Souffle De Tomate Tomato Souffle Recipes

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SOUFFLE DE TOMATE (TOMATO SOUFFLE)



Souffle De Tomate (Tomato Souffle) image

Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.

Provided by Midwest Maven

Categories     Vegetable

Time 32m

Yield 4 serving(s)

Number Of Ingredients 5

4 large tomatoes
3 egg yolks
2 tablespoons breadcrumbs
1 tablespoon chives
2 egg whites, beaten

Steps:

  • Halve the tomatoes and remove the seeds.
  • Scoop out the pulp and chop very fine.
  • Add the egg yolks and the bread crumbs to chopped tomato.
  • Fold in beaten egg whites and spoon mixture into the tomato shells.
  • Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
  • Serve immediately.

Nutrition Facts : Calories 106.6, Fat 3.8, SaturatedFat 1.2, Cholesterol 124.5, Sodium 94, Carbohydrate 12.8, Fiber 2.5, Sugar 5.4, Protein 6.2

TOMATO AND CHEDDAR SOUFFLES



Tomato and Cheddar Souffles image

Categories     Cheese     Egg     Tomato     Side     Bake     Vegetarian     Quick & Easy     Cheddar     Summer     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter plus 1 teaspoon, melted
1/2 oz Parmigiano-Reggiano, finely grated with a rasp (1/2 cup)
4 (1/4-inch-thick) center-cut slices from a small tomato
2 tablespoons all-purpose flour
1 cup whole milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne
2 oz coarsely shredded sharp Cheddar (1/2 cup) plus 2 tablespoons for sprinkling
2 large eggs, separated
Special Equipment
4 (6-oz) ovenproof custard cups or ramekins

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Brush custard cups with 1 teaspoon melted butter (total), then coat each with 1 tablespoon Parmigiano-Reggiano. Put 1 tomato slice in bottom of each cup and arrange cups in a shallow baking pan.
  • Heat remaining 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderate heat until foam subsides, then whisk in flour. Cook roux, whisking, 1 minute, then whisk in milk, salt, pepper, and cayenne. Bring to a boil over moderate heat, whisking constantly, and boil until thickened, 3 to 4 minutes. Remove from heat and whisk in 1/2 cup Cheddar, 2 tablespoons Parmigiano-Reggiano, and yolks.
  • Beat whites with a small pinch of salt using an electric mixer until they just hold stiff peaks. Fold one third of whites into cheese sauce to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among cups and sprinkle with remaining 2 tablespoons each of Parmigiano-Reggiano and Cheddar.
  • Bake soufflés until puffed and golden, 17 to 20 minutes. Serve (in cups) immediately.

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