Soufflejuliette Recipes

BASIC SOUFFLé

Steps:

• Preheat oven to 375° F (190° C).
• Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
• Separate eggs. Beat yolks well and add ¼ cup (50 mL) of warm sauce mixture to egg yolks.
• Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring into white sauce until blended (see variations). Set sauce aside to cool slightly.
• Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
• Carefully pour into 4-cup (1 L) soufflé or casserole dish.
• Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately.

CHEESE SOUFFLE

Steps:

• Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
• Preheat oven to 375 degrees F.
• In a small saucepan, heat the butter. Allow all of the water to cook out.
• In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
• Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
• In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
• In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
• Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

BEEF GYRO

Steps:

• Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes.
• Layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring edge of each pita over the filling and secure with a toothpick.

MONGOLIAN CHICKEN

Steps:

• Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
• Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
• Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
• Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

BUFFALO MEATBALLS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Coat a large rimmed baking sheet with olive oil.
• Heat 3/4 cup hot sauce and butter together in saucepan over low heat, whisking constantly, until butter is melted and completely incorporated. Cool to room temperature.
• Stir chicken, bread crumbs, hot sauce mixture, celery, and eggs together in a bowl until evenly mixed; roll into 1-inch balls and place on prepared baking sheet.
• Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool on the baking sheet for 5 minutes. Transfer meatballs to a platter and drizzle with 2 tablespoons hot sauce.

QUICK AND EASY YORKSHIRE PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Beat eggs and milk together in a medium bowl. Stir in flour.
• Divide butter evenly into the cups of a 12-cup muffin tin, about 1/2 teaspoon per cup.
• Place the muffin tin in the preheated oven until butter has melted and is sizzling hot, 2 to 3 minutes. Remove from oven, and distribute batter evenly among each cup.
• Return to the oven and bake for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until puffed and golden about 25 minutes more.

SOUFFLE JULIETTE

Steps:

• Trim crusts from bread. This recipe was from 1941 so these might be bigger, thicker, heartier slices of bread than today; I think French bread.
• Butter both sides of bread.
• Place in deep buttered baking dish.
• Add cheese.
• Combine beaten eggs and milk.
• Pour over cheese.
• Add salt and pepper.
• Let stand 1 hour.
• Bake in a pan of water, in a moderate 350 degree Fahrenheit oven, for about 30 minutes.