Recipes
4/8/20034 tablespoons butter, divided
22/3 cups (half of a 22-ounce package) frozen mashed potatoes
11/3 cups milk
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup crumbled blue cheese
2 egg yolks
1 slice bacon, cooked and crumbled
1 teaspoon salt
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 egg whites
Heat oven to 375 degrees. Butter bottoms and sides of six individual (4 to 5-ounce) souffle dishes or one large (5 to 6-cup) souffle dish. Heat mashed potatoes with milk according to package directions. Remove from heat; stir in cream and 2 tablespoons of butter. Stir in Parmesan cheese, blue cheese, egg yolks, bacon, salt, thyme, and pepper. Using electric mixer, beat egg whites to soft peaks. Gently fold into potato mixture. Spoon into prepared dishes, filling evenly. Place on middle oven rack. Bake individual souffles 30 minutes (40 to 50 minutes for large souffle) or until souffles have risen and are lightly browned. Serve immediately.
Yield: 6 servings
Fine dry bread crumbs for the souffle dish
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
Freshly ground black pepper
3 large eggs, separated, at room temperature
11/4 cups grated cheddar cheese
1 large egg white, at room temperature
1/4 teaspoon cream of tartar
Position a rack in the center of the oven and heat the oven to 400 degrees. Generously butter a 6-cup souffle dish. Sprinkle lightly with bread crumbs, shaking the dish to coat evenly.
Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk and bring to a boil, stirring constantly. Cook, stirring constantly for 3 minutes more. Stir in mustard, salt, and a grinding of pepper. Remove from heat.
In a large bowl, whisk the egg yolks until blended. Whisk in a little of the white sauce to temper the eggs, then add the remaining sauce and whisk until blended. Stir in cheese.
Place the 4 egg whites in a large bowl, add the cream of tartar and beat slowly with an electric mixer until soft peaks form. Increase the speed to high and beat until the peaks are stiff and smooth.
Using a rubber spatula, transfer about one-third of egg whites to the cheese mixture and gently fold in until blended. Add the remaining whites to the cheese mixture and gently fold in until blended. Pour into the prepared dish.
Put the souffle in the oven and reduce the temperature to 375 degrees. Bake until the souffle is puffed and golden, 30 to 35 minutes. If you like your souffle firm in the center, bake it for 5 minutes more. Serve at once.
Yield: 4 servings
Source: The Good Egg by Marie Simmons
Nonstick cooking spray
Granulated sugar
1/2 cup semisweet chocolate morsels
2 tablespoons butter
1 tablespoon baking cocoa
1 large egg, separated
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar
2 Creamy Caramel Nestle Treasures candies
Powdered sugar (optional)
Preheat oven to 400 degrees. Spray two 6-ounce ramekins or custard cups with cooking spray; coat lightly with granulated sugar.
Microwave morsels, butter, and cocoa in medium microwave-safe bowl on High power for 45 seconds; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in egg yolk and vanilla extract.
Beat egg white in small mixer bowl until soft peaks form. Gradually beat in 2 tablespoons granulated sugar until stiff peaks form. Stir 1/4 of egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Spoon into prepared ramekins, filing about 3/4 full. Drop one Nestle Treasure into center of each souffle; press in lightly. Place souffles on baking sheet.
Bake on center oven rack for 16 to 20 minutes or until puffed and center still moves slightly. Sprinkle with powdered sugar. Serve immediately.
Yield: 2 servings