE SOUFFLE: Preheat oven to 400*. Coat a 15x10" baking dish with nonstick spray. Line with waxed paper, then coat the waxed paper with nonstick spray.
• In a medium bowl, using an electric mixer set on high speed, beat the egg yolks for 5 minutes, or until thickened and lemon colored. Reduce the speed to medium and beat in the flour and salt. When incorporated, beat in the milk.
• In a large, clean bowl, beat the egg whites on high speed with clean, dry beaters until foamy. Add the cream of tartar and beat until stiff peaks form when the beaters are lifted. Fold in the yolk mixture. Spread into the prepared baking dish. Bake for 20 minutes, or until golden. Cool on a rack for 5 minutes.
• TO MAKE THE FILLING: Meanwhile, coat a large skillet with nonstick spray and warm over medium-high heat. Add the potatoes, peppers, onion, oregano, and salt and cook, stirring occasionally, for 10-15 minutes, or until tender. Stir in the turkey ham and remove from heat.
• Carefully invert the warm souffle onto a clean kitchen towel. Peel off the waxed paper. Top evenly with the filling. Sprinkle with the cheese. Beginning at a short end, roll up, jelly-roll style. Place, seam side down, on a serving plate. Serve warm or at room temperature Cut into 8 slices and serve with salsa.