ZUCCHINI SOUFFLé
To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic until it's really soft, almost melting. (If there's liquid in the pan when you're done, drain it to further lighten the mixture.)
Provided by Mark Bittman
Categories dinner, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it's hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
- In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.
- Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 706 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI-GARLIC SOUFFLE
Provided by Bryan Miller
Categories dinner, main course
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
- Saute garlic in olive oil over medium heat for several minutes. Do not let brown. Add zucchini slices, hot pepper flakes, oregano, salt and pepper. Cover and cook over medium heat 10 minutes, shaking pan and stirring often. Uncover and cook until all moisture evaporates.
- Place zucchini in bowl of food processeor along with the ricotta and Parmesan cheeses. Puree well. Taste for seasoning. You should have about 3 cups.
- Transfer mixture to bowl and add yolks. Blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
- Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 3 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
ZUCCHINI SOUFFLE
A delicious, simple zucchini souffle recipe given to me by my mother. If you like zucchini, then you'll love this!
Provided by SARINAW
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
- Bake in preheated oven for one hour.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 17.4 g, Cholesterol 93 mg, Fat 16.5 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 253.8 mg, Sugar 2.8 g
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
ZUCCHINI SOUFFLE
This is a recipe I found on the internet. I made some changes to it to make it more flavorful. It was a big hit with my family! Its light, fluffy and cheesy. I added my photo!
Provided by Lillian Russo
Categories Side Casseroles
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees F (175 degrees C).
- 2. Saute the onions, garlic and zucchini in a little olive oil til onions are tender. Pour off any liquid that may be in bottom of pan. Season with salt and pepper to taste. Set aside til cool.
- 3. Sift flour and baking powder together into a large bowl. Lightly beat eggs, and mix them into the flour with the oil. Add the cheddar cheese. When the sauteed veggies have cooled, add them to the flour mixture also.
- 4. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
- 5. Bake in preheated oven for one hour.
- 6. Let the souffle set for about 15 minutes before cutting.
- 7. Serve warm or room temperature.
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