Wild Rice And Blue Cheese Skillet Souffle Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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.

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.

SKILLET SOUFFLE



Skillet Souffle image

Fluffier than scrambled eggs, this souffle is just as easy to prepare and is perfect served alongside a juicy wedge of melon and a green salad. Note -- When you make the Skillet Souffle, keep in mind that deflating is part of the natural life cycle of any souffle. Though this skillet version is sturdier than the average recipe, don't be dismayed (or apologetic) when it eventually falls. Adapted from Real Simple Magazine.

Provided by kittycatmom

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

6 large eggs, separated
1/4 cup chopped fresh chives
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter
4 ounces goat cheese

Steps:

  • Heat oven to 400°F
  • In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
  • In a separate bowl, with an electric mixer on medium-high, beat the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the yolk mixture.
  • Meanwhile, melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides. Add the soufflé mixture and crumble the cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes. Cut into wedges.

RICE SOUFFLE



Rice Souffle image

Don't let the fancy term souffle fool you. This easy version of Rice Souffle will be one of your favorite ways to show off your skills in the kitchen.

Provided by Penny Hall

Categories     Rice Sides

Time 35m

Number Of Ingredients 10

1 large onion diced (about 1 1/4 cups)
2 tbsp butter (1/4 stick)
2 cups cooked rice
2 eggs, beaten
1 cup milk
1 cup (4 oz) shredded swiss cheese
1 tsp salt
1/4 tsp white pepper
1/4 tsp paprika
1 tsp dried parsley flakes

Steps:

  • 1. Preheat oven to 375°F. Coat a 1-1/2-quart baking dish with nonstick cooking spray. In a large skillet, sauté onion in butter until golden. In a large bowl, mix sautéed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley.
  • 2. Bake 20 to 25 minutes, or until light golden and heated through

BLUE CHEESE SOUFFLE



Blue Cheese Souffle image

Oh My! This is an awesome recipe. It is from Tyler Florence of Food 911. I have served it for brunch with fresh fruit and for dinner with rib eye steaks. Very versitile and easy.

Provided by KelBel

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter, plus more
unsalted butter, for greasing
2 tablespoons grated parmesan cheese
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
1 pinch cream of tartar (I never use this)

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.

WILD RICE AND BLUE CHEESE SKILLET SOUFFLE



Wild Rice and Blue Cheese Skillet Souffle image

An easy-to-make souffle, this is a sophisticated, versatile and very impressive-tasting recipe which I only make occasionally since it's not on my usual low-fat list but, oh, how very tasty! A breakfast, lunch or light dinner main course or even a complete meal in itself. BTW, you don't need an unusual frying pan for this, but just make sure it's 9-inch, non-stick for clean-up and flame proof for the broiler. Another good one from a Williams-Sonoma kitchen cookbook.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup wild rice, rinsed and drained
1 cup boiling water
1/2 teaspoon salt (to taste)
2 tablespoons milk or 2 tablespoons cream
3 ounces blue cheese
6 eggs, lightly beaten
3 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3/4 lb spinach, washed and coarsely chopped
fresh pepper, to taste
6 tablespoons freshly grated parmesan cheese

Steps:

  • Cook rice according to package directions, omitting salt and butter. Or, place in small saucepan and add boiling water and 1/2 teaspoon salt. Boil, covered, for 40 minutes over medium-low heat until done.
  • Meanwhile, in a small bowl mash together milk or cream and blue cheese with a fork. Add eggs and rice, mix well and set aside.
  • Pre-heat broiler.
  • In 9-inch, non-stick, flame-proof frying pan over medium heat, warm olive oil. Add onion and saute for about 8 minutes, then add garlic and saute for 2 minutes. Add spinach, salt and pepper and saute until spinach wilts, about 2 minutes more.
  • Add egg mixture to pan holding the spinach and stir together. Cook for 2-3 minutes or more, without stirring, until eggs are set on the bottom.
  • Sprinkle surface with parmesan and slip under broiler for 2-3 minutes until puffed and golden and eggs are set on top.

Nutrition Facts : Calories 381.1, Fat 26.6, SaturatedFat 9.2, Cholesterol 340.9, Sodium 881.2, Carbohydrate 15.6, Fiber 2.9, Sugar 2.5, Protein 21.4

More about "wild rice and blue cheese skillet souffle recipes"

EASY RICE AND CHEESE SOUFFLE - FOODIE WITH FAMILY

From foodiewithfamily.com
3.5/5 (2)
Published Aug 3, 2017
Estimated Reading Time 7 mins


BLUE CHEESE SOUFFLE' RECIPE ON FOOD52
Oct 4, 2022 Mix all the ingredients together and put into a small souffle dish. Preheat the oven to 300 degrees. Boil water for a water bath. Put the souffle dish in the water bath in the oven for …
From food52.com


HARVEST WILD RICE SKILLET RECIPE - PINCH OF YUM
Oct 14, 2013 Pinch of Yum Recipes Quick and Easy Harvest Wild Rice Skillet. Harvest Wild Rice Skillet. 16 reviews / 4.7 average. Jump to Recipe ... wild rice, and baby kale come together with melted cheese for a yummy Wild Rice …
From pinchofyum.com


CANADIAN BLUE CHEESE SOUFFLé - METRO
In a skillet, melt butter and stir in flour, blending thoroughly. Stir in milk. Season with white pepper and nutmeg. Cook, stirring, until sauce thickens. Remove from heat and cool. Add blue cheese to sauce. Stir in egg yolks. Beat egg yolks …
From metro.ca


WILD RICE AND BLUE CHEESE SKILLET SOUFFLE RECIPE
Get full Wild Rice and Blue Cheese Skillet Souffle Recipe ingredients, how-to directions, calories and nutrition review. Rate this Wild Rice and Blue Cheese Skillet Souffle recipe with 1/4 cup …
From recipeofhealth.com


BLUE CHEESE SOUFFLé | RECIPES - BAREFOOT CONTESSA
Preheat the oven to 400 degrees. Butter the inside of an 8­-­cup soufflé dish (7-1/2 inches in diameter x 3-1/4 inches deep) and sprinkle evenly with Parmesan.
From barefootcontessa.com


10 BEST WILD RICE BLUE CHEESE RECIPES - YUMMLY
The Best Wild Rice Blue Cheese Recipes on Yummly | Vidalia Onion Soup With Wild Rice And Blue Cheese, Wild Rice And Pork Soup, Shaved Brussels And Wild Rice Salad
From yummly.com


CHEESE AND RICE SOUFFLé | GLUADYS' COOKBOOKS
Apr 26, 2018 Source: More-with-Less Cookbook Date tried: April 17, 2018 Yield: 5 servings Time needed: 1 hour Prior preparation needed. Cook rice (save extra from a previous meal to …
From recipegluadys.wordpress.com


WILD RICE AND BLUE CHEESE SKILLET SOUFFLé RECIPE - EAT YOUR BOOKS
jaelsne on February 25, 2015 . Yummy. Followed recipe instructions except for substituting cooked quinoa for the wild rice. The blue cheese brought this dish from the ordinary to a show …
From eatyourbooks.com


HOW TO MAKE A BLUE CHEESE SOUFFLE - A FEAST FOR THE …
Oct 22, 2009 Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk (I heated it in the microwave for about 90 seconds), ½ …
From afeastfortheeyes.net


BLUE CHEESE SOUFFLé - SMELLS LIKE HOME
Oct 22, 2009 Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan. Melt the butter in a small saucepan over low heat. …
From smells-like-home.com


MUSHROOM, WILD RICE AND BLUE CHEESE STRUDEL | CBC LIFE
Mar 22, 2021 Filling. Bring water to a boil in a small saucepan. Add rice, ¼ tsp salt and 1 tbsp butter. Stir, reduce heat to low, cover and simmer until tender, about 15 minutes.
From cbc.ca


BLUE CHEESE AND THYME SOUFFLéS - DELICIOUS. MAGAZINE
Nov 6, 2019 Put the egg whites in a large, clean bowl and whisk to medium peaks using an electric mixer. Using a large metal spoon, fold a spoonful of the whites into the cheese mixture to loosen it, then quickly and carefully fold in …
From deliciousmagazine.co.uk


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #lunch     #main-dish     #eggs-dairy     #rice     #dinner-party     #cheese     #eggs     #dietary     #one-dish-meal     #low-carb     #low-in-something     #pasta-rice-and-grains     #brunch

Related Search