Garlic And Gruyere Cheese Souffles With Morel And Chanterelle Recipes

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GARLIC AND GRUYERE CHEESE SOUFFLES WITH MOREL AND CHANTERELLE



Garlic and Gruyere Cheese Souffles With Morel and Chanterelle image

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

3/4 cup gruyere cheese
5 tablespoons butter, unsalted
1 1/2 cups green garlic, white and light green parts, chopped
1 cup milk
3/4 cup water
4 eggs, large, separated
5 tablespoons parmesan cheese, grated
1 teaspoon lemon juice
1/4 teaspoon salt
pepper
1/4 teaspoon thyme, chopped
1/4 teaspoon parsley, chopped
2 cups chanterelle mushrooms, and
morel, brushed clean
6 tablespoons olive oil
2 teaspoons balsamic vinegar
2 cups arugula

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 AND PARMESAN CHEESE SOUFFLé



Gruyère and Parmesan Cheese Soufflé image

Categories     Egg     Brunch     Bake     Lunch     Parmesan     Swiss Cheese     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Grated Parmesan cheese
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
Pinch of cayenne pepper
Pinch of ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyère cheese (about 6 ounces)
1/4 cup finely grated Parmesan cheese
8 large egg whites

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.

TWICE-BAKED GARLIC SOUFFLéS



Twice-Baked Garlic Soufflés image

Provided by Orlando Murrin

Categories     Garlic     Appetizer     Bake     Dinner     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 individual soufflés

Number Of Ingredients 14

For the Soufflés
5 tbsp butter
1 head of fresh garlic, trimmed and chopped roughly, or 5 cloves dried garlic, papery skins removed, chopped
1/2 tsp vinegar
1 cup milk
3 tbsp all-purpose flour
leaves from a couple of sprigs of thyme
1 cup grated Cantal, Comté or Cheddar cheese
1/2 cup grated Parmesan
4 large eggs, separated
For Serving
1 1/4 cups heavy cream
seasoning, nutmeg, extra Parmesan, a few bread crumbs
You will need six 3/4-cup individual soufflé dishes

Steps:

  • Melt 1 tbsp of the butter and add the garlic, 1/4 tsp salt, pepper to taste, 3/4 cup water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated. Add the milk, bring to the boil, then process in a blender. Measure 1 cup garlic-milk mixture.
  • Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirring in the garlic milk till thick. Transfer to a big bowl, add the grated cheese, three-quarters of the Parmesan, then the egg yolks. Set aside.
  • Heat the oven to 350°F (325°F convection). Butter the individual soufflé dishes and dust the sides with the remaining Parmesan; if you have any left over, stir into the sauce. Set in a roasting pan and put a kettle on to boil.
  • Beat egg whites till firm but not dry. Fold half into the soufflé base, then add the rest. Spoon into the dishes (fill them almost to the top), pour boiling water into the pan to one-third of the depth of the dishes and bake for 20-25 minutes, till puffed and cooked through. Remove from oven and leave to cool-they will sink.
  • When cool, run a knife round the edge to loosen each soufflé, gently upend on to your hand, then put the right way up on one big dish or 6 gratin dishes. (You can make the soufflés a day ahead, or even freeze them. Make sure they are at room temperature before the second baking.)
  • To serve, set your oven to 400°F (375°F convection). Mix the cream with salt and pepper, grated nutmeg and Parmesan or other cheese. Pour over the soufflés to cover completely, then if you wish sprinkle with bread crumbs. Bake for 10-15 minutes, till golden and the sauce bubbling. They will gently re-puff.

GRUYèRE AND CHIVE SOUFFLé



Gruyère and Chive Soufflé image

This soufflé is as classic as they come, with beaten egg whites folded into a rich, cheese laden béchamel for flavor and stability. Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work nicely. This makes a great lunch or brunch dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     brunch, dinner, lunch, custards and puddings, main course, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons/42 grams unsalted butter, plus more for coating dish
5 tablespoons/25 grams finely grated Parmesan cheese
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon fine sea salt
Pinch ground nutmeg
4 large egg yolks
5 large egg whites
1/2 teaspoon cream of tartar
1 cup/115 grams coarsely grated Gruyère cheese
2 tablespoons chopped chives

Steps:

  • Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides with 3 tablespoons/15 grams Parmesan, tapping out any excess.
  • In a small pot, heat milk until steaming. Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour and cook until the mixture foams, about 3 minutes. Remove from heat and whisk in warm milk. Return to heat and cook until thickened, whisking constantly, about 3 minutes.
  • Remove from heat and whisk in paprika, salt and nutmeg. Whisk in egg yolks one at a time, blending fully after each addition. Transfer flour and yolk mixture to a large bowl.
  • Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture holds stiff peaks.
  • Whisk a quarter of the whites into the lukewarm yolk mixture to lighten. Gently fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese, remaining 2 tablespoons Parmesan and the chives. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create a 1/4-inch or so space between the dish and the soufflé mixture.
  • Transfer dish to baking sheet in the oven and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and golden brown on top and center barely moves when dish is shaken gently, about 30 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 268 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED-GARLIC SOUFFLé



Roasted-Garlic Soufflé image

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

3 large heads garlic, left whole, plus 3 garlic cloves, smashed
1 tablespoon olive oil
2 1/2 cups whole milk
1 medium onion, sliced
3 large thyme sprigs plus 1 teaspoon thyme leaves
1 California bay leaf or 2 Turkish
1 whole clove
1/8 teaspoon black peppercorns
7 tablespoons unsalted butter, divided
1 1/2 tablespoons fine dry bread crumbs
5 tablespoons all-purpose flour
4 large eggs, separated, plus 4 additional egg whites
1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
1/4 teaspoon grated nutmeg
3/4 cup grated Gruyère (2 ounces)

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.

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