Blue Cheese And Walnut Souffles And Mesclun With Red Pepper Vinaigrette Recipes

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BLUE CHEESE AND WALNUT SOUFFLES AND MESCLUN WITH RED PEPPER VINAIGRETTE



Blue Cheese and Walnut Souffles and Mesclun with Red Pepper Vinaigrette image

Categories     Salad     Mixer     Egg     Leafy Green     Appetizer     Bake     Vegetarian     Blue Cheese     Walnut     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 12

For soufflés
1/4 cup finely chopped walnuts, toasted
4 tablespoons all-purpose flour
3 tablespoons unsalted butter
2/3 cup milk
5 ounces cold Saga blue cheese, rind discarded, chopped and softened (about 1 cup)
3 large egg yolks
freshly ground black pepper to taste
5 large egg whites
Red Pepper Vinaigrette
6 cups mesclun (mixed baby greens, about 1/2 pound), rinsed and spun dry
Garnish: finely chopped red and yellow bell peppers and edible flower petals

Steps:

  • Make soufflés:
  • Preheat oven to 350°F. and generously butter six 1/2-cup soufflé dishes or custard cups.
  • In a small bowl stir together walnuts and 1/2 tablespoon flour. Coat soufflé dishes or custard cups with walnut mixture, knocking out excess.
  • In a small heavy saucepan melt butter over moderately low heat and whisk in remaining 3 1/2 tablespoons flour. Cook roux, whisking constantly, 3 minutes and add milk in a stream, whisking. Bring mixture to a boil over moderate heat, whisking, and cook until thickened, about 30 seconds.
  • Remove pan from heat and transfer mixture to a bowl. Cool mixture slightly. Whisk cheese, yolks, black pepper, and salt to taste into milk mixture until cheese is melted.
  • In a bowl with an electric mixer beat whites until they just hold stiff peaks. Stir one third of whites into cheese mixture to lighten and fold in remaining whites gently but thoroughly.
  • Divide soufflé mixture among prepared soufflé dishes or cups and put in a large baking pan just large enough to hold them. Add enough hot water to pan to reach halfway up sides of soufflés dishes or cups and bake soufflés in middle of oven until puffed and golden brown, about 25 minutes. Remove pan from oven and let soufflé dishes or cups stand in pan 15 minutes. (Soufflés will fall.)
  • Lightly butter a baking sheet.
  • Remove soufflé dishes or cups from pan and run a knife around edge of each dish or cup, carefully lifting edge of each soufflé slightly to help release it from bottom. Invert soufflé onto hand and carefully put, top side up, onto prepared baking sheet. Soufflés may be prepared up to this point 2 days ahead and chilled, covered.
  • Increase temperature to 425°F.
  • Bake soufflés in middle of oven until puffed slightly and heated through, about 5 minutes.
  • Make vinaigrette while soufflés are baking.
  • In a bowl toss mesclun with vinaigrette and divide among 6 salad plates. Arrange soufflés among 6 salad plates. Arrange soufflés along side of mesclun and garnish with bell peppers and flowers.

BLUE CHEESE SOUFFLES



Blue Cheese Souffles image

Provided by Tyler Florence

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, plus more for the ramekins, softened
1/4 cup sugar
3 tablespoons all-purpose flour
1 cup whole milk, warmed
5 large eggs, separated
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper
Pinch of freshly grated nutmeg
4 1/2 ounces mild blue cheese, crumbled (about 1 cup)
Pinch of cream of tartar
Fig compote and other garnishes (see below)

Steps:

  • Prepare the ramekins: Preheat the oven to 350 degrees F. Brush four 8-ounce ramekins with butter. Pour the sugar into 1 ramekin and rotate it to coat the bottom and sides. Pour the excess into another ramekin and repeat to coat all the ramekins; tap out any excess. Refrigerate until ready to fill.
  • Make the bechamel: Melt 3 tablespoons butter in a heavy-bottomed pot over medium-low heat. Just as the foam subsides, whisk in the flour to make a roux; cook, whisking constantly, to remove the starchy taste, 2 to 3 minutes (do not allow the roux to brown). Add the warm milk and continue whisking until smooth and thick, about 5 minutes. (Trace a figure 8 in the bechamel with the whisk; if the sauce holds the shape, it's done.)
  • Flavor the bechamel: Remove the bechamel from the heat and whisk in the egg yolks one at a time. Season with salt, white pepper and the nutmeg, then whisk in the cheese until melted and smooth. (Return the pot to very low heat, if necessary.) Transfer to a large bowl and refrigerate until cool.
  • Add the egg whites: Beat the egg whites and cream of tartar with a whisk or mixer until stiff peaks form. Fold one-third of the beaten egg whites into the cooled bechamel mixture by slowly and gently scooping from the bottom to the top of the bowl with a rubber spatula. Fold in the remaining egg whites the same way until no streaks of white remain.
  • Bake the souffles: Place the prepared ramekins on a baking sheet. Spoon the batter into the ramekins, filling each about three-fourths of the way. Use a towel to wipe the rims clean (this will help the souffles rise evenly). Bake until golden and puffed at least 1 inch over the rims, about 25 minutes. Serve immediately with fig compote and other garnishes (see below).
  • Tyler dresses up his souffles with honeycomb, chamomile flowers, microgreens and this fig topping:
  • Fig Compote: Combine 1 cup sugar, 1 1/2 cups water, 1 teaspoon lemon juice, 2 lemon slices and 2 chamomile tea bags in a saucepan. Bring to a boil over medium heat; cook, stirring, 5 minutes. Remove the tea bags. Add 12 halved dried figs, return to a boil and cook 10 more minutes. Remove the lemon slices. Serve warm.

GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE



Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette image

Categories     Salad     Cheese     Fig     Walnut     Sherry

Yield makes 4 to 6 servings

Number Of Ingredients 14

4 large handfuls salad greens-such as red leaf, spinach, arugula, frisée, or premixed mesclun
4 generous tablespoons chopped dried figs (we use Calmyrna and Black Mission figs, plumped in warm water and drained)
3 tablespoons chopped toasted walnuts (see Toasting Nuts, p. 99)
1/2 cup Sherry Vinaigrette
4 tablespoons crumbled Valdeon (Spanish blue cheese), or your favorite blue cheese
Sherry Vinaigrette
1 medium shallot, finely minced
2 tablespoons sherry wine vinegar
1 tablespoon fig preserves, or 1 tablespoon honey
2 teaspoons chopped capers
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and pepper
(makes 3/4 cup or 4 to 6 servings)

Steps:

  • Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
  • Sherry Vinaigrette
  • Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

RED PEPPER VINAIGRETTE



Red Pepper Vinaigrette image

Categories     Sauce     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Bell Pepper     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 4

2 tablespoons Sherry vinegar
1/4 cup extra-virgin olive oil
1/4 cup finely chopped yellow bell pepper
1/4 cup finely chopped red bell pepper

Steps:

  • In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Stir in bell peppers. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding with recipe.

BLUE CHEESE SOUFFLE



Blue Cheese Souffle image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons unsalted butter, plus more, for greasing
2 tablespoons grated Parmesan
3 tablespoons flour
1 cup milk, hot
4 egg yolks
Salt and pepper
1 teaspoon dry mustard
3/4 cup crumbled blue cheese
5 egg whites
Pinch cream of tartar
Serving suggestions: Dried Figs in Simple Syrup, recipe follows, brioche, and bitter greens
1/2 cup water
1 orange, zested and juiced
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
1 teaspoon natural vanilla extract
1 cup dried whole figs

Steps:

  • Preheat oven to 350 degrees F. Prepare 4 (8-ounce) ramekins or a 1 1/2 -quart souffle dish by greasing with softened butter and coating with Parmesan.
  • Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown. Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened. Remove from heat. Beat in the egg yolks one at a time. Season with salt, pepper, and mustard. Stir in the cheese and incorporated evenly. Chill while preparing the egg whites.
  • In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour into the prepared ramekins or souffle dish and place on a cookie sheet. Bake on the middle rack for about 25 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly. Take care not to over bake. Serve with Dried Figs in Simple Syrup, brioche, and bitter greens.
  • Combine water, orange juice and zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes.

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